A Quote by Ted Allen

The great mystery to me is how restaurant critics think they can get away with doing their job without anybody noticing who they are. — © Ted Allen
The great mystery to me is how restaurant critics think they can get away with doing their job without anybody noticing who they are.
I do get recognised, but if I'm in a restaurant, I'll get one person noticing me, not the whole place. It is uncomfortable when people try and sneak a picture; sometimes, I don't feel like being seen. But I don't stop myself doing stuff. I go to Barry's Bootcamp and yoga just like anyone else.
You have to think of a restaurant as a series of impressions. But what makes my job so great is there's no one answer that's right for every restaurant.
The answer is never the answer. What's really interesting is the mystery. If you seek the mystery instead of the answer, you'll always be seeking. I've never seen anybody really find the answer, but they think they have. So they stop thinking. But the job is to seek mystery, evoke mystery, plant a garden in which strange plants grow and mysteries bloom. The need for mystery is greater than the need for an answer.
I started doing cocaine to get through interviews, 'cause people wanted to know a lot about my personal life and I wasn't prepared for a 60 Minutes interview every time. Doing bumps I was able to get through the day, but then I would smoke weed to calm me down - it was the only way I could get through the day without people noticing I was doing it.
When you live in a condo complex with people next door, I don't know how you can be dead for four months without anybody noticing you not coming and going.
The artist's job, I think, is to be a conduit for mystery. To intuit it, and recognize that the story-germ has some inherent mystery in it, and sort of midwife that mystery into the story in such a way that it isn't damaged in the process, and may even get heightened or refined.
I think we're really - we're doing a really great job doing our show, and other shows are doing a great job doing theirs, and we'll just see what people have to say.
I don't read critics, and I don't care what they say. You can't let them steal your soul. You do what the director and production is committed to doing. I just think it's terrible that critics have the power to keep people away from a good production.
If you ask anybody about their life, usually the first thing they talk about is how their wife is doing, how their kids are, they don't usually say "My job, my job, my job". It's really true. It's usually about your family.
You do tend to miss that repetition of day in and day out in a restaurant. I would like to open someplace where I can get back in touch with that side of my restaurant background. It is something we have plans to do and not sure how or when, but it is not too far away.
I think it's great in any job to be doing well and doing it the best that you can, so that's pretty great. But I wouldn't call myself a celebrity in any way. I'm just doing my job.
I think it's doing a good job at the things that Premier Boxing Champions was setting out for. I think it is still heading in the right direction, I don't think it's over. It is definitely bringing more boxing fans and an audience from people that normally wouldn't be watching boxing. I think it's doing a great job and will probably do a better job in the future.
Critics? Don't talk to me of critics! You think some jackanapes journalist, his soul eaten away by the maggots of jealousy and failure, has anything worthwhile to say of art? I don't.
It's so incredible when you meet somebody who comes up and passionately tells you how much they liked you in a movie, or how much they liked thamovie. That's a great thing, because I know what I get out of watching a great movie. So I love what I do, but it's more - I don't think there'd be anybody who would tell you that, even if it's something they love doing, they don't get stressed out by it. I'm a very intense person, so I go very intensely and passionately into what I do.
Many chefs of a certain caliber do not see me as a chef. I don't have a restaurant. They see me as a TV food personality, not a chef. I've gotten respect, trust me, they respect me, but I think that I can't hit that particular level of respect from them until I have a successful Vegas restaurant that not only makes money but creates unbelievable food and a fabulous experience. I don't think people think I can cook, and they don't think I know what the hell I'm doing.
I relied mainly on other artists, who I think are smarter than critics, any critics or curators or anybody like that. They really know.
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