Gail Simmons

the bite: Gail Simmons

It’s always exciting to see an entirely different, and more intimate, side of someone you’ve long respected. Thanks to her new cookbook Bringing It Home, that’s exactly the window we get into Top Chef judge Gail Simmons who is not only a friend of Athena’s but also her neighbor. Instead of portraying the cocktail dress-clad, culinary critique-giving Gail we’ve come to know and trust on the show, the book reveals a behind-the-scenes peek into the food expert’s very own kitchen and creations, all influenced by her worldwide travels.

While the personal recipes of a woman who has worked for Chef Daniel Boulud and who routinely evaluates some of the, well, top chefs across the country, might seem intimidating — they’re really not. In fact, making delicious recipes using accessible ingredients was one of Gail’s express goals of the tome. Read on to learn the (somewhat surprising!) ingredients Gail couldn’t live without, the reasons she actually appreciates mundane tasks like chopping, peeling, and washing dishes, the recipe for her party-ready Chocolate Honeycomb Crunch dish from Bringing It Home, and more.

NAME: Gail Simmons

PROFESSION: Eater, writer, traveler, cook, TV host, producer, and all-around food enthusiast!

PHILOSOPHY ON FOOD? Keep it simple and not fussy, but cook it with care. It doesn’t have to be perfect to be delicious and satisfying. And above all else, just keep cooking.

THREE INGREDIENTS YOU COULDN’T LIVE WITHOUT? Parmesan, citrus, dark chocolate!

HOW DID BRINGING IT HOME COME ABOUT? I had been thinking of writing a cookbook for several years but couldn’t work up the courage or energy. All the while I filled up notebooks with inspirations, recipes, flavors and ideas from my life in the kitchen and my world travels. About 2.5 years ago I finally decided to go through these notes and see what was in them. I realized there were so many ideas for recipes and kitchen lessons that I loved and wanted to share, and they became the impetus for Bringing It Home.

ESSENTIAL KITCHEN TOOL? A rasp grater and a rubber spatula!

COOKING ADVICE YOU MOST OFTEN GIVE TO CONTESTS ON TOP CHEF? Slow down and pare down. You will be more focused and successful if you simplify your ideas and take time to be organized in their execution.

MIDNIGHT SNACK? Any kind of spicy Asian noodle and warm chocolate chip cookies, (but not together).

THEY SAY YOU ARE WHAT YOU EAT. WHAT ARE YOU? A perfectly poached egg.

I CAN NEVER RESIST… Spicy chicken wings or salt & vinegar chips!

SOUNDTRACK IN YOUR KITCHEN? These days it’s a mix between Chance the Rapper, Arcade Fire, The XX, The War on Drugs, Coeur de Pirate, and Broken Social Scene, (with a side of Moana or Free to be You and Me for my daughter). Although sometimes I love nothing more than total and complete silence. It’s a rare luxury right now.

QUIRKY FOOD HABITS? If I had my way I would put mustard and pickles on almost anything, (except dessert!).

BIGGEST TAKEAWAY YOU WANT READERS OF BRINGING IT HOME TO HAVE? That cooking isn’t something you are born knowing how to do. It must be learned and practiced, but anyone can be a great cook! Being able to cook for and feed yourself and your loved ones wholesome, crave-able food is by far the most rewarding and useful life skill you can master. It builds camaraderie, confidence, and community, expands your worldview, and allows for an infinite array of delicious adventures in the kitchen.

BIGGEST SINGLE INFLUENCE ON YOUR COOKING STYLE? Time spent in professional kitchens in my 20s. The pressures and repetitive nature of being a line cook taught me infinite patience, efficiency, organization and appreciate for simple tasks in the kitchen which most people find monotonous. Chopping, peeling, and washing dishes clears my head and helps me focus and think through my process which makes my cooking stronger, easier and ultimately more successful.