Often overheard citing “liquid nitrogen” as a must-have for every home pantry, Chef Richard Blais’ unorthodox cooking style fuels his partnership with the SousVide Supreme team™, where he drives recipe development and technique familiarization efforts through television appearances and in-person demonstrations such as this one at Bloomingdale’s Home Store at 600 N. Wabash in Chicago. Blais also draws from his genuine interest in culinary experimentation to further promote national awareness of sous vide cooking – a method he supports as one of this century’s biggest cooking trends.

Known for pushing the culinary envelope during his stints on BRAVO’s Emmy Award winning series “Top Chef” and the Food Network’s “Iron Chef America,” Richard Blais has an established—and often off-the-wall—approach to bridging the gap between fine cuisine and everyday cooking. Trained at New York’s Culinary Institute of America and California’s French Laundry, Blais nurtured a passion for French cooking techniques during his culinary journey, which has taken him everywhere from Daniel Boulud’s Restaurant Daniel to Miami for a creative catering and restaurant group, to his own Atlanta restaurants Element and BLAIS, where he experimented with everything from liquid nitrogen to sous vide.

In addition to his work with the SousVide Supreme™, Blais’ current projects include his creative culinary company, Trail Blais, which showcases his unyielding passion and unique experience as he consults, designs and operates three and four star restaurants in Atlanta and beyond. Blais also currently owns and operates Flip Burger Boutique in midtown Atlanta and Birmingham, an ultra-modern eatery redefining the iconic American burger experience. Catch Blais on his upcoming shows BRAVO’s “Top Chef All-Stars” and “Blais Out” featured on Discovery Science.

Purchase your own SousVide Supreme™

Click here to see upcoming cooking demonstrations at Bloomingdale’s Medinah Home Chicago.