American - Entertainer | May 20, 1965 -
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.
Ted Allen
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If I have committed any culinary atrocities, please forgive me.
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It's a 12-hour cooking class for me on the set of 'Chopped.' You'd think I'd get sick of it, but it's a source of endless interest to me. The only thing I don't like about it is it's a long day and my feet hurt. Otherwise, I love it.
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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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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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One of the smartest things you can do on 'Chopped' is to take one of those ingredients and make a pickle out of it, because almost every dish benefits from that. I'm feeling like those intuitions are becoming more natural.
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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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Because the show is popular, people do recognize us on the streets.
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In actuality, there was casting for the show and it was pretty difficult.
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I went in saying I wanted to be the food guy.
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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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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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