Quotes from Gail Simmons

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.

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.

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.

There is no better way to bring people together than with desserts.

Dark chocolate, and salt and vinegar chips are my weakness - but not together.

Because I travel so much, I bring my workout clothes and shoes wherever I go. That way I can always do some exercise.

Patience was not something that came naturally to me, but in cooking it is the quintessential skill.

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.

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.

My mother's kitchen was built to be the focal point of our house. I got into the kitchen often as a child.

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.

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.

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!

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.

Patience was not something that came naturally to me, but in cooking it is the quintessential skill.

There are days when I literally have to eat 17 plates of food - it's intense. It's about moderation. You just need a few bites to get the gist of a dish.

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.

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.

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.

Patience is the secret to good food.

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.

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.

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!

Because I travel so much, I bring my workout clothes and shoes wherever I go. That way I can always do some exercise.