Heston Blumenthal is the responsible for the awarded restaurant The Fat Duck (3 Michelin stars) in the United Kingdom, Berkshire and Dinner located in the luxurious Mandarin Oriental Hyde Park Hotel in London city.
His rigorous and energetic study has given him such a respected statute that he has the luxury to work with some of the best cuisine, perfumers and physicists and chemists in the world.
Heston, has been described as an “alchemist of culinary” mostly due to his innovative cuisine style - designated molecular gastronomy or tecnoemotional.
In 2006 January, Heston was awarded by the British Crown in virtue of his many contributions to gastronomy and by the end of that same year a study lead by him and the University of Reading earned him an Honorary Doctorate of Science.
All his geniality seems to have started in a trip to France, back when he was only 15 years old. During that travel he visited, along with his parents, a French Restaurant named L´Ouest of Baumaniere situated in a small village in Provence, becoming immediately amazed by the gastronomical world. Since then he studied both French and English cuisine and worked in many restaurants hoping to develop his knowledge and gain the maximum experience he could.
In 1995, this self taught man opened his own restaurant, The Fat Duck which nine years later would win the maximum quotation in the Michelin Guide and in 2005 would be considered by the Restaurant Magazine the best restaurant in the world.( Currently it holds the positions, see here).
Blumenthal has up until now published 4 books:
- "A new approach to cooking" 2004
- “ Heston Blumenthal: In Search of Perfection” 2006
- “Heston Blumenthal: Further Adventures In Search of Perfection” 2007
- “The Big Fat Duck CookBook “ 2008
- “Total Perfection: In Search of Total Perfection “ 2009
- “Heston's Fantastical Feasts “ 2010 (I have this one and I can absolutely guarantee it is simply genial)
- “Heston Blumenthal at Home” 2011
It was then, in 2005 that he produced a television series of six episodes called Kitchen Chemistry with Heston Blumenthal which would later on became also a book – Kitchen Chemistry – published by the Royal Society of Chemistry and distributed by 6000 school all over the United Kingdom and Ireland.
Since then, many are the series which he hosts (check in youtube or channel 4 or even BBC).
Given all the discussion that has surrounded the molecular cuisine, Heston is cautious and shows concern with some very bad things that are happening to food in name of innovation. “The danger is that the technology may exceed the importance of the plate”, “I am very concerned that someone will do something very stupid and then everyone will fall on me and blame for that”.
However, Heston defends himself by arguing that everything he does is not for the fame and attention he may get but for the deep love he feels for gastronomy and the well being of those whom he presents his creations to.