I was taught,during my early training,that professional cookery is where art and science meet.I think that it is a combination of art,craft and science for the following reasons:
1) Food preparation is a craft,there are certain techniques that need to be adhered to and skills that need to be acquired.
2) Whilst attaining the aforementioned skills,you need to understand the scientific aspects e.g. cooking processes,nutritional values,vitamin loss,etc.
3) Once the presentation stage is reached,the food needs to pleasing to the eye.This is where artistic flair comes to the fore.
There are probably very few people, who would like to have a meal put in front of them that looks like it has been hit by a bus!
Hence the old saying "people eat with their eyes".
We all like food that is colourful,has a good combination of flavours and is well presented.We,as chefs, do these things with pride and passion,at least i hope we do.