Alter | 50 Jahre |
Beruf | Journalist |
Geburtsdatum | Mittwoch, 19. Mai 1976 |
Geburtsort | Toronto, Ontario, Canada |
Sternzeichen | |
Beschreibung | Gail Simmons (* 19. Mai 1976) ist eine kanadisch-amerikanische Food-Journalistin und Autorin von Kochbüchern. Seit der ersten Ausstrahlung im Jahr 2006 gehört sie fest zur Jury der Emmy-prämierten Fernsehserie Top Chef auf dem Sender Bravo. Simmons war zuvor Kritikerin bei Top Chef Duels und Moderatorin von Top Chef: Just Desserts, einem Dessert-spezifischen Ableger der Top Chef-Reihe auf Bravo. Sie war außerdem Co-Moderatorin der Sendung The Feed, die 2014 auf FYI, dem neuen Lifestyle-Sender von A+E Networks, ausgestrahlt wurde. Neben ihrer Tätigkeit bei Top Chef tritt Gail regelmäßig in Fernsehsendungen wie NBCs Today und ABCs Good Morning America auf. Sie wurde unter anderem in Zeitschriften wie New York magazine, Travel + Leisure, GQ, People und im Los Angeles Times porträtiert. |
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.
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.
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.
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!
There's not a single chef I know of that does not think about the politics of the food they're serving.
In America, Blackberry Farm in Tennessee is one of the most amazing hotels I've had the privilege of staying at.
Patience is the secret to good food.
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.
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.
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.
