Top chef Heston Blumenthal: "If you called it 'crab ice cream,' some people would love it, but for some people a barrier would come up. Call it 'frozen crab bisque' then there is not a problem. The same dish becomes more acceptable."
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Human to Hero Heston Blumenthal —
Heston Blumenthal: "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." Image courtesy Neal Haynes
Magic in the kitchen —
Heston Blumenthal: "I opened the Duck because I had no money to do anything else -- it was the biggest thing we could do. It had only one door, the kitchen was tiny, the gas facilities were rubbish."
Courtesy: Neal Haynes
New Heston gallery —
Heston Blumenthal: "I decided not to go on that route of classical training, I'm self taught. So I think that made my first ten years of life at The Fat Duck so incredibly difficult, but it allowed me to develop a style that has been really quite unique."
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Magic in the kitchen —
Heston Blumenthal: "The thing I would say to anybody who wants to go into this industry is that you have to want to cook. It has to be in your blood. You have to go to bed at night and eat, drink, sleep, breathe food."
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new two heston —
Heston Blumenthal: "If you go to a gallery and look at a piece of art, the whole purpose of it is to elicit an emotional response. And because eating involves all the senses it has the ability to do that in a wonderful way."
