Transcript

Culinary Emotional Intelligence: Carla Hall's Recipe for Leadership

From Mick Unplugged Podcast · Episode page · Watch on YouTube

· 37 min · 6,634 words · 106 timestamped sections

This is the full, timestamped transcript of "Culinary Emotional Intelligence: Carla Hall's Recipe for Leadership", an episode of Mick Unplugged Podcast published February 19, 2026 (37 min, about 6,634 words). It mentions 21 people, works and ideas, including Carla Hall, Emotional Intelligence, one woman show, Mickey Mick, Top Chef.

What this episode is about

Carla Hall shares how emotional intelligence and mental health inform leadership in the kitchen and life, highlighting her journey, expertise, and ongoing projects. The conversation also touches baking's precision as a discipline, personal impact, and a forthcoming opportunity tied to Carla Hall's work.

Key takeaways

  • Carla Hall radiates emotional intelligence; her warmth doubles as a leadership playbook for tough teams.
  • It's not just cooking; she treats people as performance material, turning vulnerability into growth fuel.
  • The power move: framing honest feedback as constructive guidance accelerates resilience, not resentment.
  • Her grandmother’s wisdom—choose happiness, embrace growth—grounds a high-stakes, public career in quiet values.
  • Unexpected insight: baking as precision plus empathy—Carla teaches that craft sharpens character as well.

Who speaks in this episode?

What is discussed, and when

  1. – 5:00: Carla Hall, baking, Robert Irvine, Emotional Intelligence
  2. – 10:00: Theater, Top Chef, Boston University, Howard University
  3. – 15:00: Emotional Intelligence, mental health, Top Chef, baking
  4. – 20:00: Carla Hall, mental health, The Chew
  5. – 25:00: Top Chef, Carla Hall, Emotional Intelligence, mental health
  6. – 30:00: one woman show, Theater, Carla Hall, Please Underestimate Me
  7. – 35:00: Carla Hall, one woman show, Please Underestimate Me, baking
  8. – 36:32: Mickey Mick, theater in Maryland, Maryland

Notable quotes from "Culinary Emotional Intelligence: Carla Hall's Recipe for Leadership"

  • Going to give 10 of you that are watching or listening the opportunity to join me and Robert Irvine at Carla Hall's onewoman show later this summer.
    about one woman show · at
  • A man's man, but five years ago, he started baking and really got into baking and the technical aspect because as like for me, I can cook, right? But I don't need to measure anything. I can.
    about baking · at
  • Facets, but one of those facets obviously is cooking. How did that happen? I think Top Chef. I think that was the big moment. I also think that because I did theater, I don't…
    about Top Chef · at
  • You regulate your nervous system? That is really the key. And I think because I was 44 when I did Top Chef, I was probably I may not have been the best cook, but I knew I was the most I think mature and.
    about Carla Hall · at
  • So, wow. I have the Mi menu. The Ming menu is a selfdirected personal growth program that I'm doing with Deb Grace and Regal. It's online. It's called the Mi Menu. And it.
    about The Mi Menu · at
  • Okay. It's called Carla Hall. Please underestimate me. Okay. I'm intrigued already.
    about Please Underestimate Me · at
  • Twoe extension. If there's a twoe extension, it goes until July 28th. So, Mick, so here I am. my first solo show. It's seven shows a week.
    about Theater · at
  • You got it. And to all the viewers and listeners, remember your because is your superpower. Go unleash it. You've been plugged into Mick Unplugged. Don't just listen, take…
    about Mickey Mick · at

Who and what is mentioned in this episode?

People

  • Carla Hall — Person · Main guest · 10 mentions · first at
    She discusses her career arc (accounting to TV chef), her approach to emotional intelligence and mental health in culinary culture, and promotes her upcoming book and one-woman show.
  • Mickey Mick — Person · Host · 2 mentions · first at
    He frames the episode around emotional intelligence and mental health in culinary life, interviews Carla Hall, and offers tickets to attend her show.
  • Robert Irvine — Person · Referenced person (host's friend; event attendee) · 4 mentions · first at
    Used as a contrast point to Carla Hall's supportive style and is part of the host's planned group attending Carla Hall's one-woman show.
    And you're the polar opposite but the same, right? Like Robert's going to break you down, but then he's going to give you the love and all the support that you need. And everybody knows that, right? like he has the biggest heart in.

