Gail Simmons

Gail Simmons breaks down the dishes offered by the final four in the first Canada challenges.

on Feb 15, 2012 Let’s break down the challenges.
GS: It was crazy business that gondola, it was really scary-looking and the fact that they had to cook in it was sort of outrageous, but they all did really well. I wasn’t sure they were going to give us anything at the end of 22 minutes, which really goes by in the blink of an eye. And they all gave us good food. Paul’s meat was unevenly cooked and a bit grey, it did not sear the way he wanted. He came in last -- I think it’s the first time he’s lost a challenge. C’mon Paul -- get it together! Lindsay’s dish had the most flavor, and it was very creative. All things considered, if you think about what they were up against, they all produced great food.  

I just want to commend the company we found to make us those ice blocks for the ice block challenge. It was so beautiful and so mean all at once. I felt like Cruella de Vil in the challenge mostly because I don’t think the producers realized how hard it was going to be to get the food out of the ice with just those little ice picks. It takes brute strength, which only Paul really has and thank god he helped his fellow cheftestants. Beverly went Silence of the Lambs on her block and she still couldn’t get anything out of it. We all were worried for our lives watching her take to that ice block. Unfortunately Sarah’s soup was broken and not very flavorful. Bev’s seared scallop was not so bad, I was impressed with it. But Paul’s brown butter poached king crab with mango chutney was just beautiful, it was such a great idea. Although the mangoes that he cooked with were still a bit frozen, but it’s not like we were eating raw meat.