Gail Simmons

Gail Simmons explains why Carlos' dessert was ultimately less successful than Orlando's.

on Oct 12, 2011

Bravotv.com: So we have Francois Payard as a guest judge.

Gail Simmons: I’ve known Francois for a long time. He really is one of the greatest pastry chefs in this country. He’s obviously from France, but he has been working his magic in America for many, many years. He was the original pastry chef for Daniel, and then together, they spun off Payard Patisserie. Eventually, Francois opened a whole bunch of new pastry outlets of his own -- in Vegas and New York. He’s so knowledgeable and always really fun to have on the show.


Bravotv.com: The chefs had to create pies. What are you looking for in a good pie?

GS: I think that Francois said it very well: the crust really makes or breaks a pie. If you don’t have the crust, then all is lost. It needs to be flaky and light and golden and buttery, but you also want the filling and the crust to be in balance with regard to each other. Traditionally, pies can be either cream or fruit-based. Most pies have a top crust, as opposed to a tart that’s sort of open-faced. You want the flavor inside to really stand out too. Ultimately, the dough should be a delicious, flaky vehicle for a great filling.


Bravotv.com: And the chefs also had the added element of only being able to use one hand…

GS: It was cruel and unusual punishment, I have to admit. But, it made for some great television. We knew that they were capable of it, and I have to say, all things considered, they all did it well. It was hilarious to watch, and not a single person didn’t finish their pie.