Hey @
TinyFroggy;
Up to recently, i was a Chef for nearly 14 years.
but my background and schooling had always been medical, (Laboratory) i too finished medical school (Back almost 10 years now) and was looking for something that could maybe incorporate the two together, i too thought i was crazy. then i thought about Molecular Gastronomy, i was introduced to it by my sous chef, after some playing around with it on my own time, my sous left it to me to try out with the new menu that was coming up in a few months, it was a hit! so much fun, i still got that laboratory feel, its not so much "medical" but it still incorperates that science aspect into daily cooking.
check it out, and if your lucky enough like i was to be able to bring it to life, and get paid for playing "Mad scientist" its great,
i don't know if about where you are, but where i am we have a Farmers market every Saturday downtown in my hometown, and we used to sell our "food experiments" there too!. things like mini Lemon meringue Yogurt Ravioli, or homemade Flavored ice "Dip & Dots"
Keep your mind open, and think outside the box, if thats something you want to do, do it!