Dianne de la Veaux
About this pro
.Mar 31, 2018Verified
Diane was professional, so pleasant to work with, and most importantly her food was delicious and of Michelin star quality. She was both creative and openminded based on our food interests and dietary restrictions. We would certainly recommend Dianne to friends and will be sure to use her for future special occasions. Thanks again for an awesome meal and wonderful experience!May 4, 2017Verified
- What should the customer know about your pricing (e.g., discounts, fees)?Because every client's needs are different, pricing does vary based on menu, guest count, location, etc. Cooking lessons are generally $150 per person for a 3-hour class in your home, plus the cost of groceries. Private dinners are generally $75 per person, all-inclusive of groceries, transportation, prep, cooking and kitchen clean-up. These cost estimates may change if there are extra-pricey ingredients, if a car rental is needed, or if extra menu options are requested.
- What is your typical process for working with a new customer?First, I will have a quick discussion with you via call or email about your likes and dislikes, if you have any allergies, and what your goals are. This will help me design a menu tailored to what you really want. Then, I will write a menu proposal for you to approve. For cooking lessons, I will write a list of groceries and equipment for you to make sure you have before the lesson. During the lesson itself, we will make 3-5 dishes over 2-4 hours together, focusing on knife skills, instincts and classic cooking techniques. At the end we debrief and I answer any and all questions you may have, leaving you with great recipes and new knowledge. For private dinners, once I have the final menu approval and head count, I provide the grocery shopping, transportation, cooking, plating, and cleaning up the kitchen. All you have to do is focus on your guests!
- What education and/or training do you have that relates to your work?I have worked in restaurants since I was eighteen, both in the front of house and back of house. More recently, I attended the Natural Gourmet Institute for a health and culinary degree, where I also helped teach classes. The combination of on-the-job and accredited training, as well as working with many amazing chefs, has taught me a lot - not just about cooking, but about how to work efficiently, plan ahead, and adjust recipes to my own taste or the tastes of my clients. I use these skills both at work and at home and hope to share them with you!