How does Richard Blais come up with his menus?
The most important thing for me is that, like a football coach, I come up with the format for how we’re going to do things and generally what the philosophy is on food, and will lead with the main idea and then my team collaborates. With anything that’s creative, it’s so important that you have multiple people sharing ideas. And we make a commitment that it’s not just chefs; it’s servers, busboys, managers, dishwashers. It doesn’t matter. If you have a good idea, it doesn’t matter where it comes from. So we start with a think tank like that, and three or four people in the kitchen at The Spence or on the creative team at Flip end up making those decisions. It’s collaborative.