Gail Simmons

Gail Simmons tells all about the difficult low-calorie challenge.

on Nov 8, 20060

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I have to confess, while I am sure you assume I usually write my blog from the confines of my office, I am writing this week's entry from a lounge chair at our hotel in Hawaii. I have a day off between shoots for the Top Chef finale and could not be more content to spend it relaxing by the pool with a Mai Tai in my hand and episode 4 on my laptop.

It has been such an incredible trip so far -- the island is even more beautiful than I imagined and I cannot wait until it all airs ... but more on all of that in a later blog! We were all delighted to learn that Chef Suzanne Goin was our guest judge on this episode.

1 comments
Krishna Bhogaonker
Krishna Bhogaonker

Gail:

I really appreciated the frankness of your blog entry. I have been thinking about this issue of low-calorie diets versus all of the food that we see on television or at restaurants. I myself have been trying to better manage my own calorie intake, and can commiserate with the legions of individuals who are trying to do the same. I just wish that there was a genuine way to reconcile the type of food that the chef's cook on the show, with the way that the rest of us eat. I love Top Chef, and I think that all of you have done a tremendous job in reinvigorating an interest in cooking and cuisine among Americans. I guess I just find it difficult to watch Top Chef contestants liberally using oil and butter on television while simultaneously hoping that my one ounce of peanuts snack (160 calories) will satisfy my hunger for the two hours until dinner. I suppose if calories are the limiting factor, then the chefs have to use new techniques. I just wish I knew some of those low cal techniques, as it might make dinner taste better.