Gail Simmons Quotes

A collection of quotes by Gail Simmons.

Gail Simmons is a Canadian culinary expert, author, and television personality. Born on May 19, 1976, in Toronto, Canada, she developed a passion for food at an early age. Simmons completed her Bachelor's degree in Anthropology at McGill University in Montreal and later attended culinary school at the Institute of Culinary Education in New York City.

Simmons gained recognition as a regular judge on the popular reality cooking competition show, "Top Chef," which first aired in 2006. Her expertise, insightful critiques, and warm personality made her a beloved and respected figure in the culinary world. Simmons has also appeared as a guest judge on various other cooking shows, including "Iron Chef America" and "Top Chef Masters."

In addition to her television career, Simmons is an accomplished author. She has written for several renowned publications and released her cookbook titled "Bringing It Home: Favorite Recipes from a Life of Adventurous Eating" in 2017.

Gail Simmons continues to be involved in the culinary industry, advocating for sustainable and organic food practices while inspiring aspiring chefs and food enthusiasts worldwide. Her vast knowledge, professional experience, and love for food have made her an influential figure in the world of gastronomy.

It's better to get the nutrients for healthy skin from food,

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.

I'm tempted by everything. My husband makes fun of me becaus

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.

There's not a single chef I know of that does not think abou

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

Patience was not something that came naturally to me, but in

Patience was not something that came naturally to me, but in cooking it is the quintessential skill.

I had decided I wanted to write about food, and I knew the o

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.

Patience is the secret to good food.

Patience is the secret to good food.

I cannot go to Montreal without going to Beauty's, my favori

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!

Because I travel so much, I bring my workout clothes and sho

Because I travel so much, I bring my workout clothes and shoes wherever I go. That way I can always do some exercise.

There are days when I literally have to eat 17 plates of foo

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.

I have a mantra in my head that there will always be another

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!

You know, I lose patience really easily I'd rather shop in t

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 quali

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.

The less you do to beautiful food, the better it's going to

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 never really drank coffee in college, but now I'm on my fe

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.

I also have a soft spot for spicy chicken wings. They are al

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.

In America, Blackberry Farm in Tennessee is one of the most

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

Like baseball, food will never go out of style we will alway

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.