Gail Simmons Quotes

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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.

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

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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...

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.

There is no better way to bring people together than with desserts.

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 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.

Because I travel so much, I bring my workout clothes and shoes wherever I go. That way I can always do some exercise.

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

There are few women in America that don't want to lose 5 pounds, but I refuse to let that thought dominate my life. And there are too many other real problems in the world - real obesity problems and real...

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

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.

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.

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

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

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.

There's not a single chef I know of that does not think about the politics of the food they're serving.

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...

You don't get second chances in the real world.

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