Heston Blumenthal's Chemistry Equipment

Origins
Heston Marc Blumenthal is a British celebrity chef. He is proprietor of The Fat Duck in Bray, Berkshire, one of four restaurants in Great Britain to have three Michelin stars; it was voted No. 1 in The World’s 50 Best Restaurants in 2006.

Blumenthal owns the restaurant Dinner in London, which has two Michelin stars, and two pubs in Bray, The Crown at Bray and The Hinds Head, which has one Michelin star. He invented recipes for triple-cooked chips and soft-centered Scotch eggs.

He advocates scientific understanding in cooking, for which he has been awarded honorary degrees from Reading, Bristol and London universities and made a Fellow of the Royal Society of Chemistry. He is a pioneer of multisensory cooking, foodpairing and flavour encapsulation.

Effects
This collection of chemistry equipment has a wide range of effects based on the specific tools and functions. In a general sense, when used by someone with the knowledge of gastronomy and chemistry it can be used to infuse any consumable with any attainable flavour, as well as making otherwise inedible items easy to eat. It does, in effect, make any possible item of food delicious.

In order to work to it's full potential it must be handled by someone with, at the very least, a passion for food. More complex effects and alterations can be attained only with appropriate understanding of the subject matter.

Collection
This set of artifacts is in the possession of Heston Blumenthal. Due to its mostly passive effects and his natural disposition to making amazing meal, the Regents determined that to confiscate it wold be cruel and disastrous to his career. Possible negative effects, likely related to anger, are considered negligible due to Blumenthal's own attempts at self-management.