Quotes by: Gail Simmons

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Gail Simmons
Born (1976-05-19) May 19, 1976 (age 40)[1]
Toronto, Ontario, Canada
Alma mater McGill University
Occupation Culinary expert, food writer, television personality
Spouse(s) Jeremy Abrams (2008-present)

I was very, very little - it was the first time I ever cooked on my own, with my mother's supervision - and I made scrambled eggs. I felt so accomplished, like magic!
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
In America, Blackberry Farm in Tennessee is one of the most amazing hotels I've had the privilege of staying at.
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
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.
Gail Simmons
I cook mostly vegetarian vegetable and bean stews. Quinoa salads. I make my mother-in-law's recipe for chicken and barley stew all the time.
Gail Simmons
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.
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
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.
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
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.
Gail Simmons
I am a glutton for a beautiful hotel. I am so easily smitten by high thread counts.
Gail Simmons
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 hunger problems - to worry that much about a few pounds that I'd like to lose.
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.
Gail Simmons
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.
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
When I'm cooking for myself, I find that I eat almost completely vegetarian, although I'm not vegetarian.
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
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.
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
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