We caught up with Chef Richard Blais who we enjoy seeing him judge on Guy's Grocery Games, seeing him in person emceeing at StarChefs in Brooklyn and Taste of Tennis with the Williams' sisters or when he is mentoring his team for Next Level Chef alongside Gordon Ramsay and Nyesha Arrington! We talked about chili which is perfect for this time of year as we begin to embrace all things fall! He shares his recipe and how he keeps it interesting with unexpected pairings!
We also find out about his projects with his latest restaurants Ember & Rye and Four Flamingos that he opened at Hyatt Hotel properties in Florida and of course getting the scoop on season 2 of Next Level Chef which will premiere immediately following the Super Bowl on Feb 12th!
ATHLEISURE MAG: It’s always great when we have the chance to talk with you. We’ve watched you when we were at Star Chefs and Taste of Tennis with the Williams’ Sisters, enjoyed you on Next Level Chef and it’s always great to catch up with you. What is it about being on Next Level Chef that you wanted to be on that show?
CHEF RICHARD BLAIS: Oh my gosh! I hate to use the pun right off the bat, but it’s been a next level experience! I get to hang out with Nyesha Arrington and Gordon Ramsay, 2 people that I have a tremendous amount of respect for. I’ve kind of been blessed in my career that I got to stand next to and work with true juggernauts in our industry so that and the fact that it’s a brand new concept! I think that it is next level and there’s an energy about it that fits my frenetic energy as well. I just literally came off set 2 days ago – we just got done filming season 2 which is going to premiere on Super Bowl night immediately following the Super Bowl!
AM: What? I am excited!
CHEF RB: Yes! I was going to say, that I could tell by your reaction that that is a pretty big timeslot to be directly from, “you just won the Super Bowl – what are you doing," to Next Level Chef! So we're really really excited about the millions of eyeballs that will be on it for sure!
AM: That’s so exciting! I love chili especially during this time of year. Who doesn’t? We recently had a chili recipe that is in a cookbook with other chili recipes. So being able to talk about this topic is awesome. I love unexpected pairings and the one we submitted is a Mezcal version. So I want to know, what do you love about chili?
CHEF RB: Oh my gosh! Well first of all, you’re an expert so now I’m a little taken aback and I didn’t know that you have published chili recipes, but what I really love about chili is 1 – as we’re talking about it and as your recipe showcased, is the versatility when it comes to creativity. 2 – I love one pot meals! As a busy person, as a dad, people are like, “oh you’re a competitive chef.” Everyday people have the real challenge that they come home from work and they have 30 minutes to make a dish. Their kids are coming home and it’s just chaos. Everyone is in this competition world and so I love meals that can be cooked in one pot and it’s pretty easy why. Not to get too technical, when you cook something in one pot, all of the flavor stays in that one pot. Most of the world’s great dishes are like that whether it’s a mole from Mexico, a bourguignon from France, a chili from whatever part of the world you’re making it from. I mean really, most of the world’ great cuisine starts with just one pot.
AM: I couldn’t agree more. I live in NY now, but I’m from the Midwest originally and that’s the land of the one pot meals!
CHEF RB: There you go! As a native NYer and someone that people always mistake me from being from the Midwest by the way – I think it’s because I’m nice! I think it’s generally I’m a nice guy. And again, you mentioned the Midwest and again, chili season – the weather. I live in Southern California, but if there is 1 leaf, it’s fall! If it’s 69˚, the fireplace is on and that it’s fall! If it’s 69˚, the fireplace is on and that sort of cuisine really fits for those moments! So yeah, I’m really excited about this chili!
AM: This month is National Chili month and I’m sure that you have a recipe that you want to share with us?
CHEF RB: I do! So you talked about your creative chili with Mezcal. Mine is going to start a little more classic. This is a chili that I make at home a lot. It’s a beef base, it’s a ground beef with beans and corn. And I have to ask you. Are you ok with beans in chili?
AM: Love beans in chili!
CHEF RB: Ok! Usually, you are if you’re not from Texas or you’re a real chili purist. But I like anytime you can get nutrition in there especially if you’re cooking with the family. I love that. So, it’s beef, beans, chili, onions, I do like to cook it down. In this case, I’m going to use some beer which is going to add a depth of flavor. Now listen, it’s not an alcoholic dish, the alcohol burns away. It’s just the flavor of the age if you will. It’s like when you’re cooking with wine and you get that depth of flavor. I also like to add cocoa powder which is one of my secret ingredients to my chili. My favorite regional chili is Cincinnati chili, have you ever heard of it?
AM: Oh yes, I was a Skyline girl.
CHEF RB: Oh yes, that I was going to say. It’s either Skyline or the other one! I love Cincinnati chili and I love – I mean, we’re vibing so I’m just going to share here. I feel like Cincinnati chili is the most underrated regional food in the US!
