Quote

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

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Gail Simmons
Age: 48
Born: 1976
Born: May 19
Journalist
Television Personality
City of Toronto
Best
Ingredients
Find
Afford
Going
Combination
Good
Parts
Love
Food
Like
Quality
Flavors
Else
Combinations
Anything
Flavor

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Canada is a big part of my life.
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You can't fake being able to cook well.
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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.
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Balance is key in cooking - you want a little acid, a little sweet, a little savory - the flavors should be harmonious.
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You don't get second chances in the real world.
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Patience is the secret to good food.
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My mother's kitchen was built to be the focal point of our house. I got into the kitchen often as a child.
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I always want my guests to be happy and impressed.
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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.
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I'm a healthy weight for my height, and I like how I look on most days.
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Dark chocolate, and salt and vinegar chips are my weakness - but not together.
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Always wear sunscreen and wash your makeup off at night.
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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.
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In America, Blackberry Farm in Tennessee is one of the most amazing hotels I've had the privilege of staying at.
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Ultimately, I realized that in order to write about food you need to understand everything about cooking, so I moved to New York and enrolled in the Institute of Culinary Education.
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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.
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There is no better way to bring people together than with desserts.
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When I'm cooking for myself, I find that I eat almost completely vegetarian, although I'm not vegetarian.
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