Inherently, I believe that all chefs are creative. They are taking something in one form, and transforming it into a completely new form. Richard Blais exemplifies this, as many other chefs do. What sets Chef Blais apart is his playful styling of food, and the techniques he uses. He is technologically advance for a chef and uses chemicals to enhance his food to get a desired product. He is known as the liquid nitrogen king, he uses in every demo I have seen of his. It has helped him in TV competitions though. He needed a fast way to freeze something and liquid nitrogen is the quickest way. It also gives a delicious product, it can make ice cream creamier, and give a new texture to foods. He created a popcornsicle for Garret's popcorn.
Chef Blais makes food look analogous to another unrelated food. In this clip, he is making eggnog (you can fast forward to 1:00).
I had always thought of Chef Blais as someone who only utilizes science and modern techniques. What I was struck as weird by some of his dishes was the homeliness to them. He made a sous-vide ox tail soup that looked delicious, but also had a very rustic, rich look to it. He also surprised me by talking about his nose to tail approach to cooking. This approach utilizes the less used parts of the animal (tails, innards, heads) as well as the less desirable parts of the vegetables (like the pulp in a tomato). This method of cooking makes for a more sustainable and economical product. It is unusual to see a technologically advance, as well as high end chef use these items. By doing this, he is allowing his customers to try something new, both different techniques as well as different foods.
Chef Richard Blais is a up and coming star in the food world. His creativity is seen in his cooking and plating. He plays with people's expectations of food. Blais knows that people have a mental image of something in their mind, that they expect a certain product, then he challenges our expectations. This creates a new experience with food. What makes him different from other chefs? I think that he has made a brand for himself. He is known for his liquid nitrogen and quirky ideas, and that is what he sticks to. By doing this he promises his customers with a unique experience and will leave them wanting to come back for another innovative meal.