AM: FACTS!
CHEF RB: Facts! Exactly! I love – I mean you’re from the Midwest. I love Deep Dish pizza, I love a Philly Cheesesteak, every place has it’s thing. I love Barbecue Shrimp, Po’ Boys. Cincinnati chili, why is it so special? It has cocoa powder in it, it has cinnamon, it’s got cloves – it’s got all of these wintery almost fruity spices which makes my chili pair really well with the next step which is a peanut butter sandwich. A peanut butter sandwich combined with chili!
Now, I’m a chef, you know that! My peanut butter sandwich, I have to take to the next level – pardon the pun! I grew up not eating crust on my peanut butter sandwiches. I hope no one comes at me for not wanting crust on my peanut butter, blame my mom right? We all have memories. I’ve taken my peanut butter sandwich and made it into a raviolo, a big ravioli and instead of the pasta dough, it’s just white bread which is soft and fluffy and it’s filled with some creamy peanut butter and that is going to be a garnish for my chili. The rest of the garnishes you’ve probably already seen. I like garnishing on top with some onions, scallions, lots of jalapeños – are you ok with spice?
AM: Our recipe also had jalapeños in it!
CHEF RB: There you go and peanut butter neutralizes spice and you can make it spicier by adding the peanut butter sandwich next to it. Finish garnishing that out with a little cilantro. When I’m coming up with a flavor combination like this – peanut butter and chili, I look for ingredients that connect the dots. So cilantro you might see on a chicken satay which is a peanut butter sauce with lime juice and fish sauce. So the ingredients start connecting and then of course, I’m going to garnish with a little more texture, I’m using salted chopped peanuts – a lot of texture and then my beautiful, soft adorable –
Am I allowed to call this adorable?
AM: It’s pretty cute!
CHEF RB: Ok cute works! Cute, but not too cute to eat because you will eat it. And then a little bit of that right on there which is my version of a peanut butter sandwich chili recipe.
AM: Whether people are adding an unexpected twist to their recipe or they are using a passed down family recipe, how can people take them to the next level in term of general notes?
CHEF RB: Yeah, general notes! I think that the number 1 thing and you get this because you already revealed your amazing chili recipe. Have fun in the kitchen and don’t be afraid to make mistakes and I will tell you that some of the inspiration that I have received from being on the sets of these cooking shows where people have to cook in 10-15 minutes, is that inspiration happens sometimes because of improv right?
AM: Right!
CHEF RB: So if you can do this, set the clock to 45 minutes – I’m giving you an extra 15 minutes. Open up the fridge and just cook. Just go for it and don’t be tied to a specific recipe or cookbook. I love cookbooks, I love recipes, but sometimes you have to get away from the recipes to sort of find that creative source of genius! That’s when you end up adding cinnamon or cocoa powder or peanut butter sandwiches next to your chili. So just have fun with it. Make it a game!
AM: Love that!
You recently opened 2 new restaurants. You have Ember & Rye and also Four Flamingos. Can you tell us about these new restaurants?
CHEF RB: So both are affiliated with the Hyatt brand so Ember & Rye is a steakhouse at Park Hyatt Aviara in Carlsbad, CA. It’s a fine dining steakhouse next to an award winning golf course. If you’ve seen me on social media playing a lot of golf, it is because of that! They also have amazing tennis facilities as well because I know that we know each other from the tennis world as well. So that’s our steakhouse, Ember & Rye.
In Orlando, FL, Four Flamingos is my take on my memories of FL. Having my wife’s family from there, my east coast family vacationed there and also the influences that happen in that region – Central South American and Caribbean influences – a piece of local fish with a citrus beurre Blanc almost going backwards. You know, sometimes you can go backwards far enough where you can start seeing the future. There’s a reason why things are a classic and so we’re celebrating some of the things that are a classic of Floridian foods.
AM: Love that!
You’re a man that is always busy and you have a lot going on. Do you have any projects that you would like to share with us that we should keep an eye out for? Clearly, Next Level Chef, Super Bowl Sunday!
CHEF RB: Yes! Next Level Chef, thank you for that! I am in the process of finishing up my 3rd cookbook which will be a lot more plant-based. Maybe you will see a peanut butter sandwich next to some vegetarian chili in that book. That will come out hopefully by holiday season next year. There’s always a couple of restaurants in play!
AM: That’s so exciting and thank you for taking the time by talking with us here at Athleisure Mag and also on our podcast, Athleisure Kitchen! We always like the various interviews we’ve had with you or seeing you at events.
CHEF RB: I had a lot of fun – let’s do it in person sometime soon!
PHOTOGRAPHY CREDITS | Richard Blais
Read the OCT ISSUE #82 of Athleisure Mag and see NEXT LEVEL CHILI | Richard Blais in mag.
