When I diced vegetables, it was painstaking work to make sure that every single piece looked the same: 1/4-inch cubed for small, 3/4-inch cubed for large. It's a matter of practice and precision. — 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
