Buy the Book
Follow this passionate journey from a farm-family Formica table to some of the world's most-celebrated white linen draped restaurant tables. Chef-instructor Linda Hierholzer weaves historical dish origins, savvy shopping choices, choosing the right tool for the right job, instructive cooking tips, science, hospitality fundamentals and a taste, think, transform mentality of approaching recipes, turning an otherwise robotic cook into a critical thinking food explorer. Come along for the adventure.
Latest Recipe
Always cooking up some seasonal produce in unusual interesting ways, often times in the Mediterranean diet way. Check them out for what’s cooking now.
PLANT-BASED PHILOSOPHY
In a quest for personal and planet health I have found that it is best to eat a wide variety of foods in moderation that are mostly plant-based, in season, local, produced in a sustainable, pesticide-free, humanely-raised and minimally processed way.
Shopping Savvy
Difficult to find foods and recommendations from Chef Linda Hierholzer.
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