Personal chefs and caterers typically work behind the scenes. It was a risk, but the fact of the matter was I was setting up the rest of my life.
I tell people I went to France with one phone number, stayed in a hotel. I truly believe that when you're walking in your truth and the thing that you're meant to do, opportunities come to you. I fell into food, doing a lunch delivery service to doctors' offices. I took that very seriously.Īfter I worked for Price Waterhouse for a few years, I went to Europe. I wasn't happy, and at the end of the day my mother and grandmother said that's your job. So the accounting, I went and did the thing I was expected to do to be responsible. I don't think there's a big jump from theater to food. There's a story about even getting to accounting. You received a degree in accounting from Howard University.
To see recipes and her blog or to order from her line of bite-size cookies, go to. Hall splits her time between New York and Washington, D.C., where she lives with her husband, Matthew Lyons, and stepson, Noah. Only Jamie Oliver has left her tongue-tied.Īpproaching her 50th birthday in May, she's sharing family recipes and exploring memorable meals inspired by different cuisines in her second cookbook, "Carla's Comfort Foods: Favorite Dishes From Around the World" ($29.99, Simon & Schuster), in stores this week. Chatting with celebrities and big-name chefs on a weekly basis, she rarely finds herself at a loss for words. Since 2011, Hall has been co-host on ABC's "The Chew," working with Mario Batali, Clinton Kelly, Michael Symon and Daphne Oz. Selection as fan favorite on "Top Chef All-Stars" launched her in a whole new direction. She hit her 40s working as a personal chef and caterer before she got the attention of television audiences on Bravo's "Top Chef." Comfort food was part of her arsenal, and one of her most requested recipes is the Last Supper Buttered Tarragon Peas she cooked for Jacques Pepin on the show. She was 30 when she entered culinary school. She headed for Europe, modeled and got a taste of the world. Accounting was a steady and solid first job, but it wasn't for her. Hall has worked her way through several careers. Sunday supper was comfort food, connections and bonds formed bite by bite. They'd cross the doorway, and only then would grandma put on the corn bread. Everything always comes back to Sunday suppers.Įvery week, the Nashville native and her family would head across town to her grandmother's. Carla Hall has traveled the world and cooked with some of the best in the business.
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