-Bachelor of Science in Family and Consumer Sciences
-Certified Chef, Le Cordon Bleu
-I.A.C.P. Certified Culinary Professional
When Linda Walton retired after 30-plus years of teaching high school Family and Consumer Sciences (we used to call it Home Ec), she went right back into the classroom. Only this time, it was as a student, to pursue her dream of becoming a Certified Chef.
Linda grew up helping get dinner ready, and it was her job to cut herbs from the family garden for her mom to use in whatever was on the menu that night. She took all of the Home Ec classes her school had to offer, especially if there was cooking involved.
Linda’s mom cooked fresh, simple dishes accented with home-grown vegetables, fresh herbs and spices. It’s no surprise that cooking with fresh herbs from her own organic garden is Linda’s specialty today. “My mother also cooked without a lot of high-fat foods, so it has always made sense to me to do the same thing.”
Her dad was the one interested in food trends. “I can remember his ‘Asian food period’ when we made eggrolls, tempura, cooked food in a hotpot, and so much more!” Linda reads cookbooks like they’re novels and is always on the look-out for new recipes, trends and ideas to make her class recipes interesting and tasty.
Chef Linda’s Cooking Tip: “Healthy food can be totally delicious and appeal to all the senses.”
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