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.
Showing posts with label ideation. Show all posts
Showing posts with label ideation. Show all posts
Tuesday, January 13, 2009
Wednesday, December 17, 2008
I smell like a hamburger
I have officially been disciplined to head immediately to the shower when I arrive home from FLIP every night. I smell like hamburgers. Although Rudy the Dog, (she likes to be formally addressed as such) doesn’t seem to mind as much as my wife.
FLIP is now open, just about a week now. We went from first to 4th gear right away, and for our first weekend cooked for over 1200 people. Of course this is good news. And for those of you who know anything about opening a new restaurant, it means total chaos behind the scenes.
We actually have one kitchen member designated to solely prepare sweet potato tots, which has turned out to be a process, to say the least.
I will be at FLIP every day this week. So please stop by, grab a milkshake or a cocktail, and say hello at my personally designed “burger bar”. Here, you can sit upfront with me and chef Mark Nanna. Please come with an open mind for colorful language !
rB
FLIP is now open, just about a week now. We went from first to 4th gear right away, and for our first weekend cooked for over 1200 people. Of course this is good news. And for those of you who know anything about opening a new restaurant, it means total chaos behind the scenes.
We actually have one kitchen member designated to solely prepare sweet potato tots, which has turned out to be a process, to say the least.
I will be at FLIP every day this week. So please stop by, grab a milkshake or a cocktail, and say hello at my personally designed “burger bar”. Here, you can sit upfront with me and chef Mark Nanna. Please come with an open mind for colorful language !
rB
Thursday, November 13, 2008
The other side of Green
I’m totally stealing this blog title from a short film by my new friend Lisa Camille Robinson just gave me to view on my return trip from Jamaica. I’ll let you find it if you can, but it was the perfect reminder that happiness is usually a lot closer than you think. And that often the things we chase as symbols of happiness create problems that are hard to anticipate.
So thanks for reminding me that things are pretty good Lisa.
I’m traveling the country. Soon the world perhaps, growing a family, and doing what I love. Cooking, and OK, eating. I have people who love me around. And with dramatic ups and downs of this swaying branch of a career, I have a stout, strong foundation at it’s trunk.
So I’ve done a James Beard dinner in Philadelphia, and some work in Jamaica since we left off. And I’m heading to San Diego, San Francisco, and New York City all in the next 7 days.
Why ?
This is a question some people ask. So I’ll give it a shot.
As a working chef for the last 13 years, I’ve dreamt about some of the things I’m experiencing now. I get calls almost daily to do demonstrations, cook guest dinners, make appearances, help charities, lecture, provide culinary entertainment, help develop products, and speak.
I’m talking with investors, some who seem to share my vision. I’m meeting with restauranteurs who want me to design concepts. I’m pitching and working on making a few television shows happen.
All of this is very exciting. All of this is, at times, frustrating and like tonight, exhausting.
Honestly, some of it is to put bread on the table. But most of it is to learn, experience and grow as a chef/individual/business.
I’m sure there are a ton of chefs who have or are ready to call me a "sell-out" for working with big corporations, pursuing more TV and the like. I'll admit, a few years ago I may have been one of them.
But I can tell you, as with most things, cooking on the road and talking while doing it, presenting an idea or vision, and making it happen with the normalcy of things always going wrong, and constantly being in the public eye is, well, as tough as running a restaurant. Or writing a sentence thats not a run-on ( wink ).
I’ve traded in the challenges of cooking in 30 minutes, for those of sourcing liquid nitrogen in a country that has difficulty sourcing hot water. I’ve traded the bottom line driven restauranteur, for the bottom line driven event planner, and I’ve traded the chopping block for a room filled with not Padma and Tom, but network executives.
The grass is always greener...
rB
So thanks for reminding me that things are pretty good Lisa.
I’m traveling the country. Soon the world perhaps, growing a family, and doing what I love. Cooking, and OK, eating. I have people who love me around. And with dramatic ups and downs of this swaying branch of a career, I have a stout, strong foundation at it’s trunk.
