Join IndyCourses for an unforgettable evening workshop with award-winning culinary instructor, critically acclaimed cookbook author, and 30-year Bay Area hospitality industry veteran Linda Carucci. Your senses will be tempted as you taste, experiment, and learn in this fun-filled organoleptic session.
Starting with a comparative tasting of 3 commonly available salts, we’ll explore and discuss the concepts of taste, flavor, and satisfaction. Then, you’ll be guided through a chef’s taste-by-taste experiential journey as you season your own portion of a simple, unseasoned, vegetarian soup. You’ll discover how a couple of very simple ingredients affect not only the overall flavor of a basic recipe, but also your sense of satiety, or satisfaction.
As an added bonus, following the program, Linda will allow time for Q&A about your most vexing culinary challenges. Are you still scalding milk for Béchamel? (A vestige of pre-pasteurization days, it’s no longer necessary.) Wondering about that green tinge on your potatoes? (It’s called solanine, and it’s toxic. Linda will explain how it’s caused and how to prevent it.)
Copies of the recently released Cooking School Secrets for Real World Cooks, Second Edition by Linda Carucci will be available for sale and signing at the conclusion of the program. eBook vouchers will also be available for sale.
Linda Carucci's Bio:
A 30-year veteran of the San Francisco Bay Area hospitality industry, Linda Carucci is an award-winning culinary instructor and critically acclaimed cookbook author. Her peers in the International Association of Culinary Professionals (IACP) voted her Cooking Teacher of the Year, and Women Chefs & Restaurateurs bestowed on her the Educator of the Year award. She is the author of Cooking School Secrets for Real World Cooks, honored as a finalist for the IACP Julia Child First Book Award and for a James Beard Cookbook Award. The Second Edition of this title was released in the summer of 2016 and has just been named one of the year's best cookbooks by the Washington Post. The former dean of the California Culinary Academy, her alma mater, Linda also served as the inaugural Chef Director of the culinary and baking programs at The International Culinary School at Art Institute of California-San Francisco. She was the Julia Child Director of Culinary Programs at COPIA: The American Center for Wine, Food & the Arts in Napa Valley. Born and raised in New England, Linda has a Bachelor's degree in psychology from Stonehill College in Massachusetts and a Master's degree in education from Colorado State University. Linda earned a Level 2 Intermediate Certificate in Wines and Spirits from the Wine and Spirit Education Trust. Linda lives in Oakland, California. For more about Chef Linda Carucci please visit www.CookingSchoolSecrets.com. For a preview of her cooking tips: https://www.youtube.com/watch?v=0l4cLD-zguI&feature=youtu.be