Richard Blais in Dallas Texas
We went to meet Richard Blais and his wife at a book signing in celebration of his new book, 
Plant Forward.
Richard was the runner up in season 4 of Top Chef, losing to Stephanie Izard. He competed again a few years later, and was declared the winner of Top Chef, season 8.
Hey, Stephanie became an Iron Chef. She is hard to beat!
He mentioned that when he lost to Stephanie, he told Padma that he just choked. His dad told him to never say he choked on a cooking show. It is easy to see where Blais got his sense humor.
We both thought he was quite funny. He engaged the room with his wit, his easy manner and his heartfelt humility.
Molecular Gastronomy.
Blais has always stood out to me as a chef who played with molecular gastronomy. It was almost a joke how often he brought out the liquid nitrogen. He and Justin Warner both created an egg with chemicals! It looked like a raw egg with the yoke and everything.
Alton Brown, Justin Warner, Marcel Vigneron and Richard Blais are all in the same league in my opinion. They could make a 7 course, gourmet meal out of a boot.
When asked about his molecular gastronomy, he just felt like tools of the restaurant trade were coming to the home kitchen. Now I was more concerned about the chemicals he might be using and if he still does but I didn’t see anything like that in the book. I am very leery of processed food and have to research an ingredient to decide if it is safe.
One can argue that baking soda, baking powder, agar agar and corn starch are all chemicals. I use all of these! Perhaps there is a thin line between processed food ingredients and chemicals in general. Here is my plant based cheese made with agar agar.
It’s a project of passion!
Harry and I loved meeting him and his wife, Jazmin.
Both of them were very nice and down to earth.
He discussed the book as a passion project, and I can understand what he means.
His wife saved him when she insisted on interjecting more plants into their diets. She challenged him to celebrate the lowly vegetable.
Richard realized shortly after they were married that he needed to make some changes. This book reflects that path to discovery.
This book is not whole food plant based or even vegan.
However, it does emphasis plant-based dishes.
Animal products still remain in their diet but in moderation when they are introduced. For example, he has a carrot osso buco that simmers in a little chicken stock. A little chicken broth adds a depth of flavor when cooked with meat that you can’t get any other way. Heck the vegetables are what I miss the most in a pot roast dinner!
I can get around this concept. Frankly, I am working on the rebrand of Snap Pea Sheep because we have not been 100% plant based for several years. I plan to write about that when I do my rebranding but that’s another story.
Basically, we were so strict about our diet that we could not eat anything unless we prepared it ourselves. When we caught long term Covid, it was very difficult to prepare every meal and we gradually had to accept the American diet back into our lives. (Ok, ok, I said that’s another story).
Could it be a Blue Zone book?
I’ve been reconceptualizing Snap Pea Sheep to be more “Blue Zone” and not so strictly Plant Based. Richard has a point of view I can relate to in my rebranding.
Whether Richard is aware or not, he is living the “Blue Zone philosophy”.
Blue zones eat healthier food that may include a minimal amount of animal products. They also are very active, work less and socialize more.
Richard confessed that he closed his restaurant because it so consumed his life. He works now, promoting his books and doing tv shows. He said what he does doesn’t even feel like a job anymore. It’s just fun! (That is about as Blue Zone as you can get!)
Spoiler, he and Gordon Ramsey are filming season 3 0f Next Level Chef. It will be airing on February 1 2024.
Challenges may lead to habits!
Richard mentioned that he and Jazmin undertake short term challenges like lowering sugar or salt intake for several months. It cleanses the palate he says. Well yes, if you are bombarded with processed foods, sugar, msg, salt and fat, you get used to it. In contrast, a vegetable or fruit just seems bland. There is also the addiction factor in processed foods. You will physically crave certain foods and pass on food that is better for you.
This concept is different than a detox and isn’t a long-term lifestyle change. Having these short challenges can help you get on the road to better health.
I am excited about their book. They have some recipes using eggplant that I am dying to try. Actually, the book is a real page turner with one mouthwatering recipe after another. Lots of photos that you will want to dive in to.
Richard and Jazmin have an interesting transition going on here. I can’t wait to try some of their recipes.
