No big drama here... just a bunch of us getting ready to head home after a long shoot!
Showing posts with label Top Chef. Show all posts
Showing posts with label Top Chef. Show all posts
Monday, August 17, 2009
Tuesday, May 26, 2009
Upcoming Schedule
Upcoming Schedule for the next month! Come and say Hi! if you are around any of these events.
5/29 Baby Riley's 1st Bday!!
6/4 Top Chef Tour, Des Moines, Iowa
6/6 Top Chef Tour, Cedar Rapids, Iowa
6/8-6/10 LA Concept meetings
6/19-6/21 Aspen Food & Wine Festival
6/25 Gettysburg Festival Dinner
6/27 Variety Playhouse Show in Atlanta. Not just your usual cooking demo... Tickets here!
6/28 Career Builder Event @ SHRM, NOLA
Thursday, April 23, 2009
Out take #1
If you have been keeping up with my blog on Creative Loafing, the Knife's Edge, you'll recognize this piece as the precursor to last week's blog.
It was a very random call. Someone who wants to meet about going on a television show focusing on competition cooking. They wanted to talk to me about it. They didn’t really say what they wanted to talk about. But they were in town and what the heck. Sure, I’ll swing by the hotel and chat for a few.
The show was Top Chef.
I was runinng the kitchen at a place in Midtown. We had just gotten our “tattoo’s”. Our reviews. So fresh were the reviews, that ever since I’ve made up a story of how the casting team must have been enjoying their continental breakfast. Slurping some coffee. When they stumbled upon a picture of me in goggles, surrounded by smoke, blasting a tomato with pressurized nitrogen. I still don’t know if that’s the truth. But it sounds good.
Of course, I thought they were just filming in Atlanta. Maybe they wanted to do some research on the area. Maybe even wanted a set of local hands to help with a challenge. Engulfed by my ego, they probably just wanted a guest chef, a judge perhaps.
I showed up in a Barcelona football shirt. Exhausted from the night before. Disheveled. Although, I guess my general look is disheveled. They told me I looked European. Compliment? And oh yeah, there was a camera on in this hotel room... with 2 strangers. The only stories I’ve seen like this usually ends up with the person on camera naked. Or in a bathtub minus a kidney. Where the hell am I? I do have a pair of surgical tweezers and a spoon, though. If these guys get freaky I’ll just quenelle my way out of here I guess!
But they don’t want a guest judge, or a local assistant. They want cast members.
I remember the first 10 seconds of this realization causing anger. I mean, I’ve already opened and closed a ton of restaurants. I’ve done Iron Chef America! Nailed a few reviews. Already started building a National reputation. Then the anger became more of a gut check.
No one knows anything about the Atlanta food scene. We are a small pond. And I’m a medium sized fish here. If I got a chance to participate in this. The only thing holding me back would be fear. I’d be such a punk to not to take this challenge. To rest on the laurels of my mid sized accomplishments, in our mid sized city.
From inside the fish bowl, things outside became clearer.
The worst that could happen. Personal embarrassment. What’s new about that?
The best. An amazing experience. Enormous national exposure for everything about me and my company and my team. A prize or two.
There are so many times, as a chef, we reach a level of our profession and decide we can’t go back. Sometimes it means we don’t want to take a sous chef position after being an Exec. We can’t go to hourly from salary. We don’t want to work in a place that can’t afford caviar and truffles. For me, it was going back to being one of a group of young chefs competing in front of millions of viewers day after day. Another face in the crowd. Cooking, by myself, under extreme conditions..
It was, and I know this will sound so cheesy and romantic, but it was a chance to fall in love again. Rediscover the things that got me to this point in the first place. I didn’t need any clipboards for this. I didn’t need to worry about P&L’s or how to keep an under funded restaurant open. It was me and my knives. Ok... and my pressure cooker, immersion circulator, and smoking gun.
If not, then simply enjoy this little out take below....
It was a very random call. Someone who wants to meet about going on a television show focusing on competition cooking. They wanted to talk to me about it. They didn’t really say what they wanted to talk about. But they were in town and what the heck. Sure, I’ll swing by the hotel and chat for a few.
The show was Top Chef.
I was runinng the kitchen at a place in Midtown. We had just gotten our “tattoo’s”. Our reviews. So fresh were the reviews, that ever since I’ve made up a story of how the casting team must have been enjoying their continental breakfast. Slurping some coffee. When they stumbled upon a picture of me in goggles, surrounded by smoke, blasting a tomato with pressurized nitrogen. I still don’t know if that’s the truth. But it sounds good.
Of course, I thought they were just filming in Atlanta. Maybe they wanted to do some research on the area. Maybe even wanted a set of local hands to help with a challenge. Engulfed by my ego, they probably just wanted a guest chef, a judge perhaps.
