Welcome to Linda Carucci's Kitchen. I'm thrilled that you found your way to my website.

Since October 2007, I've been working at The Art Institute of California-San Francisco, where I was invited to serve as the inaugural chef director to launch The Art Institute's 34th International Culinary School. We have campuses all across the U.S. and I love being back in the college setting.

We offer degree and certificate programs in Culinary Arts, Baking & Pastry, and Culinary Management. We also operate a student-staffed restaurant, Bistro 10UN, named after our location in United Nations Plaza in San Francisco's Civic Center. These days, Bistro10UN serves lunch most Thursdays and Fridays from noon to 2 PM, and as the size of our student body increases, the Bistro hours will expand. With a 3-course lunch (featuring plenty of options) for $15, it's the best-kept secret in town.

Now that our school is up and running with 15 faculty members and 250 students, I've decided to focus my time at Ai on just teaching, my first love. As a part-time chef instructor, I'm also able to work on a couple of other exciting projects, including cooking dinner a few nights a week for some private clients and working on a new cookbook.

Fortified by my Italian-American heritage and further inspired by cooking classes I've taken in Italy during the past two summers, my second book focuses on Italian cooking. I'm presently seeking a few dedicated volunteers to test recipes for this next book. If you'd like more information about becoming a recipe tester, email me.

I'm delighted that my first cookbook, Cooking School Secrets for Real World Cooks, still strikes a chord and I sincerely appreciate the continued support of all the students, recipe testers, friends, and family who have spread the word about this book. Thank you!

As time allows, I still teach occasional private cooking classes in the San Francisco Bay Area and beyond. Click here if you'd like to receive more information about this. I'd enjoy joining you in the kitchen sometime soon.