Quotes from Gail Simmons

In America, Blackberry Farm in Tennessee is one of the most amazing hotels I've had the privilege of staying at.

There's not a single chef I know of that does not think about the politics of the food they're serving.

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.

Balance is key in cooking - you want a little acid, a little sweet, a little savory - the flavors should be harmonious.

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.

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.

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.

In America, Blackberry Farm in Tennessee is one of the most amazing hotels I've had the privilege of staying at.

I eat for a living, so working out is definitely part of my job, the same way that the eating, tasting, and drinking is.

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.

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.

When I'm cooking for myself, I find that I eat almost completely vegetarian, although I'm not vegetarian.

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.

You don't get second chances in the real world.

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.

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.