So I’ve done a James Beard dinner in Philadelphia, and some work in Jamaica since we left off. And I’m heading to San Diego, San Francisco, and New York City all in the next 7 days.
Why ?
This is a question some people ask. So I’ll give it a shot.
As a working chef for the last 13 years, I’ve dreamt about some of the things I’m experiencing now. I get calls almost daily to do demonstrations, cook guest dinners, make appearances, help charities, lecture, provide culinary entertainment, help develop products, and speak.
I’m talking with investors, some who seem to share my vision. I’m meeting with restauranteurs who want me to design concepts. I’m pitching and working on making a few television shows happen.
All of this is very exciting. All of this is, at times, frustrating and like tonight, exhausting.
Honestly, some of it is to put bread on the table. But most of it is to learn, experience and grow as a chef/individual/business.
I’m sure there are a ton of chefs who have or are ready to call me a "sell-out" for working with big corporations, pursuing more TV and the like. I'll admit, a few years ago I may have been one of them.
But I can tell you, as with most things, cooking on the road and talking while doing it, presenting an idea or vision, and making it happen with the normalcy of things always going wrong, and constantly being in the public eye is, well, as tough as running a restaurant. Or writing a sentence thats not a run-on ( wink ).
I’ve traded in the challenges of cooking in 30 minutes, for those of sourcing liquid nitrogen in a country that has difficulty sourcing hot water. I’ve traded the bottom line driven restauranteur, for the bottom line driven event planner, and I’ve traded the chopping block for a room filled with not Padma and Tom, but network executives.
The grass is always greener...
rB
Thursday, November 6, 2008
Closer and closer and closer
The anticipation is killing me! As we get closer to Flip's opening, I will be releasing a few previews of my favorite menu items. We are shooting for opening the week before Thanksgiving. Let me know what you think.....
BEEF BURGERS
CORNED BEEF + CABBBAGE + POACHED EGG 7
SMOKED BEEF + COLE SLAW + RBQ SAUCE 7
PHILLY + CHEESE WHIZ FOAM + GREEN PEPPERS 7
BEEF TARTARE + CAPERS + AIOLI + CORNICHONS 11
OTHER BURGERS
TURKEY + MUSHROOM + POBLANO + AVOCADO PEPPER JACK 6
FAUX BURGER + FARM HOUSE CHEESE + SWEET SOY KETCHUP 7
FLIP SIDES 4
SWEET POTATO TOTS
FRENCH FRIES
TEMPURA RUTABAGA
VODKA BATTERED ONION RINGS
Thursday, October 16, 2008
We need a DJ!
Just wrapped 2 events over the last 3 days. Taste of Atlanta and a demonstration for RCA (Research Chefs Association).
Taste of Atlanta was very impressive. I’ve been doing a lot of these types of food festivals lately and this one was very organized. A tip of the ol' dodgers cap to the people behind it... Good enough that I’d like to book for next year, wink, wink.
What came from the event, however, was what made it worth the time.
We need a DJ !
Not, literally, but I got to see G. Garvin go on stage after me, and he had the crowd amped with hip-hop mash ups and the sort. I think he even had a warm-up act!
Now for the record, I had no idea who G. Garvin was and I still don’t, but his show really inspired me.
If we are going to do demonstrations as regularly as we have; then we need to really think about the “show” not from just an informative stand point but as entertainment.
I’ll be turning this in the think tank for a few, and I’m sure we will figure out some neat ways to deliver better entertainment bang for the buck. If anyone wants to put together some intro music... hit me up!
Lot’s of fans at TOA, here are a few crazy groupies. Luckily, my wife was in the audience, as these girls were, well, all over me...
Taste of Atlanta was very impressive. I’ve been doing a lot of these types of food festivals lately and this one was very organized. A tip of the ol' dodgers cap to the people behind it... Good enough that I’d like to book for next year, wink, wink.
