Quote

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

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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
Hospitality
Without
Done
Host
Important
Planning
Way
Dinner
Capable
Party
Panicking
Getting
Freaked
Actually

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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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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'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.
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What I bring to the table is a huge enthusiasm and love for this stuff.
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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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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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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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I am much more interested in the process than results.
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Cooking for people is an enormously significant expression of generosity and soulfulness.
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People want honest, flavourful food, not some show-off meal that takes days to prepare.
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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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I cook everything. I love Mediterranean cooking, I love Asian cooking. I do lots of Japanese noodles.
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