I showed up in a Barcelona football shirt. Exhausted from the night before. Disheveled. Although, I guess my general look is disheveled. They told me I looked European. Compliment? And oh yeah, there was a camera on in this hotel room... with 2 strangers. The only stories I’ve seen like this usually ends up with the person on camera naked. Or in a bathtub minus a kidney. Where the hell am I? I do have a pair of surgical tweezers and a spoon, though. If these guys get freaky I’ll just quenelle my way out of here I guess!
But they don’t want a guest judge, or a local assistant. They want cast members.
I remember the first 10 seconds of this realization causing anger. I mean, I’ve already opened and closed a ton of restaurants. I’ve done Iron Chef America! Nailed a few reviews. Already started building a National reputation. Then the anger became more of a gut check.
No one knows anything about the Atlanta food scene. We are a small pond. And I’m a medium sized fish here. If I got a chance to participate in this. The only thing holding me back would be fear. I’d be such a punk to not to take this challenge. To rest on the laurels of my mid sized accomplishments, in our mid sized city.
From inside the fish bowl, things outside became clearer.
The worst that could happen. Personal embarrassment. What’s new about that?
The best. An amazing experience. Enormous national exposure for everything about me and my company and my team. A prize or two.
There are so many times, as a chef, we reach a level of our profession and decide we can’t go back. Sometimes it means we don’t want to take a sous chef position after being an Exec. We can’t go to hourly from salary. We don’t want to work in a place that can’t afford caviar and truffles. For me, it was going back to being one of a group of young chefs competing in front of millions of viewers day after day. Another face in the crowd. Cooking, by myself, under extreme conditions..
It was, and I know this will sound so cheesy and romantic, but it was a chance to fall in love again. Rediscover the things that got me to this point in the first place. I didn’t need any clipboards for this. I didn’t need to worry about P&L’s or how to keep an under funded restaurant open. It was me and my knives. Ok... and my pressure cooker, immersion circulator, and smoking gun.
Check out the next piece here
Tuesday, February 24, 2009
Who is that shadowy figure?
![[elves.gif]](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ9gXstay3Zsak77Pl5Byg3_4vUqIzLIblgEYqqfAn0wpfrOx3BUvaUEzO6qLLhnRZpKF6MLjTpN-huiCWvWS7TXqqG9YEWC2W7TO6Usg0SsYO9Q4jEshIlS1r1n1sRmIJUpROg16HC_w/s1600/elves.gif)
Tune into BRAVO for the Top Chef 5 finale to find out.....or come by Flip. I'll be hosting a viewing party on Wednesday. Come and say hello!
Saturday, February 14, 2009
Superbowl!
The "crew"
Jenna Wolfe from the Today Show
On set
Me, the "bus" and my autographed ball
To the victors go the spoils
Thursday, February 12, 2009
Charting the course
Greetings, from Delta flight 2079 to Los Angeles! The last few weeks have seen a return to a hectic travel schedule. I can’t really remember all the cities, or some of the details, but I’ve seen some neat stuff.
Last week I was on the local Atlanta FOX channel, Showtime and the NBC Super Bowl pregame show.
I’ve also filmed some stuff that I can’t discuss much, but will air soon. I shot an episode of Food Detectives with Ted Allen. I participated at NATPE in Las Vegas. My demonstration that day has led to a few opportunities, including reading for a bit as host of a new chef program.
On the cooking front, of course, I’m getting ready for Flip’s expansion. With three cities expected later this year, and up to 9 the following. I just wrapped a dinner at Stevenswood Spa in Mendocino, where chef Patrick Meany is doing some real progressive food. And I’m on my way to meet with two very different groups to discuss a Richard Blais project in Los Angeles.
All of this sounds good and fun. Even typing it is fun and exciting. But, it hit me at some point during this run, that I’m just lucky. And I’m mad about that.
These opportunities just sort of happen. I don’t pursue them. In talking with my wife, I used the analogy that I will share with you now. We don’t know how to fish. We eat plenty of fish. But the reality is that we have a bucket on a boat and every once in awhile a fish jumps in it and dinner is served.
For the most part, we don’t even choose what fish to eat. We don’t get a menu. And the anger sets in when I realize that there are certain fish that I really WANT to eat. But instead of charting a course to find bluefin tuna, we happily nosh on buckets of flounder and smelt. Maybe an occasional cod or striped bass… you kind of get where I’m going, I hope.
Man, some super, high-grade, bluefin sashimi sounds great, doesn’t it?