Companies & orgs

  • Boston University — Organization · Referenced organization (education) · 2 mentions · first at
    Boston University is mentioned as the theater school Carla Hall wanted to attend but did not, a rejection that influenced her early pivot into accounting before later returning to performance via theater.
    SO, I was an accountant. I wanted to be in theater. I didn't get into the school Boston University. Well, they were going to defer my admission.
  • Howard University — Organization · Referenced organization (education) · 1 mention · first at
    Howard University is referenced as the school Carla Hall chose after not attending Boston University, though she avoided theater there due to feeling rejected, illustrating her early career detour.
    So, I'm well, I'm not going to go there. So, my sister was going to Howard. And I said, okay, I'll go to Howard. And I was so rejected by theater that I didn't even I didn't I said, I'm not even going to go to Howard to do.

Concepts & topics

  • Emotional Intelligence — Concept · Core topic · 4 mentions · first at
    Central lens for discussing leadership, feedback delivery, authenticity, and coping with competitive cooking pressure.
    I think mature and the cook with the emotional intelligence to do that show.
  • mental health — Concept · Core topic · 5 mentions · first at
    Discussed in relation to chefs' stress, criticism, authenticity, and the need to check on people in high-pressure public-facing roles.
    What you don't know and what you're going to hear in this conversation is how powerful she is with emotional intelligence and mental health. We talk about just that. We talk…
  • The Mi Menu — Concept · Core project/topic · 1 mention · first at
    Carla Hall describes it as an online self-directed personal growth program (especially for women 50+) built from themes of her one-woman show.
  • baking — Concept · Supporting topic · 6 mentions · first at
    Used to illustrate precision, science, and as a personal/therapeutic practice (host's son) and as Carla Hall's upcoming book focus.
  • Theater — Concept · Core life theme/topic · 6 mentions · first at
    Theater is Carla Hall's original aspiration and returns as a culminating project via her one-woman show, framing her narrative of rejection, pivoting, and growth.
  • emotional intelligence culture — Concept · Core topic (host’s framing) · 1 mention · first at
    The host explicitly identifies as an 'emotional intelligence culture person,' using the conversation with Carla Hall as a practical case study in feedback, authenticity, and leadership norms.
    And that's exactly where I want to go next because in the world that's what I teach, right? I'm an emotional intelligence culture person, but I'm also a huge mental health…
  • self-directed personal growth program — Concept · Core topic (program type) · 1 mention · first at
    This describes the format of The Mi Menu—an online, self-directed structure for personal development—highlighting the episode’s emphasis on intentional growth and values-based change.
    So, wow. I have the Mi menu. The Ming menu is a selfdirected personal growth program that I'm doing with Deb Grace and Regal. It's online. It's called the Mi Menu. And it we don't discriminate, but really we.
  • menopause — Concept · Referenced concept (women 50+ empowerment) · 1 mention · first at
    Menopause is framed as an 'upgrade' and part of the empowerment message behind The Mi Menu, emphasizing wisdom, reduced people-pleasing, and stepping into brilliance.
    And they want to put older people out to pastor. But actually, we're the ones who have the wisdom. Menopause, and a lot of people have said, Is this an upgrade?
  • ADHD — Concept · Referenced concept (host’s family context) · 1 mention · first at
    ADHD is briefly mentioned regarding the host’s son, used to contextualize how baking’s precision can be focusing and calming.
    So, for him, my son, who also may have a little ADHD, too, right? For him to take baking on and not just take it on, but say, Dad, I want to do everything that Carla Hall does. I was What?

Places & events

  • one woman show — Event · Core topic / featured upcoming event · 4 mentions · first at
    Carla Hall’s one-woman show is a major current project; the host promotes attending it and offers a ticket giveaway, and Carla explains the show’s themes and run dates.
  • theater in Maryland — Place · Event location (one-woman show venue area) · 2 mentions · first at
    Maryland is where Carla Hall’s one-woman show is staged; the host plans to attend with Robert Irvine and selected listeners, making it a concrete call-to-action in the episode.
    The world to me however I can support you. I'm going to I can't wait to see you in June and July in Maryland. It's going to be dope.
  • Maryland — Place · Event location · 2 mentions · first at
    Where Carla Hall's one-woman show is staged and where the host plans to attend with guests.
    The world to me however I can support you. I'm going to I can't wait to see you in June and July in Maryland. It's going to be dope.

Media & podcasts

  • Top Chef — Media · Referenced media (career milestone) · 7 mentions · first at
    Carla Hall describes how the competition environment shaped her growth, feedback reception, and emotional regulation under pressure.
  • The Chew — Media · Referenced media (career experience) · 2 mentions · first at
    Carla Hall uses her early years on the show to explain learning curves, feedback, and finding authenticity under pressure.
    My prayer at that job every day was to find my authenticity. It took me three years because I didn't know the job. and I am depending on someone else to help me find that thing right.

