Biography
Cookery of Great Britain, like the Earth in the understanding of the ancient people, keeps on three "elephants": the propaganda of homemade kitchen and healthy nutrition by Jamie Oliver, aggressive, but skilled Gordon Ramia and Heston Blumement, whose glory fades against the background of colleagues. And in vain: this chef self-taught is a guru of molecular cuisine, the owner of five institutions, including the award-winning stars of Michelin.Childhood and youth
Heston Mark Blumen was born on May 27, 1966 in Kensington, United Kingdom, in the family of a Jew from South Rhodesia and a purebred British, who appeal in Judaism. The cook also refers to the people of Semitic origin.
Basic knowledge Bluumes mastered in the Latymer Upper School in Hammersmist, St John's Church of England School in Buckinghamshire and John Hampden Grammar School in High-Whitch.
The interest in the cooking Bluumen showed at the age of 16, during rest in Provence, France. Parents led him to survive in L'Oustau de Baumanière - a restaurant awarded for three stars Mishlen. The young man inspired not only the quality of the meal, but also the surrounding "multisensory experience: the rustling of fountains and the cicada, the foxing smell of lavender, the type of waiters, cutting a lamb before visitors."
Personal life
In 1989, Heston Bluuma was married to a girl named Zanna. She gave birth to a cook of three children - Jack, Jesse and Joy. Spouses lived together for 22 years, and then realized that the marriage was outdressed.From 2011 to 2015, Blumeni built a personal life from Susan Parot, the author of the books about cooking, and in May 2018 he played a wedding in Maldives. His chosen was Stephanie Gowaire.
Growth of the Blessing Heston - 170 cm, Weight - 74 kg.
Cooking
Culinary basics Heston Bluumen studied at the cookbook Les Recettes Originales. At 18, immediately after school, he entered Raymond Blanca courses, but left, without holding the week. The young chef seemed that he could bring to the world of food much more useful than the blank - in his head.
In 1995, Blumen opened his first restaurant The Fat Duck in Berkshire. The cuisine appreciated the Gourmet Journalists Matthew Fort and Fay Mashler. In 2002, the institution was awarded the first star Mishlen, which was a significant event in the biography of Bluless.
Here, in Berkshire, in 2004 the door opened the Tavern The Hinds Head, which flows guests with traditional British dishes. In 2011 in the Michelin guide, The Hinds Head was named PAS of the Year.
In January 2011, Bremenal was out of Berkshire, opening Dinner by Heston Blumenthal in London. Historians helped to draw up a menu on classic British recipes. Already in 2012, the institution was awarded Mishlen's stars, a year later the title "Best Restaurant of the World", and in 2014 he received a second star.
The most "star" shop of Bluuma is its first brainchild The Fat Duck. After repair in 2015, the Rating Restaurant received 2 more stars, and the chef became one of the five British, who possess facilities with three stars.
Many are wondering than Bluchens so surprised by demanding and sophisticated experts Michelin. Molecular cuisine: Culinary creates recipes by identifying the molecular similarity between, it would seem that ingredient ingredients and connects them in a dish. It turns out something exotic, but undoubtedly tasty. The most famous dish of Bluumen is white chocolate with black caviar.
Unexpected combinations are positively evaluated to culinary critics, but Blumen believes that the molecular cuisine is although it is a good tool for creativity, but will not replace the innate intuition of the chef.
Methods of preparation of unusual dishes Bluumel devoted a series of television show "Kitchen chemistry" (2002). After the success of this program, the cook stepped on a broad leg television. In March 2009, he launched the show "Holidays of Heston" on thematic banquets. In February 2011, the project "Heston: Mission Impossible" started, in which the chief helped the poor restaurants to prepare Mishlensky quality dishes. In January 2012, Blumetal taught homemade cooks to prepare his dishes in the show "Fantastic Heston Food".
Heston Bluumen now
The culinary experience of Heston Bluumel is more than 35 years, but the cook himself considers a significant part of this term "apprenticeship". "I'm just starting," he noted once in an interview. Over time, Blumen has created dozens of unique dishes affecting innovation, opened several Michelin restaurants and does not think to stop there.In January 2020, the Journey restaurant opened. In "Instagram" under the photograph of baking bluetal wrote:
"Now the team is working hard on the creation of new" routes "and travel destinations."Booking tables was available in advance, and they said, the dates are scheduled for half a year ago.
Bibliography
- 2005 - "Family Food: New Approach to Cooking"
- 2006 - "In search of perfection"
- 2007 - "Further adventures in search of perfection"
- 2008 - "Cookbook The Fat Duck"
- 2009 - "Absolute Perfection: In Search of Absolute Perfection"
- 2010 - "Fantastic Holidays of Heston"
- 2011 - "Heston Bluuma is preparing at home"
- 2013 - "Historical Heston"