Carla's most definitely known for her biscuits, and we somehow got on that topic. And to my surprise and delight, it's going to be kind of a mini masterclass in biscuit making. So we're gonna spend a little time there. ![]() And Carla talks about not doing that and only doing what she wants to do. But a lot of people will tell you things you should be doing for your business. And I think something a lot of us can relate to is feeling the pressure to do things maybe we don't want to do whether it's getting talked into doing an event or maybe starting a podcast, though. Of course, we start this program talking about her Top Chef experience and why she actually chose to go back and do all stars, even though she didn't initially want to do it. She was also the co host of the show The Chew for a number of years. You probably know her from her two seasons that she was on Top Chef. So if you hear a couple things in the show that allude to the fact that maybe it was summertime, it was if you know of Carla, and I'm sure most of you do. Today we have Chef Carla Hall, I've really been excited to release this episode, we actually spoke this summer. This is the program where I speak with culinary entrepreneurs and people in the food and beverage industry working outside of a traditional restaurant setting. And it's even going to be a mini masterclass in biscuit making, you're going to want to stick around for this whole episode. This week on Chefs Without Restaurants, I have the one and only Carla Hall, we talked about her Top Chef experience, only doing the things she actually wants to do. Sign up for a free account today at /cwr. See why meez is loved by over 12,000 culinary professionals. Founded by professional chef Josh Sharkey, meez transforms your recipe content into a powerful digital format that lets you organize, scale, train, and cost like never before. Still keeping your recipes in docs? Doing your costing in spreadsheets? You should try meez-the recipe tool designed for chefs by chefs. ![]() It’s a reassurance to consumers that the chef coming into their home is prepared to offer them an experience with their meal.Ĭall Angela today at 80 ext 705 or email her at for membership and partner info. USPCA provides a strategic backbone for those chefs that includes liability insurance, training, communications, certification, and more. Central to all of that is the United States Personal Chef Association. While the pandemic certainly upended the restaurant experience, it allowed personal chefs to close that dining gap. Over the past 30 years, the world of the personal chef has grown in importance to fulfill dining needs. Sponsor- The United States Personal Chef Association Get the Chefs Without Restaurants Newsletter If you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links). She talks about what makes a good (and bad) biscuit, and gives lots of actionable tips. ![]() This is also a mini-Masterclass in biscuit-making. ![]() We talk about the transition from catering to food media, licensing her recipes, and chef-in-residence programs. We discuss her Top Chef experience, and why she wanted to return for All-Stars. She's the author of four cookbooks, in addition to a number of cookbooks put out by The Chew. She's been on multiple Food Network programs, was a judge on Netflix's Crazy Delicious, and is a culinary contributor to “Good Morning America”. Carla spent 7 years co-hosting ABC’s Emmy award-winning, popular lifestyle series “The Chew”. She was a contestant on Bravo's Top Chef and Top Chef All-Stars. On this week's show, we have chef Carla Hall.
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