Heston Blumenthal Quote

“From my point of view I’d say the biggest benefit that science has had on my cooking is my achieving consistency.  So, you have an idea, then you develop a dish and then you obviously have to get that dish onto the menu in the restaurant.  Then you have a team of people who you need to execute that dish day-in and day-out.  So the science really helps that, as you can really pinpoint steps in the recipe.  In terms of creativity I wouldn’t say that science does any more than give you a few tools in the box….”

From an interview in the Observer Food podcast.

1 Comment

  1. Fantastic quote. topically fits right in with a conversation i had earlier today with a friend and fellow roaster at the local farmers market. We were talking about roasting, roast profiles, and specifically control and consistency. The science doesn’t help you create a new blend or roast profile (that requires some trust of your tastebuds), but it allows you (and other employees) to replicate it day in day out.

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