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05/06/2022

Linda Berry

Food & Beverage Trends

See Chef Berry on one of our Pop-up Demo Stages! 

Sunday, September 25

Strategic Leadership: Women in Leadership 

Monday, September 26

Food & Beverage Trends: Cooking with CBD

A culinary powerhouse, Chef Berry established herself through her work as a chef and educator with local and national companies and organizations, international travel, cannabis dinners, and celebrity events.

After attending The Culinary Institute of America in Hyde Park, NY, she worked her way up in local kitchens, eventually becoming a world class chef and international traveler known for her creativity and enthusiasm for infusing local ingredients with international flare. This has led her to work with renowned organizations like the traveling cannabis experience, The High-End Affair. Stateside, Linda’s recipe creation and passion has led her into the kitchen to cook for many celebrities like Dave Chappelle, Common, Sean Combs (Diddy), John Mayer and Michael J White to name a few.

Throughout her career, Chef Berry has also had the opportunity to work alongside renowned chefs from James Beard award winning chefs Daniel Boulud and Kwame Onwuachi to celebrity chef Nikki Steward and TV personalities Michael Symon and Roble Ali. She currently works as the online instructor and lead curriculum advisor for the Cooking with Cannabis course at the Cleveland School of Cannabis, is executive chef and educator for Diamond Leaf and Herb and Board brands, continues to partner with community organizations to teach plant forward classes, and consult/cook for private and celebrity clients.  

While Chef Berry has 10+ years of professional experience and a vast resume, it is Linda's food insecurity advocacy and volunteerism that has truly distinguished her among her peers. At her core and the focal point of her passion, is community involvement and food advocacy for the underserved and underrepresented.

Chef Berry was previously awarded the top volunteer for No Kid Hungry from the state of Ohio, advocating for those experiencing food insecurity on Capitol Hill. She’s spent the last ten years partnering with community organizations, such as the King Arts Complex, United Way, and YMCA, to provide cooking classes and demonstrations to underserved populations. In addition, Chef Berry also founded IdentiTEA, a day of exploration and empowerment for girls and young women that culminates in a formal tea and award ceremony. It is this passion that has led her to begin to mentor and train the next generation of chefs through her company and in an advisory position to ProStart and FCCLA programs. 

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