Gail Simmons Quotes

I run a solid 4-6 miles at a time, and over the last year two years I've gotten really into SoulCycle. It's sort of an evolved form of spinning.

Always wear sunscreen and wash your makeup off at night.

I'm a healthy weight for my height, and I like how I look on most days.

Patience is the secret to good food.

The first thing people say to me when they meet me is, 'You're so much skinner in person.' You have to live up to these standards that are so unrealistic. I try to tune it out.

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.

You can't fake being able to cook well.

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.

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.

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.

I love The Inn at Palmetto Bluff, an Auberge Property in Bluffton, South Carolina. It's a spectacular corner of the world, with massive old trees lined with Spanish moss, and alligators swimming in the river.

At the beginning of the week, I roast a ton of vegetables so I can use them for the next few days. I also plan out meals in advance.

I spend so much time in Los Angeles and normally stay at a corporate apartment when shooting 'Top Chef: Just Desserts,' but when I have the chance to stay somewhere more luxurious, I love The Montage in Beverly Hills.

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.

I sit at this really weird crossroads. My job requires me to take in calories. I take care of myself. I eat healthy. I exercise a lot. But then I have to go to events in cocktail dresses and look fancy, and people want to interview me about what I'm wearing, and then I'm compared to people who are wearing size 2 all the time.

I am a glutton for a beautiful hotel. I am so easily smitten by high thread counts.

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.

My mother's kitchen was built to be the focal point of our house. I got into the kitchen often as a child.

I always want my guests to be happy and impressed.

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.

Balance is key in cooking - you want a little acid, a little sweet, a little savory - the flavors should be harmonious.

In America, Blackberry Farm in Tennessee is one of the most amazing hotels I've had the privilege of staying at.

I wish I could say I was one of those people who loves working out, but I don't; it's just not that fun. But I make an effort to work out aggressively three times a week.

Ultimately, I realized that in order to write about food you need to understand everything about cooking, so I moved to New York and enrolled in the Institute of Culinary Education.

Dark chocolate, and salt and vinegar chips are my weakness - but not together.

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 TV - cake, cupcakes, donuts, and pudding. It's a dream job, but at the same time there will be days where I wake up knowing I will eat 15 desserts!

When I'm cooking for myself, I find that I eat almost completely vegetarian, although I'm not vegetarian.

Canada is a big part of my life.