Is this a cook trait?

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I often line up food when I make it for fun. For instance, for my fish stick lunch I lined it up to make it look like a warped house.

Is this a cook trait or an artist trait?

You could probably call it a cook trait. Presentation, the way food looks and is arranged on a plate, is important to chefs.

Yep. And of additional importance to the aspiring Chef..knowing how to properly use salt and pepper.

I actually don't like salt by itself...lowers the flavor by overpowering the dish to me. I do use garlic powder and such though, and that has some degree of salts added.

I once tried to arrange the oblong hunks of cheese on display at Whole Foods, into a model of Stonehenge.

Groups of three cheese "stones" ( two uprights supporting a horizontal) arranged a big circle -with a big heal stone in the middle. Was looking rather whicked ( and quite realistic) . But didnt have time to finnish it because my APH was dropping (was supposed to be counting their inventory).

I've always been a big fan of people who decorate their food in interesting ways (I'm also a visual artist.) Cakes seem very popular for this.

http://www.coolest-birthday-cakes.com/

they say your cake doesn't exsist?
and art is everything, so all cooking is an art form, i was going to say except for boxed meals but you could eazly argee that it is.

Yeah...but a bland from of art often.

Prob good thing to lay off the salt. Everybody say we tend to get too much. Dried kelp and yeast are great no salt flavor boosters in case you aint tried it. Now the kelp may have a little sodium from the sea water maybe..but its not nearly as much as table salt.

I like bento boxes.