"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."

Food

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Insight & Reflection

Words carry weight, and Gail Simmons's insight into food is no exception. It serves as a gentle reminder that amidst the chaos of modern life, timeless wisdom still holds the power to guide our decisions and clarify our values.

About Gail Simmons

Gail Simmons is a Canadian food writer and cookbook author. She has served as a permanent judge on Bravo's Emmy-winning series Top Chef since the show's inception in 2006. Simmons was previously the head critic on Top Chef Duels and host of Top Chef: Just Desserts, Bravo's pastry-focused spin-off of the Top Chef franchise. She was also the co-host of The Feed, which aired in 2014 on FYI, A+E's new lifestyle network. In addition to her work on Top Chef, Gail makes frequent television appearances on NBC's Today and ABC's Good Morning America, among others. She has been featured in such publications as New York magazine, Travel + Leisure, GQ, People, Los Angeles Times, and more.

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Editorial Note: This quote is curated and fact-checked by the ShortQuote Editorial Team. Verified Literature Specialist.

More by Gail Simmons

"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!"

— Gail Simmons
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"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."

— Gail Simmons
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"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."

— Gail Simmons
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"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."

— Gail Simmons
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More about Food

"To a historian libraries are food, shelter, and even muse."

— Barbara Tuchman
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"The best we can do, to paraphrase Pollan, is to eat whole foods, mostly plants, and not too much."

— A. J. Jacobs
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"But a year before that, I was starting to drink beer on the set of the film Lucas (1986)."

— Corey Haim
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