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All Quotes by author - Heston Blumenthal
" A lot of country pubs will receive Michelin stars. "
Stars
Will
Receive
" And I like asking questions, to keep learning; people with big egos might not want to look unsure. "
Questions
Want
Learning
" As we get older, we tend to become more risk averse because we tend to find reasons why things won't work. When you are a kid, you think everything is possible, and I think with creativity it is so important to keep that naivety. "
Think
Important
Creativity
" At home I've got 1,500 cook books and the spines have all gone, the pages are all torn - it's chaos. "
Chaos
Home
Got
" Being branded number one restaurant in the world is actually very humbling. "
Restaurant
Humbling
Number
" But most is all to do with work. There are aspects of work that are enjoyable, that you could call a hobby. "
Hobby
Could
Call
" Development is where my heart is focused because eating is the only thing that we do that involves all the senses. We eat with our eyes and our ears and our noses. "
Eating
Eyes
Heart
" I am not the world's most confident person. "
World
Most
I Am
" If it doesn't taste good it doesn't go on the menu. "
Good
Taste
Menu
" I haven't raised my voice for eight to 10 years in the kitchen. And I won't have anybody shouting. If I hear of anybody having a go at anyone else, they'll get disciplined. "
Hear
Years
Go
" I have this desire to keep improving, so I find fault. "
Improving
Keep
Desire
" I'm not scared of anything in particular, but I am motivated by a fear of failure as opposed to a need to succeed. "
Need
Succeed
Am
" I still love doing what I do, and I'm really lucky to get up in the morning and want to go to work. "
Lucky
Love
Doing
" I tend to take negative comments to heart. "
Comments
Tend
Take
" It was not easy with a newborn, asking your wife to give up the family home and your security. "
Home
Family
Easy
" It was quite a challenge to make people eat crab ice cream. "
People
Ice Cream
Eat
" I've got around 400 cookbooks. "
Cookbooks
Around
Got
" I was born in the '60s and grew up in the '70s - not exactly the best decade for food in British history. It was horrendous. It was a time when, as a nation, we excelled in art and music and acting and photography and fashion - all creative skills... all apart from cooking. "
Music
Best
Food
" I was determined that if I failed it wouldn't be due to lack of effort. "
Determined
Due
Effort
" I worked 120 hours a week for eight years. That's 20 to 22 hours a day every day and one week I only got 15 hours sleep. "
Got
Day
Every Day
" I would try doing a dish 30 different ways. "
Dish
Different
Doing
" I write and chop with my left hand and do everything else, including eating with a knife, with my right. "
Hand
Eating
Everything
" No, when I worked as an accountant I was falling asleep waiting for 5 o'clock. "
Falling
Asleep
Accountant
" Now my complaint is there are only 18 hours to work in a day. "
Only
Day
Complaint
" Television forces people to be larger than life. I would be too shy. "
Television
Too
Life
" There are so many issues in our oceans - like the near extinction of blue fin tuna - that should be taken more seriously worldwide. "
More
Extinction
Seriously
" This kitchen is completely calm. Some of the old-fashioned chefs - they become kings in their kitchen, they've got to be called chef. But I don't care if someone calls me chef or Heston, it really doesn't bother me. "
Kings
Chef
Care
" To me, food is as much about the moment, the occasion, the location and the company as it is about the taste. "
Company
Much
Me
" We sunk everything into it. It came close to going under several times. "
Times
Came
Going
" We were saving, saving, saving then going to France and blowing the money eating. She was a nurse and had never experienced fine dining but she loved it, too. Our mates thought it absurd. "
Thought
Eating
Money
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