Gail Simmons Quotes

There is no better way to bring people together than with desserts.

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.

Patience is the secret to good 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.

Balance is key in cooking - you want a little acid, a little sweet, a little savory - the flavors should be harmonious.

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.

Always wear sunscreen and wash your makeup off at night.

Dark chocolate, and salt and vinegar chips are my weakness - but not together.

My mother's kitchen was built to be the focal point of our house. I got into the kitchen often as a child.

You don't get second chances in the real world.

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.

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

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 always want my guests to be happy and impressed.

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 can't fake being able to cook well.

I would not say I'm an aggressive shopper. I want to be; I aspire to be an aggressive shopper. I am a meek, meek shopper.

Canada is a big part of my life.

I eat for a living, so working out is definitely part of my job, the same way that the eating, tasting, and drinking is. I try to keep up a consistent workout routine, but I'm not the kind of person who goes to the gym every day and does the same routine.

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

I'm a healthy weight for my height, and I like how I look on most days.

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.

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.

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.

I am a glutton for a beautiful hotel. I am so easily smitten by high thread counts.

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.

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!

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.

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.

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.

I eat for a living, so working out is definitely part of my job, the same way that the eating, tasting, and drinking is.

Ultimately, I realized that in order to write about food you need to understand everything about cooking, so I moved to New York and enrolled in the Institute of Culinary Education.

I love The Inn at Palmetto Bluff, an Auberge Property in Bluffton, South Carolina. Its a spectacular corner of the world, with massive old trees lined with Spanish moss, and alligators swimming in the river.

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

When I'm cooking for myself, I find that I eat almost completely vegetarian, although I'm not vegetarian.

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