{"id":6049,"date":"2025-06-09T18:44:54","date_gmt":"2025-06-09T22:44:54","guid":{"rendered":"http:\/\/www.continentscondiments.com\/thefinediningblog\/?p=6049"},"modified":"2026-08-27T11:57:30","modified_gmt":"2026-08-27T15:57:30","slug":"interview-chef-heinz-beck-la-pergola","status":"publish","type":"post","link":"https:\/\/www.continentscondiments.com\/thefinediningblog\/interview-chef-heinz-beck-la-pergola\/","title":{"rendered":"INTERVIEW: I Visited Chef Heinz Beck In His Kitchen At La Pergola"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\"><strong>ROME, Italy &#8211; <a href=\"http:\/\/www.continentscondiments.com\/thefinediningblog\/la-pergola-rome-quite-the-ordeal\/\" target=\"_blank\">It was in the middle of service, during my visit at La Pergola in Rome<\/a>, that chef Heinz Beck invited me to the kitchen to have a chat. Chef Beck, in his kitchen whites, directs a large team of cooks in a kitchen that sometimes looks like a science lab. With good reason: The German chef is one of the pioneers of both molecular gastronomy and health diet research.<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><em>In this series of articles, C\u00e9dric Lizotte visits&nbsp;some of the best restaurants in Europe. From France to Switzerland via the Czech Republic, here are the best places to sample the delights of some of the best chefs on the planet.&nbsp;Follow it with the hashtag #CedricInEurope.<\/em><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">When I entered the kitchen, chef Beck was the only one who wasn\u2019t wearing a toque. On my left, a long black counter with order slips and a heating table. The rest of the large room has pots and pans, cooks hard at work. On my immediate right, a cook is plating with extreme care the dishes that are to be sent out.<\/p>\n\n\n\n<figure class=\"wp-block-gallery has-nested-images columns-3 is-cropped wp-block-gallery-1 is-layout-flex wp-block-gallery-is-layout-flex\"><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">I shake the hand of chef Beck and start asking a few questions. What\u2019s new? What\u2019s next? What occupies most of his time?<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">His answer is quite simple: \u201cHealth\u201d.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Interview With Heinz Beck at La Pergola<\/strong><strong>: Health and Food<\/strong><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Diet is important to people\u2019s health and chef Beck is one of the most important figures at the forefront of research in that domain. \u201c15 years ago, when I started working on health and foods, some people thought I was crazy, but now everybody is talking about it\u201d, he says. It\u2019s true, in a sense: today, talk about food mostly revolves around health. Gluten-free, paleo, hypotoxic, detox, organic, probiotic, immunity boosting foods\u2026 The buzzword mafia is all over the health trend!<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">But all this populist stuff doesn\u2019t bother chef Beck. \u201cI\u2019m now way ahead of everybody, since I\u2019ve been working with doctors and researchers on the subject since the beginning.\u201d This isn\u2019t about siphoning funds from gullible people who think they\u2019ll become immortal from cutting gluten from their diet. No, chef Beck is actually more concerned about things like hypertension and obesity. He published a book called \u201cIpertensione &amp; Alimentazione\u201d (Italian only).<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The chef pauses his speech to taste a risotto that was about ready to head out, tells the chef (in German) how to adjust it and goes back to his explanation. \u201cI\u2019m working on research on insulin resistance, Alzheimer\u2019s, things of that nature.\u201d<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">One of the great examples of chef Beck\u2019s contribution to \u201cdiet foods\u201d is his calorie-reduced risotto. As he explained <a href=\"http:\/\/www.hotelnewsme.com\/catering-news-me\/interview-heinz-beck\/\">during a recent interview with the blog Hotelnewsme<\/a>, he described how his risotto is made without any butter and without any solid cheese.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>One of Beck\u2019s creations is a low-fat parmesan risotto, made entirely without butter and solid cheese. \u201cIf you know how to make a beautiful risotto, you don\u2019t need butter to make it creamy,\u201d he explains. \u201cThe butter is too heavy and you will not digest it for hours.\u201d<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Beck combines water and parmesan in a vacuum-packed bag and cooks it on a low heat to infuse the water with the parmesan flavours and amino acids. \u201cThe way I cook my parmesan risotto means you have all the flavour with half the calories.