- 19 Apr 2015
- Local time
- 6:12 PM
- Maidstone, Kent, UK
I agree. There is a lot to be said for learning and understanding basic techniques. Here is an interesting twist. This is a about Heston Blumenthal. For those unfamiliar he is the proprietor of The Fat Duck in Bray, Berkshire, one of five restaurants in Great Britain to have three Michelin stars; it was voted No. 1 in The World's 50 Best Restaurants in 2005.People like Ferran Adria did not become who they are without a firm understanding of basic techniques. Which is what recipes are for. You can't build a house without a foundation, otherwise cooking schools could just close their doors.
When he left school at eighteen, Blumenthal began an apprenticeship at Raymond Blanc's Le Manoir aux Quat' Saisons but left after a week's probation.:28 Over the next ten years he worked in a "relatively undemanding series of jobs – credit controller, repo man" during the day, teaching himself the French classical repertoire in the evenings. A pivotal moment came when reading On Food and Cooking: the Science and Lore of the Kitchen by Harold McGee. This challenged kitchen practices such as searing meat to seal in the juices, and it encouraged Heston to "adopt a totally different attitude towards cuisine that at its most basic boiled down to: question everything".:38