Similarly, a reader doesn't want to be fed raw data, they want it dressed up and made palatable. Both skills can also become a profession. The main difference is a chef works on a schedule. Writers must constantly motivate themselves to produce, face rejection and more. The way we often cope with a talent like cooking or writing is by seeking out others who will confirm our accomplishments, or at least help us to be successful.
Chefs have it all over writers in terms of support.
Nearly any gathering of people will be relatively qualified to determine if your cooking is any good. Another advantage is that if you're willing to cook, there's a good chance you'll find at least a few willing guinea pigs to test your wares. Along comes a writer. The situation changes. Writing doesn't affect a specific sensory organ like the tongue.