Ted Allen Quotes
I cook everything. I love Mediterranean cooking, I love Asian cooking. I do lots of Japanese noodles.
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.
You know the great irony is that people think you have to have money to enjoy fine food, which is a shame.
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.
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.
My whole problem is that all of my favorite things at Thanksgiving are the starches, and everyone is trying to go low-carb this year, even a green vegetable has carbs in it.
I'm in a loft and the kitchen is in the very center of the apartment. The whole place revolves around it.
Thom is one of those wonderful people to cook for because he absolutely loves it, just loves it. He loves to eat and drink and he'd be a great guest at any dinner party.
Not to sound too much like Christopher Guest in 'Waiting for Guffman,' but on Thanksgiving you're putting on a show!
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.
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.
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.
The great mystery to me is how restaurant critics think they can get away with doing their job without anybody noticing who they are.
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.
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.
The world is full of people who would like nothing better than to spend six hours on a golf course. I would rather be chopping shallots.
The best way to learn is live, in person, cooking, feeling, smelling and tasting, but TV is the second-best thing to that; it's a halfway facsimile.
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.
Buying stock is exactly the same thing as going to a casino, only with no cocktail service.
I like to have friends in the kitchen and make a big mess and use every pot in the kitchen.
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.
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.
Not to sound too much like Christopher Guest in 'Waiting for Guffman, ' but on Thanksgiving you're putting on a show!