Heston Blumenthal

Heston Marc Blumenthal, OBE (; born 27 May 1966) is a British celebrity chef. He is proprietor of The Fat Duck in Bray, Berkshire, one of four restaurants in Great Britain to have three Michelin stars; it was voted No. 1 in The World’s 50 Best Restaurants in 2006. Blumenthal owns the restaurant Dinner in London, which has two Michelin stars, and two pubs in Bray, The Crown at Bray and The Hinds Head, which has one Michelin star. He invented recipes for triple-cooked chips and soft-centred Scotch eggs. He advocates scientific understanding in cooking, for which he has been awarded honorary degrees from Reading, Bristol and London universities and made a Fellow of the Royal Society of Chemistry. He is a pioneer of multisensory cooking, foodpairing and flavour encapsulation. He has described his ideas in books, newspaper columns and a TV series. ==Biography== Heston Marc Blumenthal was born in Kensington, London on 27 May 1966 to a Jewish father born in Southern Rhodesia and an English mother who converted to Judaism. Blumenthal has stated that he considers himself Jewish. His surname comes from a great-grandfather from Latvia and means flowered valley. He attended Latymer Upper School in Hammersmith, St John’s Church of England school in Lacey Green, Buckinghamshire, and John Hampden Grammar School, High Wycombe. His interest in cooking began at the age of sixteen on a family holiday to Provence, France, when he was taken to the Michelin-starred restaurant ”L’Oustau de Baumanière”. He was inspired by the quality of the food and „the whole multi-sensory experience: the sound of fountains and cicadas, the heady smell of lavender, the sight of the waiters carving lamb at the table”. When he learnt to cook, he was influenced by the cookbook series Les recettes originales, with French chefs such as Alain Chapel. When he left school at eighteen, Blumenthal began an apprenticeship at Raymond Blanc’s ”Le Manoir” but left after a week’s probation. Over the next ten years he worked in a „relatively undemanding series of jobs – credit controller, repo man” during the day, teaching himself the French classical repertoire in the evenings. A pivotal moment came when reading On Food and Cooking: the Science and Lore of the Kitchen by Harold McGee. This challenged kitchen practices such as searing meat to seal in the juices, and it encouraged Heston to „adopt a totally different attitude towards cuisine that at its most basic boiled down to: question everything”. Blumenthal married his first wife Zanna in 1989, and had three children with her, Jack, Jessie and Joy, over the course of a twenty-two year partnership. He left her in 2011 for Suzanne Pirret, an American celebrity chef.

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