Delve deeply into the culinary world like never before as chef Richard Blais unwraps the secrets behind what the food world has to offer.

If your passion is food, the recently debuted podcast “Starving for Attention with Richard Blais” will titillate your taste buds with an entertaining behind-the-scenes peek into the chef’s world.

Richard and Jazmin Blais is a talented team. With only two episodes into “Starving for Attention with Richard Blais,” unquestionably a must-listen-to podcast.

It doesn’t matter whether it is food critics or chefs, when in that safe place culinary professionals refer to as “the walk-in,” everyone has a story to tell.

For the opening episode, made available to listeners 20 June 2017, LA Weekly critic Besha Rodell discussed her background in the world of food criticism. In addition to enlightening us on her world, the food critic gave us her thoughts on cultural appropriation in the restaurant industry.

The following week, 27 June 2017, Team Blais was joined in the walk-in by two highly talented chefs: Cutthroat Kitchen judges Antonia Lofaso and Jet Tila. The chefs provided insight into their humble beginnings in the food world, their thoughts on working with Chef Alton Brown and the apparent backlash against television chefs.

If you are a fan of the long running Bravo series “Top Chef,” you will know Lofaso was a contestant the same season Blais appeared on the show.

With the second of Blais’ books, “So Good” now available, it makes perfect scene for him to branch out to other forms of media. The first publication, hitting bookstores in 2013, is “Try This at Home.”

Blais

Even though Blais is possibly best known for being on “Top Chef,” being the runner up in season four and the winner in season eight, it should be noted the gastronomic genius had previously made delicious waves in Food Network’s “Iron Chef: America.”

Despite bringing his A-game to the “Iron Chef” arena, Blais was somehow defeated by Iron Chef Mario Batali.

In Batali vs. Blais: Chickpeas, the Iron Chef made some nice dishes but were nothing like the standard Blais presented. From a foodie perspective, I am baffled, boggled and bewildered to how Batali won this battle.

If you live in Atlanta, Birmingham or Nashville, you might know the burger-focused restaurant chain FLIP Burger Boutique. This is one of Blais’ culinary operations.

In addition to FLIP Burger Boutique, Blais has the San Diego restaurant Juniper & Ivy. Opened on 3 March 2014, the cuisine offered at the restaurant is highly refined with a “left coast edge.”

Then there is of course The Crack Shack. Blais and chef Jon Sloan teamed up to create this San Diego-based restaurant. Opened in 2015, The Crack Shack “serves breakfast, lunch and dinner via an all-day menu that revolves around chicken and eggs, from fried to grilled and everything in-between.”

Since defeating Mike Isabella in the “Top Chef” season eight finale, Blais has gone on to greater things, including being a judge on several popular culinary productions.

In fact, Blais returned to the “Top Chef” kitchen during season 12 as a guest judge.

Blais, born on 19 Feb. 1972 in Uniondale, New York, worked at a Long Island McDonald’s. He mentioned this in the podcast. This was where he learned the basics of working in a kitchen.

Like many of his contemporaries, Blais attended The Culinary Institute of America. After graduating with an AOS in culinary arts, the Uniondale born chef was invited to complete a fellowship in the fish kitchen.

Further to being an alumnus of The Culinary Institute of America, he has benefited greatly from studying under acclaimed chefs Thomas Keller, Daniel Boulud, and Ferran Adrià.

Be ready each Tuesday for a new episode of “Starving for Attention with Richard Blais.”

The dishes from the “Top Chef” season eight finale:

Richard

Mike

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Shain E. Thomas, recently graduated with an M.Sc. in Interdisciplinary Studies from the University of North Texas, is currently working on an M.Sc. in Library Science. Shain, the senior editor of "Harsh Light," is also the U.S. Correspondent for "The Welshman" and a regular contributor to the "North Texas Daily."

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