|Sunday||8:00 a.m. to 10:00 p.m.|
|Monday||8:00 a.m. to 10:00 p.m.|
|Tuesday||8:00 a.m. to 10:00 p.m.|
|Wednesday||8:00 a.m. to 10:00 p.m.|
|Thursday||8:00 a.m. to 10:00 p.m.|
|Friday||8:00 a.m. to 10:00 p.m.|
|Saturday||8:00 a.m. to 10:00 p.m.|
About this pro
I ordered gluten-free cupcakes and cookies and they were excellent. The people at the party could not believe that they were gluten free products. I will definitely 100% order again. (the cookies and cupcakes looked great on the table) Thank you Chef Diane !!!! ~Jenny Miller~Apr 17, 2018Diane S.'s reply
Thank you, Jenny. I'm glad the baked goods were to your liking. I will look forward to working with you again!
We loved our experience. From getting to know Diane a little bit while she was preparing our delicious 3 course meal; to our privately served dinner; to walking into a clean kitchen afterwards. We even have leftovers to enjoy the next day! I would highly recommend Chef Diane.Feb 10, 2018VerifiedDiane S.'s reply
Thank you so much for the lovely and colorful review! It was fun and I hope to work with you again!
Photos and Videos
- What should the customer know about your pricing (e.g., discounts, fees)?I include the price of groceries in my quote and stay within the customer's budget. Price quoted also includes my time driving, shopping for groceries, prepping, cooking, serving, cleaning up.
- What is your typical process for working with a new customer?Consultation by phone or in person concerning menu; recommendations for types of food to purchase (all organic, for example), including food allergies or sensitivities/dislikes; and preferences on where I should shop for the client's groceries. I then shop and prep, preparing all dishes from scratch, featuring homemade ice creams and cakes/baked goods, breads. Salad dressings and meat sauces (usually wine-based) are also homemade, individually following the course of the dinner, so that flavors trail from beginning to end. I cook proteins at the client's home, usually, serve the dinner, plated, and clean up after.
- What education and/or training do you have that relates to your work?I am newly located in Gainesville, but have cooked for gatherings for many years and started a personal chef business 5 years ago in Philly. I have certificates for culinary classes in France (Lyon and Paris) in 2010 and 2012 which I took for personal inspiration and betterment and I cook a large variety of foods, French sauces being my specialty. I also believe in healthy eating, so I can cut calories in most dishes if asked.