Why the funny name?

My Friend Maillard. I know it sounds like an odd choice for the name of my personal chef service, especially if you are unfamiliar with Louis-Camille Maillard and/or the eponymous chemical reaction. I could blather about amino acids and sugars, but most of it I would probably get wrong, so I'll spare you. All anyone really needs to know is that the smell of baking bread and the crust on a perfectly seared steak both occur because some molecules do a happy dance at a certain temperature. Yum! So when, in 1914, a French doctor explained what the molecules were doing, they named the reaction after him. Oh, and he got a metal...and then in 2014 I named my fledgling business after him too![1]

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