Gail Simmons
Gail Simmons

Patience is the secret to good food.

Gail Simmons
Gail Simmons

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

Gail Simmons
Gail Simmons

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.

Gail Simmons
Gail Simmons

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

Gail Simmons
Gail Simmons

Always wear sunscreen and wash your makeup off at night.

Gail Simmons
Gail Simmons

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.

Gail Simmons
Gail Simmons

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.

Gail Simmons
Gail Simmons

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.

Gail Simmons
Gail Simmons

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.

Gail Simmons
Gail Simmons

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.

Gail Simmons
Gail Simmons

If you don't use good ingredients, the outcome is never going to be excellent. But if you buy the freshest ingredients that are in season, at their peak, and you cook with them, you can't really go wrong.

Gail Simmons
Gail Simmons

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
Gail Simmons

My husband works in the music industry and he's always the first to know about great new bands, so I end up seeming really with it because I'll be listening to an up-and-coming band before everyone else hears about it.

Gail Simmons
Gail Simmons

I reveled in the most basic rules and techniques that are the foundation of professional cooking. For example, it is essential to use a sharp knife: the sharper the knife, the more fluid and precise your work and the less likely you are to get hurt. Dull knives are a danger - they slip far more often.

Gail Simmons
Gail Simmons

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.

Gail Simmons
Gail Simmons

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!

Gail Simmons
Gail Simmons

Patience was not something that came naturally to me, but in cooking it is the quintessential skill.

Gail Simmons
Gail Simmons

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!

Gail Simmons
Gail Simmons

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.

Gail Simmons
Gail Simmons

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.