Kitchen prodigies like Brandon Baltzley, who at 26 has already been a chef at more than a half dozen of the top restaurants in America, don't come around often. But the high he got from cooking was one he could never separate from his other cravings—first for heavy metal, then for alcohol, and most destructively for cocaine (he also used weed, Vicodin, acid, mushrooms, and crack). Now the man who could be America's next great chef is cooking for his life.