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. Carla Hall Read Quote
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. Carla Hall Read Quote
In catering, you’re always changing; the client is always dictating to you in terms of their wishes. Carla Hall Read Quote
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. Carla Hall Read Quote
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. Carla Hall Read Quote
I think of New Yorkers as not taking the time to talk to someone they don’t know. Carla Hall Read Quote
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. Carla Hall Read Quote
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. Carla Hall Read Quote
I always tell people a clean cooking area is a clean mind which is available for the creativity. Carla Hall Read Quote
