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In recent years, I've been writing because I'm fortunate enough to work in the world of food television, to travel and taste and learn about cooking from the best chefs in the business.

Ted Allen

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Ted Allen
Age: 59
Born: 1965
Born: May 20
Actor
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Chef
Journalist
Television Presenter
Writer
Columbus
Ohio
The Fab Five
Queer Eye for the Straight Guy
Edward Reese Allen
Enough
Cooking
Writing
Travel
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Jay Leno is not a guy who likes change. He eats the same food every day.
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What I bring to the table is a huge enthusiasm and love for this stuff.
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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.
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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.
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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.
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Cooking for people is an enormously significant expression of generosity and soulfulness.
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I cook everything. I love Mediterranean cooking, I love Asian cooking. I do lots of Japanese noodles.
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People want honest, flavourful food, not some show-off meal that takes days to prepare.
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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.
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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.
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Well, we don't take money from people and then show the product. It has to be a product that we like anyway, and that's true for all five of us, which is one of the really nice things about the way we make the show.
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To me, the kitchen is a place of adventure and entirely fun, not drudgery. I can't think of anything better to do with family and friends than to be together to create something.
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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.
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Oh, did I tell you I have a cookbook? I have a cookbook deal.
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Buying stock is exactly the same thing as going to a casino, only with no cocktail service.
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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.
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For each episode the five of us are all wearing clothes by the same designer. It's a different designer for each episode, but for each one we're all wearing their clothes.
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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.
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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.
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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.
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