Episode 9: Reclaiming Social Media & Top Chef’s Gail Simmons
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Gail Simmons has captured our hearts and stomachs as a judge on Bravo’s Emmy and Peabody-winning series Top Chef for more than 18 years! Today, she joins Jonah to discuss her connections to food and family through the lens of her Jewish identity. A Canadian native, she reflects on her Jewish upbringing in Toronto and Montreal and how those Jewish communities persevere today in the face of immense anti-Jew hate. Additionally, she shares her concerns for the future as a Jewish mother, goes deep on all things Top Chef, and of course, sprinkles in some culinary wisdom on Jewish specialties like latkes, kosher pickles, and most importantly, Mom’s Brisket. Together, Jonah and Gail tackle a wide breadth of topics with hope, humor and heart.
Mentioned in Episode
- Nefesh - Rabbi Susan Goldberg
- Chef Sara Bradley
- Tom Colicchio
- Hen Mazzig
- Gail Simmons’ Brisket Recipe
- Instagram Post by Gail Simmons
- Chef Birthright Trip
- Franco-Turkish Relationship during First Empire
- The Great Powers
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Connect with Gail
Host & Production Team
Host: Jonah Platt; Produced by Rainbow Creative (Executive Producer: Matthew Jones; Story Producer: Sean Leviashvili; Editor: Patrick Edwards);, Social Media Manager: Yuval Yosha; Designer Noah Bell Research Associate: Samantha Greenwald, and Consulting Producers: Shield Communications (Ariella Noveck & Bethany Mandel).
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00:00 Introduction and Context
00:00 Introduction and Context
00:27 The Power of Social Media
03:39 Historical Reflections and Call to Action
05:34 Practical Steps for Jewish Advocacy
07:10 Guest Introduction: Gail Simmons
09:01 Gail's Jewish Culinary Heritage
12:28 Gail's Career Journey
23:52 Top Chef and Cultural Impact
29:59 Jewish Food Challenge Ideas
31:17 Support and Community Post-October 7th
35:04 Social Media Advocacy and Reactions
42:05 Memories of Israel and Kibbutz Life
46:39 Contemporary Jewish Food and Deli Culture
48:55 Thanksgiving Traditions and Preferences
50:39 Audience Questions and Reflections
56:26 Closing Remarks and Credits
