Ted Reader
From Wikipedia, the free encyclopedia
Ted Reader is an award-winning chef, author and product developer. He spent 5 years as the Executive Chef of President's Choice, where he helped develop such products as the PC Real Jerk Wings and PC Thick and Cheesy Burgers along with developing the recipes in the Dave Nichol Cookbook and the PC Barbecue Cookbook. For 9 years Ted was the featured grill chef on the series Cottage Country. Ted was a team chef with CART RACING for 3 seasons. He has been the Chef for drivers Adrian Fernandez and Roberto Moreno.
Ted is now the host of his own television show “King of the Q”, a show devoted entirely to Ted’s barbecue grilling skills where he demonstrates his flair for making cooking easy and entertaining. He also makes regular guest appearances on CTV’s Canada AM and is often heard on Toronto’s MOJO radio – Talk Radio for Guys and the ever popular Q-107.
He is the author of several cookbooks including Sticks and Stones: The Art of Grilling on Plank, Vine and Stone, which was awarded the Silver Medal in the Cuisine Canada 2000 Cookbook Awards. His most recent grilling cookbooks; Sticky Fingers & Tenderloins and Hot, Sticky and On Fire are both Canadian best sellers. In March 2003, Hot & Sticky BBQ, a compilation of both books will be released in the United States. You can now pre-order this 400-page BBQ cookbook on amazon.com
Ted is a native of [Paris, Ontario] and is a graduate of George Brown College’s Culinary Management Program. His career has included positions at some of Toronto’s most prestigious restaurants.
Ted’s nickname “King of the Q” was inspired by GQ Magazine, which described his reputation for taking barbecue grilling to new heights and labeling him the “crazy Canuck barbecue kingpin” from GQ magazine.
Ted credits his mother for igniting his passion for cooking, although his grandfather also enjoyed a great meal and a bottle of wine now and again.
Growing up in Paris, Ontario, Ted recalls going home from school and turning on the television, not to watch cartoons, but to see what popular television chef Bruno Gerussi was preparing on his television show. He would write down the recipe and go with his mother to buy the ingredients, and prepare the same dish at home.
Ted eventually got a part-time job at the grocery store and later worked in the kitchen of the Holiday Inn in nearby Brantford, Ontario. He gained further cooking credentials and experience working at the Old School House Restaurant in Paris, before he packed up and moved to Whistler, B.C. to ski and cook.
Soon after, he enrolled in Toronto’s George Brown College, graduating in the Culinary Management Program. The barbecue became Ted’s instrument of choice during a summer job at Rogerson Lodge, a fishing and hunting resort in [Northern Ontario]. He was executive chef at the Skydome Hotel in Toronto.
Ted Reader lives in Toronto and travels extensively across North America. His travels don’t stop there, visiting such countries as Turkey, India, Bali, Japan and Jamaica among many, in his search for great flavors that he incorporates into his unique and appetizing [recipes].
“You can cook anything on the grill using almost any method,” Ted says.[citation needed] “Anything that can be grilled, smoked, steamed, boiled, slow-cooked, even [baked], can be done on the barbecue. All you need is some imagination and a ‘have no fear’ attitude. I love grilling because it brings out the natural flavors of food.” [1]