Sponsors

  • Please Underestimate Me — Media · Promoted media (one-woman show) · 2 mentions · first at
    Carla Hall's one-woman show is a major current project; the host plans a group trip (with Robert Irvine) to attend in Maryland.
  • Carla Bakes — Book · Promoted work (upcoming book) · 1 mention · first at
    Carla Hall announces her baking book, discusses timing (September) and highlights a recipe (choux/pâte à choux).
    Like I said, I have a baking book. It's called Carla Bakes, which is coming out in September.

Full transcript with timestamps

All right. So, you all know that Carla Hall, Top Chef legend, Food Network legend, the judge of judges. But what you don't know and what you're going to hear in this conversation is how powerful she is with emotional intelligence and mental health. We talk about just that. We talk about her journey. We talk about some really cool things that she has going on. So, make sure you go to the end cuz I'm going to give 10 of you that are watching or listening the opportunity to join me and Robert Irvine at Carla Hall's onewoman show later this summer.

I am truly honored to bring you my good friend Chef Carla Hall. This is Make Unplugged. Let us uncover the because that thing that drives you. That thing that fuels you. I'm ready. If you are, let's go. Chef, how you doing today,

MICKEY MICK? How you doing? I am great. Thank you for having me. I'm honored. I'm truly honored. You know, I was telling you before, um, my son, 25 years old, football coach, football guy, just in general. He's he would be considered a guy's guy, right?

A a man's man, but five years ago, he started baking and really got into baking and the technical aspect because as you know, like for me, I can cook, right? But I don't need to measure anything. I can just eyeball it. I can taste test and like, yep, it's good. You know, grandma taught me how to do all that. Baking is a skill. Baking is precision. Yeah. It's science.

So, for him, my son, who also may have a little ADHD, too, right? For him to take baking on

and and not just take it on, but say, "Dad, I want to do everything that Carla Hall does." I was like, "What?"

Because we've been watching you for years since he was like knee high. You were his inspiration in the kitchen. And I owe you so much because it rounds him out. It relaxes him. You know, he's got a tough day at work coaching kids and teaching kids. He's like, I want to go in the kitchen. And and here's what I think draws him to you because you said it to me offline. You're a teacher. He's a teacher. You have that connection. So to

dude, why are you gonna have me crying first thing? I mean, wow. That that means the world to me. Um it it really does. And I'm going to tell you, I have a baking book coming out at the end of the year. So, one in September. So, your son's going to be getting one of the first ones off the press. So, I just want you to reach back out to make sure that I get him a sign.

Jay, you heard that. Carla's got you covered. But, absolutely. Absolutely. Carla, again, I'm honored. Um, I always ask my guests this question and for you, you're probably going to make me cry when you reveal your answer to this because I know the heart that you have. I always ask my guests, what's your because that mission that you have, that thing that's deeper than your why. And Carla, I know like I always feel like I connect with you when I see you on TV. What is your cause? Why do you continue to do what you do? What's that purpose behind Carla?

You know, I tell people I I really love people. Like I I don't pretend to like people. Like I really like people. I am the person who will be in a line at a restaurant in the airport and there's a person behind me and they're a singlet. I'm a singlet. I'm like, "Hey, do you want to eat? Do you want to eat with me?" Um because I I am curious and I just really like people and I think that we don't we don't know each other and it is my joy to break down walls to I even like a a person who is unhoused and if they ask like you know can I have some money I I may be like no thank you I don't I don't choose to participate in giving you money but I will look at you in the eyes and see you as a woman.

Like I really I really like people and I love connecting with people. You totally do. And it comes across on the screen, it comes across offscreen. You know, I I told you Robert Irvine is my best friend in the world, right?

And you're the polar opposite but the same, right? Like Robert's going to break you down, but then he's going to give you the love and all the support that you need. And everybody knows that, right? like he has the biggest heart in the world,

but he wants to get through to you in his way. And Carla's like that mama bear, right? Like when you see Carla, she's like, "All right, I know this is tough, but you've got it. Come on, you can do this." And you just have that encouragement. Where did that come from?

Um, my grandmother, my grandmother said, "It is your job to be happy, not to be rich." Also, I have this motto, say yes, adventure follows, then growth. So um that paired with everything happens for a reason. When I am judging, when I am uh encouraging folks on my team, I don't want to break them. I want to encourage them. I I I I know you can do it, but I will also be honest with you. And I think sometimes people think, well, how how do you deliver bad news? I'm like, I don't deliver bad news. I deliver constructive news because I really believe in that person. And I believe that when you allow them, because they've already said yes, and you help them through the adventure, the hard part, I know that when they get to the other side of that, they're going to be amazing. And they're going to be like, "Wow, I did that." And they're going to say yes to another hard thing.

And I am a part of that journey. And my grandmother did that for me. My mom did that for me. My dad did that for me. You know, when somebody believes in you, you you're like, "Okay, they believe in me. I can do it." And I'm sure your son in coaching, he's like that, too. You know?

