Carla Hall of 'Top Chef' Cooks With BV

With a personality as big as her hair, and surely a fan favorite, boutique caterer Carla Hall, one of the top five finalists in this season's 'Top Chef' on Bravo, certainly brings something different to the kitchen with her warm personality and frenzied snippets on the "love" she puts into her food.

A dark horse of sorts (don't even go there), she snagged her first win only two shows ago -- with crawfish gumbo over grits -- and won tickets to the Super Bowl, which she graciously gave to her husband and 13-year-old step son. The next week saw the Howard University alum in the top three with strong European chefs Stephon and Fabio under the judgeship of famed chef Eric Ripert from Le Bernadin.

Hall, who says she loves comfort food but was classically trained in French cuisine, thoroughly impressed Ripert and effectively broke her out of her "desserts" pigeonhole. Quirky, spiritual and all about the "love," Chef Carla is the underdog many are rooting for.

In last week's show, when you ended up in the top three, you said that folks underestimated you. Why?

I think because I wasn't performing well in the beginning and it took me a minute to get my sea legs so to speak. I look at it like 'Jeopardy.' On 'Jeopardy,' if they have all the categories you know, you will do well and go on to win. And then you go on the next day and they have categories you don't know, because every chef doesn't know everything. I think for me, when it was finishing with French food – I know French food. Even though I chose to do comfort food, most people say, "Oh she's not technically or classically trained." So I think people made assumptions. And I'm okay with that. I make food that I like. And if you make food that you like, you'll do it well.

Did you ever think grits would take you to the top?

No. After I won, I said, "Gosh, I'm being me and not being pretentious." It was a turning point for me, because it showed I can be myself and be a winner. If I'm in a situation and I'm intimidated or afraid, then I'm thrown off my game. So my prayer was to be myself, and at that moment I was being myself and I didn't care what anybody thought about that dish. If I liked it, it was okay, and it ended up being the winning dish.

The College Survival Guide

A Fridge
Regardless of whether you have a wonderful sized meal plan, your fridge may come in handy with leftovers or when you feel like stocking it with bottled drinks.

Computer
The convenience of a computer is essential when sending your kids off to college. Forget the hike to the computer lab across campus students need a computer in the comfort of their room. A printer comes in handy as well. Depending on whether your child plans to carry his laptop around campus, you might opt for a desk top since they're lighter on the pockets.

Snacks
You will surely survive with off of a meal plan but it doesn't hurt to stock up on snacks when you don't feel like leaving your dorm room. Bottled water, pop corn, cereal and Ramen noodles are all low budget snacks to stock up on. Just be weary of the freshman 15.

Things from home
Some college students suffer from homesickness the first year. It's best to surround yourself with things like photos of the family, pillows or even stuffed animals. Anything that reminds your child of home.

MP3 Player
With all the stress that comes from school and exams, sometimes it's nice to block out the chaos in your life and even your roommate with music. It's nearly impossible to find students walking to class who aren't jamming to tunes.

Budget
Students who enter college often come in at the ripening age of 18. A great time for credit cards. Parents beware, your child may end up ruining their credit at a young age

Alarm Clock
When you're in college you don't have the luxury of getting awaken by your parents. It's now your responsibility to get to class on time so alarm clocks are a must. But keep your roommate in mind. You shouldn't wake him up ever morning with a blow horn alarm.

Cleaning supplies
Now you don't necessarily need to bring in the rubber gloves, mop and gas mask but it doesn't hurt to bring along Clorox all purpose wipes for spills or dust. Vacuums and brooms come in handy too depending if you have a carpeted dorm.

Bedding
What most parents aren't aware of is that most college beds are twin sized but extra long and require special sheets. When shopping keep your eye open for sheets that clearly state 'extra long' or else your child may come up short.

Shower shoes
You really don't know what some people do in the shower these days. College showers are known to be creeping with germs so spare yourself the fungus and purchase flip flops for the shower. You'll thank us later!

Talk a bit about the love that you put into your food. Where'd that philosophy come from?

I believe that you if you're enjoying something, a lot of your energy goes into that thing. It's 'Like Water for Chocolate.' A lot of times it's that passion and believing in yourself that people can taste. I believe that you can be technically correct -- there are a lot of chefs who are technically sound -- but the food is lacking because it doesn't have the love. And when I teach children I tell them, "If you're not in a good mood, the only thing you should make is a reservation." It is to teach them to love whatever they're doing. As a spiritual or metaphysical person, I believe in energy. If someone is doing something that they don't' like, it shows.

Describe your steps to chefdom.

It was a fluke, I was modeling in Europe when I started buying cookbooks. So I approached it from an intellectual perspective. And then I started playing with food. When I returned to the states, I started a lunch-delivery service, and I did this for five years. I took this basket around and made lunches for people, and then I went to culinary school. So I got the experience and then I got the technical training. And from there, I went to work in restaurants and I loved it. And I had to work really hard, but my biggest fear was being 40 and hating my job.

Favorite dish?

To cook or to eat? To eat, I would have at first said a burger, but, honestly, after going to Eric Ripert's [Le Bernadin], it would have to be fish. That and great sauces. I am a fan of great sauces.

What makes a great chef?

I think it's someone who trusts themselves and who is confident and also a person who listens. Being a leader makes a good chef because you have to execute your vision. So that being said, it has to be someone whose temperament is nurturing. And I think that's really important. If I'm talking about I want to put love in my food, and I'm yelling at someone, that's not going to get across to them. They're going to have some fear or resentment toward me. They're not going to put the love into the food. I think temperament is most important.

How'd you come to be such a dessert babe?

I love sweets, and I'm kind of a sugarholic. But I'm not a pastry chef, and I kind of got pigeonholed into that role. But I like desserts. It's a departure from what I normally do, so it's like playing. I think it was a way to play and relax myself and not be so stressed out about doing savory foods.

You honestly seem to be a happy, well-adjusted person. To what do you give that credit?

I just sit in the morning in mediation and I really try to be my authentic self, and if my authentic self is happy or if I'm upset, I really try to feel it because otherwise I try to project it onto someone else. And I try not to blame other people for anything that happens to me.