Carla Hall may not have won season five of Bravo’s Top Chef, but she’s been winning ever since. In fact, the effervescent Nashville native’s star has continued to rise. Her culinary talents have taken her to unimaginable heights.
From sought-after caterer and restaurateur to author and network TV personality, Hall has been cooking up a variety of ways to whet the appetites of those who crave her delectable dishes, southern charm and on-screen charisma.
Now, she’s teaming up with Quaker to donate $250,000 to GenYouth, a nationally recognized youth health and wellness nonprofit, to help tackle food insecurity among children. She’s also working with the brand to bring an unparalleled culinary, sports, entertainment and philanthropic experience at Taste of the NFL, presented by Frito-Lay, Quaker, and the PepsiCo Foundation, which takes center stage during Super Bowl LVIII Weekend.
In addition to manifesting a relationship with her dream brand, she’s also gearing up to take audiences on an entertaining and enlightening culinary journey with her new show, Chasing Flavor, which premieres today on Max.
I recently caught up with Carla to learn all about her partnership with Quaker, her favorite game day snack, who she’s rooting for in the Big Game, and more.
Check out our Q&A below:
BGG: Tell me about your partnership with Quaker.
Carla Hall: Well, my Quaker partnership is two-fold. My friends know I was the unofficial Quaker Oats girl. I had Quaker on my vision board to work with them. So, it’s one of the organizations that I wanted to work with. I was already a founding board member since GenYouth’s inception.
So, this campaign came out of that relationship because Quaker was going to give GenYouth $250,000 to further their work for childhood hunger and food insecurity. So, it’s like my worlds came together and it is so authentically me and who I am and the things that I’m already doing. So, I am here to basically use my platform to say the other things that Quaker is doing and that they are passionate about with GenYouth. So, everything’s coming together.
BGG: Tell me about your upcoming participation with the Taste of the NFL.
CH: So, the Taste of the NFL has been going on for about 30 years. They’re working to make it special. They’re bringing in other chefs and local chefs, as well as Andrew Zimmern, Tim Love, Mark Bucher, Lasheeda Perry, and me.
We are the chefs who work with GenYouth in addition to all these other chefs. It is a fun event. It’s like any other food taste event, but with a twist and giving back (proceeds will be donated to GenYouth). I’m excited to see some of the football players. I won’t know their names, but I’ll be standing alongside Eli Manning when I present this big check from Quaker to GenYouth. So, that’ll be fun.
BGG: What dish will you be making at the Taste of the NFL?
CH: I am making a croquette dish made with Doritos, ham and cheese — so that’ll be super fun. Again, I’m just excited to taste and to meet the local chefs. I’m looking forward to tasting the culture of Nevada and how that food is indigenous and what that culture tastes like — especially on the heels of my new show Chasing Flavor. So, I’m excited to see how they’re going to express themselves.
BGG: Speaking of your upcoming show, Chasing Flavor, which premieres February 1 on Max, what was your inspiration behind it?
CH: So, I was talking to someone at a dinner party and told them that when I have car service and the driver is from another country, instead of asking, “how are you?” I ask, “what foods do you miss from home?” And I just watch their faces light up.
The person who was at the dinner party told a friend of his who was the president of a production company. Then, I get a call saying, ‘Hey, I think that’s a show.’ It literally happened like that. It’s about celebrating our differences and honoring all the cultures who had a hand in a dish. And as a Black woman, I know a lot of our contributions have been lost and not told.
BGG: What do you want viewers to take from “Chasing Flavor?”
CH: After watching the show, I want people to want the thing. I want them to want the ice cream, shrimp and grits, al pastor or chicken pot pie. I want them to want that thing because the cinematography is so great. But also, I want them to realize that they can’t separate the culture from the dish. You can’t say, ‘oh, I like Mexican food, but I don’t like Mexicans.’ It all comes together. You have to realize that food comes with culture and people.
BGG: How did you come up with the locations that you wanted to visit?
CH: We started with the dish. We were looking for dishes that had a deep and varied story where we could sort of dig in and get into the juicy story — but we also shot it during the pandemic. So, we were limited in terms of where we went, especially abroad because of quarantine protocols. So, there were a lot of places that we couldn’t go. For instance, when we were talking about barbecue, we wanted to go to Korea, but we couldn’t go.
BGG: What was your favorite place to visit for the show?
CH: My favorite place? It’s hard. It’s between the fried chicken or the hot chicken journey. It started in Nashville, and it took me to Accra, Ghana.
I also love the al pastor journey because I don’t really have a connection to al Pastor and tacos. I grew up in Tennessee! My tacos were hard coming from a box (laughing). And so, understanding that story and talking to people, I saw the effects — like the butterfly effect. It started out a tragedy, but what we wanted to show was that out of this tragedy, something beautiful came out of it.
BGG: Going back to the Big Game, what’s your favorite thing to make for the snack-centric event?
CH: So, I think you must have your dips and everything. Everybody has dips. You have your cold dips, and you have hot dips. And generally, these dips should be from pantry items. I am a big fan of hummus, but it doesn’t have to be chickpeas. I make hummus out of black-eyed peas. You can also make hummus out of black beans. So, you just choose a bean, throw in some roasted garlic, tahini and olive oil, and you have a beautiful dip.
Also, you can do any kind of dip with sour cream and a soup packet and then throw in some vegetables.
BGG: Is there any other dish that you enjoy making for the game?
CH: I would also do some kind of chili. So, the Quaker Playbook, has 32 recipes inspired by the NFL teams. I made the Quaker baked oatmeal and it’s almost like a cupcake, but you can have that as bread. You can also have it at a dessert station. You can add chocolate sauce or fruit sauce.
BGG: I know your home team, the Tennessee Titans, aren’t in the Big Game, but who will you be rooting for next Sunday?
CH: I’m always rooting for the team with the ball (laughing). I’ve watched more football since I’ve been married than I have in my entire life. I love the joy that happens around the game. I love the food that happens. I love the Taste of the NFL. I love all the things that happen around the game. I love it!
What’s your favorite Big Game snack?
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