Yeah. The first the first time somebody hits the the what is it? The thing the field. I am not a sports person.

The field. Yeah. What's the little box? The little rectangular thing with the lines. Um, you know, IT'S HARD, YOU KNOW, and you're like, I ran track, you know, you you step on the field, you step on a a track, and it's it's hard when you first when you first do it, and then you get to the end of the season, you're like, "Wow, OH MY GOSH, I CAN'T believe my progress." I mean, that's life every day right?

It is. It is. So, when did the the culinary journey start for you, dude? I fell into this when I tell you it was like a hole in the ground. NO.

SO, I UM I was an accountant. Um I wanted to be in theater. I um didn't get into the school Boston University. Well, they were going to defer my admission. So, I'm like, well, I'm not going to go there. So, my sister was going to Howard. And I said, okay, I'll go to Howard. And I was so rejected by theater that I didn't even I didn't I said, I'm not even going to go to Howard to do theater. Um I liked my accounting teacher in high school. So, I majored in accounting and um

you know and and then my my whole thing is I I'll major in something. I'm like, "Okay, what is the pinnacle? What what what is the goal?" They're like, "Okay, big A accounting firm. Okay, you know, CPA." I'm like, "Okay, I'll do that." So, but then I I did the things. I took the test. I'm like, "Oh my gosh, I hate this." And so, I quit. I started modeling and I went to Paris as one would do. you quit your job, you go to Paris, you know, you don't have any money, you know, back in the day, you know, and um that's where where I fell into food. And food became an act of gratitude, you know. Um I would cook for people who allowed me to sleep on their couches. And I I did not start cooking until I was in my mid20s.

I mean, I I did not cook. I I went to my grandmother's house every Sunday. I I knew nothing about any of the recipes that she was making and it was only when I went to Paris and everybody started cooking and they're like, "Well, my mother makes macaroni and cheese like this. My my mother makes it like this." I'm like, "Oh my gosh, I have no idea." And I'm very competitive, so I'm like, "Okay, let me get on that. Let me go get a cookbook, you know." Um, it's funny how we see these moments uh or challenges and all of a sudden we we take it on.

Like I think my competitiveness and my stubbornness protects me and it propels me forward.

Yeah. So, you started cooking in your 20s and now you're a TV star in multiple facets, but one of those facets obviously is cooking. How did that happen? I think um Top Chef. I think that was the big moment. Um I also think that because I did theater, I I don't watch myself like I I don't I'm okay with being the weird girl. I'm okay with being myself and uh I'm okay with the challenge. So

yeah. Um and I'm okay with being vulnerable. So when I when I when I said yes to Top Chef, being in a position of, you know, you have to be comfortable with the uncomfortable, I grew and I learned from every challenge, right? I'm like, oh my gosh, I'm still here. Okay, what what I'm on the bottom, but the thing is about being on the bottom, you get feedback. You know, back in the day when they were doing Top Chef, when you were on the bottom, you got feedback. When you were on the top, you got feedback. If you're in the middle, you don't really get anything.

So, um, sometimes having the constructive criticism on the bottom is much more valuable than having the praise when you're on top.

Agreed. And I want everybody that's watching or listening to understand this because again, Robert Irvine is my best friend, so I've got to see a lot of things behind the scenes. And me watching, I've been a food guy forever. Me watching sometimes I'm like, "Yeah, this is somewhat set up, right?" No, that stuff is real. like you were really cooking. Um, sometimes and the these are the things I know. Sometimes your food sits out for 45 minutes before it gets tasted and it's like you got to understand salt. I I I understood that.

You got to understand salt when your food sits out, right? That's right. That's right.

But talk to us about just that the things that people don't understand on the competition shows of TV. Just there's a lot that goes into it. You're not just making a dish. Here you go.

No. So, there's the timing. So they create a pressure cooker because it's more fun when people don't have a lot of time. Um, and also you don't know the kitchen. So the first few challenges, I mean, at least on the baking championships, you're in the same kitchen. At for Top Chef, you were not in the same kitchen. So every time you win, you're like, where's the equipment? You know, how do the ovens work? You know, um, are they calibrated? You know, all of that. It's more like next level chef, you know, because you're in different kitchens and you have to navigate that. Also, everybody is running for the same things. The more organized you are, the more you can run and get all of your equipment, the better you will do because now you're not waiting for somebody. You're not fighting for everybody. There are not there's not a pan for everybody, the exact pan, right? You will have a pan, but in terms of your first choice

equipment, you have to run and get those things. Um, also knowing that you're going to be judged changes things. Um, looking over and here is somebody your competitor and you're like, "Wow, they're doing something that looks really cool." You know, is my dish really cool? So, you have that element of second-guessing yourself. You know, it it is a lot of pressure and some people realize you may be a great cook, but you may not be able to cook under that pressure. That that is the key, you know. How do you handle stress? How do you regulate your nervous system? That that is really the key. And I think because I was 44 when I did Top Chef, I was probably I may I may not have been the best cook, but I knew I was the most um I think mature and the cook with the emotional intelligence to do that show.

