A self-taught chef, working his way to the top of the culinary arts, not just disregard the laws re

A self-taught chef, working his way to the top of the culinary arts, not just disregard the laws recognized culinary genre, conducted chemical tests on the products, as a result delicious food of which, at times, even the furnace exploded. His vocation - molecular gastronomy. His name - Heston Blumenthal, one of the few holders of three Michelin stars in the UK. Its cuisine attracted by the fact that nothing like this in England is still not there. In modern cooking delicious food Heston Blumenthal is considered one of the greatest innovators of the past 50 years. In this case, the father of three children, he is very familiar with the problems of the conventional kitchen, and offered them the recipes are not very complicated, although they differ in their technology from the usual. Youth Heston Blumenthal
As a child, the future star of the cooking and even did not think about a career chef. The turning point in the life of Heston delicious food was a trip to France at the age of fifteen, where the boy's parents brought him to the restaurant L'Oustau de Baumaniere. Familiarity with fine dining so shocked Heston that he immediately decided his future destiny. Back in England, the young cook tried to find a job in London restaurants, but to no avail. During the next ten years Heston learned cooking from books, working in different places in order to pay for their trip to France, where he got acquainted with local restaurants, wineries and dairies. At night, delicious food he studied the cookbooks, cooking classic French cuisine, the same every day, bringing them to perfection. Four years of this life, and now comes the crucial moment - Heston's buying a book that changed his view of the culinary arts. Book On Food and Cooking (author Harold McGee) opened for him a new world of cooking delicious food - a scientific approach to cooking.
Soon Heston Blumenthal decided to take their own careers on their own, without anyone's help. His incredible ingenuity and willingness to improvise, courage (even daring) became his hallmark. After working for some time chef in various restaurants and establishments, Blumenthal has decided to launch his own chain of restaurants. To dream a reality, the chef had to work hard and work almost without rest. Career Blumenthal
In 1995, Heston Blumenthal opened a restaurant The Fat Duck , nine years later received 3 Michelin stars (if you happen to be in the country of Albion, visit Berkshire, where the village of Bray and is a restaurant of our hero). Hallmark Blumenthal is not fine dining in the traditional sense, and his interest delicious food in how taste is born, what happens during the physical and chemical processes where food is prepared. All this allows him to combine the classic culinary techniques and the latest technology, delicious food creating unusual dishes. Among the famous dishes Blumenthal - ice cream with bacon and eggs, porridge of snails, jelly with lavender, oyster delicious food and passion fruit, boiled Anjou pigeon breast with panchetoy, cancer calf in pollen, as well as pineapple jelly. delicious food
In 2005, Discovery delicious food Science Channel, a series of programs delicious food "Kitchen delicious food Chemistry with Heston Blumenthal," delicious food looked delicious food more like a scientific and educational film than cooking classes. He is also the author delicious food of the book "Science of Cooking" (The Science delicious food of Cooking).
His philosophy is to create taste, using not only the processes that occur in the mouth, but also taking delicious food into account the history, nostalgic memories, emotions, interaction delicious food appearance, smell and taste - all this creates that holiday delicious food taste, pleasure, which we get from food. Promo video program Heston Blumenthal
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