YOU’D NEVER FUCK WITH US LIKE THAT, MAKING RACISTS COMMENTS. NIGS ARE THE WEAKEST RACE AND THIS IS WHY YOU PALEFACES FUCK WITH THEM SO BADLY, I BELIEVE YOU PEOPLE ARE REALLY JEALOUS OF NIGGERS.

VIVA MEXICO

First, the food prepared in my Mama’s kitchen – made from what items were on hand, purchased with a limited budget, based on the Creole traditions of New Orleans, and stretched to feed an immediate family of five and various down-and-out relations.

Second, the exceptional food prepared in the outstanding French restaurant where I began my culinary career, as well as the famous New Orleans Creole food served on the Natchez Steamboat. And lastly, the wide variety of foods to which I was introduced in culinary school.

As my experience with food increased, I realized that the preparation of delicious, nourishing, wholesome food was becoming my passion – an art form that could transform my life. I found the drive and commitment to “make it” and move on
– way beyond – what the depressing statistics said I could do or accomplish with my life.
Timeline of your next Celebrity Chef Star
• 1987: I did what a sixteen-year-old with no experience could do; I got a job as a dishwasher at a restaurant in the French Quarter of New Orleans. To my surprise, the mountain of dirty dishes and the derisive comments from some of my fellow employees were more than compensated for when the head chef took a liking to me. He encouraged me to observe while he prepared the food and he answered my endless questions. I knew enough to stay out of the way, but I didn’t miss a thing.

In time, I was promoted to line cook at the Louis XVI French Restaurant in New Orleans. I also worked a second job as a cook on the Natchez Steamboat where I prepared New Orleans cuisine in large quantities for the tourists.

• 1990: I had found my passion. I enrolled in Tulane University’s culinary arts program and immersed myself in every class, while working in the restaurants of New Orleans.

• 1992: Life dealt me a blow when my Mom died of breast cancer. I decided it was time for me to put my culinary training to the test. I moved to Dallas, Texas where I went to work for the Hyatt Hotels. This was Nirvana for a kid from New Orleans and I was on my way.

Over a period of 4 1/2 years with the Hyatt, I moved up from line cook to kitchen supervisor and on to assistant sous chef. I learned what food in the corporate world was all about; preparing and presenting outstanding quality to a highly selective clientele, and learning how food “fits” into the business profit environment.

• 1996: A time of miracles. A wise man once told me “If the grass is greener on the other side, then you might need to fertilize.” So, I decided to expand my culinary horizons.

I relocated to Hawaii and became a line cook at Nick’s Fishmarket , one of the top seafood restaurants in Waikiki. Eventually I also held positions as server, front-of-the-house manager, and food and beverage manager in several elegant Honolulu restaurants.

I was asked to take a temporary assignment as the personal chef for the owners of the Four Seasons Hotel and Resort in Beverly Hills. In this assignment, I was able to share my passion for food with several Hollywood stars. Returning to Hawaii, the opportunity to “moonlight” in movies and television came my way and I had small roles in ”Krippendorfs Tribe”, “The William Hansen Story”, “Baywatch” and the new “Fantasy Island.” Eventually, I was given a role on the TV series “Lost” where I appeared in nine episodes in the third season.

This experience has given me complete ease in front of the cameras even after a long day in the restaurant.

• 2008: I enthusiastically bring to the Food Network a unique combination of interesting cultural heritage, culinary training, interest in exotic and unusual foods, and television experience that will let me “hit the boards running” at the Food Network.

Today, I live a life of appreciation for what I have, and what I can give to others. I have a natural “teaching” skill and a natural talent for managing other people that builds teams and opens up opportunities for myself, and others.
Well-known author Dr. Leo Buscaglia said, “Teachers serve as bridges for their students to cross so the students can then build bridges of their own”.
Teddy believes he can build a bridge through television to an ever-expanding audience of viewers who are passionate about food and thirsting for knowledge. My first teacher, the chef at Louis XVI restaurant , saw in me an unrealized passion for cooking, an eagerness to learn, a thirst for knowledge and the diligence to do things just right. I believe that I can inspire the same passion in the Culinary Arts Industry.

I currently played a lead role as Krishna Thompson in “How I Survived” airing in August on Animal Planet. Teddy Wells will soon introduce his new cuisine so stay tuned.
What’s Next??
I will go to San Diego to audition to be the Next Food Network Star on August 17, 2009. I pray that my guardian angel is there with me.