What came from the event, however, was what made it worth the time.
We need a DJ !
Not, literally, but I got to see G. Garvin go on stage after me, and he had the crowd amped with hip-hop mash ups and the sort. I think he even had a warm-up act!
Now for the record, I had no idea who G. Garvin was and I still don’t, but his show really inspired me.
If we are going to do demonstrations as regularly as we have; then we need to really think about the “show” not from just an informative stand point but as entertainment.
I’ll be turning this in the think tank for a few, and I’m sure we will figure out some neat ways to deliver better entertainment bang for the buck. If anyone wants to put together some intro music... hit me up!
Lot’s of fans at TOA, here are a few crazy groupies. Luckily, my wife was in the audience, as these girls were, well, all over me...
Two days later we trekked down I-75 and did an event at the Cryovac facility. We demonstrated some creative cooking techniques, mostly sous vide cooking.
Overall, a good show. A different crowd for sure, one that made for some great discussion , and intense ideating. I just like that word. Is it a word?
Catering. There’s a word I hate. Not the application, just the imagery of the word. Is there a better one ?
It is a strange juxtaposition. Many of these events and shows feature my demonstration and then catered food. For the large scale, this is neccessary. BUT....
I like "cocktail cuisine", passed food, and events. There’s something igniting here, even though it sounds common.
In other random news.
The dodgers suck, really blew it last night. neatest contact of the RCA night, and I say this with all due respect to all who I met. Meeting the wife of the guy who owns Distant Replays in Atlanta. The vintage sports clothing store.
Lenny Dykstra, away jersey, Mets, size 42 , I’m just sayin...
And I hope I’m not embarassing myself with my Housewives blog, just trying to keep it real! Check it out here.
Overall, a good show. A different crowd for sure, one that made for some great discussion , and intense ideating. I just like that word. Is it a word?
Catering. There’s a word I hate. Not the application, just the imagery of the word. Is there a better one ?
It is a strange juxtaposition. Many of these events and shows feature my demonstration and then catered food. For the large scale, this is neccessary. BUT....
I like "cocktail cuisine", passed food, and events. There’s something igniting here, even though it sounds common.
In other random news.
The dodgers suck, really blew it last night. neatest contact of the RCA night, and I say this with all due respect to all who I met. Meeting the wife of the guy who owns Distant Replays in Atlanta. The vintage sports clothing store.
Lenny Dykstra, away jersey, Mets, size 42 , I’m just sayin...
And I hope I’m not embarassing myself with my Housewives blog, just trying to keep it real! Check it out here.
Tuesday, October 7, 2008
The other bio
On the backside of my trip to LA, with some, well, silly, random thoughts.
Aroma. Why is the aroma industry, mainly soap, so avant garde. I mean, I cant remember the last time I came across a soap or shampoo, even candle, that was a simple flavor. I’ve personally washed my hands in Sicilian red orange, mallow and soy, and lemongrass wasabi here on my Delta flight. Maybe I’m in the wrong industry, Maybe I should just develop soap flavors...
Baseball.I’m rooting for the Dodgers in the Baseball playoffs. and the Rays in the AL. The Rays are easy, my wife’s from Tampa, and I also like their caps that read TB, for Trail Blais. But I’m a classicist at heart and since the Mets keep "pulling a Blais" at the end of the season (and since the Dodgers have great tradition) I’m pulling for Dodger Blue this fall. Also, there isn’t a cooler baseball player than Manny Ramirez. Any baseball player that dons Mark Gastineaus jersey number to play left field, not defensive end is just simply a bad ass.
Football. I have a field pass to see the Rambling Wreck Saturday. Should be fun, as I have a new friend who’s playing for Tech. Very much looking forward to seeing this game, versus Duke, who all of a sudden is winning games. I’m going to try and see if Spencer from ( http://www.edsbs.com/ ) will accompany me. Spencer BTW is a really great writer, and even if your not a college football fanatic, you should peep his site out, good stuff. Addicting.
