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Technique or Ingredient

Jinmyo
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Jinmyo

Jinmyo

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Heston, first thank you for taking some questions early and for the lucidity of your replies.

When considering a dish, do you first think in terms of a technique you would like to use or an ingredient?

"I've caught you Richardson, stuffing spit-backs in your vile maw. 'Let tomorrow's omelets go empty,' is that your fucking attitude?" -E. B. Farnum

"Behold, I teach you the ubermunch. The ubermunch is the meaning of the earth. Let your will say: the ubermunch shall be the meaning of the earth!" -Fritzy N.

"It's okay to like celery more than yogurt, but it's not okay to think that batter is yogurt."

Serving fine and fresh gratuitous comments since Oct 5 2001, 09:53 PM

Heston Blumenthal

Heston Blumenthal

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It depends. The idea for a dish can come from anywhere really, both an ingredient or technique can spark off an idea.

I do however, find it a bit of a nightmare to find quality fruit and veg in this country.

I think that, for this reason, technique began to be the primary driving force for a new dish.

My drive now is the fascination of why one dish can taste fantastic to one person and disgusting to another and how we process the information from our mouths to our brain.

Heston Blumenthal

The Fat Duck

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