Gail Simmons Quotes

Patience is the secret to good food.

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

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

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

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.

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 always want my guests to be happy and impressed.

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

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.

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

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.

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.

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.

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

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 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.

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

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!

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.