Cocktails. They mostly suck everywhere. They may read interesting, they may try to use interesting “ kitchen” ingredients, but there just aren’t too many bars , especially restaurant bars, doing it right. I think there is a tremendous amount of impact to be made in this area of our cuisine. More to come on that.
Television. I will be blogging Real Housewives, ATL, so in preparation got hooked into a Top Design marathon. Well, not really a marathon, just Bravo’s standard scheduling. And at this point, I think Bravo should just open up a high end strip mall where you can shop for clothes, workout, get your hairs did, and eat a meal. I’m half serious with that idea. as for Top design, gotta love this guy Wisit, not only for his name but also his soft spoken Erkel demeanor.
Celebrity sighting. OK, I am so NOT LA. I was hanging at the bar next to Carlton from Fresh Prince last night. I mean, THE tap dance kid.... I thought it was cool, I’m a dork, and my wife confirmed this when I texted her.
Hotels. Mondrian in West Hollywood rocks, as well did Sky bar and Katana. Ate some black soy beans which tasted like the best popcorn, and a chicken heart which did not...
Religion. I wanted to be Jewish this week. a cool language, their own calendar, and brisket. Happy New Year! Can I work out an honorary membership ?
Fashion. I decided this week that I’m changing my image. Not sure exactly what changes will take place, but it involves easing up on the air force ones and getting some tailored garments.
Politics. Still can't stand Palin but I love Tina Fey! So I'm conflicted...
Economy. very much hoping I can get gas when I touchdown here in ATL. It’s gotta be over by now, no ?
Aroma. Why is the aroma industry, mainly soap, so avant garde. I mean, I cant remember the last time I came across a soap or shampoo, even candle, that was a simple flavor. I’ve personally washed my hands in Sicilian red orange, mallow and soy, and lemongrass wasabi here on my Delta flight. Maybe I’m in the wrong industry, Maybe I should just develop soap flavors...
Baseball.I’m rooting for the Dodgers in the Baseball playoffs. and the Rays in the AL. The Rays are easy, my wife’s from Tampa, and I also like their caps that read TB, for Trail Blais. But I’m a classicist at heart and since the Mets keep "pulling a Blais" at the end of the season (and since the Dodgers have great tradition) I’m pulling for Dodger Blue this fall. Also, there isn’t a cooler baseball player than Manny Ramirez. Any baseball player that dons Mark Gastineaus jersey number to play left field, not defensive end is just simply a bad ass.
Football. I have a field pass to see the Rambling Wreck Saturday. Should be fun, as I have a new friend who’s playing for Tech. Very much looking forward to seeing this game, versus Duke, who all of a sudden is winning games. I’m going to try and see if Spencer from ( http://www.edsbs.com/ ) will accompany me. Spencer BTW is a really great writer, and even if your not a college football fanatic, you should peep his site out, good stuff. Addicting.
Cocktails. They mostly suck everywhere. They may read interesting, they may try to use interesting “ kitchen” ingredients, but there just aren’t too many bars , especially restaurant bars, doing it right. I think there is a tremendous amount of impact to be made in this area of our cuisine. More to come on that.
Television. I will be blogging Real Housewives, ATL, so in preparation got hooked into a Top Design marathon. Well, not really a marathon, just Bravo’s standard scheduling. And at this point, I think Bravo should just open up a high end strip mall where you can shop for clothes, workout, get your hairs did, and eat a meal. I’m half serious with that idea. as for Top design, gotta love this guy Wisit, not only for his name but also his soft spoken Erkel demeanor.
Celebrity sighting. OK, I am so NOT LA. I was hanging at the bar next to Carlton from Fresh Prince last night. I mean, THE tap dance kid.... I thought it was cool, I’m a dork, and my wife confirmed this when I texted her.
Hotels. Mondrian in West Hollywood rocks, as well did Sky bar and Katana. Ate some black soy beans which tasted like the best popcorn, and a chicken heart which did not...
