![]() In 1995 he bought a disreputable pub in Bray and opened it as The Fat Duck. Even before establishing a restaurant, he had already developed a revolutionary technique, Triple-cooked Chips, which has become a common feature on menus worldwide. When he was 16, Heston visited the three-star L’Oustau de Baumanière in Provence and fell in love with cooking, especially the theatre and multisensory magic of it.įor the next decade or so, he taught himself to cook, inspired by the French classical tradition and by Harold McGee’s On Food and Cooking, which encouraged him to question everything, including the science and psychology of cuisine. My exploration of multi-sensory dining eventually inspired another landmark Fat Duck dish, Sound of the Sea: seafood and vegetation composed to look like the sea lapping up against the shore, sitting on a shadowbox filled with real sand, and served with an iPod and earbuds playing the sound of waves. We only need to summon our feelings of curiosity, adventure and discovery to be transported to our most magical memories. When you add imagination to memory, all kinds of wonderful things can happen. One of the unique gifts we have as humans is imagination. I embarked on an incredible journey into that world, which led me to realise that, ultimately, the pleasure we get from eating comes from our brain and, in particular, from our memories and associations and the emotions they trigger.ĭiscovering fire and eating the food cooked on it helped to turn ape into man by growing and developing the brain. ![]() When I first served crab ice cream in 1998 (which people actually tasted differently if it was called Frozen Crab Bisque), I realised I had discovered a new world of cooking. The Fat Duck experience, SENSORIUM, launched in 2023 is a spectacular gastronomic experience that encourages diners to explore one deceptively simple question: Do we taste with the mouth – or with the mind? Is the first menu to fully showcase dishes created by Cooke demonstrating his commitment, creativity and desire for excellence. Rising to his own challenges and through his immersion in the DNA of mentor, Heston Blumenthal and his ‘Question Everything’ approach, he now inspires the team, finding stimulating, creative, and experiential ways to work with them to develop ideas and bring them to the tables of The Fat Duck restaurant. Now as an integral and inspirational leader of the team at The Fat Duck, Edward enjoys the precise, skilful and demanding work expected of the restaurant. His burning desire to achieve a high level career in the kitchen, saw his first role commence at Rick Steins Seafood Restaurant in Padstow in 2005 serving a three year apprenticeship at Cornwall College whilst working here. ![]() ![]() Rising through the ranks to his current role as Executive Head Chef of The Fat Duck in 2021. Edward Cooke joined the Three Michelin Star, Fat Duck restaurant, in 2010 as a Chef de Partie. ![]()
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