Chef Carla Hall is well known for her appearances in seasons five and eight of Top Chef as well as being a co-host on the talk show The Chew. During a recent trip to South Africa, the US chef spent time with the kitchen staff at The Table Bay Hotel at the V&A Waterfront, sharing some of her knowledge and experiences. And Food24 had the unique opportunity to join the conversation so we could share some of her advice with you, the Food24 audience. So, whether you’re already immersed in the culinary world, or are thinking of making a career change, read on for some advice from Chef Carla.
What inspired you to pursue a career in the culinary arts and how did you get started?
My career in the culinary arts was not a straight path. In high school, I was sure that I was going to be an actor. After not getting into the conservatory that I wanted to attend, I completely switched directions and majored in accounting. After working in that industry for two years and getting my CPA, I abruptly quit and moved to Paris to figure out what I wanted next. I discovered my passion when I was modelling in Paris, believe it or not. Every Sunday, my friends and I would have a big brunch at our home-away-from-home mom’s house, Elaine. This was the first time that I was actually around the food BEFORE it was cooked. Socialising in the kitchen, while the food was being made, awakened something in me. I started buying cookbooks and cooking as a gesture of gratitude for all of the people who let me couch surf in Paris and London.
What are some of the challenges you faced when you were an aspiring chef and how did you overcome them?
- Not knowing the industry enough to know how I would fit into it and what was required. Cooking – experimenting, serving, enterprising – became the focus, which eventually became an improvised lunch delivery service. I learned to improvise. It’s one of my greatest assets to this day.
- Huge financial challenges. I was 30 years old and starting over in an industry that didn’t pay well. I made a lot of sacrifices, I worked a LOT and, fortunately, I had my mother’s financial support until I could get on my feet.
- I was a woman in a male-dominated industry. All I can say is tenacity and determination helped me overcome the challenges. Also, I felt a sense of power because I’m physically tall.
How do you maintain a healthy work-life balance?
I realised that work-life balance doesn’t necessarily exist, especially when you’re building something. You make decisions that you can live with or that are agreed upon with your partner. It’s important to have that support.
I eventually got to a point where I scheduled my downtime. Time that I would spend with my family or alone time. That’s important. Work will always be there, it’s the “life” part that needs to be scheduled.
What trends do you see emerging in the food industry?
For one, I’m excited about the emerging vegetarian scene that’s becoming a lot more sophisticated.
And for another, for the last six years, I’ve been saying that African food from all over the continent will gain prominence around the globe. I was excited to see Alkebulan, the African Dining Hall, at the World Expo in Dubai. Seeing chefs from various African countries showcase their traditional foods in a new way is a movement in and of itself. It’s important in order to preserve the culture but also to instil a sense of pride.
What is the one piece of advice you wish someone had given you when you were starting out as a chef?
I wish someone had told me to pay attention to the foods I grew up eating and to talk to the people who made them, because in a way a chef is a culinary historian.
The other thing … learn the rules first, so you can break them later!