We fell in love with Gail Simmons way back in 2006 when she first appeared on Bravo’s Top Chef. Now, sixteen seasons later, the mother of two has also become a cookbook author, host of Iron Chef Canada and all-around culinary badass. Simmons effortlessly tackles the demands and hectic schedules of her career, but it’s when she’s at home in her New York City apartment with her husband and two kids that her love and passion for food really shines. Simmons, who will be speaking at SHE Media’s #BlogHer Food conference in New York on Wednesday, recently chatted with us about all things food and she even let us take a peek inside her fridge.
SheKnows: Tell us a little bit about what’s in your fridge right now.
SK: I had no idea. Be right back, putting my almond flour in the fridge.
SK: What’s your go-to healthy snack?
GS: We try to keep things like carrots and celery and lots of fruit. We have a lot of cottage cheese because cottage cheese has much more protein than yogurt. We always keep hard-boiled eggs in the fridge. My daughter is not a big meat eater but she is a big egg eater.
SK: What would you consider the ultimate comfort food?
GS: There’s so many! I will sit and eat a warm chocolate chip cookie, that’s all you need. Also, a big cheesy bowl of cacio e pepe pasta. Sometimes I’ll even put a soft-boiled egg in there and that, to me, is very comforting.
SK: Is there one ingredient you hate to work with?
GS: Yup. There’s a couple of things but the first one that comes to mind, because I generally avoid eating them, is black beans. It’s totally irrational because they’re a good ingredient and if I have to eat it professionally I will, but I have an aversion to black beans only because I got sick from them twice in my life. I just have this association that I can’t shake.
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