Plastics Make it Possible® teamed up with Top Chef All-Stars winner Richard Blais at the New York City Wine & Food Festival (NYCWFF) to highlight the innovations in plastics that are making food preparation safer, more convenient, and more sustainable than ever before. Celebrating its fifth year, the annual Festival brings together celebrity chefs, world-renowned culinary icons, winemakers, and spirits producers. In a live demonstration at the Plastics Make it Possible® booth, Blais showcased the plastic packaging and cooking tools that inspire his creativity.
It’s no secret that I like to experiment in the kitchen. I love using contemporary food science and modern tools to deconstruct our favorite foods and present them in surprising ways, so they’re at once familiar and totally new. In addition to fresh produce and quality proteins, my kitchen is stocked with substances that sound as if they belong in a science lab—like methylcellulose and liquid nitrogen—so I can manipulate food on a molecular level to create new experiences for my restaurant guests…
Plastic Innovations for a More Sustainable Kitchen
Check out these articles and videos for tips on how the latest sustainable plastic packaging and cooking tools can help any home chef make the most of his or her time in the kitchen.
Guest Blog Post: Finding Inspiration in Unusual Places
If you’ve seen me on television—or if you’ve visited one of my Atlanta restaurants—you know I’m passionate about finding creative ways to reinvent classic dishes. I like to experiment in the kitchen and work with unusual textures and flavors, and I love when the food I serve surprises and intrigues my guests. Click to read more…
Top Chef All-Stars Winner Richard Blais Showcases Plastics and Sustainability
Plastics Make it Possible® is teaming up with culinary innovator Richard Blais at the Food Network New York City Wine & Food Festival to highlight the integral role plastics play in food preparation, packaging, and sustainability. Click to read more…
Sissy Biggers Shares Top Three Planning Tips for Successful Outdoor Parties
Entertaining outdoors can seem like a tall order, especially if you’re trying to create an elegant yet ecologically-minded experience for your guests. But it doesn’t have to be! Innovative products, many made from plastics, help make outdoor entertaining easier than ever. Click to read more…
Richard Blais Bio
Richard Blais has played an influential role in hospitality for the last 15 years. After graduating from Culinary Institute of America in 1998, Blais ventured to New York for the opportunity to work with Chef Daniel Boulud at his famous flagship, Restaurant Daniel. He followed his professional compass to Roses, Spain and completed a brief stage at El Bulli with culinary wizard Ferran Adria.
In 2000, Blais first moved to Atlanta to oversee a local seafood concept. His wildly creative approach to cooking and cuisine led to the establishment of TrailBlais, a forward-thinking culinary company that has consulted on, designed, and operated some of Atlanta’s most popular eateries. He recently launched The Spence, a new restaurant concept in Midtown Atlanta, and his debut cookbook, Try This At Home: Recipes From My Head To Your Plate, will be published in February 2013. He will be starring in the new Bravo project Life After Top Chef slated to air beginning October 3 at 10 p.m. EST.
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