Explore Quotes by Gail Simmons

I love The Inn at Palmetto Bluff, an Auberge Property in Bluffton, South Carolina. It's a spectacular corner of the world, with massive old trees lined with Spanish moss, and alligators swimming in the river.

There are few women in America that don't want to lose 5 pounds, but I refuse to let that thought dominate my life. And there are too many other real problems in the world - real obesity problems and real hunger problems - to worry that much about a few pounds that I'd like to lose.

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!

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.

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 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!

I was very, very little - it was the first time I ever cooked on my own, with my mother's supervision - and I made scrambled eggs. I felt so accomplished, like magic!

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.

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.

I sit at this really weird crossroads. My job requires me to take in calories. I take care of myself. I eat healthy. I exercise a lot. But then I have to go to events in cocktail dresses and look fancy, and people want to interview me about what I'm wearing, and then I'm compared to people who are wearing size 2 all the time.

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.

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

I am a glutton for a beautiful hotel. I am so easily smitten by high thread counts.

Because I travel so much, I bring my workout clothes and shoes wherever I go. That way I can always do some exercise.

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.

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.

Patience was not something that came naturally to me, but in cooking it is the quintessential skill.

I cook mostly vegetarian vegetable and bean stews. Quinoa salads. I make my mother-in-law's recipe for chicken and barley stew all the time.

There is no better way to bring people together than with desserts.

Patience is the secret to good food.

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