Linda Perkins
Prolific and talented cookbook author!
I always want people to cook good food!
Born in Athens, Greece, Perkins moved to Canada with her family when she was one. Interested in cooking at a very young age, Perkins practiced cooking and baking as a child. She studied linguistics at the University of Toronto and graduated from the Food and Beverage Management program at George Brown College in 1986.
Perkins graduated top of her class in the Grand Diplôme program at the École de Cuisine La Varenne in Paris. She has worked at Four Seasons Hotels, Magna International, the King Ranch Health Spa, and Toronto's Scaramouche restaurant, as a pastry chef. She was a teacher at the Kitchen Studio, had her own cooking school, and created recipes for places such as Gusto magazine, Starbucks, and Ace Bakery. Perkins has also performed food demonstrations for KitchenAid Canada, Northern Telecom, and the Heart and Stroke Foundation. She has spoken at the Cook for the Cure breast cancer campaign, was thought to be a superhero at Starbright Foundation for sick kids hospital, and is now a judge for the Gold Medal Plate annual fundraiser for the Olympic committee as well as an advocate of the Children's Breakfast Clubs.
She has written three cookbooks and has a line of artisan food products -- extra virgin olive oil from Greece, tomato sauces handmade in Canada, and roasted red pepper spreads.
