As an international food and travel consultant, Linda has traveled to 40+ countries helping organizations create new products and design food tourism programs. She graduated from the Culinary Arts program at Le Cordon Bleu and is a Certified Culinary Travel Professional (CCTP) by the World Food Travel Association where she now serves on the Board of Advisors. When she’s not volunteering as an Ambassador for the city of Lyon, France, Linda enjoys exploring Chicago’s neighborhoods, watching documentary films and learning to speak Turkish.
Recent Posts
The Future of the Food Market
This is my family’s grocery store in Springfield, IL circa 1934. Those ambitious, hard-working young men in the picture are four of my great-uncles, struggling to run a Depression-era business while ...
It’s mid-summer in Chicago and the local farmer's markets are in full swing. Throughout the city – and in many suburban neighborhoods – you can find the freshest fruit, vegetables, bread, meat and ...
Three Little Words That Show You Care: Tomato Bacon Jam
Maybe it’s the hot summer season we’ve been having in Chicago, but I’ve been reading a lot lately about savory jams. Particularly unexpected sweet and spicy flavor combinations that meld different ...
We tend to think about the food we eat in terms of “country of origin” – Italian, French, Spanish, Chinese, Japanese, etc… and our perspective of food in America is closely tied to specific cities or ...
Le Creuset Mini-Cocotte Recipe: Gruyere Mac & Cheese with Crispy Bacon
Editor's Note: You asked for more recipes for Le Creuset mini cocottes and we've delivered! Check out Executive Chef Lisa Counts new blog post for more recipes: More Recipes for your Le Creuset Mini ...
Who doesn’t like brownies? Okay, maybe there’s someone out there who doesn’t, but I prefer to believe they’ve just never had a really great homemade brownie baked from scratch. Maybe they’ve only ...
One of the things I like about working at The Chopping Block is that our team shares their culinary experience and encourages everyone to experiment with different ingredients and cooking techniques. ...
Since my first blog post on Lyon last December, I’ve had a lot of questions on where to find the best kitchenware and the differences between American and French cookware stores.
When my parents got married in September 1950, my mother had just turned 20 years old. She attended college studying to be a teacher, but like most women of her post-war generation, quit school after ...
As an advisory board member of the World Food Travel Association, I’m fortunate to travel to many countries around the world to work with local chefs and explore different culinary cultures. Whether ...
