ChefTalk.com

Advanced Search

ChefTalk.com › ChefTalk Cooking Forums › Q&As With Guest Professional Chefs › Special Guest Archives › Q&A Forum With Top Chef Carla Hall › The Forum Is Open

Recent Reviews

Strauss Green Cuisine 9.5 Inch Skillet with Non Stick Ceramic Coating
Reviewed by Bill Methatswho

This appears to be the identical product that we've bought here in Canada under the brand name Of Greblon Cool Kitchen Green Cusine. We've been so pleased with this fry pan that we now have...

Full Review
Simple French Desserts
Reviewed by ColleenS

I made the Browned butter recipe, the Honey Madeleines recipe, and the Dark Rum Financiers recipe. They all turned out wonderful - even for a first time French baker like me. A few more details...

Full Review
From a Southern Oven: The Savories, The Sweets
Reviewed by heath67013

This beautiful cookbook is divided into two main sections: The Savories and The Sweets. With such a great selection of recipes in this book everyone should be able to find something that awakens...

Full Review
Back of the House: The Secret Life of a Restaurant
Reviewed by Pete

As a former chef, I am always interested in reading “behind the scenes” books about the restaurant world so I was excited to receive Scott Haas’s new book, “Back of the House: The Secret Life of...

Full Review
Come In, We're Closed: An Invitation to Staff Meals at the...
Reviewed by Jim

Come in, We’re Closed Christine Carroll & Jody Eddy Reviewed by Jim Berman There are few cooks, if any, which do not tire of the food served in their own places. For one reason...

Full Review

New Posts All Forums:Forum Nav:

The Forum Is Open

Subscribe Search This Thread

Start a New Thread

post #1 of 15

6/8/09 at 5:42am

Thread Starter

Nicko
Former Chef
offline

Joined 10/2001
Location: Chicago, IL
Posts: 4,546
Reviews: 26
Select All Posts By This User

The Forum with Carla is now open she will be joining us later this week to answer questions.

Thanks,

Thanks,

Nicko
ChefTalk.com Founder

Please Welecome Carla Hall

Please help me in welcoming Carla Hall to ChefTalk.com.

Carla it is really great to have you hear I am looking forward to hearing the inside scoop about Top Chef.

Thanks,

Nicko
ChefTalk.com Founder

post #3 of 15

6/8/09 at 6:40am

shroomgirl
Professional Caterer
offline

Joined 8/2000
Location: St. Louis Mo
Posts: 8,148
Select All Posts By This User

Welcome Carla! Thanks for being on cheftalk.

cooking with all your senses.....

post #4 of 15

6/10/09 at 9:42am

JustPJ
Cook At Home
offline

Joined 2/2009
Location: Maine
Posts: 177
Reviews: 24
Select All Posts By This User

Thank you for taking time to join us. We appreciate all your wisdom and insight.

Pam

post #5 of 15

6/10/09 at 12:17pm

Carla Hall
Professional Chef
offline

Joined 6/2009
Posts: 38
Select All Posts By This User

hello, im here. sorry for the delay. I was having technical difficulties

post #6 of 15

6/10/09 at 12:18pm

Carla Hall
Professional Chef
offline

Joined 6/2009
Posts: 38
Select All Posts By This User

hi, how are you?

post #7 of 15

6/10/09 at 12:20pm

Carla Hall
Professional Chef
offline

Joined 6/2009
Posts: 38
Select All Posts By This User

I'm hoping that I will be able to share some insight. All are welcome to anything I have to offer. I'm at an airport getting ready to board a plane back to DC

post #8 of 15

6/10/09 at 12:20pm

Thread Starter

Nicko
Former Chef
offline

Joined 10/2001
Location: Chicago, IL
Posts: 4,546
Reviews: 26
Select All Posts By This User

Welcome Carla. Let me know if you have any more troubles so I can help you.

Thanks,

Nicko
ChefTalk.com Founder

post #9 of 15

6/10/09 at 12:20pm

Carla Hall
Professional Chef
offline

Joined 6/2009
Posts: 38
Select All Posts By This User

Ok, what do you want to know?

post #10 of 15

6/10/09 at 12:25pm

Thread Starter

Nicko
Former Chef
offline

Joined 10/2001
Location: Chicago, IL
Posts: 4,546
Reviews: 26
Select All Posts By This User

You can view all of the questions people have posted here in the main listing:

Q&A Forum With Top Chef Carla Hall - ChefTalk Cooking Forums

The bottom of the list are the oldest so you can start there if you like. Just click on the title of the question and when after you read the question just hit reply. Might be a bit easier when you get to a pc as opposed to doing it on a blackberry.

Thanks,

Nicko
ChefTalk.com Founder

post #11 of 15

6/10/09 at 12:26pm

Carla Hall
Professional Chef
offline

Joined 6/2009
Posts: 38
Select All Posts By This User

I'm back. my connection dropped. will I be able to get some of the questions and answer them later? I'm not sure if there is wifi on my plane, but being with you all would be a great distraction going across country.

post #12 of 15

6/10/09 at 12:41pm

Carla Hall
Professional Chef
offline

Joined 6/2009
Posts: 38
Select All Posts By This User

OK...now that I THINK i'm getting the hang of this, I have to board my flight. I will join in if there is wifi on the plane. otherwise, I will resume when I get home.

post #13 of 15

6/10/09 at 9:21pm

m brown
Professional Pastry Chef
offline

Joined 5/1999
Location: Texas
Posts: 2,524
Reviews: 15
Select All Posts By This User

weather difficulties

We had a little "seek shelter immediately" (welcome to late spring in central Texas!)this evening so I'm a little late in saying Welcome Carla!
Looking forward to the chat and have encouraged students, colleagues and friends to visit and join in the conversation.

Hope you arrived in DC okay!

bake first, ask questions later.
Oooh food, my favorite!

Professor Pastry Artswww.collin.edu

post #14 of 15

6/11/09 at 9:21am

Just Jim
Sous Chef
offline

Joined 10/2007
Location: Eureka, CA
Posts: 1,210
Reviews: 2
Select All Posts By This User

Welcome Carla!

I can feel the forum filling with love. :D

I enjoyed watching you work on the show, and seeing you get more comfortable as the show progressed.

Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad.

post #15 of 15

6/11/09 at 10:17pm