Quotes by Gail Simmons

About Gail Simmons:

Gail Simmons is a Canadian trained culinary expert, food writer, cookbook author, and dynamic television personality. Since the show’s inception in 2006, she has lent her extensive expertise as a permanent judge on BRAVO’s Emmy-winning series Top Chef. Simmons was previously the head critic on Top Chef Duels and host of Top Chef: Just Desserts, Bravo’s pastry-focused spin-off of the Top Chef franchise. She was also co-host of “The Feed,” which aired in 2014 on FYI, A+E’s new lifestyle network. In addition to her work on Top Chef, Gail makes frequent television appearances on NBC’s Today and ABC’s Good Morning America, among others. She has been featured in such publications as New York magazine, Travel + Leisure, GQ, People, Los Angeles Times, and more.
A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

In America, Blackberry Farm in Tennessee is one of the most amazing hotels I've had the privilege of staying at.

Gail Simmons

It's better to get the nutrients for healthy skin from food, not supplements. Salmon, walnuts, blueberries, spinach... lots of my favorite foods happen to be amazing for skin too.

Gail Simmons

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.

Gail Simmons

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.

Gail Simmons

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.

Gail Simmons

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 ch...

Gail Simmons

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.

Gail Simmons

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.

Gail Simmons

Patience is the secret to good food.

Gail Simmons

There's not a single chef I know of that does not think about the politics of the food they're serving.

Gail Simmons

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.

Gail Simmons

I cannot go to Montreal without going to Beauty's, my favorite place for breakfast, where I have the Mish-Mash omelet with hot dogs, salami, eggs, green peppers, and onions, and the best banana bread in the world. It's legendary!

Gail Simmons

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 les...

Gail Simmons

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.

Gail Simmons

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.

Gail Simmons

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 ...

Gail Simmons

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.

Gail Simmons

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.

Gail Simmons

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!

Gail Simmons

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.

Gail Simmons

Author Bio

  • NameGail Simmons
  • DescriptionCanadian food writer
  • BornMay 19, 1976
  • CountryCanada