Students in Raytown’s Herndon Career Center Culinary program were recently visited by Chef Richard Blais, who appeared on Bravo’s “Top Chef,” and who now owns his own company, Trail Blais.

Students in Raytown’s Herndon Career Center Culinary program were recently visited by Chef Richard Blais, who appeared on Bravo’s “Top Chef,” and who now owns his own company, Trail Blais.


Blais worked with students on cooking with liquid nitrogen, including making liquid nitrogen ice cream and liquid nitrogen popcorn.


Students also manipulated different types of gelatin to create noodles, used the cooking techniques of spherification and reverse spherification, and talked about the use of natural food additives to speed cooking process. Blais spent nearly six hours with students, even discussing the ethics of the seafood industry.


Trail Blais develops restaurant concepts, new food concepts and cooking methods. The company also offers consulting and training. Blais himself has blogs about the culinary industry, organic foods, and sustainable foods and products, and also appears frequently on television in cooking segments.


Chef Ben Griswold, Herndon culinary instructor, arranged for Blais’ visit.