Where Aren't They Now: 6

Jeremy was born with a hypersensitive palette. While most kids were going through their pickiest phases, Jeremy was trying any foods he could get his hands on. By the time he was 7, he was helping his dad in the kitchen, and when he was 9 he was doing most of the cooking in his household.

There are a variety of jobs available to any individual with such a knack, but Jeremy bored easily while employed as a flavor chemist, an experimental chef, an import sampler and head of the quality control division of Chiquita. Inevitably, within weeks of taking these positions his mouth got restless.

Though he is best known as an acclaimed (if confrontational) international food critic, he has also supported culinary arts with a number of grants for mixology research, creation of innovative test kitchens and scholarships for fellow SSS's (Super Sensate Students).

(Special thanks to my brother Bradley for help jump-starting Jeremy's story.)