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| His reputation is based upon his constant and meticulous scientific examination of food. | His reputation is based upon his constant and meticulous scientific examination of food. | ||
| This includes both the chemical processes subjected to food structures during cooking, and also the inherent physical properties of foodstuffs. He is a regular contributor to newspapers such as |
This includes both the chemical processes subjected to food structures during cooking, and also the inherent physical properties of foodstuffs. He is a regular contributor to newspapers such as ]. | ||
Revision as of 20:47, 6 April 2005
Heston Blumenthal (Born 1967) is the head Chef of the Fat Duck, a triple michelin Starred restaurant in Bray, Berkshire.
He is self-taught and has only been cooking "seriously" for 9 1/2 years, according to an interview with the Observer in 2004.
His reputation is based upon his constant and meticulous scientific examination of food.
This includes both the chemical processes subjected to food structures during cooking, and also the inherent physical properties of foodstuffs. He is a regular contributor to newspapers such as The Guardian.