What makes a hero? Is a hero one who catches a touchdown pass in the Super Bowl or hits a walk-off home run in the World Series? Does a hero save lives daily or have the ability to leap tall buildings in a single bound? Is a hero a billionaire who donates money for the betterment of society or a street person who offers his last quarter to someone who needs it more than he? I qualify my heroes by the affect the hero or heroine has on the host. People who, by their work or actions make my world a better place deserve the moniker of my hero.

Today, as I walk through the Seattle Pacific Science Center I look at the walls of the building lined with heroes; heroes who have made our world a better place for many such as Albert Einstein, Louis Pasteur, Isaac Newton and Marie Curie. I read each person's legacy on society and acknowledge their accomplishments. Yes; I can accept these great thinkers as heroes and heroines.

Leaving the Science Center I take the Space Needle tour. Standing on the observation deck at the top of the needle I scan Seattle. I am amazed at this huge tower built 50 years ago in the center of an amazing city designed by great minds then wonder, "Who are my heroes?" I look to the south and see two giant stadiums honoring the Seahawks, Sounders and Mariners and quickly dismiss the gladiators who play games inside these buildings as amusement, not heroes. What meaningful, life-changing or important act have these athletes had on my life? I enjoy watching the contests played inside these massive temples but wonder how the money spent and paid by the spectators, owners, taxpayers and players might else be used to better society?

Next I look to the wharf and view the newly constructed Pier 57 Ferris Wheel. Seeing this great wheel sparks a memory which makes my stomach growl. This past spring my wife and I spent a few days in Seattle to relax, eat and visit the sights. During this visit we relax to a delicious lunch of clam chowder, grilled snapper and steamed clams at the restaurant over-looking the construction of the Ferris Wheel.

Watching huge iron girders being placed by large cranes onto the dock by skilled craftsmen amazes me. A usual 30-minute lunch takes an hour and a half as my wife gently then persistently nudges me to leave - bored by the work being done outside the restaurant window. I reluctantly rise to leave, glancing over my shoulder as I walk out of the restaurant remembering the tinker toys I played with as a boy - Ferris Wheels and cranes, buildings and cars built by a little boy with a huge imagination of someday becoming a scientist or architect.

At the top of the Space Needle I begin to hunger because of associations. I associate the Ferris Wheel with a great meal and childhood memory then I am instantly transported back in time as if still waiting for my meal to arrive by waiter, three months ago. Food has this power. Food is my superhero.

Food has the power to transport me in time, to turn a boring day into a spectacular day, to create memories and sustain my body in this world. My superhero can create smells that make my tummy growl and create memories of wonderfully joyful times. I can share my superhero with family and friends or people I've never met. I crave my superhero and need him to complete me as a person.

Alice Waters, James Beard and Paul Prudhomme are culinary heroes in my mind. All three have made extraordinary contributions to American cuisine while being interesting characters and creative visionaries. Allow me to introduce the creators of my superhero (food) - the heroes who create American cuisine.

Alice Waters, chef, author and the proprietor of Chez Panisse, is an American pioneer of a culinary philosophy that maintains that cooking should be based on the finest and freshest seasonal ingredients that are produced sustainably and locally. She is a passionate advocate for a food economy that is "good, clean and fair." Over the course of nearly 40 years, Chez Panisse has helped create a community of scores of local farmers and ranchers whose dedication to sustainable agriculture assures the restaurant a steady supply of fresh and pure ingredients.

James Andrew Beard was an American chef and food writer. The central figure in the story of the establishment of a gourmet American food identity, Beard was an eccentric personality who brought French cooking to the American middle and upper classes in the 1950s. His legacy lives on in 20 books, numerous writings, his own foundation and his foundation's annual Beard awards in various culinary genres.

Chef Paul Prudhomme has propelled the distinctive cuisine of his native Louisiana into the international spotlight and continues to push the limits by creating exciting and new American and international dishes.

Chef Paul learned the importance of using the freshest ingredients while cooking at his mother's side and continues to use only Earth's finest harvests. As the youngest of 13 children, Chef Paul was always adventurous. His strong curiosity of life and cultural customs motivated him to leave Louisiana in his early 20s and travel across the United States to experience every culinary environment possible. From an Indian reservation all the way to the finest, five-star restaurant, Chef Paul learned to love, appreciate and blend the flavors of his younger years with those of many other cultures.

Fifteen years ago I visited New Orleans, La., on a business trip. During this trip I was fortunate enough to eat at K-Paul's Louisiana Kitchen, the benchmark Creole and Cajun restaurant of Chef Paul Prudhomme. I start my meal with a jalapeno cheddar biscuit and a cup of chicken, Andouille and turtle gumbo then finished my meal with crawfish etouffe'e. This is the most memorable meal I've ever eaten.

Watching Chef Paul work in the kitchen creating food I've only read about in cook books equates to seeing Paul Cezanne painting, Still Life with Jar, Cup and Apples. Watching this hero work has changed my life and is a memory I will never forget. To this day, I search for a repeat of this meal with disappointment. My attempts to recreate the meal at home fall short but, smelling Andouille in gumbo at local restaurants moistens my mouth and transports me back to Louisiana. I still have the association.

Heroes come in many forms. Daily heroes in my life include family, friends, teachers and chefs. Superman and Joe Montana entertain me but food transforms me!

Bill Rutherford is a elementary school principal, psychotherapist, executive chef and owner of Rutherford Education Group. Please email him at brutherford@cdaschools.org.