Sauce Life

“We may battle as mentors on Next Level Chef, but I’ve definitely learned a few things from Richard Blais, especially when it comes to sauces. So trust me, the recipes in this book are easy to make and will become instant classics at home!”
—Gordon Ramsay

“I’ve had the privilege of sharing kitchens, stages, and plenty of laughs with Richard over the years, and what continues to impress me most is his relentless curiosity. He’s someone who pushes boundaries and finds new ways to connect to people through cooking techniques. That spirit lives throughout these pages! Richard Blais approaches cooking with equal parts creativity, intelligence, and heart, inspiring others to think differently, cook with intention, and stay curious.”
—Nyesha Arrington, mentor on Next Level Chef

Richard Blais is a successful chef, restaurateur, television personality, and author of the James Beard Award–nominated Try This at Home, So Good, and Plant Forward. While he first found the culinary spotlight on Bravo’s Top Chef and Top Chef All Star series, he is now the cohost of Fox’s hit program, Next Level Chef. Blais graduated from the Culinary Institute of America and trained at The French Laundry, Daniel, Chez Panisse, and El Bulli. He owns and operates Trail Blais, a forward-thinking culinary consulting company that has consulted on, designed, and operated popular eateries across the country. He currently has projects in Southern California, Arizona, and Florida. He also serves as the culinary director of VIP dining for the San Diego Symphony performance space, The Rady Shell at Jacobs Park.

When not on set, in the kitchen, or at home with his family, Blais can be found traveling across the country performing his live brand of “stand-up cooking” shows to enthusiastic audiences nationwide.

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