Gregory Gourdet

Starving for Attention with Richard and Jazmin Blais

Richard Blais

Arts, Food

4.9 • 621 Ratings

🗓️ 21 May 2019

⏱️ 73 minutes

🔗️ Recording | iTunes | RSS

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Summary

Today, Runner up on season 12 of Top Chef and Executive chef of Departure, Chef Gregory Gourdet catches up with Richard in his adopted hometown of Portland Oregon. Join in the laughs as Richard and Gregory talk about the uniqueness of the city and any influences it may have had on him or his food. Gregory talks about wanting another chance at Top Chef while Richard lends his insight on training techniques. Chef Gourdet even opens up about his TED talk on recovery and how the service industry can be a particularly difficult place for it. Remember to join us on social @Starving4pod!

Transcript

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0:00.0	Thank you for listening to this Podcast One production, available on Apple Podcasts and Podcast One.
0:08.5	Podcast One presents Starving for Attention with Richard Blaze,
0:14.2	an entertaining behind-the-scenes look at the world of food,
0:17.6	where you'll hear from anyone and everyone from the culinary industry, including
0:21.9	restaurateurs, TV hosts, celebrity chefs, producers of your favorite cooking shows, and many
0:28.6	more.
0:29.3	Now here's your host, Richard Blaze.
0:33.7	Hey, everyone, welcome to Starving for attention.
0:35.8	Richard and Jasmine Blaze here.
0:37.1	Fun episode coming up, Gregory Gorday from Top Chef. Jasmine, you to Starving for Attention. Richard and Jasmine Blaze here. Fun episode coming up.
0:38.2	Gregory Gorday from Top Chef.
0:40.1	Jasmine, you remember this guy.
0:41.3	Yeah, definitely.
0:42.5	One of the best chefs in Portland.
0:44.2	I judged the one season he was on.
0:46.6	That's right.
0:47.3	Yeah.
0:47.5	Where he was the...
0:48.3	And you liked him.
0:48.8	You liked his food.
0:49.6	I think he was one of the best chefs whose food I've ever tasted in competition so a lot of fun talking to
0:55.1	him and he came down to it right he was in the finals he was yes yeah he came down to the end yeah and that was
	...

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