Their names grace jars of sauces, covers of cookbooks, and of course, the marquees of their four-star dining establishments. But so far, the nation’s master chefs have not lent their monikers to actual vegetables. That could change, however, with the help of one seed scientist at Cornell University. Michael Mazourek, PhD, assistant professor of Plant Breeding and Genetics, has been meeting with chefs and asking them to describe their dream produce, such as tomatoes with rougher skin, so knives do not slip duri…