I know of a few physicists who happen to be avid cooks. I happen to be one of them, so we tend to chat with each other once we discover that we share the same passion. So I read this article with a bit of interest. It profiles a physicist who certainly, by all definition, an avid cook, even more than just an amateur chef. I'm just a bit amazed at the extent he would go to get all those exotic ingredients, which, strangely enough, I'm quite familiar with, even the "tempeh". I tend to stick to the wealth of Asian, Mexican, and Indian grocery stores that are plentiful here in the Chicago area.
I wrote a story on how I got into baking bread. I still do, but not as often anymore or as often as I would like.