A Quote by Gail Simmons

My mother's kitchen was built to be the focal point of our house. I got into the kitchen often as a child. — © Gail Simmons
My mother's kitchen was built to be the focal point of our house. I got into the kitchen often as a child.
I was always a person on my mother's hip in the kitchen. My mom really wanted her kids at her side as much as possible, and she worked in restaurants for over fifty years. And my grandfather had ten children, and he grew and prepared most of the food. My grandmother, on my mother's side, was the family seamstress and the baker. So my mom, the eldest child, was always in the kitchen with my grandpa and I was always in the production and restaurant kitchens and our own kitchen with my mom. And it's just something that has always spoken to me.
Our kitchen is warm; it's who we are. And it has everything. Honestly, I could get rid of the rest of the house and just live in the kitchen.
I'm the test kitchen manager, which means I'm in charge of sourcing all of our ingredients and kitchen equipment. I also manage the budget, help out on photo shoots, and generally coordinate all the moving parts to keep our kitchen functional.
I think I've learned that if you have a house, you end up living in the kitchen, so if you have one big kitchen and then enough bedrooms for your family, that's about all you need for a home.
Food is a passion because I basically grew up in a kitchen. My mother was a gourmet chef and I'm the youngest of five kids. We would always congregate in the kitchen.
My kitchen is my baby. I don't have kids, so cooking is sort of like my child. Renovating my kitchen has allowed me to channel my creativity the way parents work on a nursery. The centerpiece is my vintage 1950s Wedgewood stove.
Mother's Day routine is usually a lot of flour, eggs, and a big mess in the kitchen. That's what it involves in our house. Making sure that mom has her pancakes and coffee.
Our kitchen is a kitchen that makes food designed to be tasted with the five senses and it requires concentration to appreciate all that we want to express.
If you come to The Kitchen and get a pork chop with polenta, which is our kind of food - simple - there is only one way it should taste at The Kitchen.
Most of my recipes start life in the domestic kitchen, and even those that start out in the restaurant kitchen have to go through the domestic kitchen.
I learned to cook by watching and helping my mother in the kitchen. I also learned by trial and error. Even though I'm big on recipes, I love to make up my own dishes and when you take a risk in the kitchen, you learn a lot about food!
The ideal kitchen-sink novel: Throw in everything but the kitchen sink. Then add the kitchen sink.
I get nonplussed by all the Fifties retro-revival aesthetic. Would we really want to be in our pinnies in our kitchen weeping? I find the kitchen, housewifey aesthetic repugnant.
I eat bags and bags of cashews. I've got them in the kitchen, and about ten feet away I've got another bowl on the kitchen table. In my backpack, I've always got a bag of cashews. I started eating them in the airports because that's the one food that you can find in every airport that's actually nutritious.
In my opinion, there are two focal points of the war danger. The first focal point is the Far East zone of Japan. The second focal point in the zone is Germany.
It's not difficult to take care of a child; it's difficult to do anything else while taking care of a child. Trying to clean up the kitchen after you've had a baby is a nightmare because you have to wait for the baby to be asleep, you're exhausted, and you really don't want to clean up the kitchen now.
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