Sunday, January 1, 2006

Baker's Profile

Linda Carucci

Linda Carucci

If you’ve ever wondered how to bake a chocolate cake to moist, decadent perfection, Linda Carucci can help. An award—winning cooking teacher, chef and culinary consultant, Linda is passionate about sharing the wisdom gained during her more than twenty years of professional experience.

“I grew up in an Italian—American family that loves food, so cooking has been a cherished part of my life for as long as I can remember,” says Linda, who fondly recalls the time she spent as a girl with her grandmother in the kitchen as her “first apprenticeship.” “My goal is to share the techniques that help make cooking and sharing dishes a joyful—and delicious—experience.”

Linda, who has run her own home—based cooking school for the past ten years and was named “Cooking Teacher of the Year” by the International Association of Culinary Professionals, has inspired countless cooking enthusiasts. In her acclaimed new cookbook, Cooking School Secrets for Real World Cooks, she shares delectable recipes, including sumptuous desserts such as Bittersweet Chocolate Bread Pudding with Kahlúa Sauce, as well as a treasure trove of tips and tricks.

It’s no surprise Linda has dedicated her life to teaching; she earned a master’s degree in education and worked as associate dean at Occidental College in Los Angeles before attending the California Culinary Academy. In her varied career, she’s served as a private chef, managed a restaurant, and worked in the catering and public food service departments of the University of California San Francisco Medical Center. Linda combined her two passions—education and food—when she returned to the California Culinary Academy as dean. In 2004, she was invited to join COPIA: The American Center for Wine, Food & the Arts in Napa, California. Linda currently serves as the Julia Child Director of Culinary Programs, the organization’s primary food resource for the public, media, academics and professionals.

While we can’t wait to discover the secrets in her book, Linda shares her golden rule with us. “Always use the highest—quality ingredients available,” she says. “I always use C&H Pure Cane Sugar. Quality chocolate, real vanilla and pure cane sugar are the foundations of a truly memorable dessert.”

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