British Chefsplosion: Blumenthal, Fearnley-Whittingstall, Ramsay, and Oliver Interviewed
In anticipation of the upcoming Channel 4 series Great British Food Fight (website), the Mail Online interviewed Gordon Ramsay, Hugh Fearnley-Whittingstall, Heston Blumenthal, and Jamie Oliver. While promoting their own individual programs, the chefs are surprisingly sincere. Totally worth a read.
After the jump, some choice quotes and the trailer for the The Great British Food Fight series, with the chefs satirizing themselves as though they're training for a sporting event.
Jamie Oliver on sex and food:
Sex and food are not a good mix. Food is good everywhere, except in the bedroom. If you’re courting or dating, eating together can be a very sexy, bonding thing. I’ve tried to integrate food and sex a couple of times in my life and it hasn’t worked. The golden rule is that you can’t introduce dairy products into the bed. And crumbs, at all times, are best avoided in the sheets.
Blumenthal on an outrageous recipe he found in antique French cookbook:
You pluck a chicken while it’s still alive, brush its skin with a wheatgerm-and-saffron dripping, then tuck its head under its wing and rock it to sleep.
Then you put it on a serving platter between two cooked chickens, bring it to the table and wait for someone to try to carve it – at which point this apparently roast chicken wakes up, squawks and runs down the table. You then take the poor bird, kill it, stuff its neck with mercury and sulphur, stitch it up and roast it, and as you bring it back to the table the chemicals in its neck are still making a clucking noise – as if it were alive.
Hugh Fearnley-Whittingstall on eating a human placenta:
I ate a human placenta on TV, but it doesn’t make me a cannibal.
Numerous other mammals consume the placenta as an essential way of returning nutrients to the mother. I couldn’t understand all the fuss. What was absolutely clear was that nobody suffered because of it. In fact, there were a number of vegetarians on the show who had a chat among themselves and decided, ‘Actually, we could eat this because not only has nothing suffered but nobody has actually died.’ And it’s very tasty – at least it is when you fry it with shallots and garlic, then flambé and purée it.