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All Quotes by author - Gail Simmons
" A big thing that gets people in trouble in the kitchen is not reading the recipe from start to finish before you cook it. Before you start anything, read through the entire recipe once. "
You
Start
Reading
" Always wear sunscreen and wash your makeup off at night. "
Off
Makeup
Your
" 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. "
Vegetables
Plan
I Can
" Balance is key in cooking - you want a little acid, a little sweet, a little savory - the flavors should be harmonious. "
Balance
Cooking
Key
" Because I travel so much, I bring my workout clothes and shoes wherever I go. That way I can always do some exercise. "
I Can
Travel
Clothes
" Canada is a big part of my life. "
My Life
Big
Part
" Dark chocolate, and salt and vinegar chips are my weakness - but not together. "
Weakness
Chocolate
Dark
" 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! "
Job
Cake
Problem
" 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. "
Food
You
Quality
" 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. "
Business
Grass
You
" 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. "
City
New York
New
" I am a glutton for a beautiful hotel. I am so easily smitten by high thread counts. "
High
Thread
I Am
" 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! "
Best
Breakfast
Beauty
" 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. "
Vegetarian
Time
Chicken
" 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. "
You
Go
Good
" 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. "
Way
Experience
Food
" 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! "
Good
I Can
Good Things
" 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. "
River
Trees
Swimming
" I'm a healthy weight for my height, and I like how I look on most days. "
Height
Days
Most
" 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. "
Husband
Fun
Food
" In America, Blackberry Farm in Tennessee is one of the most amazing hotels I've had the privilege of staying at. "
Amazing
Privilege
Most
" 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. "
Morning
Day
College
" 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. "
Work
Rules
Cooking
" 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. "
Two
Year
Time
" 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. "
Time
People
Myself
" 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. "
Chance
Time
Los Angeles
" 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. "
Skin
Healthy
Food
" 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! "
Own
Mother
Magic
" 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. "
Week
People
Fun
" 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. "
Aggressive
Want
Say
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