Gail Simmons Quotes
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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.
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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.
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In America, Blackberry Farm in Tennessee is one of the most amazing hotels I've had the privilege of staying at.
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I never really drank coffee in college, but now I'm on my feet all day and out all night and can't believe it hasn't always been in my life. When morning comes I crave it.
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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.
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I'm tempted by everything. My husband makes fun of me because every day it's a new food that I love. I have a weakness for butterscotch pudding, ice cream in any flavor and dark chocolate, although that's one thing I do keep in my house - 70% dark chocolate.
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You can't fake being able to cook well.
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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.
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Always wear sunscreen and wash your makeup off at night.
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Patience is the secret to good food.
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When I'm cooking for myself, I find that I eat almost completely vegetarian, although I'm not vegetarian.
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I sit at this really weird crossroads. My job requires me to take in calories. I take care of myself. I eat healthy. I exercise a lot. But then I have to go to events in cocktail dresses and look fancy, and people want to interview me about what I'm wearing, and then I'm compared to people who are wearing size 2 all the time.
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I am a glutton for a beautiful hotel. I am so easily smitten by high thread counts.
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Canada is a big part of my life.
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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.
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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!
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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.
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You don't get second chances in the real world.
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My husband works in the music industry and he's always the first to know about great new bands, so I end up seeming really with it because I'll be listening to an up-and-coming band before everyone else hears about it.
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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.
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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.
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At the beginning of the week, I roast a ton of vegetables so I can use them for the next few days. I also plan out meals in advance.