And that's exactly where I want to go next because in the world that's what I teach, right? I'm an emotional intelligence culture person, but I'm also a huge mental health advocate. And I tell people all the time, Carla, if there's two people that you see that deserve big hugs and conversations, it's comedians and chefs. Comedians, everybody expects them to be funny all the time, right? So, you got to deliver, right? Like even if they're just chilling watching a game, they expect you to be funny.

And chefs have this hard thing because when people go to restaurants, and I got to figure out how to say this the right way. When you go to a restaurant, you expect the food to be subb all the time,

right? Like you expect to be wild. So chefs never hear that as much as they hear what goes wrong.

Exactly. And and so you've got to really make sure that you're checking on your friends that are comedians that are in the restaurant business because they usually only see the negatives most of the time. Again, you get the pat on the back. But I'm sure Carla, you can count pat on the back more than you can count, Carla, this is me. This is wrong.

How many times have people they they go to a restaurant, they're like, I I could do this. Mine is better. But are you cooking for a 100 plus people? Are you making one dish? You know, are you um managing a team? You know what I mean? Um also, you can just have a a a bad day.

You really can. When I go eat, people always ask me, "Do you judge the food?" And I don't.

I really don't. Unless now I have to say this, when I go to certain restaurants, um the higher end they are, the more my expectation rises,

right? Um but there are certain restaurants that they aren't highbrow, they're consistent, and I go there for the consistency, right? I don't go there for the intellectual, you know, let me be wowed and blow my socks off experience. I I rarely go to those restaurants.

Yeah. How do you help others in your field with that? Because I I again I know enough about Kraa that you know you are the voice of reason for for some of your peers and I can just see you know how people gravitate towards you. How do you help them with one the emotional intelligence side but then also the mental health side of the the culinary business?

Well, I think there there are two things. when someone says something about you and and I take them through this process of you social media. I think social media trains us to honestly a little um because we get those mean tweets or whatever. I think it may prepare you a little more um for the restaurant world than before because everybody has an opinion and you hear it you see you know what I mean you see it. Um, so for me, I ask my friends, was there some truth to what was said, you know, because we we get a little um we want to protect, we get a little defensive about our food and sometimes there is truth to it. Could it have been said differently? Yes. Could they have said something in the moment so that you could have corrected it? Yes. Um, but if there was truth to it, take it as constructive criticism, you know, and work on that dish. Um, if you believe that dish was perfect and you would not

change it, end of story. It doesn't matter what that person thinks. It doesn't matter that that person says, "My grandmother's dish would beat this." Okay, go to your grandmother's HOUSE. I MEAN, YOU KNOW, AT at some point you really just have to have that bucket of ethics because you have to I mean, you know, just allow them to have their opinion, but you also have yours. It's not a one-way street with opinions.

Totally, totally, totally agree. Again, and I think one of the many, many reasons I I love you so much is just that, right? Like just knowing that you're that person people can depend on. knowing that you come from a place of maturity. Um, you come from a place of you're not judging. And I think that also is is critical as well, too. Like people aren't going to allow themselves to be vulnerable if they feel like they're judged.

Right. That's right. That's right. And I also think that this is another thing that I've said to some young chefs, you know, and especially when, you know, they're young managers, uh, managing people,

and a lot of times it's it's hard for him to deliver what they consider bad news.

And I say, in this moment, you are the messenger of this person's lesson. Do you care enough about them to deliver it? because if you just kick that can down the road, you know, they're not going to get what they need. Somebody else is still going to deliver it eventually right?

Um but also it is your lesson to learn how to deliver it. So there's it's a two-way street, right?

Um a lot of times when I have when I bad news is delivered to me or constructive news, I'm like, "Oh, okay." And I may not see it in the moment. I'm not going to lie. I I I I I'll be have I will have an eye twitching moment. But

you know that person is the messenger of my lesson. And I and here's an example. When I was on the chew

the first three years I thought I was going to get fired. When I tell you the learning curve was street was steep. The learning curve was incredibly steep. And nobody nobody knew that. But it's just because I'm tenacious. I'm a tourist. I'm like I'm gonna get it. I'm gonna walk up this really steep hill.

Yeah. Um, but I would go home and I would like, "Oh my gosh, I can't do this." When I am not living my truth, that's when I get a lot of feedback that is hitting me left, right, center, you know what I mean?

