Heston Blumenthal is more than your average chef. The dining experience at The Fat Duck, is unique and magical. He is highly respected as a scientist, without having a degree in science. He has received the highest acknowledgement from the gourmet world with 3 Michelin stars, and occupies the second position in the 50 Best, without even having a formal training as a chef.
Behind the scenes there is a side of Mr. Blumenthal that we don’t know much about, but is even more important than any international prize – the influence and impact of his work on education.
Last year I approached Heston with a rather unusual project, which he liked and approved. The story began with a chemistry research group. Myself, a chef with background in Molecular Science, and two scientists from Alton College, Fiona Revell and Lesley Brewer, decided to open a research group in Molecular Gastronomy at Alton College in Hampshire, one of the best colleges in the country.
Alton College – Hampshire
The intention of the group was to create a new opportunity for young and talented chemistry students to experience the real life of a researcher, with all the excitement, difficulties, limited budget and extra hours of commitment.
One biochemist, one research chemist, one chef and wannabe scientist (me!), 10 A-level students, and a ‘mystery chef’ – and so, the journey began!
The selected students were: Sam Cobb; Katy Sworn; Claire Stratford; Alexander Cobb; Hannah Bruton; Sam Page; Leah Devaney; Harry Uzzell; Samantha Marais ( a chemistry and biology student with a special talent for art!), James Coverdale and Katie Roe.
Dr. Lesley Brewer, an experienced research scientist, who specialises in aromas, worked for many years in the beer industry before becoming a lecturer at Alton College. Fiona Revell, the head of the chemistry department, was leading the project. With our guidance the students decided on a topic for the research: Aroma Encapsulation – a technique which can trap a smell (or a flavour) in a solid compound, which can be released with several different techniques, creating a final magical effect.
The students had a budget for their entire project, a topic and a deadline. After several months of meetings, lab hours in their free time, and research, the finished project came to an end. The results materialised in the form of a scientific abstract, some prototypes, a video of the lab experience through the months of development, and 4 pictures with ideas of dishes using different techniques.
Heston received the group at the Hinds Head, and the students were able to present and explain their ideas and how their work had progressed.
Heston asked a lot of questions, and was truly impressed with the quality of the work, which was afterwards sent to his experimental kitchen, where chefs and scientists develop dishes and techniques to be used in the Fat Duck menu and on TV shows. Afterwards, the group spent the morning visiting all the facilities and talking with the staff from The Fat Duck. The journey finished with a very special lunch at the Hinds Head, experiencing the food from the pub with some treats from The Fat Duck.
Some of the students have now finished their A-levels and have been accepted at some of the top Universities in the country to begin their degrees in September. Some others still have another year to go. Thanks to Heston Blumenthal and Alton College the results of this project will not only enhance the student’s CVs, but also motivate them to follow a scientific career.
Photos: Ben Errey and Luciana Bianchi
Luciana Bianchi is chef de cuisine and food writer, works as International Editor correspondent for the Brazilian gourmet magazine, Prazeres da Mesa, and contributes to several publications in Brazil and Europe.
www.prazeresdamesa.com.br on Twitter http://twitter.com/LucianaBianchi
Tags: Alton College, Chef, Chef and education, Chef Luciana Bianchi, Hampshire, Heston Blumenthal, Heston Blumenthal and scientists, Luciana Bianchi, students and Heston Blumenthal, The Fat Duck
[...] Heston Blumenthal is more than your average chef. The dining experience at The Fat Duck, is unique and magical. He is highly respected as a scientist, without having a degree in science. He has received the highest acknowledgement from the gourmet world with 3 Michelin stars, and occupies the second position in the 50 Best, without even having a formal training as a chef. (World’s 50 Best) [...]
Hi Luciana, thank you for this great story, it is very inspiring to hear that Heston has supported this great initiative, and championed young talent in this way.
Nathan