Carla Hall, center, has gone from a contestant on ‘Top Chef’ to a world-renowned celebrity and author. She recently launched a digital magazine on her website.
Courtesy photo
By Bill Vaughan
Entertainment Writer
Ever since emerging on the TV screen as a contestant on “Top Chef,” CARLA HALL has been bringing joy into households with her mouth-watering dishes, zany demeanor and ebullient “Hootie Hoo!”
The former co-host of ABC’s “The Chew,” who now frequents shows on the Food Network, QVC and more, was promoting her then released book, “Carla’s Comfort Foods: Favorite Dishes from Around the World.”
Taking a global trip through kitchens only makes sense for the former Howard University accounting major who discovered a love for food while modeling overseas in Europe. Her second book is quite comprehensive yet extremely user friendly with personal tips added to the instructions.
“I want people to feel like I’m with them and they can’t mess up,” she told TASTY CLIPS during an interview “This is their dish. People forget that recipes are only a guide, and they feel they have to follow them to the letter. I wanted to give permission to make it how they like it.”
TASTY CLIPS: What’s the next food trend you see getting popular in America?
CARLA HALL: Somebody said cauliflower. I don’t really think about trends. I think about foods I like. For instance, I started a year ago and wrote about hot fried chicken. Little did I know that the Nashville style was going to blow up! It was so random. I don’t cook like that.
TC: Are there foods that you don’t like?
CH: I do not like liver. I know I’m from the South and that’s sacrilegious, but I don’t like it.
TC: How can you be surrounded so much by food and manage to keep your weight down?
CH: I was in the right line when God created me. I was in that tall thin line. The opposite of that is I wasn’t in the breast line. I had no pick of my line. It’s in my genes. I also learned to eat in moderation. As I got older, I knew I couldn’t eat all I want. I do workout a couple times a week and try to take the steps instead of the elevator. I think about those little things.”
TC: What would we always find in your refrigerator?
CH: Right now, you’ll always find eggs and salad because when it’s late and I’m hungry I’m always going to make an omelet. Lots of jams and condiments, ketchup, mayonnaise, pickle relish, not bread and butter but any other kind.”
TC: Would you comment on the growing acceptance of folks taking pictures of their food before eating?
CH: I do it too. I do it because I want to focus on a restaurant that’s small and give them some recognition. I do it for [X] and Instagram. I think it becomes interruptive like with flash photography though and food can get cold. I think you should take [the shot] and push it through later. Take it and enjoy your meal.”
TC: Where do you look forward to eating when you visit Los Angeles?
CH: I’m going to go to Antonia Lofaso‘s restaurant [Black Market Liquor Bar] in the valley. I’m going to have dinner at her place. I absolutely love her. [Also] Guiliano’s in Long Beach. [And] Mozza, where I love sitting at the bar.
Carla Hall has launched a new digital magazine called Sweet Heritage on her website. Visit CarlaHall.com to check it out along with her products, recipes and food.