So here is, a very personal description of that tuna that I seek…
it’s a home in the Bay Area. And don’t read into that so much, people can have multiple homes.
it’s a restaurant concept that incorporates super creative food with the casualness and comfort of your favorite neighborhood spot. And of course I’d like to see that concept happen in San Fran, NYC, LA, or maybe even London.
it’s figuring out what this book is about. Truth be told there are a few people who want to do a book with me and I’m just frozen at the keyboard. I’m never frozen at the keyboard.
it’s a television show that promotes creative cooking to the masses.
it’s having FLIP become an iconic brand.
it’s having Trail Blais develop giant ideas for the way we eat today and finding the connections to make those ideas happen.
it’s a really big fish…
I know.
Last week I was on the local Atlanta FOX channel, Showtime and the NBC Super Bowl pregame show.
I’ve also filmed some stuff that I can’t discuss much, but will air soon. I shot an episode of Food Detectives with Ted Allen. I participated at NATPE in Las Vegas. My demonstration that day has led to a few opportunities, including reading for a bit as host of a new chef program.
On the cooking front, of course, I’m getting ready for Flip’s expansion. With three cities expected later this year, and up to 9 the following. I just wrapped a dinner at Stevenswood Spa in Mendocino, where chef Patrick Meany is doing some real progressive food. And I’m on my way to meet with two very different groups to discuss a Richard Blais project in Los Angeles.
All of this sounds good and fun. Even typing it is fun and exciting. But, it hit me at some point during this run, that I’m just lucky. And I’m mad about that.
These opportunities just sort of happen. I don’t pursue them. In talking with my wife, I used the analogy that I will share with you now. We don’t know how to fish. We eat plenty of fish. But the reality is that we have a bucket on a boat and every once in awhile a fish jumps in it and dinner is served.
For the most part, we don’t even choose what fish to eat. We don’t get a menu. And the anger sets in when I realize that there are certain fish that I really WANT to eat. But instead of charting a course to find bluefin tuna, we happily nosh on buckets of flounder and smelt. Maybe an occasional cod or striped bass… you kind of get where I’m going, I hope.
Man, some super, high-grade, bluefin sashimi sounds great, doesn’t it?
So here is, a very personal description of that tuna that I seek…
it’s a home in the Bay Area. And don’t read into that so much, people can have multiple homes.
it’s a restaurant concept that incorporates super creative food with the casualness and comfort of your favorite neighborhood spot. And of course I’d like to see that concept happen in San Fran, NYC, LA, or maybe even London.
it’s figuring out what this book is about. Truth be told there are a few people who want to do a book with me and I’m just frozen at the keyboard. I’m never frozen at the keyboard.
it’s a television show that promotes creative cooking to the masses.
it’s having FLIP become an iconic brand.
it’s having Trail Blais develop giant ideas for the way we eat today and finding the connections to make those ideas happen.
it’s a really big fish…
I know.
Sunday, January 4, 2009
Schedule
Jan. 6-7 NYC Filming for Food Detective w/ Ted Allen
Jan. 8 ATL Watching the Mighty Gators beat up (CH)Oklahoma
Jan. 9-11 PA Harrisburg (more specifically) Pennsylvania Farm Show
Jan. 13-17 Undisclosed location for reasons I can't say....yet!
Jan. 27-29 Vegas NAPTE Convention
Jan. 30- TPA Taste of the NFL events w/ Tom, Antonia, Andrew and Spike
Feb 2.
Feb 6-8 CA Dinner retreat at Stevenswood Ranch in Mendocino, CA.
Jan. 8 ATL Watching the Mighty Gators beat up (CH)Oklahoma
Jan. 9-11 PA Harrisburg (more specifically) Pennsylvania Farm Show
Jan. 13-17 Undisclosed location for reasons I can't say....yet!
Jan. 27-29 Vegas NAPTE Convention
Jan. 30- TPA Taste of the NFL events w/ Tom, Antonia, Andrew and Spike
Feb 2.
Feb 6-8 CA Dinner retreat at Stevenswood Ranch in Mendocino, CA.
So that's the schedule for the next month or so. For all the time between, I will be splitting time between my family and Flip.
Happy New Year and here's to a great 2009
Monday, November 24, 2008
Sick & tired
This was the most grueling week and a half since I’ve been traveling. I started the time in Kingston, Jamaica doing 8 demonstrations in 4 days for Red Stripe beer. I flew from there to Atlanta, picked up my family, and headed straight to San Diego for their Food & Wine Fest. Then back to Atlanta to drop off the family, and a turn around to San Francisco where I met with Tyler Florence about a possible collaboration out there. I, officially, got sick on that trip. Right back to Atlanta for a few hours, and then to New York for a Top Chef Beard dinner.
I’m literally sick and tired.
The Beard dinner was killer.
CJ kicked it off with some canapes. Antonia Lofaso followed with a lobster ravioli. Lee Anne Wong did a goat cheese and truffle salad, Hung did a cod dish, Stephanie Izard came next with a duo of pork belly and duck. Dale Levitski put out a venison dish and I attempted a dessert of parsley root and Dr. Pepper.
