Gail Simmons was born in Toronto, Canada in 1976. The daughter of a food-writing mom, Simmons started to write about food in school.
Gail Simmons was born in Toronto, Canada on May 19, 1976, the third of three kids in a Jewish family having a rich culinary tradition. The Jewish family’s mother, Renee, was a food columnist for Globe and Mail, and ran cooking courses in their own house. Though Simmons’s dad, Ivor, seldom cooked, he made a few specialty things that have been revered by his brood, including pink applesauce and sour pickles.
Her mother started writing about food for the McGill Tribune during her this past year in school, and after that returned to Toronto after graduation to write for Toronto Life as well as the National Post. Her mother subsequently determined that she needed a more in depth culinary instruction, as well as in 1999, moved to nyc to attend culinary school at what’s now the Institute of Culinary Education.
Within Renee’s schooling at ICE, Simmons trained in the kitchens of Le Cirque 2000 and Vong. Her mother subsequently got work as a research assistant at Vogue, under renowned food critic Jeffrey Steingarten, before continuing to your post as special events supervisor for Daniel NYC, Chef Daniel Boulud’s restaurant empire.
It turned out to be a fortuitous move. When Bravo after partnered with Food & Wine to get a fresh television show, Top Chef, Simmons was called in to get a screen test. Bravo told a story of about her worst restaurant experience and nabbed a place as a routine judge when the show first aired in 2006. In 2010, Bravo started hosting a spinoff of the show, Top Chef: Just Desserts.
Bravo’s memoir, Speaking with my Mouth Full, was released in February 2012.
In 2008, Simmons married Jeremy Abrams. The couple had met through common friends as well as their wedding, which featured a farmer’s market subject, appeared in Martha Stewart’s Real Weddings magazine. Simmons wore her mom’s wedding veil from 42 years earlier and a Carolina Herrera gown.
Philanthropy is essential to Simmons, and she’s an effective supporter of Common Threads, a nonprofit organization which works to educate kids the best way to cook healthful, affordable meals.
Although a comprehensive palate is important for her work, Simmons has her favorite—and least favorite—foods: She does not eat black beans because they disturb her tummy, or veal because she believes it tastes bland, but she adores butterscotch pudding, ice cream and dark chocolate.