Keisha Shakespeare-Blackmore, Staff Reporter

Food Network celebrity chef, Richard Blais (right), and collegue, Mark Nanna, hang out at the Red Stripe 'Learning for Life' seminar at their head office on Spanish Town Road in Kingston on Wenesday, July 9. - photos by Rudolph Brown/Chief Photographer

Imagine enjoying a cold beer without the need to refrigerate it or add ice. All it takes is liquid nitrogen and instantly, there's cold beer in a jiffy.

On July 9, Food Network celebrity chef, Richard Blais, demonstrated to bartenders how to get a cold beer by using liquid nitrogen, at a tutorial of the Red Stripe bartender training programme, 'Learning for Life', held at the company's offices in Kingston.

Recently, Red Stripe launched the programme that will benefit over 20 young people from inner-city communities. The programme will provide them with the necessary bartending skills and aptitude to be professionals in their field. It will professionally prepare them to work in bars and they will also possess skills in bartending, responsible drinking and basic skills of citizenship and management.

Chef Blais was invited by Red Stripe to take part in the launch of Red Stripe Temptation Isle (RTI) party that will take place over the Emancipation weekend in Negril. He also was asked to conduct a tutorial at 'Learning for Life' and share his culinary skills with young bartenders.

Food Network

Chef Blais is a renowned chef who has appeared on the Food Network TV show, Iron Chef of America. Currently, he is the executive chef at Home Restaurant in Atlanta where he resides with his wife Jazmin and newborn baby girl, Riley Maddox.

His first culinary experience began while working at McDonald's when he was 14 years old. While there, he worked the fish station. It was back then that his culinary skills budded and he usually served the fish sandwich without the top bun. However, he did not realise he had a passion for cooking until he was in his early 20s. So he dropped out of college to begin his quest into the culinary world.

He notes that his first real cooking experience would be at the French Laundry restaurant in the United States where he did his internship.

World-class restaurants

"At that time, I threw myself in an environment with world-class restaurants and famous chefs. I knew then in my heart that I was a chef," he said.

He told Food that it doesn't matter what ingredients you toss at him, he is able to cook something. He does not have a favourite ingredient because his style changes daily.

"Right now, at home in Atlanta, it's tomatoes, watermelon and corns."

Like most chefs, Blais does not cook the fantasy foods at home; he keeps it simple and fresh. Though he failed chemistry, he loves working with liquid nitrogen. He also loves beer but adding ice just alters the taste, so using liquid nitrogen is not only 'cool', but very effective.

He grew up in New York, close to where many Jamaicans reside, and is a big fan of Jamaican cuisine and Red Stripe beer. His affair with the beer company blossomed when he began doing work for Diageo, in Canada. Blais does a lot of innovative cooking for the company and last year, he was invited to cook for Red Stripe executives. This led to an invitation to be a part of the RTI launch and the training programme.

No favourites

Chef Blais told young bartenders he does not have a favourite chef.

"I don't think about what other people do or look into cookbooks because it's like looking at a painting, then go paint something; it will reflect what you saw." His culinary skills are like artwork that reflect him and no one else. While growing up, he ate a lot of Jamaican food and he loves curry, so he came up with an innovative mixture. He made cotton candy flavoured with curry powder, then added it to a jar of beer.

"Usually, you drink beer with curry, so I decided, why not try the curry in the beer?" he reasoned.

He is not sure people will catch on to the taste so readily but he believes it is an awesome blend. He also has other Jamaican spices that he will be experimenting with at RTI.

Left: Liquid nitrogen being poured into a glass of beer to cool it. Right: Liquid nitrogen is poured in at -350 degree fahrenheit.

Plates of Jamaican spices that Chef Richard Blais uses to make delicious cocktails and also to experiment with Red Stripe beer.

How cool is this?