Being a huge foodie myself, I can talk about, write about and eat food 24/7 and I am always open for trying new and “different” types of foods. Having said that it’s no surprise that I chose Heston Blumenthal, one of the top chefs in the field of molecular gastronomy, as the person I would want to go to dinner with.
Most of you probably thought that this was the regular eggs and bacon you can get at any restaurant, but you are wrong! Even though the bacon is real bacon dipped into chocolate, the part that looks like egg yolk is actually is a mango puree and the yolk consists of vanilla yogurt. Molecular gastronomy combines science and food in order to create enhanced sensory experiences for food lovers (Molecular Recipes).
Here is a video that better explains the processes used in molecular gastronomy:
Heston Blumenthal is a self-taught, curious chef who seeks to use scientific methods in the kitchen in order to bend or break the traditional rules that surround the kitchen and cooking in general. The dish represented below is called the “Sound of the Sea” and it consists of seafood items combined with tapioca that is made to look like sand. There is also an i-Pod tucked into the seashell that plays sounds of crashing waves (CNN). By this unique presentation of food he appeals to a variety of senses and creates an experience.
I would want to be his guest at his restaurant, The Fat Duck in Berkshire, England, where the tasting menu costs 220 pounds (equivalent of approximately $300) and consists of food items named Mad Hatters Tea Party, Like a Kid in a Sweet Shop and Bortryts Cinarea (which is the biological name of a fungus). The full tasting menu can be found here : The Fat Duck.
The tasting menu also suggest that 4 and a half hours should be allotted to complete the full experience, so I think this would be a good opportunity for me to ask him if he considers himself more like a chef, an artist or a scientist. I can also ask him questions regarding the food industry and get insider information on what is up and coming in the world of gastronomy. Maybe he will even let me in his kitchen and show me different of methods of creating food beauties. I’m sure a man who is very creative and has paved the way to a new way of thinking about food, will have a lot of interesting stories to share, so I would love to eat a meal with him an learn about all his experiences.