Quotes by Gail Simmons
- Because I travel so much, I bring my workout clothes and shoes wherever I go. That way I can always do some exercise.
- 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.
- 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 West Village, New York City, near my house.
- 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, eggs, green peppers, and onions, and the best banana bread in the world. It's legendary!
- 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 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!
- I never really drank coffee in college, but now I'm on my feet all day and out all night and can't believe it hasn't always been in my life. When morning comes I crave it.
- 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.
- 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.
- Like baseball, food will never go out of style we will always need to eat and we will always find it entertaining. I think of food TV this way - all the fun and none of the calories.
- Patience is the secret to good food.
- 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 are days when I literally have to eat 17 plates of food - it's intense. It's about moderation. You just need a few bites to get the gist of a dish.
- There's not a single chef I know of that does not think about the politics of the food they're serving.
- 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.