When I'm cooking for myself, I find that I eat almost completely vegetarian, although I'm not vegetarian. — Gail Simmons Copy Share Image
Patience was not something that came naturally to me, but in cooking it is the quintessential skill. — Gail Simmons Copy Share Image
I eat for a living, so working out is definitely part of my job, the same way that the eating, tasting, and… — Gail Simmons Copy Share Image
At the beginning of the week, I roast a ton of vegetables so I can use them for the next few days.… — Gail Simmons Copy Share Image
The less you do to beautiful food, the better it's going to taste. You don't need to mess with it all the… — Gail Simmons Copy Share Image
I have a mantra in my head that there will always be another meal. I can put my fork down, knowing there… — Gail Simmons Copy Share Image
Balance is key in cooking - you want a little acid, a little sweet, a little savory - the flavors should be… — Gail Simmons Copy Share Image
There's not a single chef I know of that does not think about the politics of the food they're serving. — Gail Simmons Copy Share Image
There are days when I literally have to eat 17 plates of food - it's intense. It's about moderation. You just need… — Gail Simmons Copy Share Image
Find combinations of flavors you love and buy the best quality ingredients you can afford. Your food is only going to be… — Gail Simmons Copy Share Image
I was very, very little - it was the first time I ever cooked on my own, with my mother's supervision -… — Gail Simmons Copy Share Image
A big thing that gets people in trouble in the kitchen is not reading the recipe from start to finish before you… — Gail Simmons Copy Share Image
I also have a soft spot for spicy chicken wings. They are always best eaten at dives and sports bars, like Wogie's… — Gail Simmons Copy Share Image
I'm tempted by everything. My husband makes fun of me because every day it's a new food that I love. I have… — Gail Simmons Copy Share Image
Eating a lot is an occupational hazard but it's a pretty great problem to have. I spend a lot of time eating… — Gail Simmons Copy Share Image
Ultimately, I realized that in order to write about food you need to understand everything about cooking, so I moved to New… — Gail Simmons Copy Share Image
I reveled in the most basic rules and techniques that are the foundation of professional cooking. For example, it is essential to… — Gail Simmons Copy Share Image
First and foremost, you have to remember that restaurants are businesses and they have to stay in business. And though everyone thinks… — Gail Simmons Copy Share Image
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… — Gail Simmons Copy Share Image
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 Copy Share Image
Dark chocolate, and salt and vinegar chips are my weakness - but not together. — Gail Simmons Copy Share Image
I had decided I wanted to write about food, and I knew the only way to do that is to speak with… — Gail Simmons Copy Share Image
I eat for a living, so working out is definitely part of my job, the same way that the eating, tasting, and… — Gail Simmons Copy Share Image
If you don't use good ingredients, the outcome is never going to be excellent. But if you buy the freshest ingredients that… — Gail Simmons Copy Share Image
When I diced vegetables, it was painstaking work to make sure that every single piece looked the same: 1/4-inch cubed for small,… — Gail Simmons Copy Share Image
I cannot go to Montreal without going to Beauty's, my favorite place for breakfast, where I have the Mish-Mash omelet with hot… — Gail Simmons Copy Share Image
Like baseball, food will never go out of style; we will always need to eat and we will always find it entertaining.… — Gail Simmons Copy Share Image
Balance is key in cooking - you want a little acid, a little sweet, a little savory - the flavors should be harmonious. — Gail Simmons Copy Share
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… — Gail Simmons Copy Share
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… — Gail Simmons Copy Share
I spend so much time in Los Angeles and normally stay at a corporate apartment when shooting 'Top Chef: Just Desserts,' but when I… — Gail Simmons Copy Share
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… — Gail Simmons Copy Share
I sit at this really weird crossroads. My job requires me to take in calories. I take care of myself. I eat healthy. I… — Gail Simmons Copy Share
There's not a single chef I know of that does not think about the politics of the food they're serving. — Gail Simmons Copy Share
Patience was not something that came naturally to me, but in cooking it is the quintessential skill. — Gail Simmons Copy Share
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,… — Gail Simmons Copy Share
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… — Gail Simmons Copy Share
When I'm cooking for myself, I find that I eat almost completely vegetarian, although I'm not vegetarian. — Gail Simmons Copy Share
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… — Gail Simmons Copy Share
