Heston Blumenthal is a British celebrity chef and proprietor of The Fat Duck in Bray, Berkshire, one of five restaurants in Great Britain to have three Michelin stars. In 2005, The Fat Duck was voted No. 1 in The World’s 50 Best Restaurants. His London restaurant, Dinner, has two Michelin stars. Heston advocates a 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 multi-sensory cooking, food pairing and flavour encapsulation.
00:00 | Trailer
02:30 | Brian’s thoughts on the episode
03:47 | Brian’s introduction
04:27 | The experience Heston wants diners to have from eating his food creations
11:40 | Heston’s mantra, question everything and everything
13:23 | His story of the five senses and the emotions which he draws on to produce his creations
17:46 | Fear knocked on the door, faith answered, there was no-one there
27:36 | Where Heston’s curiosity and passion for food comes from
34:43 | How Heston succeeded despite the odds
37:31 | Our basic need for connectivity
46:00 | Communicating complex science in relation to food was difficult: do diners realise that connectivity
49:07 | Explanation of the symbolism incorporated in the design of his coat of arms
56:52 | Imagination enabled us to create shared beliefs
59:51 | The story of the raisin is mindful eating
1:01.00 | Why a mindful cheese sandwich is one of his next projects
1:03:04 | Heston fears he has just created something that helps nullify the need for men
1:06:56 | How the process surrounding food makes us human
1:12:33 | Has Heston transcended food or has it always been about more than food
1:16:14 | Our children can show us what we have lost in life and that we should take time to just be
1:22:46 | Relax, Heston’s journey with meditation
1:31:11 | Did he ever want to quit
1:44:00 | Wanting his work to influence how we approach our food
1:36:06 | When Heston realised, he was not being true to himself and how it was affecting his kitchen
1:40:48 | Having come to that realisation how he began the process of change
1:42:40 | Big Bang or big black hole or one of Heston’s ventures down another rabbit hole
1:44:48 | You can’t quit when running a restaurant, you just keep going
1:46:38 | What he loves about Alice in Wonderland
1:48:18 | Reaction of French Chefs to Heston’s work
His next ambition for which there is a time and a place
1:58:26 | The influence he wants to have on the world
2:01:32 | The future of food
2:25:01 | What Heston thinks he may be doing in ten years
2:30:48 | Success secrets
2:31:30 | Best advice he ever received
2:33:59 | Heston has no regrets
2:35:47 | Brian’s summing up.
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