I know this is 5 years later but funny reading the comments and that it was his last column for CL.
I hope he did not stop writing due to so many jerks that as best I can tell are simply upset that he is semi-famous and successful.
People are and will always be funny.
Just stumbled in to this 2 plus year old article but can you be a bigger douche than writing about getting semi-famous?
If you ever get kind of rich hopefully you can share your feelings with the world on that also.
Someone who is known for copying the work of Ferran Adria and Thomas Keller should maybe not throw copyright issue stones?
does kevin rathbun have an hour a week to spare to write an article people would want to read?
or maybe anne quatrano and clifford harrison could be talked into sharing some knowledge.
I don't know about anyone else, but Richard Blais sets out to do unique things with food, service and style and succeeds in my opinion.
As for writing, that's just one more of his many talents. I love to see his work, waiting to see a cookbook one day.
Until then, keep on writing my friend.
Wow! All the haters! Why do they read your blog if they have such contempt? You are completely entitled to be irritated at the theft of your intellectual property.
It's easy to say "suck it up" until it happens to you. I too wish people would just give a little "kudo" on the menu like "thanks Richard". That's what we did. Because our recipes were tried and true from grandparents, aunts, friends inspiration we mentioned them in the menu. They loved it, as did our patrons. Julian's Jive was an Italian sausage medely that my son's roomate inspired. He loved that so many people enjoyed the dish he started. Come on people...where's the love? : )
You self-association with Keller is awesome. That and your stick-ball street smarts. My eyes just rolled off my face.
Hahaha...reading the comments and people are offended about the comments and the use of language yet Rich cusses in his own story. Good stuff Hotlanta! I prefer McDonalds and their ever so clever McFlurry, a remake of the DQ Blizzard treat I believe.
"On the street, you don't copy someone else's style. It doesn't matter if it's freestyle hip-hop lyrics or dope skateboard tricks"
You mean the 360 Spin, Anti-Casper, Broken Fingers, Butter Flip, Calf Wrap(Flamingo), Casper, Casper Disaster, Carousel, Coco Wheelie, Coco Slide, Daffy, End-Over, Fan Flip, Finger Flip, Gymnast Plant, Gingersnap, Helipop, Impossible, Jaywalk, Kickback, or Manual?
Actually people do copy 'dope' tricks and its a testament to someone to be able to do a trick someone else has created as skill level increases
Lucky for you Dick, you never had any skill
"Richard is not a molecular gastronomist, despite what “Top Chef” fans think — though he does work frequently with thermal circulators, nitrogen tanks and sodium alginate. OK, so maybe he is a molecular gastronomist. Just don’t label him."
Actually I will label him - And the label is - Toolbag
and the winner of the d-bag olympics is....Richard Blais
Please please please stop printing this a$$hats self absorbed mental masturbatory writings......................
You couldn't pay me to copy your style...
My isn't this the pot calling the kettle, or should I say "dope" kettle black. This is the point where one now sits back and laughs, not with you, but at you.
Look at the head shot, then consider the fact that the only reason porcu-head is on the map is because of reality TV, and then after you wrap your head around that consider the fact that d-b%g of the century is making a stink about his gas gun, or his fart converter or his bio-caster, and then look at his description of his blog, and see that even he is a little insecure of his own 'cooking' style. (I burnt a chicken once with a hickory branch after the charcoal ran out and I called that MountainMan gastronomy and then I went to my patent lawyer and told him I made fire with wood and it cooked chicken hickory style...and he told me to go screw myself). HBurger is a local joint, locally owned by a chef who is trying to fill a need for decent burger. If he really cared what porcupine made he would have named it 'fad milky shaky with a gas gun' or 'reality star hype-fest, with a tad of angst', but he didn't. And next time I have a BBQ burger or a BBQ rib or Weinersnitchel, I will be happy to credit The Situation and The Mizz and Johny Tig Tog and whoever else is trying to copyrighted something that cant be copyrighted. If you want a copyright, then write a novel about some new hair gel on the market.
Seriously, look at this guy's head shot. I mean does anything else need to be said. Pull out your mini smoker and take a puff buddy.
get over yourself. hey creative loafing, isn't it time for someone else to write this column....please.
RB.... I'm speechless. You must have had a really long flight and few too many drinks before you wrote this. Suck it up dude. Haven't you heard that imitation is the best form of flattery? See your first problem is that you are turning "Flip" into a chain. Your second problem.... your turning "Flip" into a chain.
Let's address the first problem. If you didn't want people to bite your style don't make yourself so "stylish". For example, back in the day full sleeve tattoos where kind of an outlaw cool thing to do.... now my little sister wants one. I get the whole molecular gastronomy thing... it's cool... for now. It's fad especially when you make it your "style". Soon everyone will want to do molecular gastronimy... even my little sister. If I were you I would not pigeon hole myself so much. Keep your "Bill Nye The Science Guy" stuff in your box of tricks and just make good food. That's all we really want.
Now for your second problem. We've dined at Flip several times and like it a lot, especially the short rib burger. You will probably make lots of money franchising "Flip". That's awesome and I hope you really go far with that. But... when you franchise something and it works... people see that. People want those Benjamins too. Burger King didn't come out the same time McDonalds did. So if you franchise this thing be on the look out for imitators named "Bun", "Stack", "Patty", and "Double". Once again if I were you, which I wish I were consdering all the money you mill make on "Flip", lead and don't get angry at the followers. Just when they think they have you... reinvent the hot dog. Which, by the way, there isn't a good dog in Atlanta.... Hint Hint.
Richard - what do you suggest the correct course of action is for more than one Nutella & burnt marshmallow liquid nitrogen milkshakes served in pint glasses with a red straw existing in America? You retweeted a link to a comment about copyright. You should take this opportunity to look at other industries ruled by copyright and become a vocal critic against introducing it into the culinary world. Think back to your margins in the early days as a restaurateur and what it would have been like to pay an extra 10% to lawyers, and an extra 20% to licensing existing copyrighted recipes.
Be flattered; use social moors to call out and shame the "infringing" chef. Do not advocate a system that will encourage corporations to come in and monopolize the entire industry.
Creative Loafing Atlanta
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