Really well done. Not a lot of ego and an overall great time.
It’s time to reflect and prepare for the New Year.
The next few weeks will see me focus on Flip and the family. But I’m looking to bear down in 09 and get a few serious cuisine projects going. News to come!
I’m literally sick and tired.
The Beard dinner was killer.
CJ kicked it off with some canapes. Antonia Lofaso followed with a lobster ravioli. Lee Anne Wong did a goat cheese and truffle salad, Hung did a cod dish, Stephanie Izard came next with a duo of pork belly and duck. Dale Levitski put out a venison dish and I attempted a dessert of parsley root and Dr. Pepper.
Really well done. Not a lot of ego and an overall great time.
It’s time to reflect and prepare for the New Year.
The next few weeks will see me focus on Flip and the family. But I’m looking to bear down in 09 and get a few serious cuisine projects going. News to come!
Sunday, October 26, 2008
Close Encounters
I don’t think I’ve ever read about what happens to people after they appear on a major reality show. And I’m not quite sure if anyone really cares, but...
Recently, I entered the next phase of my post Top Chef existence.
There are still people who yell out “Top Chef”. There are encounters that start with, “Hey Richard”. There are frequently times people shout out “ you should have won”, or “ banana scallops”. There are, believe it or not, some who yell “ I love you”. For the record these tend to be slightly bearded and more than slightly overweight men. However now I get a lot more puzzled looks, and mostly this:
“Where do I know you from?”
If I was single and better looking, I’d think this was a sure pick up line, no ?
I do like this, as it’s presents an interesting engagement. Here are my personal rules for my behavior in such situations:
I’m not going to say that you know me from Top Chef or Iron chef or TV. It’s not going to happen. It’s a bad recipe. The first time I did this, the gentleman said, "no, I thought you were Craig Wilson from softball". So, I affectionately call this the Craig Wilson rule. You have to guess. I’m not going to be that douche bag that says, Oh, you probably know me from this television show, so you can then say that you thought we went to elementary school together. BTW, softball ?
I will say that I’m a chef. That's my only hint and of course I’ll introduce myself if it gets to that point. After that, you're on your own. There have been a few times that this triggers their memory a few yards after we disengage. Then, the inevitable shout across the airport is (my favorite), “oh yeah, Americas next Top Chef”. It is amusing.
I also will play for a bit if it seems we may actually know each other from some other encounter, you never know. So, there have been times where I’ve said, yes, I have been to Florida, I did live in New York, I did play little league baseball or no, I haven’t been on That Seventies Show. Yeah...that last one really threw me too!
And of course there are moments where people don’t say anything. That is how I would play it. In fact, that is how I have played it! I once followed Al Horford, one of my favorite basketball players for a few hundred yards not getting the nerve to say hello. For all of my friends, that's how I “know” Al Horford. I’d like to think that because Al Horford could palm my skull, that had to do with not pulling the trigger, nope. I did the same thing to Alton Brown once. Of course now I know Alton enough to walk up and say hello, so please don’t tell him that I stalked him at LaGuardia once.
BTW... If you are in NYC, I will be at Grand Central tomorrow from 12-2 for a charity event Bravo is hosting. Come say hello...
Recently, I entered the next phase of my post Top Chef existence.
There are still people who yell out “Top Chef”. There are encounters that start with, “Hey Richard”. There are frequently times people shout out “ you should have won”, or “ banana scallops”. There are, believe it or not, some who yell “ I love you”. For the record these tend to be slightly bearded and more than slightly overweight men. However now I get a lot more puzzled looks, and mostly this:
“Where do I know you from?”
If I was single and better looking, I’d think this was a sure pick up line, no ?
I do like this, as it’s presents an interesting engagement. Here are my personal rules for my behavior in such situations:
I’m not going to say that you know me from Top Chef or Iron chef or TV. It’s not going to happen. It’s a bad recipe. The first time I did this, the gentleman said, "no, I thought you were Craig Wilson from softball". So, I affectionately call this the Craig Wilson rule. You have to guess. I’m not going to be that douche bag that says, Oh, you probably know me from this television show, so you can then say that you thought we went to elementary school together. BTW, softball ?
I will say that I’m a chef. That's my only hint and of course I’ll introduce myself if it gets to that point. After that, you're on your own. There have been a few times that this triggers their memory a few yards after we disengage. Then, the inevitable shout across the airport is (my favorite), “oh yeah, Americas next Top Chef”. It is amusing.
I also will play for a bit if it seems we may actually know each other from some other encounter, you never know. So, there have been times where I’ve said, yes, I have been to Florida, I did live in New York, I did play little league baseball or no, I haven’t been on That Seventies Show. Yeah...that last one really threw me too!
