Carla Hall
Carla Hall
Carla Hallis an American chef and television personality...
NationalityAmerican
ProfessionChef
Date of Birth12 May 1964
CityNashville, TN
CountryUnited States of America
real matter moderation
I say no to nothing, yes to moderation. Thats how I approach everything. No matter if its candy or foie gras. When you have the real deal, youre satisfied with that one bite. I say go full throttle and call it a day.
creativity people cooking
I always tell people a clean cooking area is a clean mind which is available for the creativity.
challenges together baking
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.
good-mood should reservations
If you’re not in a good mood, the only thing you should make is a reservation.
approach basis classical cuisine french
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.
believe
I believe that there are no mistakes in the universe, so I think it all happens as it should!
people kitchen events
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 chefs table where people can come and taste my food without having to have a catered event.