Recently, I had a young student tell me he wanted to be a molecular gastronomist. Now the problem was he was in culinary school and not Georgia Tech.
It’s tough to really express myself about this subject. I certainly get put in the molecular camp, and it’s true to a certain degree, but we now are exporting class after class of young chefs who may not understand that making hollandaise IS molecular gastronomy. Furthermore, that the science they are so eager to study is already being taught to them, and in the worst case, is being dismissed as traditional, boring, and well, not cool.
When I was a much younger cook, I just wanted to be French!
And in trying to be so, I stumbled upon things like chlorophyll, produced from juiced spinach. It’s these things, like the discovery of process during cooking that define what most so called “molecular gastronomists” are actually doing.
We’re being observant and curious cooks, in a pursuit of flavor...
Upcoming appearances
Aug 31st @ McCrady’s with chef Sean Brock, Charleston, SC
Sept 11-13 @ Museum of Science and Histroy, Jacksonville, FLA
Sept 14 @ Star Chefs Conference, NYC, NY
Sept 15 @ New York City, NY, Astor Center
Sept 20 @ Tampa, FLA, site TBD, Top Chef Tour
Sept 24 @ Orlando, FLA, Universal Studios. Top Chef Tour
Sept 27 @ Atlanta, GA, Top Chef Tour, site TBD
Sept 28 @ Atlanta, GA, Gwinett Center, Atlanta Home Show
Sept 29 @ Atlanta, GA, Top Chef Tour, site TBD
Sept 30 @ Los Angeles, CA, site TBD
Oct 1 @ Los Angeles, CA, site TBD
Monday, August 25, 2008
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.....
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