Heston Blumenthal Quotes

Your idea of that dish has evolved, and if you're a cook, you can start thinking in different ways about it, maybe even a different way than I think about it.

Don't be afraid to adapt new ingredients into your own techniques, and traditional ingredients into new recipes.

To have a basic ingredient that can be prepared a million different ways is a beautiful thing.

I'm a keen experimenter in the kitchen. With food, not with anything else!

Cooking is a philosophy; it's not a recipe.

After all these years of cooking and writing recipes, I am still amazed every time I notice how even the minutest of variation in technique can make a spectacular difference.

I've always been sort of addicted to genre-jumping. I've never been in the mood to do the same thing I did last time. Hence, me going from 'Big Love' to romantic comedy, to period film... I can't sit still.

It's very hard to be an innovator at the highest level in any discipline. For some chefs it's merely about combining ingredients, but that's something you can do with your eyes closed.

I get bored doing one thing only. I've been very lucky to explore a lot of different artistic territory and I don't see why I won't continue on that path.

If you're cooking and not making mistakes, you're not playing outside your safety zone. I don't expect it all to be good. I have fat dogs because I scrap that stuff out the back door.

I've had to keep exploring different ways of presenting the music so I don't repeat myself.

I'm always changing my work, as there are endless ways to think about food.

I love the idea of cooking, but I don't like using recipe books, so I'll put a mish-mash together, and it might be amazing by total accident, or it will be a catastrophe.

I just like being versatile, giving new styles and being creative.

I'm just trying to cook good food, and I'm not afraid to do whatever I need to do to keep the food evolving.

I always love trying new and different things.

I'm open to trying multiple different types of styles.

I certainly like to swing the pendulum and try new things and to do things that are different from the last thing that I did.

I never do the same thing twice.

My favorite way to cook is to look in my cabinets and see what I have. That's the most fun. 'I don't have tomatoes, but I have this chili-garlic sauce from the Asian grocery store. Let's throw that in there and see how it affects my beef barley soup!'

I don't like to stick to one formula. That gets boring. I get bored, so I want to try different ways of getting inside something.

The fun for me is to mix it all up. I would actually like to do something as far away from what I've just done, just for my own personal joy and growth, for what I want to do.

What's lucky about my career in general is that I stumbled into what every writer most wants. Not repeating myself and doing strange things has become my trademark.

I like to write in all different genres. I just like a new challenge.

I really don't look at myself as just one thing. I'm kind of scattered and like to have my hands in a lot of different projects. It makes me who I am.