Serving the Washington DC and Baltimore metropolitan regions of Maryland, MD and Virginia, VA including: Montgomery County, Howard County, Prince George’s County, Frederick County, Anne Arundel County, Baltimore County, Alexandria Old Town County, Arlington County, Fairfax County and Fall’s Church City. We offer quality catering and personal chef services, a delightful fusion of world cuisine, integrating only the freshest all natural and organic seasonal ingredients, purchased from our local farmers markets. We specialize in weddings, cocktail parties, dinner parties, social catering, corporate catering and party planning. In addition we offer a wonderful selection of specialty desserts and made to order cakes. Gift boxes for all occasions and our cookie collection lines, are available for order within the continental united states. Please call for order information. Additionally cooking classes and cooking demonstrations are available to the general public. Please note all prices are subject to change without notice. Photos by Matthew Lyons © Copyright 2009 and Dixie D. Vereen © Copyright 2009. Website design by Reinfeld Designs. Copyright info. Updated catering home page 4/9/09.
Copyright © 2009 www AlchemyCaterers.com Carla Hall
Carla Hall, fun, outgoing and a lover of the arts, is a native of Nashville, TN.
She is a graduate of Howard University’s Business School with a degree in Accounting.
After spending two years at Price Waterhouse and acquiring a C.P.A. certificate,
she shifted gears and moved overseas to seek the runway lights in Paris and Milan,
then later London. Socialization primarily taking place in the kitchens throughout
Europe, Carla quickly fell in love with the art of food.
Upon returning to the States,
Carla started a lunch delivery and catering company called The Lunch Bunch, as a
fluke, where she targeted the African-American community. Her premise was to show
her customers that you could enjoy great food without using beef or pork. After four
years of self-study she enrolled in, and is a graduate of, L’Academie de Cuisine.
In 1996 Carla served an externship at the Henley Park Hotel where she was promoted
to Sous Chef; and in May 1997 she joined a sister hotel, The State Plaza, as Executive
Chef. She then moved to The Washington Club, a private social club, in September
1999, as Director/Executive Chef.
In 2003, Carla left The Washington Club to start
her own catering/private chef company – Alchemy Caterers. She has taught cooking
classes at CulinAerie, Sur la Table, L’Academie de Cuisine, and Montgomery College,
as well as team building classes at different venues in the DC metropolitan area.
In addition to making a few guest appearances on public television, Carla competed
on the The Food Network cooking series “FoodFight.” Additionally she had the opportunity
to serve as the chef at a photo shoot for a cookbook project. For the last seven
years Carla has split her time between catering and private cheffing in various parts
of the country and abroad. She is an active member of Les Dames d’Escoffier, as
well as a former Board member.
In 2003, Carla left The Washington Club to start her own catering/private chef company – Alchemy Caterers. She has taught cooking classes at CulinAerie, Sur la Table, L’Academie de Cuisine, and Montgomery College, as well as team building classes at different venues in the DC metropolitan area. In addition to making a few guest appearances on public television, Carla competed on the The Food Network cooking series “FoodFight.” Additionally she had the opportunity to serve as the chef at a photo shoot for a cookbook project. For the last seven years Carla has split her time between catering and private cheffing in various parts of the country and abroad. She is an active member of Les Dames d’Escoffier, as well as a former Board member.
Carla’s food balances the heart and soul of the South and the refinement of her classic French training. She enjoys creating memorable comfort dishes with fresh, seasonal and local ingredients. Carla approaches each event as an opportunity to make a connection with the client and change the way they experience food. She firmly believes “If you’re not in a good mood, the only thing you should make is a reservation.”
