There's not a single chef I know of that does not think about the politics of the food they're serving. Gail Simmons More Quotes by Gail Simmons More Quotes From Gail Simmons You can't fake being able to cook well. Gail Simmons cooks fake-people able Balance is key in cooking - you want a little acid, a little sweet, a little savory - the flavors should be harmonious. Gail Simmons cooking keys sweet 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 flavor ingredients quality 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 groceries stores apples 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. Gail Simmons taste people thinking 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 baseball fun thinking 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! Gail Simmons dream sweet jobs My mother's kitchen was built to be the focal point of our house. I got into the kitchen often as a child. Gail Simmons mother house children Because I travel so much, I bring my workout clothes and shoes wherever I go. That way I can always do some exercise. Gail Simmons shoes workout exercise I am a glutton for a beautiful hotel. I am so easily smitten by high thread counts. Gail Simmons thread smitten beautiful 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. Gail Simmons husband dark fun I always want my guests to be happy and impressed. Gail Simmons impressed guests want 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 knowing writing way 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. Gail Simmons new-york writing order I eat for a living, so working out is definitely part of my job, the same way that the eating, tasting, and drinking is. Gail Simmons work-out drinking jobs Tortilla chips have a ton of salt, so get a reduced sodium tortilla chip. Gail Simmons health I have a weakness for chicken wings, but chicken wings sometimes have 1,700 milligrams of salt in them per serving alone. So I’ve made a version that’s a buffalo-style roasted cauliflower with all that buffalo flavor and way less salt. Gail Simmons health 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 chance time love chef I wish I could say I was one of those people who loves working out, but I don't; it's just not that fun. But I make an effort to work out aggressively three times a week. Gail Simmons effort work fun people 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 city best village sports
