Pork tenderloin + bacon = pork to the nth degree. Any objections? Yeah, we didn’t think so.
A list of all the recipes Linda Pacchiano has tested.
Linda Pacchiano, who holds a bachelor’s degree in foreign languages and international business from Georgetown University, has been a Leite’s Culinaria tester since December 2006. Linda received her culinary and pastry arts training at the International Culinary Center (founded as the French Culinary Institute) in New York City. She also trained in advanced cake design with cake artist and author Toba Garrett at the Institute for Culinary Education in New York City. After she completed her training at FCI, in 2007 she was a Chef-Instructor at the Viking Culinary Center in Fairfield, NJ until October, 2013. She now teaches at the County College of Morris in Randolph, NJ. She is also a Wilton Method Instructor and teaches all levels of Wilton cake decorating courses. She is a member of the International Cake Exploration Societe (ICES), the Baker’s Dozen East at the Institute of Culinary Education, NYC, the New York City and New Jersey Cake Decorators, and the NJ Confectionary Arts Guild, the Junior League of Morristown, NJ.