Ted Allen Quotes
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I had a little epiphany when I was a writer at 'Chicago' magazine. I sat down to dinner at the Ritz-Carlton. Somebody poured a white dessert wine with chocolate cake. It was a wine I would never have expected to make sense. The idea of any wine tasting fabulous with chocolate cake was fascinating to me.
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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.
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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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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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The great mystery to me is how restaurant critics think they can get away with doing their job without anybody noticing who they are.
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I like to have friends in the kitchen and make a big mess and use every pot in the kitchen.
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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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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.
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People want honest, flavourful food, not some show-off meal that takes days to prepare.
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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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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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Not to sound too much like Christopher Guest in 'Waiting for Guffman,' but on Thanksgiving you're putting on a show!
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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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I went in saying I wanted to be the food guy.
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Because the show is popular, people do recognize us on the streets.
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Cooking for people is an enormously significant expression of generosity and soulfulness, and entertaining is a way to be both generous and creative. You're sharing your life with people. Of course, it's also an expression of your own need for approval and applause. Nothing wrong with that.
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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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When the idea of 'Chopped' surfaced, it was originally meant to be taped at some guy's mansion with him and his crazy Chihuahua. A stuffy fellow in a tuxedo was to host, and the losing chef's dish was then fed to the dog! I am not kidding, I saw it! I think it is genius! Twisted, but genius!
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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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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.
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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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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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I'm in a loft and the kitchen is in the very center of the apartment. The whole place revolves around it.
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I'm a home cook and love to read about food, but I'm not trained as a chef. I'm just really into cooking and passionate about it.
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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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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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Sesame oil is probably my favorite condiment, period.
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For me, the kitchen is the most special room in the house. It's a place for adventure - not drudgery, but discovery, sharing and showing off with friends, trying new ideas.
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I've leased the apartment; my partner is going to come out here. But we're keeping our house in Chicago because real estate is a really good investment and also because it is just crammed with full of stuff!
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