The Hows and Whys of Good Cooking

Join Linda Carucci (virtually) in her home kitchen on a fun and informative exploration of time-honored cooking techniques and methods, as well as modern chefs’ nifty tips, tricks, and shortcuts, all geared to enhancing a home cook’s success, enjoyment, and sense of satisfaction. In each class, two or three recipes will be demonstrated, illustrating the practical “hows and whys” of cooking science and craft. Discussions will include the principles of seasoning to taste as well as the sourcing and selection of ingredients, products, cooking tools, and equip-ment. Occasionally, related “bonus recipes” will be provided; these recipes will not be demon-strated in class. These four demonstration cooking classes are appropriate for advanced beginner and experi-enced cooks alike.

Faculty Bio

Award-winning culinary educator Linda Carucci served as dean of the California Culinary Academy and Julia Child Curator of Food at the former Napa culinary museum Copia. She’s cooked in and managed culinary operations in Bay Area kitchens including Greens restaurant, UCSF Medical Center, and Paula LeDuc Fine Catering. She is the author of Cooking School Secrets for Real World Cooks.

This is an Encore Course

• Encore courses are popular courses that were recorded a previous term.
• All pre-recorded class videos and course materials will be available to enjoy from Jan. 16–March 31 in the Member Dashboard. Learn more.
• You must be a current OLLI @Berkeley member to register. Learn about membership, including our fee assistance program.

Member Praise for Linda Carucci

I loved the class! The demos, Linda's knowledge, very comfortable communication style, and recipe selection all worked very well for me.

Linda's enthusiasm and her love of cooking and sharing draw me in. Even though I have been cooking for decades, I learned more from her in every class!

Faculty Q&A

• Read an interview with Linda Carucci from our archive.