Gail Simmons

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.

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.

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.

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.

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

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.