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| He is self-taught and has only been cooking "seriously" for 9½ years, according to an interview with the ] in 2004. | He is self-taught and has only been cooking "seriously" for 9½ years, according to an interview with the ] 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 regularly collaborates with scientists such as Dr ], Reader of Physics at ] and author of the book ''The Science of Cooking'', and Dr ], an experimental psychologist at the ], with whom they experimented on the use of headphones whilst eating. | His reputation is based upon his constant and meticulous scientific examination of food which has come to be termed ]. This includes both the chemical processes subjected to food structures during cooking, and also the inherent physical properties of foodstuffs. He regularly collaborates with scientists such as Dr ], Reader of Physics at ] and author of the book ''The Science of Cooking'', and Dr ], an experimental psychologist at the ], with whom they experimented on the use of headphones whilst eating. | ||
| Blumenthal's more experimental dishes include ] and ] ] and ] ]. | Blumenthal's more experimental dishes include ] and ] ] and ] ]. | ||
Revision as of 08:55, 14 July 2005
Heston Blumenthal (born 1967) is the head chef of The Fat Duck, a three Michelin-starred restaurant in the village of Bray in Berkshire. In 2005 it was named as the best restaurant in the world by Restaurant magazine, having been runner up the previous year.
He is self-taught and has only been cooking "seriously" for 9½ years, according to an interview with the Observer in 2004.
His reputation is based upon his constant and meticulous scientific examination of food which has come to be termed molecular gastronomy. This includes both the chemical processes subjected to food structures during cooking, and also the inherent physical properties of foodstuffs. He regularly collaborates with scientists such as Dr Peter Barham, Reader of Physics at Bristol University and author of the book The Science of Cooking, and Dr Charles Spence, an experimental psychologist at the University of Oxford, with whom they experimented on the use of headphones whilst eating.
Blumenthal's more experimental dishes include bacon and egg ice cream and snail porridge.
He is a regular contributor to newspapers such as The Guardian.
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External links
- An interview in the Observer Newspaper, 2004
- Guardian newspaper article on Blumenthal's collaborations with academics
- Who´s Who of Chefs