When you are living for somebody else's truth, that's when you get the get beat up the most.

Yeah. My prayer at that job every day was to find my authenticity. It took me three years because I didn't know the job. and I am depending on someone else to help me find that thing right.

Um but eventually I got it and I after this show ended I ended up calling the executive producer said thank you for being the messenger of my lessons because had it not been for him I wouldn't be I honestly can tell you I wouldn't be where I am now. I I wouldn't because the lessons were hard. I stayed in I got them and I took that to the next venture the next project. And it's almost like you can read my brain with where I wanted this conversation to go because I was going to talk to you about authenticity next, right? Because from your southern roots to national stages, one of the things that I can say if people were to say how would you define Carla Hall? I would say consistency, evolution, and authenticity. So with all the things that you do, like how do you evolve and stay authentic? Because that's usually hard, especially today when you know like on Food Network there's a new show, a new theme like all

the time. You're doing things with Gordon Ramsay now. Like there's a lot of things that are evolving because society is saying we don't like this format anymore, right? Like now we need to do this.

How do you stay authentic? Authent authentic. Right. Right. Right. How do you say authentic when everything's constantly evolving around you?

But the thing is I'm evolving too. What I would have wanted like Top Chef was 18 years ago. What I would have wanted leaving that show is very different um from what I want now. You have to allow yourself to grow and change. Um, I think a lot of times when we see people on television, we sort of keep we we take a snapshot of whenever we saw them and we expect them to be that person. So Top Chef replays those episodes constantly, right? Well, people will come up to me if they, let's say, if they just have what for whatever reason, they have just discovered the show, they expect me to be the person that I was at 44. Well, I'm 61 now. So I I allow myself to change unapologetically. I am not trying to be the person that is on the television to match that person because I have fans from that snapshot of my life, right? So, um, then you have to, so I Deborah Grayson Regal, um, she is a she's an executive coach and she talks

about the things that tick you off and the things that make you tick. And I and and I'm I'm paraphrasing, but there could be something that makes you tick and all of a sudden it ticks you off. The difference is your values have changed and you have to recognize your values changing and you growing. So all of the experiences that you have out here, they change you.

So when we jump on somebody like, "Oh my god, at 18 you did blah blah blah." I'm like, "Dude, if you are still the person at if you're 50some and you're still the person you were at 18, I I'm sad for you. you have not changed and grown and you know and that is also a part of emotional intellig intelligence and that's also a part of your I think our mental health and allowing ourselves to change and allowing ourselves to like really check in and be who you are so that people see this this consistent person and the consistency is the authenticity I will say things now that I wouldn't have said before because I know who I am. I also know what I bring to the table. I also know what I expect from my employer. I am going to walk into uh a set now saying I even though I haven't been there before, if I'm judging, I know I know my style of judging. I'm not going to ask you how should I be in this moment because this

is a new job. If you hired me, you're hiring all of this. you're hiring everything I'm bringing to the table. And if you don't want all of this, then you don't want me. And you have to get to the point of that is your north star

because you are here. You are actually here on this earth plane to be yourself. That is that is the work that end of story. That is the work.

Yeah. Yeah. I I could end the segment now. Like you you given us a master class on emotional intelligence and and I don't think people realize that coming into the episode, but that's what again that's what I've known about you just by following you for as long as I have and and the evolution of Carla Hall and again just how you genuinely touch people. You know, you just said something just now that reminds me of my grandfather, right? My grandfather used to say all the time, the same thing that make you laugh will make you cry. like growing up in the south, we always heard that that saying, right? And it's true.

It's true in in the business world. I'm pretty sure it's true in your field, in your genre as well, too. Like people don't understand that that's what evolution is. The same thing that makes you laugh at some point is going to make you cry, right?

Yeah. Yeah. So, let's talk about what you have going on now. What is Carl Hall up to today?

Um, so, wow. I I have the Mi menu. The The Ming menu um is a selfdirected uh personal growth program that I'm doing with Deb Grace and Regal. It's online. It's called the Mi Menu. And it we don't discriminate, but really we chose to do this for women 50 and older because a lot of times I think as you age, you feel like you're aging out, you know? of, you know, work, you know, social socially. And we're all about helping women have main dish energy. And, um, this program came out of, uh, a onew woman show that I'm doing, but we distilled all of these um, what we call flavors that you will work on one week at a time. I mean, you can you can work on them longer, but it's possibility hope imagine reframe open, and acceptance. Those are the different things that you work on. And when you look at a situation in your life, you're like, okay, you you have a situation like how how would I imagine

myself doing this? you know, and after you move through all of these um flavors, hopefully you have a better idea of who you are, what value you have, what you bring to the table, and you can create something with the wisdom. Because my thing is a lot of times people say, "Oh, she's just old." And they want to put older people out to pastor. But actually, we're the ones who have the wisdom. Menopause, and a lot of people have said, "Is this an upgrade?" It's an upgrade. And I I've already said it, the bucket of buckets is real. When you stop caring about other people and you can step into your brilliance, but if you listen to others, then you minimize your brilliance.

