DC: It looks like you were on track to become an accountant prior to going to culinary school. Tell me about the moment when you knew your career path would change.
CH: I had been working at an accounting firm for two years, and I was in the middle of an audit when I realized that numbers just weren't my passion. Two weeks later I tenured my resignation. I moved to Paris to model, and it was there that I really discovered cooking. Every Sunday we 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. I was fascinated. Once I decided to launch a career in the culinary arts, I started a lunch delivery service that had me running around to many small business delivering food. Five years later, at 30, I went to culinary school. So... it has been a long road, and not always such a glamourous one to reach the place where I am able to do so many things that I love, and in a profession, that I am truly passionate about.
DC: Once you made the commitment to become a professional chef, what were your three major career goals?
CH: I don't know if I should be embarrassed to say this, but I did not have any tangible goals. I was just focused on moving forward every day, and I wanted to learn as much as possible. I also wanted to connect with my customers and have them look forward to my arriving with good food for them.
DC: You were a fan favorite on Top Chef and are now one of the most recognizable chefs in America. How has your success allowed you to help other women and minority chefs?
CH: I have had the opportunity to work with many organizations that both promote chefs, minority chefs, and female chefs through the years. Interacting with anyone who is going into the culinary world is always special for me. I belong to Women Chefs in Restaurants and Les Dames d’Escoffier which are both fantastic organizations that support women from all walks of the food, beverage and hospitality community. They coordinate networking, resources, and workshops for various skill sets, as well as raise scholarship funds for students. I also make a conscious effort to hire women and minority chefs/cooks at my restaurant.
Additionally, when we were working to launch Carla Hall’s Southern Kitchen my team had a great relationship with the Drexel University Center for Hospitality and Sport Management. We were able to work closely with the students as we did all of our planning, and it was such a rewarding experience to be able to share so much of what we were learning with the students, hearing their insights and being able to tap into their enthusiasm about the careers they were embarking on themselves.