Geburtsdatum | Donnerstag, 20. Mai 1965 |
Geburtsort | Columbus, Ohio, U.S. |
Sternzeichen | |
Beschreibung | Edward Reese Allen (born May 20, 1965) is an American author and television personality. He was the food and wine connoisseur on the Bravo network's television program Queer Eye, and has been the host of the TV cooking competition series Chopped since its launch in 2009, as well as Chopped Junior, which began in mid-2015. On April 13, 2014, he became the host of another Food Network show, originally called America's Best Cook; a retooled version of that show, retitled All-Star Academy, debuted on March 1, 2015. In early 2015, he also hosted a four-part special, Best. Ever., which scoured America for its best burgers, pizza, breakfast, and barbecue. He is a longtime contributing writer to Esquire magazine, and is the author of two cookbooks, and regularly appears on the Food Network show Be |
Jay Leno is not a guy who likes change. He eats the same food every day.
Queer Eye for the Straight Guy is a form of service journalism. To be successful, I think it has to be a combination of a good story, it has to be funny, and it also needs to be packed with useful information.
When I come home from a shoot, I'd rather reheat food I've made than eat takeout.
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.
You know the great irony is that people think you have to have money to enjoy fine food, which is a shame.
Believe me, I understand the need for easy and speedy. After a 12-hour day of shooting 'Chopped,' say, I'm talking stir-fry, spaghetti, heck, peanut-butter sandwiches. But that's not about the joy of food. That's survival.
I went in saying I wanted to be the food guy.
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.
In recent years, I've been writing because I'm 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.
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.
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.
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.
