Based in Oakland, California, Linda Carucci is an award-winning culinary instructor and critically acclaimed cookbook author. A 30-year veteran of the hospitality industry, Linda was honored with the Women Chefs & Restaurateurs (WCR) Educator of the Year award, presented by Elizabeth Falkner, Carla Hall, and Gail Simmons at the annual Women Who Inspire Awards Gala in New York in April.
Chef Carucci received the Lifetime Achievement Award from the San Francisco Professional Food Society in September 2014. Her peers in the International Association of Culinary Professionals (IACP) voted her Cooking Teacher of the Year in 2002.
Linda is the author of Cooking School Secrets for Real World Cooks (Chronicle Books, 2005), which was honored as a finalist for both James Beard and IACP Julia Child First Book awards. Now in its fifth printing, the book received a starred review from Publishers Weekly and will be launched this fall as an eBook.
In 2007, Linda was recruited to serve as the inaugural chef director at the San Francisco campus of The Art Institute of California, where she launched and directed the operations of The International Culinary School’s degree programs as well as the school’s student-staffed restaurant, Bistro 10UN. While under her direction, the school grew from a concept and empty office space to the campus’s largest program with two professional teaching kitchens, nearly 300 students, and a faculty of 13 chef instructors.
In collaboration with The Art Institute of California’s Digital Filmmaking department, Linda co-produced Bay Appétit, a series of three 30-minute cooking shows featuring San Francisco Bay Area chefs and culinary professionals along with students from The International Culinary School. She has been a guest restaurant reviewer on the PBS series Check, Please Bay Area and has been a guest chef on NapaStyle with Michael Chiarello, Bay Café with Joey Altman, and View from the Bay with Spencer Christian.
As part of a five-week book tour in 2005, Linda was a guest chef on several local television and radio programs across the U.S. including WHYY-FM in Philadelphia. In 1997, Linda was the chef/host of three episodes of the nationally televised PBS series Cooking at the Academy, which aired on more than 450 PBS stations across the U.S.
From 2004 to 2006, Linda served as the first Julia Child Director of Culinary Programs at Copia: The American Center for Wine, Food & the Arts, in Napa Valley. She has also served as Dean and adjunct faculty member at her alma mater, the California Culinary Academy.
Linda was special events chef in the catering department at the University of California San Francisco Medical Center, has managed and cooked in several San Francisco Bay Area restaurants, and served as the private chef for two prominent San Francisco families. For seven years she operated a home-based cooking school, Linda Carucci’s Kitchen, which featured Saturday Night Dinners with a Little Class.
The granddaughter of an Italian cheese maker, Linda was born and raised in Connecticut and Massachusetts, has traveled extensively in Italy, and has twice organized cooking class vacations to Positano, Bologna, and Verona for small groups of her students.
Linda earned a Bachelor’s degree in psychology from Stonehill College and a Master’s degree in education from Colorado State University. A graduate of the California Culinary Academy, Linda went on to earn a Level 2 Intermediate Certificate in Wines and Spirits from the Wine and Spirit Education Trust.