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DEL.ICIO.USAre These Two Top Chefs?
The Atlanta Journal-Constitution
photo: Blaising his way to glory: Richard Blais in the Kitchen at now-closed Element, prior to his stint on the upcoming season of Top Chef. Becky Stein/special to the AJC
It’s official, though we knew it all along: Richard Blais will compete with 15 others in season four of Bravo’s Top Chef, along with another local, Nimma Osman.
The folks at Bravo are pretty tight-lipped about the two, but we know who they are. The season, which doesn’t air until March 12, includes these two culinarians in a cook off to the finish — though how both fare will have to remain a mystery — neither are able to comment until Bravo gives them the okay to do so. Senior press manager for Bravo Communications Victoria Brody says the embargo for interviews will be lifted as the new season nears. Rumor has it that Osman gets cut pretty quickly, but that Blais makes it to at least the final four.
Blais, 35, became a force on the local dining scene back in 2004 when he created his infamous foie gras milkshake at his eponymous restaurant, Blais, which opened, then closed, in a half year’s span. It was long enough for devoted Atlanta foodies to take notice of his fresh take on molecular gastronomy, and stints at Bazzaar, One Midtown Kitchen and most recently the lovely-but-short-lived Element in Midtown garnered Blais a devoted fan base. He’s described on the show’s website as a “culinary designer” — something he’s been doing at Elevation in Kennesaw by designing and consulting with the new restaurant’s menu, which includes his vanilla panna cotta with Coca-Cola rocks and Cracker Jacks.
Osman, 26, is less known — she worked for Shaun Doty at Shaun’s in Inman Park and more recentlygarde manger and grill for Repast in Midtown for “less than a year” according to chef-owner Joe Truex. “she came to us with a good background and wanted a long commitment, so I was surprised to find out that she was auditioning for Top Chef.” Truex held Osman’s position for the five-week filming period, but says she gave two-week notice in December. “It was an extremely disappointing experience for us,” said Truex. “I’m not sure what Top Chef is looking for, but Nimma has a lot of ‘tude.’” Sous chef Mike Bacha agreed. “She’s a young chef,” Bacha allowed. “But we all wish her well.” According to Bravo’s website, Osman is from Peachtree City and is a graduate of the Culinary Institute of America and is listed as a “chef at Repast.” Ian Winslade, the new chef at soon-to-open Spice Market in Midtown confirmed Wednesday that Osman “has been extended an offer of employment,” though he would not confirm if it was in the kitchen, or working as part of the Jean-Georges Vongerichten concept’s front-of-the-house staff.
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Comments
By atlfoodfan
January 24, 2008 5:36 PM | Link to this
I guess I shouldn’t be too shocked to see only negative comments printed about the woman contestant but not about “that other one”. What about talking to the people who had employed him to see how much of a “disappointing experience” it was for them. I wonder if the owners of “Element”, the latest victim that had a “Blais was here” stamp on their locked doors, knew he & his little nitrogen tank would be heading off for the bright lights in the big city.
By Lamont Sanford
January 25, 2008 10:52 AM | Link to this
of course Element didn’t know about Blais’ little “trip”. He didn’t even know that Element had closed prior to his return! All these chef contestants are Mickey Mouse Cooks…if they were serious about food, they wouldn’t be tripping to Hollywood. Foodies? more like “Fraudies”
By meridith ford
January 25, 2008 1:17 PM | Link to this
I couldn’t reach the owners of Element for comment guys. Thanks for the suggestion, though. And while it may be easy to come to a male/female gender gap here — that couldn’t be further from the truth. I am female and worked in kitchens as a chef for 14 years.
By flashdance
January 25, 2008 1:18 PM | Link to this
My husband and I have always enjoyed Blais’ cooking all the way back to his Fishbone days. He has such a dynamic personality… I think he is a great addition to the show and I look forward to seeing him represent the A-town.
By dvs
January 25, 2008 2:03 PM | Link to this
is this a spoiler as to who the finalists are for this season?? if so, it should be labeled as such!!
By jr
January 29, 2008 12:56 PM | Link to this
Blais is not for people like me who are sort of traitionalist and enjoy foie gras seared with some french bread. Meredith on a different note that explains why you are not so hard on the restaurants you review which in it self is a very good thing. Being in the restaurant business my greatest gripe with food critics has been put yourself in my ……shoes. You do seem you unerdstand that part of the equation especially with the smaller less pricy neighbourhood places. As for the more expensive ones I can imagine one being a little hard on them if expectations are not met especially when one is willing to pay for top quality food and service