And of course there are moments where people don’t say anything. That is how I would play it. In fact, that is how I have played it! I once followed Al Horford, one of my favorite basketball players for a few hundred yards not getting the nerve to say hello. For all of my friends, that's how I “know” Al Horford. I’d like to think that because Al Horford could palm my skull, that had to do with not pulling the trigger, nope. I did the same thing to Alton Brown once. Of course now I know Alton enough to walk up and say hello, so please don’t tell him that I stalked him at LaGuardia once.
BTW... If you are in NYC, I will be at Grand Central tomorrow from 12-2 for a charity event Bravo is hosting. Come say hello...
Sunday, September 28, 2008
Busy-ness
So this week has been an absolute crush. I’ve been in three cities. I’ve been in a car, a train, a plane, and a boat. 7 demonstrations in 7 days. I am exhausted as I type this.
The week started i
n Tampa, where we were met by a serious group of fans. Most notably, a young culinary student, Kassandra, who was so eager to learn, that she came over to Orlando later in the week to help with our demo at Universal City Walk.
So, after spending some much appreciated family time in TB, ( it was Riley’s first plane trip), I headed over to Orlando for a few more classes. I stayed at Portofino, a hotel at Universal that was modeled after an italian port city. That was neat, until I facebooked, "in Italy", and felt bad as many of my friends were all excited for me. Not that Italy...
restauarntBT, Tampa. Great Asian / French food. Riley's first fine dining experience, very cool
And scripted television... a very good experience for me. It’s a different game and it’s the balancing of improv that makes it great. This was an awesome run for me and I’m hoping Turner, a local giant, invites me to do a bit more work. I was feeling it.
And without break, I was at it again for two separate days of shows in Atlanta, the last at Piedmont Park, where I received a much warmer welcome than I anticipated.
Tomorrow, finishing the week, I am at the Atlanta Home show at Cobb Galleria, before getting on a plane to LA for some private functions.
The week started i
n Tampa, where we were met by a serious group of fans. Most notably, a young culinary student, Kassandra, who was so eager to learn, that she came over to Orlando later in the week to help with our demo at Universal City Walk.So, after spending some much appreciated family time in TB, ( it was Riley’s first plane trip), I headed over to Orlando for a few more classes. I stayed at Portofino, a hotel at Universal that was modeled after an italian port city. That was neat, until I facebooked, "in Italy", and felt bad as many of my friends were all excited for me. Not that Italy...
Ate at a few restaurants while in Florida.
Sideberns, Tampa. Really progressive menu and got a neat tour from Asbel.
restauarntBT, Tampa. Great Asian / French food. Riley's first fine dining experience, very cool
Emerils, Orlando. On the ol' corporate dollar, I ordered the biggest steak they had. Someone please buy new plates at Emerils. When china has so many scratches, that it looks grey, it’s time to reinvest...
Highlight of Orlando, having a small arsenal of stages to help. We are starting to roll deep!
Than, in a slight mix-up, I needed to drive back from Orlando to Tampa at night, and catch a 530 AM flight to
Highlight of Orlando, having a small arsenal of stages to help. We are starting to roll deep!
Than, in a slight mix-up, I needed to drive back from Orlando to Tampa at night, and catch a 530 AM flight to
Atlanta to shoot an episode of Movie and a Makeover.
It is set to air the day after Thanksgiving. The holiday themed affair was awesome. I really enjoyed playing within the theme and want you to check it out if you can on that Friday.
It is set to air the day after Thanksgiving. The holiday themed affair was awesome. I really enjoyed playing within the theme and want you to check it out if you can on that Friday.
And scripted television... a very good experience for me. It’s a different game and it’s the balancing of improv that makes it great. This was an awesome run for me and I’m hoping Turner, a local giant, invites me to do a bit more work. I was feeling it.
And without break, I was at it again for two separate days of shows in Atlanta, the last at Piedmont Park, where I received a much warmer welcome than I anticipated.
I did have to skip a dinner at Restaurant Eugene where I was supposed to meet the Real Housewives of Atlanta. I will be blogging the show so it would have been interesting to meet them off camera.
Tomorrow, finishing the week, I am at the Atlanta Home show at Cobb Galleria, before getting on a plane to LA for some private functions.
Sunday, September 21, 2008
Prep work
Preparation is everything. I think that was the motto of the Culinary Institute of America when I attended it. And in the kitchen, it’s absolute fact. A chef that is organized and well prepared, sets himself up for success. All too often, especially on the media circuit, inspiration seminar, product development, cooking class, public appearance set that I’m on currently it’s difficult to achieve.
