Omnivore - Knife’s Edge: Questions, comments, concerns

Thanks to everyone who sent in questions for this week’s column. Some questions inspired me enough to focus entire columns on the subjects that arose, so look for those in the coming weeks. We’ll probably do more Q&A columns in the future, so if you have a question, send it to foodanddrink at creativeloafing.com with “Blais question” in the subject line.

What or who inspired you to become a chef? What cookbook would you recommend for a newbie wanting to learn about molecular gastronomy? And when can we expect a cookbook from you? -Amanda Snyder

Actually, my own lack of having a traditional family unit, and my desire to have authority and leadership in my life  led me to the kitchen. The camaraderie of the kitchen inspired me to become a chef. The teamwork that goes into orchestrating a successful service, as well as the ability to express yourself and receive instant gratification, drove me into the culinary arts. The kitchen quickly became a home to me, and the brigade, my family.

For molecular gastronomy, I’d suggest Heston Blumenthal’s  Big Fat Duck Cookbook and Larousse Gastronomique. Larousse is an old classic, but it’s a vital step in understanding the molecular applications in your cuisine.

As for my cookbook, I’m currently shopping a proposal so you’ll see something sooner than later I’m sure! Stay tuned!

‘’Since the title of the posts are ‘Knife’s Edge’, I was curious if you had a particular brand of knife you favor?  Are there any knives that are special to you for any reason?  Are you a knife enthusiast?
Thanks in advance,

Val M.

I respect those who are knife enthusiasts, but I’m not one. I have a Misono slicer and an Inox sushi knife as my main weapons of choice.  But, I do have a few special knives, like a fish fillet knife that’s been whittled to a thin razor-sharp skewer, and a cleaver that was the first knife I ever received. They hang around for sentimental value and get a little work now and again.

‘’
A taste or food you can’t stand? For me, beets and mayo. Anon.

Well, I love beets and mayo, so I’m assuming we’re not splitting lunch anytime soon. But seriously, there aren’t too many foods I can’t stand. I’m not a hardcore offal guy. Actually, chicken livers, can’t stand them. And insects, yuck.

‘’Hey there Richard!
You travel around so much, and I know that’s what it takes to make it as a restaurateur, but do you have any plans to “settle down” and just be a chef again?

Julie M

“Just be a chef again”… in it’s sheer nicety, stated so simply, without the snarkiness that populates my comments section...at first, it caught me off guard. But I found this question inspiring and an opportunity to glimpse a real predicament.

First, it’s important to note that the modern chef, can’t be just a chef anymore. Those who are just chefs, unfortunately, toil in obscurity. Perhaps in service to their own desires and wishes, but most likely not.’’

’’

’’