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Heston Blumenthal was born in London in 1966, and spent his childhood years in Berkshire, England where he still lives with his wife and three children today.
At the age of fifteen Heston travelled to France with his parents for the first time. On this trip he visited one of France’s oldest restaurants, located in a small village in Provence. Heston Blumenthal was exposed to the wonderful world of gastronomy and was immediately consumed by it.
On returning to the UK he tried to gain a position in the kitchens of Londons’ hotels and restaurants, but at sixteen this proved too daunting a task. Undeterred Heston spent the next decade learning the rudiments of French cuisine from books, and worked in various different jobs to fund his trips to France. On these trips he visited restaurants, vineyards, cheese makers, butchers and various other food outlets. His research was extensive, thorough and determined, attributes which soon became the trademarks of his success.
In August 1995 this self-taught chef opened the Fat Duck restaurant, which gained three Michelin stars and worldwide recognition for its unique approach to gastronomy.
One of the books he read during that time was ‘On Food and Cooking”, by Harold McGee. This book questioned the fundamental rules of kitchen lore and turned the cooking methods and processes that Heston had learnt upside down. Intrigued by this Heston began to explore further the science of food and the effects of smell and taste on the palate.
Heston Blumenthal has been described as a culinary alchemist for his innovative style of cuisine. His work researches the molecular compounds of dishes so to enable a greater understanding of taste and flavour. His original and scientific approach to the molecular breakdown of cuisine has teamed him with fellow chefs, scientists and psychologists throughout the world. Heston Blumenthal also owns the Hinds Head Hotel, a village public house located beside his Fat Duck restaurant in Bray.
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