Ted Allen Quotes & Sayings (Page 3)

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Ted Allen quotes and sayings page 3 (59 year old entertainer). Here's quote # 21 through 30 out of the 50 we have for him.

Ted Allen Quotes
“What I bring to the table is a huge enthusiasm and love for this stuff.”
Ted Allen Quotes
“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.”
“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.”
Ted Allen Quotes
“I've always hoped 'Chopped' would telegraph our enormous affection and love and admiration for chefs and food, but at the same time, we are inflicting extraordinary cruelty on them.”
“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!”
Ted Allen Quotes
“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.”
Ted Allen Quotes
“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.”
Ted Allen Quotes
“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.”
Ted Allen Quotes
“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.”
“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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