You’re traveling from state to state, kitchen to kitchen, often working with new chefs, and people of varying degrees of both skill, passion, and drive. It’s tough, but I’m getting good. I’ve learned to get it all in writing, send recipes way in advance, be specific, overly specific, and like the famous line from Mick Jagger, “ you don’t always get what you want, but if you ask, you may get what you need.”
So, doing an event with 4 different companies involved can be tricky or in this case, very easy.
Bravo, the CIA, and the folks at Astor center know how to communicate. Everything I needed was there, everyone was hospitable, and the preparation showed in the results. It was a great class, and once again, the ultimate goal of any business, to procure more business, was achieved. Trail Blais will be heading back to Astor. Trail Blais will be appearing in Hyde Park. And as we wait to hear more concrete info, we will be doing more Bravo related work.
I know I haven’t been covering much about the food we have been producing, but at Astor we were asked to do 3 courses somewhat inspired from Top Chef.
A new Manhattan. a cocktail, we used Michter’s Rye whiskey ( go get some now ! ) smoked some cherries, and whipped up some bliss maple to create a pretty tasty molecular mixology version of my favorite drink.
Raw hamachi with fried chicken and smoked mayonnaise.
A dish I whipped up for Eli ( ENO restaurant ) one night. It’s just the ultimate, “you stuck your sashimi in my fried chicken” sort of thing. And the smoked mayo will soon be packaged and offered on our web site!
Tofu, with beef fat and green curry. This was the first time I revisited this dish and I’m very glad I did. Kevin, from CIA, did such a tight job on mincing the beef fat that we were left with some nice crispies of the fat that added a needed texture to the dish
Dry ice......... cream, with bacon flavor.
We couldn’t source nitrogen, and so I subbed some dry ice and demonstrated, quite honestly, a more applicable way to make creative, quick ice cream at home.
The crowd was awesome, especially a young inspired chef I met named Sam. I am looking forward to working with Sam in the future.
And, the most inspirational moment of the event for me was working with the CIA students. These guys made me very proud to be an Alum. Massive props to Max, Kevin, Patrick, and James. These guys will be my go to help in the NY area from now on...
You’re traveling from state to state, kitchen to kitchen, often working with new chefs, and people of varying degrees of both skill, passion, and drive. It’s tough, but I’m getting good. I’ve learned to get it all in writing, send recipes way in advance, be specific, overly specific, and like the famous line from Mick Jagger, “ you don’t always get what you want, but if you ask, you may get what you need.”
So, doing an event with 4 different companies involved can be tricky or in this case, very easy.
Bravo, the CIA, and the folks at Astor center know how to communicate. Everything I needed was there, everyone was hospitable, and the preparation showed in the results. It was a great class, and once again, the ultimate goal of any business, to procure more business, was achieved. Trail Blais will be heading back to Astor. Trail Blais will be appearing in Hyde Park. And as we wait to hear more concrete info, we will be doing more Bravo related work.
I know I haven’t been covering much about the food we have been producing, but at Astor we were asked to do 3 courses somewhat inspired from Top Chef.
A new Manhattan. a cocktail, we used Michter’s Rye whiskey ( go get some now ! ) smoked some cherries, and whipped up some bliss maple to create a pretty tasty molecular mixology version of my favorite drink.
Raw hamachi with fried chicken and smoked mayonnaise.
A dish I whipped up for Eli ( ENO restaurant ) one night. It’s just the ultimate, “you stuck your sashimi in my fried chicken” sort of thing. And the smoked mayo will soon be packaged and offered on our web site!
Tofu, with beef fat and green curry. This was the first time I revisited this dish and I’m very glad I did. Kevin, from CIA, did such a tight job on mincing the beef fat that we were left with some nice crispies of the fat that added a needed texture to the dish
Dry ice......... cream, with bacon flavor.
We couldn’t source nitrogen, and so I subbed some dry ice and demonstrated, quite honestly, a more applicable way to make creative, quick ice cream at home.
The crowd was awesome, especially a young inspired chef I met named Sam. I am looking forward to working with Sam in the future.
And, the most inspirational moment of the event for me was working with the CIA students. These guys made me very proud to be an Alum. Massive props to Max, Kevin, Patrick, and James. These guys will be my go to help in the NY area from now on...
Monday, September 8, 2008
HOME Free!
So, I have resigned my position at Home as of yesterday. It certainly won’t come as a surprise to many, but for many good reasons I just can’t continue my position there.
As an artist, it’s all about creative control. It’s all that matters (at least when it can afford to be all that matters), and the constant struggle between an owner’s view, and a chef’s perspective, has strained me to the point of re-focusing my efforts elsewhere.
It’s time to work for myself, and it’s a liberating feeling.
I have my current commitments to Bravo/NBC, my creative consulting company Trail Blais and my young family to keep me more than busy.
