Chef Richard Blais burst onto the national dining scene in 2008 when his stint on Top Chef allowed him to highlight the innovative cooking style that had earned him a devoted following at BLAIS restaurant in Atlanta. He finished as runner-up, but returned home to open Flip Burger Boutique with his creative culinary company Trail Blais and works with corporations to develop new products and kitchen tools.
As a graduate of the Culinary Institute of America with stints under food world luminaries like chefs Thomas Keller, Daniel Boulud and Ferran Adria, Blais honed his classical skills and now continually seeks to marry them with innovative techniques that borrow heavily from the chemistry lab. He's currently taking shot at the title as a cheftestant on Bravo's Top Chef All-Stars, and his new show Blais Off premieres tonight at 10 ET on the Science Channel.
Blais spoke with Eatocracy about the balance between tradition and technique, the power of nostalgia and his place in culinary history. Oh yeah - and he carries nutmeg in his pocket.
Science! It feeds your head and your belly. Cooking for Geeks author Jeff Potter shows you why you oughta sous vide at the holidays.
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