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" 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
Food
You
Quality
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" 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
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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. "
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" Always wear sunscreen and wash your makeup off at night. "
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" 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. "
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New York
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" 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
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" 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
Practice
Work
Same
" 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
Work
Rules
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" 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
Time
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" There's not a single chef I know of that does not think about the politics of the food they're serving. "
Gail Simmons
Politics
Chef
About
" 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
Apple
Know
You
" 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
Husband
Fun
Food
" 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
Music
Listening
End
" Canada is a big part of my life. "
Gail Simmons
My Life
Big
Part
" Balance is key in cooking - you want a little acid, a little sweet, a little savory - the flavors should be harmonious. "
Gail Simmons
Balance
Cooking
Key
" 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
Way
Experience
Food
" 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. "
Gail Simmons
Week
People
Fun
" 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
Chance
Time
Los Angeles
" 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
Aggressive
Want
Say
" 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
Live
You
Say
" Dark chocolate, and salt and vinegar chips are my weakness - but not together. "
Gail Simmons
Weakness
Chocolate
Dark
" I'm a healthy weight for my height, and I like how I look on most days. "
Gail Simmons
Height
Days
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. "
Gail Simmons
Morning
Day
College
" 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
Two
Year
Time
" When I'm cooking for myself, I find that I eat almost completely vegetarian, although I'm not vegetarian. "
Gail Simmons
Find
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Vegetarian
" Patience was not something that came naturally to me, but in cooking it is the quintessential skill. "
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Cooking
Patience
Skill
" You don't get second chances in the real world. "
Gail Simmons
World
You
Chances
" 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
Skin
Healthy
Food
" I am a glutton for a beautiful hotel. I am so easily smitten by high thread counts. "
Gail Simmons
High
Thread
I Am
" 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
Vegetarian
Time
Chicken
" 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. "
Gail Simmons
You
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