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The biggest challenge of being a pastry chef is that, unlike other types of chefs, you can't throw
The biggest challenge of being a pastry chef is that, unlike other types of chefs, you can't throw
The biggest challenge of being a pastry chef is that, unlike other types of chefs, you can't throw
The biggest challenge of being a pastry chef is that, unlike other types of chefs, you can't throw
The biggest challenge of being a pastry chef is that, unlike other types of chefs, you can't throw
The biggest challenge of being a pastry chef is that, unlike other types of chefs, you can't throw
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Carla Hall:
When I do something that's stressful, I have to find a moment of peace, so I tend to meditate and gCarla 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 basisCarla Hall:
I was in Paris, Milan and London from '89 until '91, and I did mostly runway modeling. I know thereCarla Hall:
My plans are not to open a restaurant, but what I would like to do is open a kitchen somewhere in DCarla Hall:
In catering, you're always changing; the client is always dictating to you in terms of their wishesCarla Hall:
For me, I love the flavors of Southern food, and people usually think of Southern food as heavy andCarla Hall:
Keeping your space clean is as much a part of the end result as the dish being tasty.Carla Hall:
I always tell people a clean cooking area is a clean mind which is available for the creativity.