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VERSION:2.0
CALSCALE:GREGORIAN
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LAST-MODIFIED:20080520T093655
SEQUENCE:0
CONTACT:events@ri.ac.uk
ORGANIZER:Royal Institution of Great Britain
DTEND:20080604T203000
UID:2008-07-24T15:50:23-0400_273294569@socialweb1
DESCRIPTION:In this event Heston Blumenthal\, the ‘culinary alchemist'\, 
 will elaborate on his incredible journey that has taken a 16 year-old boy f
 ascinated by the theatre and magic of the world of gastronomy on a voyage o
 f exploration.  A self-taught chef with no prior training\, Blumenthal imme
 rsed himself in the rules and regulations of classic French cuisine - only 
 to discover that for him this created more questions than answers.  His unr
 emitting quest for knowledge has seen him recognised throughout the world a
 s one of the greatest modern chefs of our time.  His fascinating journey in
 volves associations with biochemists\, perfumeries\, sound technicians\, ps
 ychologists and food historians to name but a few.  His determination and r
 elentless research have broken down barriers between science and gastronomy
  and his groundbreaking innovations have made him a leading light in a food
  movement of modernism that can be felt around the globe.  His menu at his 
 restaurant\, The Fat Duck in Bray\, Berkshire\, allows his guests to enjoy 
 a multi sensory dining experience\, which always includes that essential Bl
 umenthal ingredient - fun! 
\n
\nHeston Blumenthal\, chef patron of The Fat
  Duck in Bray\, Berkshire\, has been described as a culinary alchemist for 
 his innovative style of cuisine. His work researches the molecular compound
 s of dishes so to enable a greater understanding of taste and flavour. His 
 original and scientific approach to the molecular breakdown of cuisine has 
 teamed him with fellow chefs\, scientists and psychologists throughout the 
 world. His restaurant\, The Fat Duck\, opened in 1995\, gained its third Mi
 chelin star in January 2004 and was awarded ‘The world's best restaurant'
  by The restaurant magazine in 2005.  Heston Blumenthal received an OBE fro
 m Her Majesty the Queen in January 2006 New Year honours list and received 
 an honorary degree of Doctor of Science from Reading University at the summ
 er graduation ceremonies in 2006.  In 2007 he received an honorary degree o
 f Master of Science from Bristol University.  He is currently working on se
 nsory research and the context of dining.
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SUMMARY:The culinary alchemist
DTSTART:20080604T190000
CREATED:20080507T094449
DTSTAMP:20080724T155023
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