back and there was this woman who ran the kitchen, very strict, but I totally loved being in that kitchen. When I started at college, I worked in the morning, at lunch and then at dinner in the kitchen and I just fell in love with the industry. I was studying econom- ics and business and had this amazing cook who ran the kitchen that had said to me, “Why wouldn’t you go to culinary school?” So, I did my final year of college at the Culinary Institute of America. How was it appearing with Julia Child on Cooking with Master Chefs? Fantastic! She was just wonderful. We


did a number of things with her over the years, but she was so incredibly humble and just one of those inspirations who you look up to. She was generous and knowledgeable and whenever we saw her over the years, she would always ask what we were doing. Everything we did with her was an amazing treat!


What is your fondest memory ofToo Hot Tamales? We did over 350 shows and Mary Sue [Milliken] and I would fly to New York, where we would film six shows a day, five days a week. One of the most hysterical moments, was when we were cooking Geoduck clams and Mary Sue was cleaning them. I don’t know if you’ve ever seen a live Geoduck clam, it’s huge and looks exactly like a penis! We were about to drop it into boiling water and all of the camera- men were cringing and laughing—my head was on the cutting board—I was laughing hysterically and Mary Sue was trying to keep a straight face! (Laughs) We had another mo-


ment during The Food Network time—I’m sure they wouldn’t like this—Mary Sue was cleaning skirt steak and said something like, “You have to pound the meat.” Right as Mary Sue said it,


someone in the editing room literally cut in hard core porn. (Laughs) How did it feel to receive the Elizabeth Burns Lifetime Achievement award? That was really an honor. One of the


things that Mary Sue and I said was, “We’re not done living…Maybe we should get the Half Lifetime Achievement.” (Laughs) Obviously, it’s huge and certainly coming from the Restaurant Association. It’s from your peers and it’s certainly well-respected and was very humbling and special to receive. It was such a fantastic time and it’s wonderful that people think that we had a little effect on the landscape. We opened our 11 table restaurant, City Cafe in 1981 with a hot plate and two hibachis in the parking lot behind. We were French- trained and very interested in food and flavors from around the world. Because I took my first trip to India in 1982, we’d put an Indian dish or two on the menu and all of a sudden we were learning about all these new ingredients we had never heard of before. We were discovering this whole world of flavors and that’s what we helped to bring back to the food world.


Any plans to return to television? Certainly if the right opportunity came


along, yes. The idea of traveling and eating street food around the world is always something I’ve wanted to do. I love to teach and it’s certainly something that I have done forever and I love teaching kids in our kitchen. I love learn- ing myself and from the very beginning it’s been very easy for me and very natural for me to be in front of the cameras.


The 47-year-old has worn many sous chef hats on television and has racked up an impressive roster of appearances on:Food Network Star, Chopped, Cooks vs. Cons, Guilty Pleasures, Iron Chef America and Chef Wanted with Anne Burrell to literally name just a few. Currently, Burrell and Rachael Ray have been putting celebrities like Mindy Cohn (The Facts of Life), Barbara Eden (I Dream of Jeannie) and Matt Dallas (Kyle XY) through their paces on the Celebrity edition of her popular boot camp-style cooking competition show,Worst Cooks in America. In 2012, the Secrets of a Restaurant Chef star publicly confirmed that she was a lesbian and that she was in a relationship, afterChopped host Ted Allen made a reference to her sexuality during a radio interview on Sirius XM. Burrell did not feel that Allen had outed her, as “She has made no secret of her relationship,” according to her rep.


TED ALLEN Most viewers became familiar with him on the juggernaut,Queer Eye for the Straight Guy, as the food and wine expert inside Bravo’s Fab Five. He parlayed that success by contributing a series


of food-related articles for Esquire magazine and then returning to the small screen. In 2007, he hosted a six-part PBS documentary Uncorked: Wine Made Easy and then began popping up at his old Bravo stomping grounds, as a judge during the third and fourth seasons ofTop Chef. The Food Network began utilizing his expertise


as a guest judge onIron Chef America and in 2008, he was offered two shows on the network:Food Detectives, which ran for two seasons and a little something calledChopped, that show that seemed to resonate well with viewers,.


NOVEMBER 2016 | RAGE monthly 27


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