What keeps Richard Blais passionate about cooking?

I think it’s just part of everyday life. I really don’t feel like I have a job. It’s easy because you have to eat every day. You have to cook every day, whether it’s finding different foods or executing the same food better. Cooking on TV is something that I’m passionate about now, which was something that five, six or seven years ago, I would have said, “I don’t want to be a TV chef.” But it’s a way to communicate with so many people and really change the way people eat or think about food. It’s the same with my cookbook. Try This At Home is my first cookbook, and it was a tremendous challenge. It was so much harder than I thought it would be, and it took so much longer. I’m really excited about the next cookbook because now I know how it’s done. And I think that’s the same with restaurants — it just never gets old. That’s what keeps me passionate: Food is never going to get old, and that’s a pretty exciting thing.

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