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The Power List 2017: Carla HallThe Power List 2017: Carla Hall

NRN presents The Power List 2017, our fourth annual list of the most powerful people in foodservice. The Tastemakers on the list are top chefs sparking discussions surrounding how food is sourced, prepared and served.

Tara Fitzpatrick, Senior Editor

January 24, 2017

1 Min Read
Carla Hall Power List
Bennett Raglin/Getty Images for NYCWFF

Carla Hall — co-host of TV program “The Chew,” chef, cookbook author, teacher and youth advocate — has risen to fame with her culinary wisdom and sense of fun.

One of Hall’s calling cards is merging Southern traditions — she’s a native of Nashville, Tenn. — with the classical French culinary techniques that reflect her training at L’Academie de Cuisine in Gaithersburg, Md.

Last year, Hall consulted on the menu at the National Museum of African American History and Culture in Washington, D.C., which integrates traditional African-American dishes from across the U.S. — from soul food staples to lesser-known traditions.

Also last year, Hall opened her first restaurant, adding “restaurateur” to her list of accomplishments. Her new place, Carla Hall’s Southern Kitchen, which she describes as “a fast-casual love letter to Nashville,” is located in Brooklyn, N.Y.

Nashville hot chicken is the star of the show at her restaurant, and the Southern Sides menu is like a big, comforting hug, with potato salad, coleslaw, mac ‘n cheese, collards ‘n pot likker (the liquid left behind after cooking greens), sweet potato rolls, pimento cheese, biscuits and more.

Then comes the pain: Nashville hot chicken is known for its endorphin-releasing fire, and Hall is offering sauces ranging from “hoot & honey” to “hootie hot” and finally “boomshakalaka.”

As Hall would say, “Hootie hoo!”

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About the Author

Tara Fitzpatrick

Senior Editor, Informa Restaurant & Food Group

Tara Fitzpatrick is Food Management’s senior editor and a contributor to Restaurant Hospitality and Nation’s Restaurant News, creating editorial content for digital, print and events. Tara holds a bachelor of science degree from the School of Journalism and Mass Communications at Kent State University. Before joining Food Management in 2008, Tara was associate editor at National Association of College Stores in Oberlin, Ohio. Prior to that, Tara worked as a newspaper reporter in her hometown of Lorain, Ohio, where she lives now. Tara is a fan of food history, legends, lore, ghost stories, urban farming and old cookbooks. 

Tara Fitzpatrick’s areas of expertise include the onsite foodservice industry (K-12 schools, colleges and universities, healthcare and B&I), menu trends, sustainability in foodservice, senior dining, farm-to-table and innovation.

Tara Fitzpatrick is a frequent webinar and podcast host and has served on the board of directors for IFEC (International Food Editors Consortium).

Tara Fitzpatrick’s experience:

Senior Editor, Food Management (Feb 2008-present)

Associate Editor, National Association of College Stores (2005-2008)

Reporter, The Morning Journal (2002-2005)

LinkedIn: https://www.linkedin.com/in/tara-fitzpatrick-4a08451/

Twitter: https://twitter.com/Tara_Fitzie

Insta: https://www.instagram.com/tarafitzie/

Facebook: https://www.facebook.com/tara.y.fitzpatrick

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