A biography for Gail Simmonshasn’t been written yet.
“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.”
“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.”
“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.”
“My mother's kitchen was built to be the focal point of our house. I got into the kitchen often as a child.”
“Balance is key in cooking - you want a little acid, a little sweet, a little savory - the flavors should be harmonious.”
“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.”