A Quote by Carla Hall
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.
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With cult foods, there is an underlying assumption that the best cooking ideas came generations ago. Yet culinary innovation is nothing to be ashamed of. When a chef tells me he is cooking with his grandmother's recipe, I always wonder why. Did talent skip the past two generations?
I started training judo when I was 5 years old. I didn't know much. My mom just took me and my brother to do some judo because we were very energetic. We did that for a couple of years. I don't know why we stopped, but I came back to try other forms of martial arts like kung fu and karate when I was 12 and never stopped.
Out of culinary school, I worked as a pastry cook in amazing restaurants for years. I ended up leaving the pastry cook scene because, though I loved the industry, the restaurants and the chefs I worked for so much, I had to be honest with myself. I was never going to be them.
I would love to do a cookery show and cookery books. I'm not a professional cook, but I can definitely cook. I know the difference between good and bad cooking. I mean, when I was in 'Big Brother' I was the glorified cook of the house, so if I got offered my own show - then why not?
For a while I thought I would work in museums, so my first job after college was an internship at the 9/11 Museum. I quickly found out that I did not want to do that. So I signed up for culinary school, and directly following culinary school, I went to graduate school at McGill.
I can't cook, at all. I would not know how to make coffee. I took cooking classes, so I know how to make chocolate soufflé, but ask me if I want to make soufflé. I let somebody else make the chocolate soufflé, and I eat it. I found that, when I took cooking classes and tried to cook, I didn't want to eat it. The joy was gone. I was always filthy with the stuff, and then had to clean it up. I don't like that.
When I first started writing cookbooks, I remember thinking to myself, what makes me think I can write a cookbook? There are these great chefs who are really trained. And, as I started, I realized, actually, what is my lack is actually exactly right, because I can connect with - cooking's hard for me. I never worked on... And that's why my recipes are really simple, because I want to be able to do them.
I don't understand why some things are talked about and others are not. I don't know why I think I can make any kind of difference. All I know is that I want to.
Typically, you learn how to cook, but you don't know why. We were looking for a deeper understanding of what was happening to our food as we roasted it, boiled it, grilled it, chopped it, etc. And it turned out, as we began to really say what is cooking, what does it mean to cook, there's a lot of science involved.
Everything I've done hasn't worked out - you know, some things aren't as great as others - but I'm having so much fun, who cares? Isn't that what an artist is supposed to do? We're trying to change the world. Otherwise, why be an artist? You want to shake people up and make 'em think.
What makes a show good for me, personally, is a mystery that just doesn't quit. I want to know why. Why did this happen? Why is this phenomenon occurring? Why did that person do that? A series is really good to me that takes its time in answering those questions.
I didn't have drama in high school. So when I graduated high school and started at Wayne State in Detroit, I told my parents I was going to major in theater. And they were like, 'OK. Why? You've never done it.' But, it was just what I wanted, and they came to see my very first show and, from then, completely supported me.
I came from a private school, and public high school was the first time I ever went to a public school. So I went into it very preppy; I was wearing a lot of Abercrombie and Hollister. Then, my sophomore year, I started listening to rock bands. I had a boyfriend that took me to my first rock show, and I was just addicted to that.
Something I learned when I was very young: with cooking, it doesn't matter where you are; you can always cook. You can end up in small village in Peru where somebody's cooking, take a spoon and taste it, and you might not be too sure what you're eating, but you can taste the soul in the food. That's what is beautiful with food.
I started waiting tables in college and realized how much I loved the business and loved to cook. I decided to go to culinary school and never looked back.
Tell me what's going on here. Why can I hear your voice inside my head and why did you say you came to school for me?" "I was tired of admiring your legs from a distance.
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