From 2002 to 2004, Carla cooked regular dinners for over 30 people in her college co-op, improvising with bulk tofu and grains, crates of eggs, and boxes of organic produce. Soon after, she worked as a private cook for an elite family whose guests included a Supreme Court Justice.
Carla served in the Peace Corps three times and has lived for a month or more in Ecuador, Chile, Argentina, Azerbaijan, Turkey, Togo, and Benin. Through her travels, she has sampled chicha de yuca in the Amazon Jungle, developed a taste for fufu, learned to make rose petal jam, and become a decent grape-leaf-picker.
One of Carla's skills is bricolage — improvising with what is available. She recalls biking back from the market in Togo one Christmas Eve with a coconut, a cabbage, guinea fowl eggs, a can of sweetened condensed milk, white-fleshed sweet potatoes, small round white eggplants, and two grapefruits with which to prepare a holiday meal.
Samples of her previous food-related work include:
When invited to be a lunch guest in an Azerbaijani home, be prepared for cultural difference and great hospitality.
Find more at carlaseidl.com.