Words matter. These are the best Gail Simmons Quotes, and they’re great for sharing with your friends.
You know, I lose patience really easily; I’d rather shop in the grocery store than in the department store. I can pick an apple like nobody’s business.
Find combinations of flavors you love and buy the best quality ingredients you can afford. Your food is only going to be as good as the sum of its parts, like anything else.
Always wear sunscreen and wash your makeup off at night.
I run a solid 4-6 miles at a time, and over the last year two years I’ve gotten really into SoulCycle. It’s sort of an evolved form of spinning.
There is no better way to bring people together than with desserts.
I’m a healthy weight for my height, and I like how I look on most days.
There are few women in America that don’t want to lose 5 pounds, but I refuse to let that thought dominate my life. And there are too many other real problems in the world – real obesity problems and real hunger problems – to worry that much about a few pounds that I’d like to lose.
Balance is key in cooking – you want a little acid, a little sweet, a little savory – the flavors should be harmonious.
The first thing people say to me when they meet me is, ‘You’re so much skinner in person.’ You have to live up to these standards that are so unrealistic. I try to tune it out.
I also have a soft spot for spicy chicken wings. They are always best eaten at dives and sports bars, like Wogie’s in the West Village, New York City, near my house.
Patience was not something that came naturally to me, but in cooking it is the quintessential skill.
If you don’t use good ingredients, the outcome is never going to be excellent. But if you buy the freshest ingredients that are in season, at their peak, and you cook with them, you can’t really go wrong.
I am a glutton for a beautiful hotel. I am so easily smitten by high thread counts.
I spend so much time in Los Angeles and normally stay at a corporate apartment when shooting ‘Top Chef: Just Desserts,’ but when I have the chance to stay somewhere more luxurious, I love The Montage in Beverly Hills.
The less you do to beautiful food, the better it’s going to taste. You don’t need to mess with it all the time.
I have a mantra in my head that there will always be another meal. I can put my fork down, knowing there will be good things in my future!
Like baseball, food will never go out of style; we will always need to eat and we will always find it entertaining. I think of food TV this way – all the fun and none of the calories.
Because I travel so much, I bring my workout clothes and shoes wherever I go. That way I can always do some exercise.
In America, Blackberry Farm in Tennessee is one of the most amazing hotels I’ve had the privilege of staying at.
There are days when I literally have to eat 17 plates of food – it’s intense. It’s about moderation. You just need a few bites to get the gist of a dish.
You can’t fake being able to cook well.
I had decided I wanted to write about food, and I knew the only way to do that is to speak with authority, which meant learning the language and knowing what that experience is like.
First and foremost, you have to remember that restaurants are businesses and they have to stay in business. And though everyone thinks they want grass fed beef, most people actually prefer the taste of corn fed – it is less dry, more marbled, and less gamey, not to mention much less expensive than grass fed.
Canada is a big part of my life.
I cook mostly vegetarian vegetable and bean stews. Quinoa salads. I make my mother-in-law’s recipe for chicken and barley stew all the time.
I reveled in the most basic rules and techniques that are the foundation of professional cooking. For example, it is essential to use a sharp knife: the sharper the knife, the more fluid and precise your work and the less likely you are to get hurt. Dull knives are a danger – they slip far more often.
When I diced vegetables, it was painstaking work to make sure that every single piece looked the same: 1/4-inch cubed for small, 3/4-inch cubed for large. It’s a matter of practice and precision.
You don’t get second chances in the real world.
Dark chocolate, and salt and vinegar chips are my weakness – but not together.
Eating a lot is an occupational hazard but it’s a pretty great problem to have. I spend a lot of time eating sweets on TV – cake, cupcakes, donuts, and pudding. It’s a dream job, but at the same time there will be days where I wake up knowing I will eat 15 desserts!
