Kyle Connaughton decided that he wanted to be a chef after eating sushi for the first time at the age of nine. After attending what would become Le Cordon Bleu and California Sushi Academy, he worked at Toya Japon in Japan and then as Head Chef of Research and Development at Heston Blumenthal’s The Fat Duck, overseeing a team of food scientists and chefs. Now, Chef Connaughton directs product development for Exo Protein, a protein bar company that uses cricket flour as a nutritious and sus…