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Gail Simmons
Canadian food writer
Gail Simmons is a Canadian-American 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 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.
Reference: Wikipedia
Gail Simmons Quotes
In America, Blackberry Farm in Tennessee is one of the most amazing hotels I've had the privilege of staying at.
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!
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.
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.
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.
There's not a single chef I know of that does not think about the politics of the food they're serving.
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.
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