What made my decision very easy were a few uncomfortable meetings, where it was obvious that ownership didn’t value what I brought to the table and were insistent on a very archaic outlook of my position. HOME valued my physical time only, of which at times was limited because of prior commitments. When entering into this partnership, I laid out my full slate of commitments and everything was checked off on and approved. But “in theory” and “in practice” are two different things, I guess.
For the record, HOME tallied a four star review, and drove business up from its previous concept by 67 %. It was the first time I achieved those 2 things together. It was the first 4 star restaurant in that company.... and most likely, no, certainly, the last...
Home has been full every night with not only people searching out a good meal, but people who were coming for me, whether personally, or creatively, it was pretty apparent that this was a successful concept. It was a chef’s restaurant, a rarity in our city. But it never was the chef’s restaurant, and from the beginning, my most loyal fans knew this.
For the first time, it is clear to me, that I am in the position where the guests’ threshold of creativity has reached a parallel with a successful business model. Meaning I think Atlanta is ready for a restaurant that stretches. I know that if it is going to happen in Atlanta, it’s going to happen soon...
I hope Home continues with my team in place, as they have been running the restaurant anyway with much of my time devoted to travel. But it was a very simple choice, and for the first time, a decision where money wasn’t an issue.
I couldn’t be more pleased and excited. I have FLIP ahead, a project where I am the creative vision, I am booked for 3 months out for appearances, and most importantly, can now take some serious time hanging out with Baby Riley and my wife, who has been working her cream puffs off.
As well, there is an interesting opportunity brewing that could mean true artistic freedom.
Thursday, August 21, 2008
West Coast Stomping, Part 2
Back from Los Angeles today and feeling quite exhausted from 2
consecutive tour stops, and a little too much entertaining.
But first, I was stopped in the airport in ATL. That happens, and it
seemed pretty standard…
Them: " I loved you on the show, you were great"
Me: “Thanks!”
Them: " I really loved you on American Idol"
Yikes !!!!! Of course I just said thanks, I mean it's a popular show.
I worked two tour days. The first day with Brian Malarkey from Season 3 and the second day with Antonia Lofaso, my cast mate in Season 4.
We batted it back and forth and really gave a good show on both days. This was the
first stop where I really brought out the toys. Equipped with a
little, OK, a lot of liquid nitrogen and immersion circulators, I
really ramped it up.... I mean it's Hollywood right?
Now here's the thing.... Being ON STAGE all the time is tough. I don't
mean physically on stage, but knowing that everyone you meet, or who
recognizes you walks away with an impression makes you really want to
validate yourself, your performance, your personal character. I've
never not given any supporter or fan everything I have even if it's
only for 2 minutes in passing. It's important. We (Top Chef, quasi
celebrity, e- listers, whatever ) really need to validate the
integrity of what we do. It's a responsibility. But this trip grinded
on me, and for the first time I just wanted to throw on a baseball cap
and some sun glasses, maybe even a fake beard, and just chill out for
a bit, alone...
But I was also doing some business in Laguna Beach, so for really 3
days straight I just really needed to push and be “on”. I love Laguna Beach, what
a place, really gorgeous, like post card beautiful. I got the tour
from my new friends Monica and Brad, had a great meal, even better
conversation, and I hope to be seeing a lot more of Orange County, and
next time with Jazmin and baby Riley.
I'm typing this on my flight back now, in a Dodgers cap.... no beard )
And I am exhausted.
consecutive tour stops, and a little too much entertaining.
But first, I was stopped in the airport in ATL. That happens, and it
seemed pretty standard…
Them: " I loved you on the show, you were great"
Me: “Thanks!”
Them: " I really loved you on American Idol"
Yikes !!!!! Of course I just said thanks, I mean it's a popular show.
I worked two tour days. The first day with Brian Malarkey from Season 3 and the second day with Antonia Lofaso, my cast mate in Season 4.
We batted it back and forth and really gave a good show on both days. This was the
first stop where I really brought out the toys. Equipped with a
little, OK, a lot of liquid nitrogen and immersion circulators, I
really ramped it up.... I mean it's Hollywood right?
Now here's the thing.... Being ON STAGE all the time is tough. I don't
mean physically on stage, but knowing that everyone you meet, or who
recognizes you walks away with an impression makes you really want to
validate yourself, your performance, your personal character. I've
never not given any supporter or fan everything I have even if it's
only for 2 minutes in passing. It's important. We (Top Chef, quasi
celebrity, e- listers, whatever ) really need to validate the
integrity of what we do. It's a responsibility. But this trip grinded
on me, and for the first time I just wanted to throw on a baseball cap
and some sun glasses, maybe even a fake beard, and just chill out for
a bit, alone...
