Gail Simmons
Gail Simmons
Gail Simmons is a Canadian food writer and cookbook author. Since the show’s inception in 2006, she has served as a permanent judge on BRAVO’s Emmy-winning series Top Chef. Simmons was previously the head critic on Top Chef Duels and host of Top Chef: Just Desserts, Bravo’s pastry-focused spin-off of the Top Chef franchise. She was also co-host of “The Feed,” which aired in 2014 on FYI, A+E’s new lifestyle network. In addition to her work on Top Chef, Gail...
NationalityCanadian
ProfessionChef
Date of Birth19 May 1976
CityToronto, Canada
CountryCanada
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.
Patience was not something that came naturally to me, but in cooking it is the quintessential skill.
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.
There's not a single chef I know of that does not think about the politics of the food they're serving.
When I'm cooking for myself, I find that I eat almost completely vegetarian, although I'm not vegetarian.
I love The Inn at Palmetto Bluff, an Auberge Property in Bluffton, South Carolina. Its a spectacular corner of the world, with massive old trees lined with Spanish moss, and alligators swimming in the river.
I always want my guests to be happy and impressed.
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.
I am a glutton for a beautiful hotel. I am so easily smitten by high thread counts.
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.
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.
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.
Balance is key in cooking - you want a little acid, a little sweet, a little savory - the flavors should be harmonious.
You can't fake being able to cook well.