Luis Federico Leloir

Having realised that in cooking there was a vast field of study and development, I said to myself, 'Although I had not originally intended to enter this profession, since I am in it, I will work in such a fashion that I will rise above the ordinary, and I will do my best to raise again the prestige of the chef de cuisine.'

By the end of the millennium, despite the continuing excitement of the field, almost thirty years of a detour from chemistry to medical imaging began to pall, and I changed my focus to a field of chemical research, just in time for my past to catch up with me in the form of a Nobel Prize. All detours should be so productive!