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 season, at their peak, and you cook with them, you can't really go wrong. — 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 as good as the sum of its parts, like anything else. — 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 Image
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 Image
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 Image
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 Image
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 Image
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 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
Patience was not something that came naturally to me, but in cooking it is the quintessential skill. — 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 dogs, salami,… — Gail Simmons Copy Share Image
