A Quote by 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. It's sort of a teaching job.
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I'm a stoic. When something goes down the pan, enjoy it. Make the best out of a bad job. I'm not the sort of person who would break down and weep if my trousers split. It is funny, and I don't really get embarrassed.
To be asked to do the pairing menus by Alamos Wineries in Argentina [was the most interesting opportunity]. There are so many chefs out there, and so if you were to say, "The dude who used to host Man V. Food is doing pairing for Jim Beam," you'd say, "Okay, that's kind of conceivable." If you're talking about the dude from Man V. Food is doing pairings for fine wine, then I think people might not necessarily anticipate that.
I think wine is such a big universe that it's kind of like food - it's intimidating to a lot of people, myself included.
I think that more and more and more really talented restauranteurs and chefs from the fine dining world are going to try their hand at fine casual. They're going to say, 'Why not us?'
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We're teaching our kids that attributes as vague and relatively meaningless as a toothy smile or a fine head of hair make a fine statement about a person.
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