Cooking is not science (it pays better, for one thing)

A BBC News article about the smoking ban lists unintended winners and losers.

One effect is that the average pub chef will now apparently earn, before bonuses, more than I do as a scientific researcher with seven years postdoctoral experience.

I expect to see the first articles about university researchers quitting to become Heston Blumenthal "science of cooking" chefs anytime soon. I use liquid nitrogen all day already, so...