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post #1 of 15
Thread Starter 
The Forum with Carla is now open she will be joining us later this week to answer questions.

Thanks,
Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
post #2 of 15
Thread Starter 

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
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
post #3 of 15
Welcome Carla! Thanks for being on cheftalk.
cooking with all your senses.....
cooking with all your senses.....
post #4 of 15
Thank you for taking time to join us. We appreciate all your wisdom and insight.

Pam
post #5 of 15
hello, im here. sorry for the delay. I was having technical difficulties
post #6 of 15
hi, how are you?
post #7 of 15
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
Thread Starter 
Welcome Carla. Let me know if you have any more troubles so I can help you.
Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
post #9 of 15
Ok, what do you want to know?
post #10 of 15
Thread Starter 
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
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
post #11 of 15
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
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

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


Professor Pastry Artswww.collin.edu
post #14 of 15
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.
Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad.
post #15 of 15
Sorry for missing most of the day. I will tune in earlier on Friday, and ready to answer more questions.

toodles
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