Carla Hall

Carla Hall

Biography

Author Profession: US Chef
Born: May 12, 1964
Age: 52 years old
Birth Sign: Taurus

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Carla Hall quotes

When I do something that's stressful, I have to find a moment of peace, so I tend to meditate and get in the flow. It's a regular practice of mine.

In catering, you're always changing; the client is always dictating to you in terms of their wishes.

The biggest challenge of being a pastry chef is that, unlike other types of chefs, you can't throw things together at a farmer's market. When you're working with baking powder and a formula, you have to be exact. If not, things can go wrong.

One of my early childhood memories was my grandmother always having a bowl of Nestle chocolate bars at her house. My sister and I would argue over who could eat the chocolate bars. Looking back, I don't know why we just didn't share. We could have split them.

For me, I love the flavors of Southern food, and people usually think of Southern food as heavy and fattening, but it doesn't have to be.

I believe that there are no mistakes in the universe, so I think it all happens as it should!

I say 'no' to nothing, 'yes' to moderation. That's how I approach everything. No matter if it's candy or foie gras. When you have the real deal, you're satisfied with that one bite. I say go full throttle and call it a day.

Casseroles are one-pot-wonders!

I always tell people a clean cooking area is a clean mind which is available for the creativity.

Keeping your space clean is as much a part of the end result as the dish being tasty.

My biggest fear has always been being 40 and hating my job. I love challenges. I'm not afraid to try anything.

My plans are not to open a restaurant, but what I would like to do is open a kitchen somewhere in D.C. proper and have a chef's table where people can come and taste my food without having to have a catered event.

Turkey is fine, but if I don't have the sides, forget about it. And cornbread stuffing is at the center of my plate. I will have about six sides and then a little bit of turkey and gravy.

What I love about 'The Chew' is that we have these celebrities come on, and you get to see them in a different light, cooking or enjoying food, when we usually don't see them in that setting. So it's a lot of fun for their fans to see them be normal people and having that commonality of food.

I think of New Yorkers as not taking the time to talk to someone they don't know.

When people around me are getting rattled, I may just close my eyes and do a breathing exercise.

I was in Paris, Milan and London from '89 until '91, and I did mostly runway modeling. I know there's so many people out there looking for pictures, but this was way before the age of the Internet, sorry!

I went to L'Academie de Cuisine in Gaithersburg, Maryland, and I think French cooking is the basis for a lot of classical cuisine, a foundation of a lot of other cuisines. That said, it's not the only way to approach a cooking career.

When I first started cooking, I was very much an intuitive cook when it came to taste, but that didn't mean I didn't want to know why some things worked and why others did not. My interest took me to culinary school.

Imagine all the people living life in peace. You may say I'm a dreamer, but I'm not the only one. I hope someday you'll join us, and the world will be as one. John Lennon

Be the change that you wish to see in the world. Mahatma Gandhi

Let us be the ones who say we do not accept that a child dies every three seconds simply because he does not have the drugs you and I have. Let us be the ones to say we are not satisfied that your place of birth determines your right for life. Let us be outraged, let us be loud, let us be bold. Brad Pitt age

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