Ah, soufflé. Some people love the airy treat. Some hate it for being a persnickity thing to make. I'm on the fence.
I never really cared to eat cheese soufflé because of all the cheese. (Why eat something that would upset my stomach?) So I was never really on board the "I love it!" train. When I had to make it for a class, I messed up my first one. I pondered over everything I did and my second attempt was successful.
You can try making your own cheese soufflé. Just be sure to watch this episode of Good Eats before you do - Alton Brown does a wonderful job of explaining soufflés. In fact, I think the cheese recipe I had to make for class was his. (It appears to be a very popular recipe - googling "cheese souffle success" brought up many pages with links to that recipe.) Food and Wine gussies up the cheese soufflé a bit by using various cheeses and adding some additional flavors. And I completely disagree with the comment on this brocolli and goat cheese soufflé recipe - soufflés should never be eaten reheated.
So try making a cheese soufflé today to celebrate this food observation day. Just be sure to use the right sized soufflé dish.