Ted Allen Quotes

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.

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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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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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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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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.

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Six months ago, I was just a writer for Esquire, typing up in my little garret on the far north side of Chicago, and no one had any idea who I was.

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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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Baking is problematic for me because I usually drink a lot of wine when I cook

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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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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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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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What I bring to the table is a huge enthusiasm and love for this stuff.

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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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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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No, Queer Eye has a book coming out before mine, in the Spring of 2004, in which each of us has a section and we do a brief overview of our subject area.

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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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I first got into food with my mother, just Southern cooking, really bad for you food (just delicious) because I'm the first Yankee in my family, and everyone else was from the South.

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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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The funny thing about Thanksgiving, or any huge meal, is that you spend 12 hours shopping for it and then chopping and cooking and braising and blanching. Then it takes 20 minutes to eat it and everybody sort of sits around in a food coma, and then it takes four hours to clean it up.

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The blood orange is a wonderful and beautiful juice. The survey found a lot of people really appreciated tart flavors.

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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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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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