Religion. I wanted to be Jewish this week. a cool language, their own calendar, and brisket. Happy New Year! Can I work out an honorary membership ?
Fashion. I decided this week that I’m changing my image. Not sure exactly what changes will take place, but it involves easing up on the air force ones and getting some tailored garments.
Politics. Still can't stand Palin but I love Tina Fey! So I'm conflicted...
Economy. very much hoping I can get gas when I touchdown here in ATL. It’s gotta be over by now, no ?
Friday, October 3, 2008
Whiteboard 1.0
invisible ketchup. Looks like Dep hair gel, tastes like, well, ketchup. All the flavor, none of the mess
fish sauce salt shakers. We are looking to design a fish sauce shaker. say that very fast a few times.
sweet potato tots. Why not, has anyone seen these anywhere ? you would think so.
smoked mayonnaise. Look for this available on our blog very soon.
edible bubble bath. sounds kinky I know
thermo stick. An immersion stick blender equipped to heat or chill whatever it is mixing.
flavor fumes. Non aerosol atomizers filled with edible flavored propellents. Think parmesan angel hair spray.
fish sauce salt shakers. We are looking to design a fish sauce shaker. say that very fast a few times.
sweet potato tots. Why not, has anyone seen these anywhere ? you would think so.
smoked mayonnaise. Look for this available on our blog very soon.
edible bubble bath. sounds kinky I know
thermo stick. An immersion stick blender equipped to heat or chill whatever it is mixing.
flavor fumes. Non aerosol atomizers filled with edible flavored propellents. Think parmesan angel hair spray.
Monday, September 15, 2008
The Dark Side
Trail Blais was at MOSH in Jacksonville Florida on Friday night. We served as the special guest and caterer and I put on 3 demonstrations inside of their science theater.
This trip was full of behind the scenes drama. It actually would have been the perfect pilot for “Trail Blais” the TV show.
Hypothetically speaking….
Would you watch a show where a rising celebrity chef ( sorry, what else do I call it ) and his team of diverse culinary talent, travel to a Science museum, and work alongside a dysfunctional local caterer. Shot in two drastically different backdrops; a beautiful science and history museum and a 30 year old “catering facility” that I can best describe as a pirate ship, a sinking pirate ship. BTW, the pirates themselves were helpful, nice guys and in the spirit of international football, we traded our blue aprons for their eye patches.
Watch the drama unfold between the guest chef and the local restaurateur obnoxiously protecting his turf. Witness the palpable stress of the pretty PR rep trying to be the glue holding it all together.
Do you want to know what the oldest stock pot in the world looks like ?
Do you enjoy karaoke ?
Have an interest in molecular gastronomy ?
Feel at home with an escort of storm troopers ? (I do, in fact. Look for this. I may just start traveling with Vader’s 501st)
Then, perhaps you would have enjoyed this trip… as a television episode.
Of course, it wasn’t.
The event was a smashing success. MOSH got a great turn out. The guests were more than awesome and once again I feel like I made a few hundred new friends.
In fact, we have been invited back for next year, and I can guarantee it will be a killer show. Bigger, better and stronger.
Culinarily, it was a trip that reminded me of how important some basic things are in our kitchen. Deli containers, green tape (shit, any color tape) vacuum bags, 9 pans (hell, any pans ) and most importantly.... enthusiastic help. All of which were in demand at some point during the weekend.
The presentation, with a science lab as our stage ( how freaking cool is that ), was a good push. This was the first time where we demonstrated a wide array of techniques.
Too many people to thank individually, but thanks to all.
Looking forward to rolling deep at MOSH next year with an army of culinary students… and storm troopers.
Off to NYC, as soon as I clean up the glass from my broken car window. Who breaks into a car for sneakers?
This trip was full of behind the scenes drama. It actually would have been the perfect pilot for “Trail Blais” the TV show.
Hypothetically speaking….
