Chris Cognac is living every foodie's dream. At this very minute, the real-life detective for a California police department is prowling the country with a crew from Food Network filming "The Hungry Detective," the latest entry in FN's growing catalog of food-travel shows.

In Internet food circles, Chris has been known for several years as The Culinary Detective, walking a beat that covers primarily California, but has extended to Las Vegas and even Jamaica. I first became interested in him when a reader sent me the link to his site in response to my "Dedicated To The Food I Love" column. I quickly realized that he was a fellow devotee of independent "small" restaurants. In a world of chain food, neon and celebrity chefs willing to shill for any of them, Chris is worth his weight in gold.

On screen, Chris' presence is refreshing. He is genial, gregarious and seems to really enjoy what he's doing. He's a far cry from the overly polished, world-weary hosts of some similar shows. He comes across as a guy you'd be happy to share a plate of wings and a pitcher of beer with.

He's also responsive to his fans, which is a rarity. After his show-stealing appearance in the fourth episode of Alton Brown's "Feasting On Asphalt" series, Chris began visiting the message boards at the Good Eats Fan Page and has continued posting there during his travels, answering questions and taking restaurant suggestions.

I sat down with Chris (via e-mail) while he was on the road and got him to answer a few questions about his career and the new show.

Q: How did you and Food Network become acquainted?

A: I covered "Iron Chef America: Battle of the Masters" in L.A. and became friends with Alton Brown and exec producer Bruce Siedel. I was asked to be a judge on "Iron Chef America" season 3 (aired Oct. 8) and the idea was brought forth from Sean O'Malley, a TV producer I met while writing about Tony Abou Ganim (modern mixologist) about his show on Fine Living. The network had us make a demo, then a pilot and now a series.

Q: What went through your mind when you realized you were getting your own show?

A: Wow, this can really happen! I mean, I am just some regular schlub, and now I have my own show on Food Network ... if I can do it, anyone can.

Q: You're living every foodie's dream, getting paid to travel around and eat at restaurants. Is there any job you'd give it up for?

A: Well, I already have a job as a police officer and now this ... so I guess that would be "no." I am pretty happy at the moment.

Q: Which came first, the culinary or the detective? Always been a food fan?

A: I have always been a foodie even before the word foodie was invented. When I was in the Army, I would mix up different meals from our rations in the field and make new dishes. I also loved to explore new places I would find along the highways in Tennesee and Kentucky when I was stationed at Ft. Campbell.

Q: Do you cook for yourself at home much?

A: Oh yeah, I am a great cook ... I make fantastic soups and love to experiment with the layers of flavor that go into soups.

Q: How did you and Alton Brown hook up? Is he a fan of your site?

A: I met Alton at Iron Chef and took him out for dinner when he was in L.A. a few times. I was in "Feasting On Asphalt" by "accident" (no pun intended). I had done some research for him for the show, and when he broke his collarbone he called me up and asked for my help. We ended up shooting tons of stuff with us in my police car that I have to say ended up being really good. Alton and I get along great, he is such a sport. I knew when I whipped out the "pepper ball gun" that he would want to see what it was like ... I just sat and laughed as he and the crew were in misery from the contents of the pepper ball.

Viewers of "Feasting On Asphalt" will get the "accident" reference. Alton took a spill off his motorcycle, breaking his collarbone and necessitating some drastic re-planning of the remainder of the show.

A: What cities will viewers see in the first season?

Q: We are going to Boston, NYC, Las Vegas, L.A., Houston, Philly, Charleston, S.C., Atlanta, Chicago, Miami and a few others.

A: Is there any way for viewers to let you know about spots they think you might be interested in visiting?

Q: I answer all my own e-mail, I don't have an agent or anything like that. I have a good relationship with the readers of my newspaper column, Culinary Detective, and they give me lots of great tips.

Q: As a law enforcement officer, would you ever slap the cuffs on someone for committing a crime against food, such as cooking prime rib well done?

A: No, I would get in trouble. Plus, cooking is a series of mistakes and if you try enough you will eventually get it right, and then it's pure magic.

Q: With a name like Cognac, I've got to ask your what you favorite cocktail might be.

A: I am a wine freak. I love a good Zinfandel, and there is a small vintner named Dover Canyon that makes some of the best wine on the planet, and it's affordable, which is a plus as I don't spend a lot of money on wine. You don't need to, as there are tons of wines that are affordable out there.

Q: Last question, and this is an issue of critical importance to all my readers below the Mason-Dixon line: In your cornbread batter, sugar or no sugar?

A: I hate to say it, but I use "boxed" cornbread mix and dress it up with stuff like cheddar cheese and jalapeño peppers.

Uh-oh. Something tells me Chris is going to be getting some cornbread recipes in his mailbox. Be kind, people.

Look for "The Hungry Detective" premiering Oct. 17 at 10:30 ET on Food Network.

Got a question? Comment? Topic you'd like to see covered? Drop me a line, anytime!