In catering, you're always changing; the client is always dictating to you in terms of their wishes. — Carla Hall Always 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 Afraid Copy Share Image
Keeping your space clean is as much a part of the end result as the dish being tasty. — Carla Hall Being Copy Share Image
I believe that there are no mistakes in the universe, so I think it all happens as it should! — Carla Hall Believe Copy Share Image
When people around me are getting rattled, I may just close my eyes and do a breathing exercise. — Carla Hall Around Copy Share Image
I always tell people a clean cooking area is a clean mind which is available for the creativity. — Carla Hall Always 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… — Carla Hall Find 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… — Carla Hall Cancer 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… — Carla Hall Baking 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.… — Carla Hall Chef 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… — Carla Hall Came 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… — Carla Hall About Copy Share Image
I think of New Yorkers as not taking the time to talk to someone they don't know. — Carla Hall I think Copy Share Image
For me, I love the flavors of Southern food, and people usually think of Southern food as heavy and fattening, but it… — Carla Hall Fattening Copy Share Image
If you’re not in a good mood, the only thing you should make is a reservation. — Carla Hall Good mood 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 Approach 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 Approach Copy Share Image
I was in Paris, Milan and London from '89 until '91, and I did mostly runway modeling. I know there's so many… — Carla Hall Age Copy Share Image
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 Approach Copy Share Image
Turkey is fine, but if I don't have the sides, forget about it. And cornbread stuffing is at the center of my… — Carla Hall About Copy Share Image
One of my early childhood memories was my grandmother always having a bowl of Nestle chocolate bars at her house. My sister… — Carla Hall Always Copy Share Image
