Before that she headed spe- be judged by experts. Top cial events for Chef Daniel Chef was born. Boulud’s restaurant empire and also assisted Jeffrey Ste- As an expert judge on the ingarten, leading food writer show, Simmons sticks strictly and food critic at Vogue. to the here-and-now phi- losophy when tasting the She has worked her way up contestant’s dishes. “I never Almost 20 years ago, culinary expert, the ladder since her days as base my decision on what food writer and Top Chef judge Gail a culinary student turned the person made yesterday Simmons went to culinary school then line cook. Though to this day or what they’ll make tomor- worked as a line cook in some of New she vows that professional row,” she says. “It has to be York’s most legendary restaurants - not cooking in New York’s finest based on what they cooked because she wanted to be a chef, but restaurants was her tough- today, and that’s all.” because she simply wanted to write est gig. “It was the hardest about food for a living. work I’ve ever done in my life,” Today, the show is one of she says, tipping her hat to all many projects Simmons You need to know about food,” she those who work in restaurant works on. She’s written a says while in her kitchen testing reci- kitchens for a living. Born and memoir chronicling entitled pes. “It’s like, why would I read a col- raised in Toronto, Simmons’s Talking With My Mouth Full: umn about politics from someone mother always enjoyed cook- My Life As A Professional Eat- who knows nothing about politics. ing and taught culinary classes er. She’s made non-competi- If you want to be a war reporter, you in their home. But it wasn’t un- tive TV shows with celebrity need to go to the war, you can’t be sit- til she graduated college that chefs like Marcus Samuels- ting comfortably in the suburbs. Simmons realized she wanted son and continually appears to write about food. on cooking segments for the This gusto and frankness is part of the “Today Show” among oth- reason Simmons has made a name In 1999 she trekked to New ers. And 17 months ago, her for herself in the culinary world today. York City and enrolled in cu- and her husband welcomed a She’s spoken her mind on Bravo’s hit linary school in order to es- baby girl, who’s become her reality cooking competition series Top tablish herself as a reputable favorite travel buddy. Amidst Chef since 2006 alongside culinary source on all things food. Af- her hectic schedule, Sim- greats like Tom Colicchio, Eric Ripert ter graduating, she trained in mons still finds time to work and Anthony Bourdain. And since 2004, the kitchens of the esteemed with several charities around Simmons has been Special Projects Di- NYC hotspot Le Cirque 2000 the U.S. One of which is Com- rector at Food & Wine magazine. and Chef Jean-Georges’s mon Threads, an organization groundbreaking Vong. One that teaches under-privileged book she read at the time children about the impor- would change her life, Vogue tance of nutrition and fosters food critic Jeffrey Steingar- an appreciation of cultural di- ten’s collection of essays. The versity through cooking. minute she finished it, she knew she had to assist him at “It teaches kids collaboration, the magazine. So she asked tolerance, conflict resolution her culinary school’s career and teamwork.” Simmons office what she needed to do says. “Cooking in general and By Adrianna Paidas in order to work for Steingar- eating together has such huge photograher: Nathan Johnson ten and as luck would have it lessons for young people.” In he had called that week look- the future, Simmons hopes to ing for an assistant. Serendip- travel a little less while rais- ity at its finest: A few weeks ing her daughter. She’d like later Simmons was Steingar- to write her own cookbook, ten’s assistant. She went on to a goal she hasn’t tackled yet. work with him for almost two But no matter, what she’ll years. continue to champion great food, talented chefs and su- Gail Simmons then made the jump perb restaurants. “I like to to Food & Wine where she be- think of myself as a restaurant gan doing talk show food seg- and chef cheerleader,” she ments. And before she knew says “I hope to keep talking it, Bravo was knocking at her about food and good quality door with an idea for a com- food and the enjoyment and Photographer Nathan Johnson petition series in which chefs importance of the table to as Location Sanctuary Hotel NYC Stylist Steven Kinlock for Epiphany Artist Group, Inc. would cook against each and many people as possible.” Clothes All Talents Own Makeup Jan Pedis Groomer Cynthia Alvarez for Dove Hair/Epiphany Artist Group, Inc. Simmons 056015