Heston Bluementhal shares insight on modern cooking

07/30/2013 | Sydney Morning Herald (Australia), The

Michelin-starred chef Heston Blumenthal of The Fat Duck restaurant shares lessons he's learned while developing his signature dishes, which walk a fine line between meal and science project. “Most people season with salt and pepper, but we should think about seasoning in terms of the full flavor spectrum: sweet, sour, salty, bitter and umami,” says Blumenthal. “Umami is hard because it's quite tricky to recognize on its own. But once you get it, you can pick it out in Parmesan, soy sauce, tomato ketchup, shiitake mushrooms, seaweed ... lots of things.”

View Full Article in:

Sydney Morning Herald (Australia), The

Published in Brief:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Executive Chef / Kitchen Manager
Lake Panorama National Resort & Conference Center
Panora, IA
Executive Sous Chef
The Cliffs
Salem, SC
Executive Chef
The French Goat
Lewisburg, WV
Nashville State Community College
Nashville, TN
Executive Chef
Newport Harbor Corporation
Newport, RI