Luis Federico Leloir

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!

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.'