11 Things You Didn't Know About Richard Blais — Chopped All-Stars
FN Dish is counting down to the Season 3 premiere of Chopped All-Stars by introducing a competitor every day. Sixteen competitors including Food Network and Cooking Channel talent, renowned chefs, Chopped judges and celebrities are competing for a chance to win the title of All-Stars champion and a $50,000 donation to charity. Watch the premiere on Sunday, April 7, at 9pm/8c and keep coming back to FN Dish for exclusive interviews and behind-the-scenes previews.
Richard Blais is best known for winning Top Chef All-Stars and his innovative take on cuisine. A native New Yorker, Richard relocated to Atlanta in 2000, where he founded Trail Blais, a creative culinary company that has consulted on, designed and operates some of Atlanta's most-popular eateries, including The Spence, Flip Burger Boutique and HD1. His first cookbook, Try This at Home: From My Head to Your Plate, was recently released. But there's more about Richard that you don’t know ‑ for example, he loves chicken wings for a late-night snack. Find out more about Richard in his Q&A below.
What's your Achilles' heel ingredient, one that you hate to work with or encounter in someone else's dish?
Richard Blais: I don't hate to work with anything!
What dish or ingredient will we never catch you eating?
What was your most memorable meal? What, where, who? Details, please.
RB: El Bulli restaurant in April 2006. I was on my honeymoon and somehow got a reservation. It was amazing and even more so since my wife and I were celebrating our marriage.
Is there one dish that you always order out and never make at home?
RB: A big steak. My family doesn't eat red meat, so I rarely cook one up for myself at home.
If you weren't in food, what career would you like to have tried?
RB: I would have loved to have been a professional baseball player.
RB: Spaghetti and meatballs. Chocolate milk. What! I slid three things in there! It's my LAST supper. :/
Richard is competing for Alliance for a Healthier Generation .