Heston Blumenthal
Birth Name: Heston Mark Blumenthal
Height: 170 cm
Heston is a self-taught English chef renowned for his experimental and scientific approach to cooking and gastronomy. He holds multiple honorary degrees in recognition of his scientific approach to co ...Show More
Television forces people to be larger than life. I would be too shy.
Television forces people to be larger than life. I would be too shy.
And I like asking questions, to keep learning; people with big egos might not want to look unsure.
And I like asking questions, to keep learning; people with big egos might not want to look unsure.
I have this desire to keep improving, so I find fault.
I have this desire to keep improving, so I find fault.
I'm not scared of anything in particular, but I am motivated by a fear of failure as opposed to a ne Show more
I'm not scared of anything in particular, but I am motivated by a fear of failure as opposed to a need to succeed. Hide
I worked 120 hours a week for eight years. That's 20 to 22 hours a day every day and one week I only Show more
I worked 120 hours a week for eight years. That's 20 to 22 hours a day every day and one week I only got 15 hours sleep. Hide
Now my complaint is there are only 18 hours to work in a day.
Now my complaint is there are only 18 hours to work in a day.
I was determined that if I failed it wouldn't be due to lack of effort.
I was determined that if I failed it wouldn't be due to lack of effort.
I haven't raised my voice for eight to 10 years in the kitchen. And I won't have anybody shouting. I Show more
I haven't raised my voice for eight to 10 years in the kitchen. And I won't have anybody shouting. If I hear of anybody having a go at anyone else, they'll get disciplined. Hide
We were saving, saving, saving then going to France and blowing the money eating. She was a nurse an Show more
We were saving, saving, saving then going to France and blowing the money eating. She was a nurse and had never experienced fine dining but she loved it, too. Our mates thought it absurd. Hide
No, when I worked as an accountant I was falling asleep waiting for 5 o'clock.
No, when I worked as an accountant I was falling asleep waiting for 5 o'clock.
It was not easy with a newborn, asking your wife to give up the family home and your security.
It was not easy with a newborn, asking your wife to give up the family home and your security.
You think about some of the most memorable meals you've ever had; the food will be good but it will Show more
You think about some of the most memorable meals you've ever had; the food will be good but it will often be about locating a mental memory and taste is inexorably linked to all the other senses and memory, so ultimately it is all about taste. Hide
At home I've got 1,500 cook books and the spines have all gone, the pages are all torn - it's chaos.
At home I've got 1,500 cook books and the spines have all gone, the pages are all torn - it's chaos.
Development is where my heart is focused because eating is the only thing that we do that involves a Show more
Development is where my heart is focused because eating is the only thing that we do that involves all the senses. We eat with our eyes and our ears and our noses. Hide
It was quite a challenge to make people eat crab ice cream.
It was quite a challenge to make people eat crab ice cream.
If it doesn't taste good it doesn't go on the menu.
If it doesn't taste good it doesn't go on the menu.
We sunk everything into it. It came close to going under several times.
We sunk everything into it. It came close to going under several times.
You need to do the work to bring the money in, but not compromise standards.
You need to do the work to bring the money in, but not compromise standards.
I tend to take negative comments to heart.
I tend to take negative comments to heart.
I write and chop with my left hand and do everything else, including eating with a knife, with my ri Show more
I write and chop with my left hand and do everything else, including eating with a knife, with my right. Hide
A lot of country pubs will receive Michelin stars.
A lot of country pubs will receive Michelin stars.
I was born in the '60s and grew up in the '70s - not exactly the best decade for food in British his Show more
I was born in the '60s and grew up in the '70s - not exactly the best decade for food in British history. It was horrendous. It was a time when, as a nation, we excelled in art and music and acting and photography and fashion - all creative skills... all apart from cooking. Hide
You know how sad your life is when you know the release date of DVDs.
You know how sad your life is when you know the release date of DVDs.
This kitchen is completely calm. Some of the old-fashioned chefs - they become kings in their kitche Show more
This kitchen is completely calm. Some of the old-fashioned chefs - they become kings in their kitchen, they've got to be called chef. But I don't care if someone calls me chef or Heston, it really doesn't bother me. Hide
As we get older, we tend to become more risk averse because we tend to find reasons why things won't Show more
As we get older, we tend to become more risk averse because we tend to find reasons why things won't work. When you are a kid, you think everything is possible, and I think with creativity it is so important to keep that naivety. Hide
Being branded number one restaurant in the world is actually very humbling.
Being branded number one restaurant in the world is actually very humbling.
I still love doing what I do, and I'm really lucky to get up in the morning and want to go to work.
I still love doing what I do, and I'm really lucky to get up in the morning and want to go to work.
I've got around 400 cookbooks.
I've got around 400 cookbooks.
But most is all to do with work. There are aspects of work that are enjoyable, that you could call a Show more
But most is all to do with work. There are aspects of work that are enjoyable, that you could call a hobby. Hide
There are so many issues in our oceans - like the near extinction of blue fin tuna - that should be Show more
There are so many issues in our oceans - like the near extinction of blue fin tuna - that should be taken more seriously worldwide. Hide
To me, food is as much about the moment, the occasion, the location and the company as it is about t Show more
To me, food is as much about the moment, the occasion, the location and the company as it is about the taste. Hide
What gets me excited is the original principle.
What gets me excited is the original principle.
I am not the world's most confident person.
I am not the world's most confident person.
I would try doing a dish 30 different ways.
I would try doing a dish 30 different ways.
Heston Blumenthal's FILMOGRAPHY - Page 2
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