So, I’m back on tour, so to speak, over the next few months. Flip is getting on its feet and busier every day. We also received a stellar review. So, the next few months will see me balancing the oversight of a popular new restaurant in Atlanta, securing new investment for future Flips, and demonstrating, filming, teaching, and brainstorming.
I have to say that I never thought Trail Blais would have so many active areas of interest…particularly in the fields of entertainment and ideation.
Although, I can’t speak in specifics yet, I’m fascinated that my work has been able to create and improve products for companies ranging from beverage importers to (possibly) even our government. It’s an exciting new world. One with a long leash from the stove. But a leash none-the-less.
At the Pennsylvania farm show this weekend, someone asked if I was happy that I don’t cook anymore? This was as I was cooking for them? But I understand the question and the perspective. People have a difficult time viewing a chef as anything but someone who relentlessly toils in a small, closed kitchen.
Some, including my chef at FLIP, like to poke fun at how exhausted I am when I return from my trips. The poor ol’ chef, exhausted from cooking on a stage in NYC for a few days. I get it. I’m still a hard core restaurant chef who understands that culture. But I’m now the darkside. A few lucky turns away from having my own television show, my own creative restaurant, and many burger boutiques.
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8 comments:
Please bring a Flip to Columbus, Ohio =)
Always good to see your mad genius blending with business savvy, though.
congrats on all of this.
im wondering is phase 2 of the flip menu has been unveiled? ive been to flip twice and am waiting until the new menu is out to make my third trip (i heard you talk about this on a video interview on an atlanta food blog).
The mental work it takes to run a kitchen is different as you are completely in control in your head and there is such a sync between your brain and your body.
What you are doing on the road is pretty much under the control of someone else, from getting the rental car to being directed in a commercial. It can exhaust your brain.
Everything happens the way it is supposed to, be sure you remember to say no once in awhile. I am excited to see what is next!
wooooo yea!! go richard go!! i for one am up for the "richardization" of america...awesome!
are you still pursuing the restaurant in LA?
Here are some of my thoughts on our visit to FLIP last night. Enjoy!
The Comment about you not cooking anymore reminds me of when Sean Brock was on food networks challenge-next top chef or whatever that show was called and the lady makes a comment that Brocks food lacks soul. Sean Brocks response is priceless when he says...."I mean I grow everything in my own garden and pick everything fresh everyday how much more soul can you get". Can't wait to get down to flip. hopefully i'll see you here in charleston for the food and wine festival. - Will Fincher - Charleston SC
I'd like to ask for a Flip in Orlando. We need good food here. Really.
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