24 Quotes by Carla Hall

In catering, you're always changing; the client is always dictating to you in terms of their wishes.

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. It's a regular practice of mine.

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.

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.

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.

I believe that there are no mistakes in the universe, so I think it all happens as it should!

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.

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.

I always tell people a clean cooking area is a clean mind which is available for the creativity.