Would you watch a show where a rising celebrity chef ( sorry, what else do I call it ) and his team of diverse culinary talent, travel to a Science museum, and work alongside a dysfunctional local caterer. Shot in two drastically different backdrops; a beautiful science and history museum and a 30 year old “catering facility” that I can best describe as a pirate ship, a sinking pirate ship. BTW, the pirates themselves were helpful, nice guys and in the spirit of international football, we traded our blue aprons for their eye patches.
Watch the drama unfold between the guest chef and the local restaurateur obnoxiously protecting his turf. Witness the palpable stress of the pretty PR rep trying to be the glue holding it all together.
Do you want to know what the oldest stock pot in the world looks like ?
Do you enjoy karaoke ?
Have an interest in molecular gastronomy ?
Feel at home with an escort of storm troopers ? (I do, in fact. Look for this. I may just start traveling with Vader’s 501st)
Then, perhaps you would have enjoyed this trip… as a television episode.
Of course, it wasn’t.
The event was a smashing success. MOSH got a great turn out. The guests were more than awesome and once again I feel like I made a few hundred new friends.
In fact, we have been invited back for next year, and I can guarantee it will be a killer show. Bigger, better and stronger.
Culinarily, it was a trip that reminded me of how important some basic things are in our kitchen. Deli containers, green tape (shit, any color tape) vacuum bags, 9 pans (hell, any pans ) and most importantly.... enthusiastic help. All of which were in demand at some point during the weekend.
The presentation, with a science lab as our stage ( how freaking cool is that ), was a good push. This was the first time where we demonstrated a wide array of techniques.
Too many people to thank individually, but thanks to all.
Looking forward to rolling deep at MOSH next year with an army of culinary students… and storm troopers.
Off to NYC, as soon as I clean up the glass from my broken car window. Who breaks into a car for sneakers?
Thursday, August 21, 2008
Monday, July 28, 2008
A Reverend, an Ambassador and a bottle of soy sauce...
So I’m back from Phoenix a few pounds lighter for sure and minus a few articles of clothing.
Kecap manis (a sweet, thick soy sauce) doesn’t do too well at 30,000 ft. As my parcel came out on the carousel, that beautiful aroma of the shiny condiment hit me and probably a few others as well. Back at the hotel, the cleaning person probably thought I murdered someone as I left more than half of my clothes drenched in a dark viscous liquid. Oddly enough, I usually leave an article of clothing behind in hotels, I’m not sure why, but I do. I left my pink crocs in Chicago for example.
Aside from the explosion, the trip went well. Betty Fraser was a trip, even though she kicked her fish back at the restaurant we went too! I’m looking forward to catching up with her again next week in LA.
The fans in Phoenix were awesome. As I was sweating my Parisian scoops off, the natives were perspiration free, and a lot of fun. Another super clean city, as I got a chance to jog both days around downtown, and see the baseball and basketball stadiums. I forgot my ipod, and so once again, I had to run w/o the influence of mid nineties hip-hop.
The next stop on the tour for me is LA next week and I’m looking forward to working again with Antonia Lofaso, my colleague from season 4.
So with the long flight back east, and a longer lay over at the airport ( something I don’t mind, as I get strange enjoyment from airports ), I really started thinking about how all of this traveling, presenting and demonstrating could really have an impact on the creative food movement. And that’s a new goal. I really want to turn as many people on to trying new things with their cooking, or better yet, their dining options. So, I hope I can become a good ambassador of my craft, a much misunderstood genre of food.
Which brings me to this….the day before I flew to Phoenix; I did a phone interview with a Phoenix journalist. (http://thedish.freedomblogging.com/2008/07/24/qa-richard-blais-talks-burgers-top-chef-and-31-course-menus/ ) and the guy, Jesse, really asked some of the best questions I’ve had thrown my way in a bit. I mean, I’m just tired of people asking me if Lisa was a bitch, or if Padma’s hot, like either of them needs my validation.
