Chef Richard Blais has a reputation. He's been called a nonconformist, an iconoclast, and a rebel. His kitchen contains tools normally only seen in a science lab. That's because his mission — and his passion — is to experiment with classic foods, using science, technology, and creativity to reinvent them for the 21st Century. Now, he takes his experiments on the road, visiting some of the most popular eateries in America. Richard's challenge: to use his scientific knowledge and culinary skill to engineer better-tasting versions of America's favorite foods … and then put his scientific creations head-to-head against those classic dishes in face-offs between tradition and innovation.
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