Linda Raydl always wanted to cook, so in 1984 after she finished school, she started at the bottom, working as a line cook at several northern Illinois restaurants, before joining the Embassy Suites in Deerfield, Illinois. In 1987, she received her Culinary Arts Degree and moved up to the Hyatt Regency in Oakbrook, Illinois as assistant garde manger and pastry cook.
In 1990 she was offered the sous chef and pastry chef position at Carlucci Restaurant near Chicago’s O’Hare Field. In 1994, the Great Chefs television crew taped her at Carlucci for the Discovery Channel’s Great Chefs – Great Cities series.
By January 2001, Chef Linda opened her own Chicago restaurant, “Tomboy”, and ran that until 2008. After taking a few years “off”, she returned to cooking as the executive chef at the Standard Market in Westmont, Illinois, where she remains today.
Serving: 6 Print Panna Cotta By Great Chefs November 9, 2015 Delicate, vanilla-flavored soft molds of panna cotta are afloat in a pool of raspberry puree swirled with creme fraiche. A fruit compote made with dried fruits and sweet Muscato wine decorates the plates. Ingredients Muscato Fruit Compote Dried Cranberries – 1/4 cup Dried Blueberries […]