And this is about lifting you up. So, I'm working on that. The meat menu. Um, like I said, I have uh a baking book. It's called Carla Bakes, which is coming out in September.

And so, remember, I started out I was into theater. I didn't get into Boston University. Um, for the last five years, I have been working on my consciousness to bring through a onew woman show. [screaming]

Tell us about this one woman show. I'm ready for you. Okay. It's called Carla Hall. Please underestimate me.

Okay. I'm intrigued already. And it is the story of my life. It is a play. It um there are some flashbacks. I talk about when I was 12 and I wanted to be the black Carol Brunette. I talk about my challenges at the chew. I talk about, you know, some other things that have happened in my life so you understand who I am and why I am this way and I take you through this. But not only that, but I'm hoping that people see themselves in my story, how you don't stop, you keep going, you pivot, you know, um there's a fork in the road and you have choices and you take those choices and there's not a bad choice.

You will learn with either path. Um, and so I'm really excited about that and I and I love talking about it because about five years ago, the shoe ended when in 2018, so that was like seven years ago.

And after that, I was like, you know, what am I going to do? And you know, about five years ago, I'm like, I really I really want a variety show. I mean, Cara Bernett had a variety show. What if I brought back a variety show? I don't know who would pay for it, but that would be amazing. Nobody was nobody was trying to do that. But then I started saying, I really want to do a onew woman show. And I started asking people. I told my agent that I wanted to um get me on voiceovers, get me cameo roles. I got an acting coach. I mean, my thing is if I say that I want to do something, I don't just say it. I look at I break down everything I would have to do to change my consciousness to do that thing.

Right? So if you say, "Hey, I want a car. I want a Mercedes-Benz." And you don't have a car. You don't even have Uber on you. You You know what? You don't know how to rent a car. You have work to do on your consciousness. So you have to build it up and you have to dissect how to get from point A to point F, Z, or whatever, right?

Um and that's how you manifest. You don't just manifest by saying you want to do something. That that that's no there's no work in that. That's just talking.

No. Absolutely. So, I'm excited about this onewoman show. Like, I am really excited about When is it going to be ready for people to come attend or view or what?

Um, it's at theater in Maryland. O L N Y. And it starts June 6th through July 12th, unless there's a twoe extension. If there's a twoe extension, it goes until July 28th. So, Mick, so here I am. Uh, my first solo show. It's seven shows a week.

It's for six weeks or eight. Uh so it's it's a proper thing. And um yeah, I am at the moment just sort of working out, trying to have the stamina and the strength to do it. Um uh I've yet to get a voice coach because that's also a muscle that I have to work on. Again, breaking down what's necessary to be successful.

Look at that. Always evolving, always getting better. Yeah. Right. challenging yourself to be the best version of you. That is Carla Hall summed up. Like I'm I'm coming to the one woman show. I I might just go up there for a week and just go to a show a day because that's what I want to do. How about that?

I would love that. Seriously. And And you know what I should do? What? I should invite and pay for 10 people to join me. What if we do that? What if it's like Mick and 10 friends are coming? So, if you message me one woman show,

you're going to get the chance. I'm going to pick 10 people. Oh my god. You know,

Robert Irvine's going to have to be one of them. So, so it'll be me, Robert, and 10 other people. So, that way it is fair.

We're gonna come hang out and we're going to come be a part of this show. I love it. I love it.

I'm serious. Yeah, I hear you. Serious. I'm bringing 10. So, so when it's time, send me the information.

I'm going to buy 12 tickets and me, Robert, and 10 people are going to come hang out with Carla Hall and be your biggest supporters front.

I'm I am going to send it's a small theater. I love I will actually see you. Um

tickets are already on sale, so I'm going to send you the link. Uh if you like Carla Hall, please underestimate me. Only theater, it will come up. Um,

oh, I can Google. Look, Google exists. I I can find it then. If tickets are already available, I'm going to buy 10, but I'm going to take a screenshot so you see that I actually bought 10 or 12. Sorry, 12. So, you can see Robert, me, and 10 people. We're coming to support you.

Oh, I love it. I love Thank you. That is huge. I appreciate that. That's what you mean to me. It's the least I could do with what you've done for for my family. So, thank you.

I love that. Thank you. All right. I'm gonna get you out of here on my rapid fire quick five.

Ready? All right. So, you said you ran track. What was your event? Um 880 and the two-mile relay distance.