So then THE question comes, and it always comes…is Atlanta the city for me, or would I be better off in San Fran or NYC. So in answering I, and if you know me, make this long connection to the South being a conservative town and how it may take a bit for them to embrace creative cooking, because, hey, lets be honest, it took the South a long time to embrace civil rights…. And if you just winced, like my wife did, or like my friends at Amuse-Biatch did (http://amuse-biatch.blogspot.com/) then I get why. I guess I have a way of talking that does not drive a direct A to B line, my mind takes the scenic route and I go along for the ride. I certainly didn’t mean anything news worthy of it. However, ironically, on our night out in Phoenix we ran into Jesse Jackson… in Arizona… weird.
So the lesson of the day is to find out if I’m being quoted verbatim, or if the writer is going to write the piece and pepper in a few quotes. This one was verbatim, and inflection, tone and sarcasm just don’t come off well in print.
So it’s back to running a restaurant for a few days, and then, back to Jamaica doing more product development for the new launch of Red Stripe… speak soonest.
Kecap manis (a sweet, thick soy sauce) doesn’t do too well at 30,000 ft. As my parcel came out on the carousel, that beautiful aroma of the shiny condiment hit me and probably a few others as well. Back at the hotel, the cleaning person probably thought I murdered someone as I left more than half of my clothes drenched in a dark viscous liquid. Oddly enough, I usually leave an article of clothing behind in hotels, I’m not sure why, but I do. I left my pink crocs in Chicago for example.
Aside from the explosion, the trip went well. Betty Fraser was a trip, even though she kicked her fish back at the restaurant we went too! I’m looking forward to catching up with her again next week in LA.
The fans in Phoenix were awesome. As I was sweating my Parisian scoops off, the natives were perspiration free, and a lot of fun. Another super clean city, as I got a chance to jog both days around downtown, and see the baseball and basketball stadiums. I forgot my ipod, and so once again, I had to run w/o the influence of mid nineties hip-hop.
The next stop on the tour for me is LA next week and I’m looking forward to working again with Antonia Lofaso, my colleague from season 4.
So with the long flight back east, and a longer lay over at the airport ( something I don’t mind, as I get strange enjoyment from airports ), I really started thinking about how all of this traveling, presenting and demonstrating could really have an impact on the creative food movement. And that’s a new goal. I really want to turn as many people on to trying new things with their cooking, or better yet, their dining options. So, I hope I can become a good ambassador of my craft, a much misunderstood genre of food.
Which brings me to this….the day before I flew to Phoenix; I did a phone interview with a Phoenix journalist. (http://thedish.freedomblogging.com/2008/07/24/qa-richard-blais-talks-burgers-top-chef-and-31-course-menus/ ) and the guy, Jesse, really asked some of the best questions I’ve had thrown my way in a bit. I mean, I’m just tired of people asking me if Lisa was a bitch, or if Padma’s hot, like either of them needs my validation.
So then THE question comes, and it always comes…is Atlanta the city for me, or would I be better off in San Fran or NYC. So in answering I, and if you know me, make this long connection to the South being a conservative town and how it may take a bit for them to embrace creative cooking, because, hey, lets be honest, it took the South a long time to embrace civil rights…. And if you just winced, like my wife did, or like my friends at Amuse-Biatch did (http://amuse-biatch.blogspot.com/) then I get why. I guess I have a way of talking that does not drive a direct A to B line, my mind takes the scenic route and I go along for the ride. I certainly didn’t mean anything news worthy of it. However, ironically, on our night out in Phoenix we ran into Jesse Jackson… in Arizona… weird.
So the lesson of the day is to find out if I’m being quoted verbatim, or if the writer is going to write the piece and pepper in a few quotes. This one was verbatim, and inflection, tone and sarcasm just don’t come off well in print.
So it’s back to running a restaurant for a few days, and then, back to Jamaica doing more product development for the new launch of Red Stripe… speak soonest.
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