24 Quotes by Carla Hall

Keeping your space clean is as much a part of the end result as the dish being tasty.

My biggest fear has always been being 40 and hating my job. I love challenges. I'm not afraid to try anything.

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 chefs table where people can come and taste my food without having to have a catered event.

What I love about 'The Chew' is that we have these celebrities come on, and you get to see them in a different light, cooking or enjoying food, when we usually don't see them in that setting. So it's a lot of fun for their fans to see them be normal people and having that commonality of food.

I think of New Yorkers as not taking the time to talk to someone they don't know.

When people around me are getting rattled, I may just close my eyes and do a breathing exercise.

I was in Paris, Milan and London from '89 until '91, and I did mostly runway modeling. I know there's so many people out there looking for pictures, but this was way before the age of the Internet, sorry!

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.

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 to know why some things worked and why others did not. My interest took me to culinary school.