I´m not a regular follower of what goes on in a Michelin 3 star kitchen but when I saw a TV programme where Heston Blumenthal was demonstrating some of the things he does in the kitchen of his 3 Michelin starred Fat Duck, I was facinated.
Here was a man that was not afraid to try something new to give his customers a new experience. His experiments with food seem closer to the sort of thing an excentric mad scientist would do rather than a chef. But just watching the faces of the people trying the food he had 'cooked' in liquid nitrogen made my mouth water. I had to find out more...so I bought one of his books...again a little excentric. He has produced a 300 plus page book "in search of Perfection" which contains 8 recepies for 'basic' food including pizza, steak and fish and chips. He goes to extraordinary lengths to find out what works. Making batter by pushing it though a sodastream!
Here is a guy who is clearly enjoying the journey as well as the destination. He is looking for ideas every day, looking for new ways of understanding taste, looking for new ways of acheiving the extraordinary and looking to give his customers (an I guess himself) new experiences, even when producing something normally seen as 'basic'.
Heston Blumenthal came to mind when I read a posting in Alex Kjerulf's blog with a nomination for the graph of the year (left). His restaurants ignore assumptions and conventions and from what I have seen on tv he does not have the arrogance of some of the other 'star' chefs we see. What he does do is about imagining, improvising and innovating with food. Ok, he does most of this behind the scenes so that when his guests arive they get an extraordinary food experience.
Credit for the graph goes to Slow Leadership. The blog is worth a read.
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