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What I bring to the table is a huge enthusiasm and love for this stuff.
Ted Allen
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Ted Allen
Age: 59
Born: 1965
Born: May 20
Actor
Author
Chef
Journalist
Television Presenter
Writer
Columbus
Ohio
The Fab Five
Queer Eye for the Straight Guy
Edward Reese Allen
Enthusiasm
Tables
Huge
Bring
Stuff
Love
Table
More quotes by Ted Allen
Cooking for people is an enormously significant expression of generosity and soulfulness.
Ted Allen
Oh, did I tell you I have a cookbook? I have a cookbook deal.
Ted Allen
Believe me, I understand the need for easy and speedy. After a 12-hour day of shooting 'Chopped,' say, I'm talking stir-fry, spaghetti, heck, peanut-butter sandwiches. But that's not about the joy of food. That's survival.
Ted Allen
A friend told me about the casting notice for 'Queer Eye.' I was in Chicago and I had a contract with 'Esquire' magazine, so had been coming to New York City regularly and thought I'd catch a cheap flight, crash on a friend's sofa and do this hilarious audition that I had no chance of winning.
Ted Allen
Not to sound too much like Christopher Guest in 'Waiting for Guffman,' but on Thanksgiving you're putting on a show!
Ted Allen
Queer Eye for the Straight Guy is a form of service journalism. To be successful, I think it has to be a combination of a good story, it has to be funny, and it also needs to be packed with useful information.
Ted Allen
It's okay if you finish cooking something easy after your guests arrive - some dishes must be prepared a la minute, as chefs say. Just remember to keep talking.
Ted Allen
My place in Chicago is a 105 year old house, but I really like contemporary spaces too, so it's refreshing and fun to be in a space where you can do contemporary things.
Ted Allen
Buying stock is exactly the same thing as going to a casino, only with no cocktail service.
Ted Allen
Cooking allows you to have travels, adventures and journeys without going anywhere. The running joke between my partner and me is that I'm not really concerned about how long it takes, or how much I destroy the kitchen, because I just have such a good time doing it.
Ted Allen
I am much more interested in the process than results.
Ted Allen
People who hardly ever cook at all, suddenly at the holidays, feel like it's their responsibility to not only cook dinner for large groups of people suddenly, but to serve things that are fussy or fancy or formal. And I don't think that's what anybody really wants, especially if you're not good at it.
Ted Allen
I'm really trying to respond to the foods that are in the stores and just pulling the things that are the very best and cook what looks beautiful and is seasonal. That's the way to go. I love going to the grocery store and the market. None of it's drudgery for me. Washing dishes is the drudgery.
Ted Allen
I had a really good time with Martha Stewart, who also is somebody I really admire a lot. I've learned a lot from her and I think all of America has, about attention to detail and using fresh ingredients and making things beautiful and special.
Ted Allen
People want honest, flavourful food, not some show-off meal that takes days to prepare.
Ted Allen
Planning a dinner party in a way that you're actually capable of getting it done without panicking is important. It's bad hospitality for the host to be freaked out.
Ted Allen
I really have a great deal of humility in that department, and a great deal of respect for people who spend their lives learning how to make these amazing preparations.
Ted Allen
I think that curiosity happened on these reviews where I was just a guest of the reviewer, because it introduced me to new cuisines and to the idea of cooking as a mechanism for studying other cultures and understanding other parts of the world.
Ted Allen
However, I was a restaurant critic at Chicago magazine before I worked at Esquire, and I've been a really enthusiastic home cook for a long time. It's just something I'm passionate about.
Ted Allen
It's very important to me that people who are actual chefs and other professionals in the culinary world, understand that I'm not, and have never held myself out as being, like a CIA trained chef.
Ted Allen
