Chef Heston Blumenthal shares interesting insights on his signature cooking at 'Masters of Marriott'
Masters of Marriott, an f&b initiative of Marriott International, associates with Chef Heston Blumenthal, Neeraj Govil, Area Vice President, Marriott International, South Asia
The most-awaited event is here, as the Master of scientific cooking, Chef Heston Blumenthal is all set to showcase his signature cooking techniques on his ongoing visit in India. As a part of Marriott’s recently launched Food & Beverage (F&B) program- Masters of Marriott, the culinary alchemist has curated a signature culinary experience in Mumbai at JW Marriott Mumbai Sahar on 20th April 2019 and in Delhi at JW Marriott New Delhi Aerocity on 21st April 2019.
For his first culinary experience in Mumbai, Chef Blumenthal served a five-course meal for his guests, including iconic lamb scotch eggs with pea and mint soup, roasted scallops, powdered duck and macerated strawberries. Blumenthal is the third world renowned Chef who has been invited to this Marriott International’s initiative, which earlier, had hosted legendary chefs such as Marco Pierre White and Julien Royer in India.
Commenting on the association with Chef Heston Blumenthal, Neeraj Govil, Area Vice President, Marriott International, South Asia, said, “We are delighted to associate with the culinary alchemist, Chef Heston Blumenthal. With F&B continuing to be one of our greatest strengths, the association between global chefs and our culinary experts at Marriott ensures that an array of enriching experiences await our guests and culinary enthusiasts wherever they go.”
An interactive session with Chef Blumenthal was organized by Marriott in Mumbai on 18th April, wherein he shared insights on his acclaimed cooking techniques and other interests. Talking about his maiden visit to the country Chef Blumenthal said “I am really excited to be a part of Masters of Marriott with Marriott International. The country’s diverse culinary strength has always amazed me and I can’t wait to experience some authentic Indian dishes.” When asked about science being his favourite subject, Blumenthal said that he was not found of science subjects during his schooling days. But his habit of questioning everything helped him to understand its relevance in cooking. Besides he said observation and awareness also helped him to delve deeper into the subject.
Commenting about his signature cooking technique, Blumenthal said “For me cooking is all about making food and the senses to convey a story, and most importantly, to generate emotion.” Adding further he said that it is essential to be aware and being in sync with one’s inner self while indulging in a gastronomical experience. Be it eating or cooking a dish, one’s state of mind and emotions has direct impact on the overall experience of the food. On being asked about things he admires about India to which he said Indian dishes and spiritual preaching of Sadguru are close to his heart.