Heston Blumenthal - A Name You Need To Know About!

Now in 2007 my Heston Blumenthal watch is definitely on. I do expect him to rise to the top, to become the worlds best Chef this year. I also do expect that most credible Gourmet publications will feature his The Fat Duck restaurant in the village of Bray in Berkshire, England as the worlds best restaurant in 2007. He already sports three Guide Michelin stars and is not in danger to lose them anytime soon. Heston will be 40 years old this year on May 27th. His rise to the top culinary spot in the world is specifically impressive when you consider that Blumenthal is self-taught. He even taught himself French while translating French cookery books. He has only been cooking "seriously" for about ten years! Some of his fame is based upon his scientific approach to cooking which is often referred to as "culinary alchemy". Blumenthal has seen this idea as a way of making tastier food. While some are skeptical about the application of science to cooking, Blumenthal has remained a steadfast proponent, going so far as to open his own research and development kitchen in early 2004. Blumenthal is known for cooking with a vacuum jar to increase expansion of bubbles during food preparation for dishes as his famous aerated chocolate souffle-like dessert. The low air pressure inside the jar causes bubbles to grow to a larger size. He also likes to use blow torches to apply quick sears. Blumenthal's trademark dishes include his bacon and egg ice cream and his snail porridge. Other examples are oyster and passionfruit jelly with lavender, triple-cooked chips, and poached breast of Anjou pigeon with pancetta. He is definitely one of my top contender for this years best Chef spot and I find his restaurant absolutely fascinating. When in England you must try to get a visit to The Fat Duck in. Say hello for us!