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.
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. I was determined that if I failed it wouldn't be due to lack of effort. 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 There are so many issues in our oceans - like the near extinction of blue fin tuna - that should be taken more seriously worldwide. 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. No, when I worked as an accountant I was falling asleep waiting for 5 o'clock. But most is all to do with work. There are aspects of work that are enjoyable, that you could call a hobby. 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 haven't raised my voice for eight to 10 years in the kitchen. Einstein, you suspect, would have been delighted.
Interview by Emma Hughes and portraits Myles New. Our website uses cookies to analyse traffic and show you more of what you love. Please let us know you agree to all of our cookies.
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Cookies are small files placed on your computer or mobile device when you visit a website. They are widely used to improve your experience of a website, gather reporting information and show relevant advertising. You can allow all cookies or manage them for yourself. You can find out more on our cookies page any time. Born in London in , Blumenthal spent his childhood years in Berkshire, England, where he still lives with his wife and three children.
At age 16, he had a transforming experience when visiting the restaurant L'Oustau de Baumaniere , located in a small village in Provence; once exposed to the wonderful world of gastronomy, Blumenthal was immediately consumed by it. Upon his return to the UK, Blumenthal sought work in London kitchens, but at 16 was considered too young. View Chef Recommendations. Heston fell in love with cooking and the idea of becoming a chef from an early age, but it took him over a decade to realise his dream.
By day he worked in a variety of jobs — photocopier salesman, debt collector, credit controller — but at night he worked his way through the classical repertoire of French cuisine, perfecting the techniques and seeking out the best ways to harness flavour.
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