Oh, see I I couldn't anything Any anything over 200 I'm passing out. I don't have the stamina for that. I don't have the stamina for that. So, you learned to cook. What was the first dish that you wanted to make when you started cooking?

Chicken pot pie. Yeah, it was chicken pot pie. All right. the baking book coming out. What's the one recipe in there that's going to shock people?

Oh, um it is going to be the um pachu. So, the pachue recipe. I really worked hard on that recipe so that it it is very simple. I think people are going to the tricks and techniques that I'm giving you, you will have perfect pachue and it's sort of out the box. M all right. Pachue it is. Pachue it is. When you are making a meal for yourself, it's like you've had a a long day, a long week, and it's like, I just want comfort food. What What does Carla Hall want?

Um, eggs, salad, and toast. My friends know that. They They know if I come to their house out of the blue, they'd better have some eggs. Um, I I love eggs.

I don't like Oh my god, I love eggs. Scrambled eggs. I got to learn to like, dude. Okay, let's Okay, time out. Why don't you don't Okay, what what what don't you like about eggs? Do you know why you don't like eggs?

Yeah, I don't like They don't taste like anything to me. Yeah. Salt, pepper, herbs. Like, what are you even saying?

I don't know. They're just like, eh, okay, they're eggs. Cool. Oh my I'm getting in trouble by you and Robert.

No, you're not you're not getting in trouble. I just want to I I want to make eggs for you.

Okay. Yeah, let's do it. Yeah, I want to make you a beautiful French omelette that's creamy with herbs and maybe a little goat cheese and, you know, a nice salad, you know, with some crispy toast, like grilled toast. What?

All right, I'm there. Minus the goat cheese. It could be any cheese. You want cheddar? What do you want? What? What?

Let's go. Cheddar. We can change the cheese, child. Love it. Love it. Last question. one word that Carla Hall would use to describe Carla Hall. Oh my god. Uh, I was going to say energetic.

Okay. And energetic and and and I say that because I literally energy and energetic are two different things, but I'm encompassing both of those. I know when I walk into a room, I give energy. When I show up, I send my energy ahead of time to greet me, to meet me, to be with the people who are there. Um, when I am tired, I have to call forth energy deep to get through the thing. Right. So, when I'm excited, I have a lot of copy energy. That's so energetic. So, energetic. Yeah.

Okay. I like it. I like it. Carla, again, thank you so much. You You don't know how my day has been made because of you.

First of all, let me just tell you this. You are so welcome. Um, I am an audio person, so I listen to a lot of audio books. And when I secretly, y'all, okay, it's a little judgy, but when someone speaks, I'm like, "Oh, I could listen to their voice in an audio book. I can't listen to that voice." Um, your voice I can listen to. I love your voice.

Oh, now you're making me blush. I SEE YOU'RE YOU'RE BROWN, BUT I SEE YOUR BREATH. YOU'RE LITERALLY BLUSHING. Your ears are changing.

I am. They are. They are. I like it. I like it. Carla, again, thank you. You mean the world to me however I can support you. You know, I'm going to I can't wait to see you in in June and July in Maryland. It's going to be dope.

Thank you. That's so generous. Thank you so much. You got it. And to all the viewers and listeners, remember your because is your superpower. Go unleash it. You've been plugged into Mick Unplugged. Don't just listen, take action. Rate and subscribe. Follow me on social and get the full experience at mickuntofficial.com. Keep building, keep leading, and most importantly, keep dominating.

Questions about this episode

Who speaks in "Culinary Emotional Intelligence: Carla Hall's Recipe for Leadership"?

Carla Hall (Guest), Mick Unplugged host (Mickey Mick) (Host).

What is "Culinary Emotional Intelligence: Carla Hall's Recipe for Leadership" about?

Carla Hall shares how emotional intelligence and mental health inform leadership in the kitchen and life, highlighting her journey, expertise, and ongoing projects. The conversation also touches baking's precision as a discipline, personal impact, and a forthcoming opportunity tied to Carla Hall's work.

What is mentioned in this Mick Unplugged Podcast episode?

21 people, works and ideas are mentioned, including Carla Hall, Emotional Intelligence, one woman show, Mickey Mick, Top Chef, mental health. Each one on this page links to its own page with every episode that mentions it.

How long is "Culinary Emotional Intelligence: Carla Hall's Recipe for Leadership"?

The episode runs 37 min; the transcript is about 6,634 words in 106 timestamped sections.

More from Mick Unplugged Podcast

About this transcript: the episode's spoken words as captioned on YouTube, split into timestamped sections. Reclip.Me locates every person, work and idea in the text, keeps the time it is first named, and quotes the words around it verbatim. Last updated October 29, 2026.