However, I was a restaurant critic at Chicago magazine before I worked at Esquire, and Ive been a really enthusiastic home cook for a long time. Its just something Im passionate about. – Ted Allen
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. – Ted Allen
I think what I do differently from a lot of TV chefs is that I break down barriers and make fine food more accessible to the regular person, who might be intimidated. I try hard, particularly with wine, to make it not intimidating. Its sort of a teaching job. – Ted Allen
In recent years, Ive been writing because Im 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. – Ted Allen