So he didn't win Top Chef...
While I thought he made some very clean, clever food, I thought that his overall approach to cooking was somewhat lacking in terms of ingredients. He seemed to sometimes let the gadgets and progressive techniques run the direction of his dishes, and not the other way around, in effect creating a barrier between himself and the diner. He has proven himself as an amazing chef within the show and in jobs he has had, so I'm not trying to take anything away from him. His cooking just seemed too "busy," I guess is the word.
I prefer seeing a more "organic" approach, where new techniques are used to elevate already terrific ingredients, whether through new textures, temperatures, or what have you. The dishes seen on Ideas in Food, for example, seem to be a perfect combination of ingredient and technique.
Apparently at the moment Blais is working at Home Restaurant in Atlanta, which has a pretty interesting menu, and from what I've read, it's on point. It seems like he's taking a simpler approach to the food, although he is using a lot of modern techniques with the menu-liquid nitrogen, sous-vide, etc.
All the best to him and I hope to try his food at some point.
