Chef Carla Hall Talks Top Chef, the Shift from Caterer to Food Media, and How to Make Amazing Biscuits

chef carla hall
podcast with chef carla hall

About Carla Hall

Chef Carla Hall was a contestant on Bravo’s Top Chef and Top Chef All-Stars. Carla spent 7 years co-hosting ABC’s Emmy award-winning, popular lifestyle series “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”. She’s the author of four cookbooks, in addition to a number of cookbooks put out by The Chew.

On This Week’s Podcast

On this week’s podcast, we discuss her Top Chef experience, and why she wanted to return for Top Chef All-Stars. We talk about the transition from catering to food media, licensing her recipes, and chef-in-residence programs. This is also a mini-Masterclass in biscuit-making. She talks about what makes a good (and bad) biscuit, and gives lots of actionable tips.

As always, the episode link is below, and the podcast is available on all platforms (Apple Podcasts, Spotify, Stitcher, Overcast, Pandora)

Relevant Links and Where to Learn About Carla Hall

Carla’s Instagram
Carlas’s Website

Relevant Links and Where to Learn About Chefs Without Restaurants

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This Week’s Sponsors

Sponsor- The United States Personal Chef Association
Over the past 30 years, the world of the personal chef has grown in importance to fulfill dining needs. While the pandemic certainly upended the restaurant experience, it allowed personal chefs to close that dining gap.  Central to all of that is the United States Personal Chef Association.

USPCA provides a strategic backbone for those chefs that includes liability insurance, training, communications, certification, and more. It’s a reassurance to consumers that the chef coming into their home is prepared to offer them an experience with their meal.

Call Angela today at 800-995-2138 ext 705 or email her at for membership and partner info.

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MetroCooking DC Returns December 4th and 5th

Purchase Tickets Here

Coming back, for the first time since 2019, the region’s largest culinary showcase, Metro Cooking DC returns to the Washington Convention Center December 4-5 with Martha Stewart and Carla Hall headlining the event. Local show organizer, E. J. Krause & Associates are returning this foodie extravaganza to DC in support of the resilience of the hospitality industry as it reemerges from pandemic shutdowns.


Saturday, December 4 – Sunday, December 5, 2021

Walter E. Washington Convention Center – Washington, DC

Hours: Saturday Dec 4: 10 am – 5:30 pm; Sunday Dec 5:  10 am – 5 pm

Ticket Prices: General Admission – $20 in advance.

Children 4-12 – $10 in advance

Children under 4 free with paid adult


Also making appearances will be the country’s two most decorated barbeque champions, six-time world champ Tuffy Stone and five-time champ Myron Mixon. They will co-host the BBQ Bash on Saturday, December 4 where attendees will be able to sample from the area’s best barbeque restaurants.

Show-goers may shop from aisles of specialty food products, including holiday gift options, experience live demos from James Beard honored chefs, participate in interactive workshops and attend book signings from authors from throughout the country. 

At the James Beard Foundation Cooking Stage will be an all-star lineup, with Restaurant Association of Metropolitan Washington RAMMY award-winners and local DC area chefs including Amy Brandwein, from Centrolina and Piccolina; Erik Bruner-Yang, of Maketto; Scott Drewno and Danny Lee of ChiKo; Nick Stefanelli, of Masseria and Officina, and Kevin Tien of Moon Rabbit along with other regional Beard honored winners and nominees. In addition, regional chefs will lead hands-on cooking classes.

Scott Drewno and Danny lee
Kevin Tien

Several interactive events within the event include a two-day Beer, Wine & Spirits Garden, highlighting breweries, wineries, distilleries and cideries.  On Sunday, December 5, more than 50 restaurants will serve up signature sweet and savory bites at the 8th annual Grand Tasting Pavilion benefiting SOME (So Others Might Eat).  A host of cooking classes and demonstrations will fill the hall both days with chefs teaching everything from knife skills to how to make your own pasta.

Throughout the two-day event, there will be activities including ongoing tastings, demos and home entertaining and cooking workshops. Known to be a great shopping show, this year 200 specialty food exhibitors will exhibit and sell products making the event a place to shop for holiday gifts for gourmands.

General admission tickets are priced at $20, which includes admission to the James Beard Cooking Stage and the Exhibitor Marketplace. The cooking classes, Beer, Wine & Spirits Garden, BBQ Bash and the Grand Tasting Pavilion are special ticketed events that are sold separately.  Tickets are also available for book signings by celebrity chefs Stewart, Hall, Stone, Mixon and vegan chef Miyoko Schinner.

Erik Bruner-Yang
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