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

Next quotes

• Carla Hall:

  The biggest challenge of being a pastry chef is that, unlike other types of chefs, you can't throw

• Carla Hall:

  When I do something that's stressful, I have to find a moment of peace, so I tend to meditate and g

• Carla Hall:

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

• Carla Hall:

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

• Carla Hall:

  I went to L'Academie de Cuisine in Gaithersburg, Maryland, and I think French cooking is the basis

• Carla Hall:

  I was in Paris, Milan and London from '89 until '91, and I did mostly runway modeling. I know there

• Carla Hall:

  My plans are not to open a restaurant, but what I would like to do is open a kitchen somewhere in D

• Carla Hall:

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

• Carla Hall:

  For me, I love the flavors of Southern food, and people usually think of Southern food as heavy and

• Carla Hall:

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