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Home | Linda Pacchiano | Page 3

Linda Pacchiano

Linda Pacchiano has been a Leite’s Culinaria tester since December 2006. After graduating with a degree in foreign languages and international business from Georgetown University, followed by a long career in the pharmaceutical industry, she pursued culinary and pastry arts at the International Culinary Center (founded as the French Culinary Institute) in New York City. She also trained in advanced cake design at New York’s Institute for Culinary Education.

Pacchiano worked as a Chef/Instructor at the Viking Cooking School in Fairfield, NJ for six years, as an Adjunct Culinary Instructor at the County College of Morris in Randolph, NJ, and served as a Wilton Method Instructor for 10 years, teaching all levels of cake decorating courses.

She currently volunteers at the Morris County Interfaith Food Pantry, leading their Kitchen to Table program, creating nutritious meals, and guiding corporate volunteer groups in preparing meals for the Food Pantry’s homebound clients. She has also led cooking demonstrations for the Food Pantry’s clients, instructing them on how to prepare simple, nutritious meals in their home kitchens. She is ServSafe Certified by the U.S. National Restaurant Association.

Linda Pacchiano
A white platter with four pork chops with applesauce in a jar on the side and fried sage leaves sprinkled over the pork chops.

Pork Chops with Applesauce

30 mins

Shrimp and chorizo plated in a white bowl, topped with parsley and lemon zest, with grilled lemon halves beside the dish.

Shrimp with Chorizo

30 mins

A pot of homemade tagliatelle with grated Parmesan on top and a wooden spoon in the pasta.

Homemade Tagliatelle

2 hrs

Two slabs of St. Louis style ribs with some cut into individual ribs and a knife lying in the middle.

St. Louis Style Ribs

1 d 3 hrs 30 mins

A rectangular dish of easy chicken enchiladas with a spatula resting in the dish and a couple enchiladas on a grey plate beside it.

Easy Chicken Enchiladas

1 hr 15 mins

Two vegan chocolate cakes stacked on top of each other.

Vegan Chocolate Cake

2 hrs 20 mins

A blue and white serving plate topped with sautéed escarole and a serving spoon on the side.

Sautéed Escarole

15 mins

A piece of baked fish on a plate with butter sauce, a lemon wedge, and some asparagus spears.

Butter Baked Fish

15 mins

A whole cooked wheat beer roasted chicken in a deep oval baking dish.

Beer Roasted Chicken

1 hr 30 mins

Roasted broccoli with soy sauce scattered on a baking sheet.

Roasted Broccoli with Soy Sauce

40 mins

A white bowl of French lentil soup, topped with ribbons of chard.

French Lentil Soup

1 hr 30 mins

A rimmed baking sheet filled with crispy baked kale chips.

Kale Chips

30 mins

A roasting pan filled with chicken thighs, cloves of caramelized garlic, and sprigs of fresh thyme.

Chicken with 40 Cloves of Garlic

1 hr 45 mins

Five koiugn amman--puff pastry coated with sugar--on white marble.

Kouign Amann

6 hrs

Twice baked bacon-Cheddar potatoes, cut in half and stuffed with Cheddar cheese, bacon bits, sour cream, and chives.

Twice-Baked Potatoes With Bacon and Cheddar

1 hr 30 mins

Four Brie and bacon jam crostini

Bacon Jam

1 hr 45 mins

A red Dutch oven filled with beer-braised chicken with root vegetables on a wooden surface.

Beer-Braised Chicken Thighs

1 hr 15 mins

Greek-style sheet pan chicken, olives, zucchini, and lemon slices on a sheet pan with a bowl of tzatziki nearby.

Greek-Style Sheet Pan Chicken

1 hr

A rack of six golden brown and puffy Yorkshire pudding

Yorkshire Pudding

1 hr 10 mins

A white bowl filled with Provençale fish soup with a spoon resting inside.

Provençale Fish Soup

1 hr 5 mins

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