Matches in DBpedia 2015-10 for { ?s ?p "Gail Simmons (born May 19, 1976) is a Canadian trained culinary expert, food writer, cookbook author, and dynamic television personality. Since the show’s inception in 2006, she has lent her extensive expertise as a permanent judge on BRAVO’s Emmy-winning series Top Chef. 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.She offers advice for anyone who's new to the food world and wants to break into the culinary limelight: you should "love what you’re doing and you’ll manage to do it - no matter how hard it is".The good taste necessary to be a food critic is not just something she was born with, but, as she explains, it is a natural balance that can easily be found through understanding flavor and a passion to learn."@en }
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- Gail_Simmons abstract "Gail Simmons (born May 19, 1976) is a Canadian trained culinary expert, food writer, cookbook author, and dynamic television personality. Since the show’s inception in 2006, she has lent her extensive expertise as a permanent judge on BRAVO’s Emmy-winning series Top Chef. 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.She offers advice for anyone who's new to the food world and wants to break into the culinary limelight: you should "love what you’re doing and you’ll manage to do it - no matter how hard it is".The good taste necessary to be a food critic is not just something she was born with, but, as she explains, it is a natural balance that can easily be found through understanding flavor and a passion to learn.".