Gail Simmons on 'Top Chef: Just Desserts' (and Rumors)

Gail Simmons, former chef and popular judge on the hit reality television show 'Top Chef,' dishes about her new role on 'Top Chef: Just Desserts' and gives us the inside scoop about her future role on Bravo.

Slashfood: Have you started taping for 'Top Chef: Just Desserts?'
GS: No, we have not started taping, probably in the next few months. I don't even know where we're taping yet. I do know it will be aired sometime this year.

Slashfood: How does it feel to be in the host's seat?
GS: I'm pretty excited about it. I've now done eight seasons with Bravo – six with 'Top Chef' and two with 'Top Chef: Masters' (season two debuts later this year). I'm not saying I'm not nervous, I am. I have big shoes to fill. Padma Lakshmi has done a great job, and I've learned it's much harder than it looks. The hours she puts in and the long, long days makes it a very challenging job. I love the producers so much and they've become very good friends. They're great creative collaborates and since Bravo trusts them, I do.

Gail settles Top Chef rumors and more after the jump.
Slashfood: Can you give us hints to other judges or special guests?
GS: I don't know anybody that's going to be on yet, but I can tell you I've been chatting with the producers and making suggestions. The good news is there's a lot of great talent in this country, both at judging and talent levels. The expectations are going to be really high due to past seasons.

Slashfood: Why do you think desserts have been so deadly on previous 'Top Chef ' seasons?
GS: It's very rare to find a savory chef who can also do pastries. Now this isn't to say that they can't make a chocolate chip cookie or a great soufflé. To be an accomplished chocolatier, bread baker or pastry chef, you need to understand the chemistry, ratio and precision for this particular skill set. You also need patience.

Slashfood: Since desserts are so different than savory dishes, how will this play into Quickfire Challenges?
GS: Certain dishes can be made more quickly for a Quickfire, such as quick breads, fruits and mousses. A lot can be done in advance, à la minute -- we may have to use time-lapse cameras and fast forward 20 minutes.

Slashfood: Do you think you will find it harder to taste 10 desserts in a row rather than 10 savory dishes?
GS: It is an enormous amount of sugar intake, but it'll be easier than 10 steak dishes! You have to pace yourself. I taste every component of the dish separately, then all together. I don't need to eat the whole dish to understand it.

Slashfood: Does this mean you won't be a judge on 'Top Chef' anymore?
GS: Absolutely not -- one has nothing to do with the other.

Slashfood: There have been rumors that you're being primed to take over Padma's position on 'Top Chef' if and when she goes on maternity leave. Care to settle them?
GS: They are not true -- we are specifically delaying the next season of 'Top Chef' so she can take time off and be back for season seven. We're very excited to have the baby on set with us!

Slashfood: A lot your fans may not know you're a trained chef. Did you study pastry while you were in culinary school?
GS: I did. Almost every culinary school will have you study at least a small component of the pastry program. I studied pastry and bread-making and I loved both. I'm fascinated because it's not something I'm completely an expert in, so it's still sort of magical to me. That's why there will be judges who are experts in butter, sugar, chocolate, etc.

Slashfood: Who are bakers you admire?
GS: Dorie Greenspan has the best baking books in America, and she's been a mentor to me. I also love Pierre Hermé. He's probably one of the finest pastry chefs in the world -- I've watched him bake many times and I'm fascinated by his technique. My first job out of culinary school was at Le Cirque 2000, back when Jacques Torres was still the pastry chef and it's where he made his name. I was working in the savory kitchen, but at the end of service every night I would beg and plead for a blackberry soufflé. It was like Santa's workshop -- his beautiful spun sugar presentations, the little cakes topped with a chocolate stove and chocolate pots -- it was unbelievable. Lastly, the pastry book I'm cooking from the most right now is by Karen DeMasco from Locanda Verde. Her book, 'The Craft of Baking', is the most simple and approachable pastry book.

Slashfood: Have you had any disasters with desserts?
GS: My husband's favorite flavor combination is chocolate, banana and peanut butter. One Valentine's Day about four years ago, while we were dating, I wanted to make something special. I decided I was going to try a recipe for banana soufflé with chocolate ice cream and peanut butter sauce that I found on foodandwine.com that Eric Ripert had contributed. I wanted to do everything from scratch, the ice cream, the sauce. Since soufflés must be served immediately, I made the batter ahead of time. After dinner, I went to turn on the oven to preheat it and it was broken. The stove top was working, but the oven was completely dead, no heat. Jeremy, my husband, was waiting patiently and nothing was happening -- I was panicking because I had put so much work into this dessert. At the time, one of my girlfriends lived upstairs. I ran upstairs to ask her if I could use her oven and she agreed. While I pulled it off, it was tough -- the soufflé started to collapse in the elevator ride back down, but I got it to him with just enough time for him to get the picture.

Slashfood: What do you serve for dessert when you're entertaining?
GS: I like to do as much in advance as I can. In the summer, I love fresh fruit tarts. I have a simple tart dough or sometimes I even use store-bought puff pastry because it's so simple -- cut it, put it in the oven and I'm done. I'm a cook, not a baker. Otherwise, I love sundae bars when I have company over. Everyone can gather around and make a mess together. I also bake cookies in advance, buy ice cream and let everyone make their own ice cream sandwich. Affogato is another good one -- vanilla ice cream topped with espresso, chocolate shavings and amaretti cookies. Keep it simple -- that's what people call a chef's dessert -- still delicious, but simple.

Related: Gail Simmons to Host 'Top Chef: Just Desserts'