But I was also doing some business in Laguna Beach, so for really 3
days straight I just really needed to push and be “on”. I love Laguna Beach, what
a place, really gorgeous, like post card beautiful. I got the tour
from my new friends Monica and Brad, had a great meal, even better
conversation, and I hope to be seeing a lot more of Orange County, and
next time with Jazmin and baby Riley.
I'm typing this on my flight back now, in a Dodgers cap.... no beard )
And I am exhausted.
Thursday, August 14, 2008
West Coast Stomping, Part 1
For Part One of my trip to LA hop over to Bravotv.com
http://www.bravotv.com/Top_Chef/season/4/blogs/index.php?blog=top_chef_the_tour&article=2008/08/richard_blais_los_angeles
http://www.bravotv.com/Top_Chef/season/4/blogs/index.php?blog=top_chef_the_tour&article=2008/08/richard_blais_los_angeles
Oooo Buuurn!
Antonia Lofaso's (http://www.bravotv.com/Top_Chef/season/4/bios/index.php?cat=chef&p=antonia ) liquid nitrogen burn (on her foot) from our last tour stop in LA. I've seen better!
More to come on my trip to the West Coast.....
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.
Tuesday, July 22, 2008
Blais on Ice
Top chef tour
So in a few days I head out to Phoenix for my second stop on the top chef tour. The tour brings top chef contestants from different seasons together for a day of demonstrations on a 48 foot bus equipped with a kitchen of course.
My first stop was Columbus Ohio, where I teamed up with Hung from season 3. And although I was a bit apprehensive of the tour in the beginning ( feeling like it had a bit of muppets on ice aspect to it ) now I’m pretty damn excited about it. See I’m a pretty big college football fan, and I like traveling in general, so visiting Columbus, a city I’ve never been to, and a college football Mecca, was pretty special. Unfortunately, I only glimpsed the Horseshoe as we flew over it on my why back to Atlanta.
I loved Columbus for a few reasons besides the football tradition. It was a really clean city, and when I checked in I immediately went for a run down what I think was actually “Main Street”. The air was fresh, that sounds silly maybe, but it just had a kind of happy quality to the place.
And the people were just amazing. A ton of fans showed up, waving banners, and cheering, and well, if you’re not a rock star, and I’m not, this was a small taste of what it must feel like. It’s pretty damn cool for sure.
Hung was a trip, we have met before, when out of no where he and Casey ( season 3) showed up in my restaurant, but we didn’t get a chance to hang out that night. I remember Hung got a lot of junk for being a jerk during his season, but his personality is pretty common in a professional kitchen. He’s just a confident guy, for good reason , and I’m glad I got a chance to work with him. I really think he’ll be someone I’ll stay in touch with. Hung, a few days later in NYC, returned volley on the meal I prepared for him in ATL, and it was excellent.
So, next on the tour is Phoenix, Arizona. Another place I’ve never been and another chef to work with that I don’t know much about. I’ll be working with Betty Fraser ( season 2) and I’ll be bringing some very cold ingredients to combat the desert heat!
So in a few days I head out to Phoenix for my second stop on the top chef tour. The tour brings top chef contestants from different seasons together for a day of demonstrations on a 48 foot bus equipped with a kitchen of course.
My first stop was Columbus Ohio, where I teamed up with Hung from season 3. And although I was a bit apprehensive of the tour in the beginning ( feeling like it had a bit of muppets on ice aspect to it ) now I’m pretty damn excited about it. See I’m a pretty big college football fan, and I like traveling in general, so visiting Columbus, a city I’ve never been to, and a college football Mecca, was pretty special. Unfortunately, I only glimpsed the Horseshoe as we flew over it on my why back to Atlanta.
I loved Columbus for a few reasons besides the football tradition. It was a really clean city, and when I checked in I immediately went for a run down what I think was actually “Main Street”. The air was fresh, that sounds silly maybe, but it just had a kind of happy quality to the place.
And the people were just amazing. A ton of fans showed up, waving banners, and cheering, and well, if you’re not a rock star, and I’m not, this was a small taste of what it must feel like. It’s pretty damn cool for sure.
Hung was a trip, we have met before, when out of no where he and Casey ( season 3) showed up in my restaurant, but we didn’t get a chance to hang out that night. I remember Hung got a lot of junk for being a jerk during his season, but his personality is pretty common in a professional kitchen. He’s just a confident guy, for good reason , and I’m glad I got a chance to work with him. I really think he’ll be someone I’ll stay in touch with. Hung, a few days later in NYC, returned volley on the meal I prepared for him in ATL, and it was excellent.
So, next on the tour is Phoenix, Arizona. Another place I’ve never been and another chef to work with that I don’t know much about. I’ll be working with Betty Fraser ( season 2) and I’ll be bringing some very cold ingredients to combat the desert heat!
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