I went to L'Academie de Cuisine in Gaithersburg, Maryland, and I think French cooking is the basis for a lot of classical… — Carla Hall Copy Share Image
I say no to nothing, yes to moderation. Thats how I approach everything. No matter if its candy or foie gras. When… — Carla Hall Copy Share Image
I say 'no' to nothing, 'yes' to moderation. That's how I approach everything. No matter if it's candy or foie gras. When… — Carla Hall Copy Share Image
I lost my mother two years ago to cancer. But the greatest gift she gave to me was showing me how to be a… — Carla Hall Copy Share Image
Keeping your space clean is as much a part of the end result as the dish being tasty. — Carla Hall Copy Share Image
In catering, you're always changing; the client is always dictating to you in terms of their wishes. — Carla Hall Copy Share Image
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… — Carla Hall Copy Share Image
I believe that there are no mistakes in the universe, so I think it all happens as it should! — Carla Hall Copy Share Image
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… — Carla Hall Copy Share Image
I always tell people a clean cooking area is a clean mind which is available for the creativity. — Carla Hall Copy Share Image
My biggest fear has always been being 40 and hating my job. I love challenges. I'm not afraid to try anything. — Carla Hall Copy Share Image
What I love about 'The Chew' is that we have these celebrities come on, and you get to see them in a different light,… — Carla Hall Copy Share Image
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.… — Carla Hall Copy Share Image
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.… — Carla Hall Copy Share Image