\u201d<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">To chef Beck, it\u2019s quite simple: \u201cThe meal doesn\u2019t end when you stop eating, the meal ends the evening after\u201d, he says. \u201cHow you feel after the meal is as important as during.\u201d<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Hey, diet food is a certain subject that\u2019s very touchy to a lot of people, including chefs. But ask yourself this: if the food with less calories tastes as good \u2013 if not better, if Heinz Beck\u2019s cooking it \u2013 as the food with more calories, isn\u2019t the choice a no-brainer?<\/p>\n\n\n\n<figure class=\"wp-block-gallery has-nested-images columns-3 is-cropped wp-block-gallery-2 is-layout-flex wp-block-gallery-is-layout-flex\"><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Interview With Heinz Beck at La Pergola<\/strong><strong>: Molecular Gastronomy<\/strong><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">I then ask him to explain what kind of food he makes. Some people have a negative view of what\u2019s called \u201cmolecular gastronomy\u201d. What about him?<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">\u201c100% molecular gastronomy. Let me show you\u201d. I follow chef Beck through a door and into another part of the kitchen. There, I\u2019m surrounded with different scientific tools, dehydrators, extractors, molds, leavening rooms, centrifuges and sous-vide immersion circulators.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">\u201cWe make our own bread using an all-natural mother dough, different grains, rising times, cooking times, etc.\u201d<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><a href=\"http:\/\/www.continentscondiments.com\/thefinediningblog\/la-pergola-rome-quite-the-ordeal\/\">Some of the dishes I had earlier during my meal at La Pergola<\/a> are further explained. The foie gras \u201cparfait\u201d is made by freeze-drying a foie gras torchon; the berries on top are dehydrated. The fennel powder which crowns the \u201cgolf course\u201d dish is also made by dehydrating, then passing the result in a food processor.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">We then step back out and into the main room of the kitchen. Since celebrity chefs like himself usually prefer writing books and doing TV shows than working in kitchens, I ask him why he still spends time in the kitchen.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">\u201cI\u2019m not \u2018spending time\u2019 in my kitchen, I\u2019m cooking!\u201d he says, with a large smile on his face. He then stutters a bit looking for a word \u2013 he\u2019s been going back and forth between Italian, German and English since I stepped into the kitchen \u2013 and, showing a bit of frustration with himself, whistles through his teeth. At that point, every single cook, all of them wearing coffee-filter hats, stop talking and moving, and turn their head at neck-cracking speed towards the chef. As soon as they notice that he\u2019s not about to give orders, they go back to the work at hand. The whole sequence lasts about a half-second, and chef Beck finds the right words: \u201cI have a wonderful team. Cooking is my favourite part of the day.\u201d At 53 years of age, this isn\u2019t an easy thing to do!<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">&nbsp;<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Interview With Heinz Beck at La Pergola: Conclusion<\/strong><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">The complete review of my meal at La Pergola <a href=\"http:\/\/www.continentscondiments.com\/thefinediningblog\/la-pergola-rome-quite-the-ordeal\/\">can be read by clicking here<\/a>. No, dining at La Pergola is not an ordinary thing.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Chef Beck and La Pergola recently celebrated holding three Michelin stars for 10 years straight. Not a lot of chefs can put that on their r\u00e9sum\u00e9\u2026<\/p>\n","protected":false},"excerpt":{"rendered":"<p>ROME, Italy &#8211; It was in the middle of service, during my visit at La Pergola in Rome, that chef Heinz Beck invited me to the kitchen to have a chat. Chef Beck, in his kitchen whites, directs a large team of cooks in a kitchen that sometimes looks like a science lab. With good&hellip;<\/p>\n","protected":false},"author":1,"featured_media":6033,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[232],"tags":[108,312,313,311,309,307,22,308,310],"class_list":["post-6049","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-thoughts","tag-cedricineurope","tag-chef-beck","tag-chef-heinz-beck","tag-heinz-beck","tag-italy","tag-la-pergola","tag-restaurant-en","tag-rome","tag-three-michelin-stars"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>INTERVIEW: I Visited Chef Heinz Beck In His Kitchen At La Pergola<\/title>\n<meta name=\"description\" content=\"I interviewed chef Heinz Beck in his kitchen at La Pergola, his three-Michelin-starred restaurant in Rome, Italy. 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