She likes it shaken and stirred… and fried, boiled, what have you. Gail Simmons is a culinary expert, author of the cookbook Bringing It Home, and judge on Top Chef—or, as our mom calls it, “Shh, they’re explaining the Quickfire!” Season 19 of the Bravo fav premieres tonight, but we chatted with Gail ahead of time to get a scoop on the lives behind the knives.

Here, she dishes about the politics of reality TV, how black beans became her enemy, and why Texas doesn’t deserve all the hate (well, at least the Houston part).

How has your judging style changed since the show debuted?
When we started out, there were all these stereotypes of mean judges and nice judges, but Tom Colicchio, Padma Lakshmi, and I discovered it’s the passion of our contestants that make an interesting narrative. The show has thrived on us giving constructive criticism and fostering their talent, which has allowed us to be ourselves. We can have more honest conversations with the chefs as opposed to feeling like we have to be snarky for the cameras.

How do you decide who wins and goes home each week?
It’s always, “What were the most delicious dishes? What dish did we love and what dish would we send back?” It’s somewhat subjective to our individual palettes. I have this irrational aversion to black beans because I got very sick from them once. But that doesn’t mean if people serve me black beans I’m going to eliminate them, because I can appreciate it if it’s done correctly. Same with Tom. He has an aversion to okra and likes things saltier, while Padma likes her meat cooked a little more. But there are things we come across where there’s a flavor I really like and Tom thinks it’s a mistake. That’s when we have to negotiate.

You’ve worked with Padma and Tom for so long. How has your relationship evolved?
Sixteen years ago, we were all at very different stages in our lives. I was in my 20s, wasn’t married, and didn’t have kids. Since then, we’ve gone through the birth of 5 children, divorce, and weddings. I go to Padma’s Diwali parties and she comes to support my book events. I go to Tom’s restaurant openings. They’ve both been my mentors in parenting because they had children before me. I think of them as older siblings that I’ve grown up with.

This season was filmed in Houston, but Texas politics have put many businesses in an awkward position. Did you have any hesitation hosting this season there?
First and foremost, this isn’t Top Chef Texas. We are supporting the people and businesses in Houston… I will say I was worried when we went, but Houston isn’t what I thought it would be. It’s one of the most diverse cities in America, and you feel it from the second you touch down. And the women in the restaurant community are really strong. We were able to connect with like-minded organizations to support the restaurant industry and beyond.

When you’re in a new city, how do you choose where to grab dinner?
That starts before I even leave New York [laughing]. I start with, “Who do I know in that city?” 99% of the time, I know at least a handful of chefs. I knew 3 chefs in Houston, and I also reached out and asked for their shortlist. Then I do my online research on Eater, Thrillist, and Infatuation. I ate so many good meals in Houston, but my faves were at Crawfish & Noodles and Georgia James.

What’s your favorite meal?!
I don’t have a favorite meal, but I’ll never turn down sea urchin pasta or piping hot ramen.