Gail Simmons Quotes & Sayings (Page 3)

“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.”

“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 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.”

“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.”

“If you don't use good ingredients, the outcome is never going to be excellent. But if you buy the freshest ingredients that are in season, at their peak, and you cook with them, you can't really go wrong.”

“Always wear sunscreen and wash your makeup off at night.”

“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.”

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

“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.”

“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!”