For The Love of Food

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About

For the Love of Food and I have over 30 years experience as a Professional Chef, Pastry Chef & Nutritionist. All things food is my life & my love, and I can't wait to share it with others. At For the Love of Food we don't have stock menus or set recipes. We meet with every client, whether it's for a private cooking class, cooking party, catered event, or Corporate Team Building Workshop and customize the menu and each dish to precisely what you're looking for in terms of spice level, special diets, food allergies, likes and dislikes, etc. So, if you're looking for something unusual like gluten-free/dairy-free Fettucine Alfredo, or a completely vegan dessert spread - no problem, we're on it! Working with different people, meeting and forming relationships and turning them from a stranger to a forever client and friend through food is our goal.

Overview

Hired 11 times

Background checked

3 employees

25 years in business

Business hours

This pro hasn't listed their business hours.

Payment methods

This pro accepts payments via Cash, Check, and Credit card.

Services offered

Event type

Wedding

Birthday or anniversary party

Dinner party

Corporate event

Meal

Breakfast or brunch

Lunch

Cocktail hour or hors d'oeuvres

Dinner

Drinks and dessert

Dessert

Non-alcoholic drinks

Alcoholic drinks

Coffee or tea

Projects and media

22 photos

Projects and media

22 photos

Reviews

Exceptional 5.0

19 reviews

5

100%

4

0%

3

0%

2

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1

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Joanne K.

Mar 24, 2015

Chef Diane, I just wanted to email you to let you know that my son participated in a week long summer camp with you many years ago and thoroughly enjoyed it. When it came time for my son to decide what to do after graduating from high school in May of 2012, he thought long and hard about it. I reminded him of how much he enjoyed your cooking classes and that sparked his interest again. Well, my son, now 18 years old, just graduated from Lincoln Culinary Institute in Columbia, MD! He works at Clyde's Tower Oaks Lodge in Rockville, MD and has just gotten his first entree on the menu there, Sauteed Duck Breast with duck confit, spaghetti squash, scrambled duck egg, fried tofu, bean sprouts, carrots, scallions, peanuts and "pad thai" sauce (pictures included). He has also had 2 appetizers on the menu previously, Barcat Oyster "Po' Boy" Crostini and Sauteed Chicken Livers. I just wanted you to know what an influence your kids camp/classes had on my son. Thank you, JoAnne K.

Grant H.

Mar 24, 2015

Dear Chef Diane, Hello! This is Grant Hagenberger; my father Gene and I took your class this past winter. All is well and I'm actually off to East Stroudsburg University tomorrow for the upcoming school year! I really got a lot out of the class and I have made sauteed chicken with the pan sauce I made for our final several times for the family. I have also made a hot salmon marinade and the knife skills learned in class have been very helpful. Last night, my family ate at Volt in Frederick (the restaurant owned and operated by Brian from the last season of Top Chef), and taking your class made me appreciate the skills involved so much more. Both dad and I are convinced that you should try out for the next season of Top Chef! I hope all is well and I'm hoping to take another class next summer! Dad also sends his best! Take Care, Grant H.

Jack J.

Mar 24, 2015

Diane, I want to thank you for the great class. I learned a lot! The various methods I learned have helped me to be much more creative. I have created some pan sauces for basic dishes by using what I had on hand and they tasted really good. I could not figure out what to do with a spicy roasted pepper and onion relish that had been in the fridge for a while. Mixed with some white wine and chicken stock (and finished with some butter), it made a great sauce for my sauteed chicken breasts. Also, I still think about the pan roasted rib steak and poached snapper we made in class. They were a couple of the best dishes I have ever tasted! I have recommended the class to some co-workers. It is difficult to find a class that teaches you how to cook and not just how to make 1 or 2 recipes. It was a great class and a great value. Your location is pretty far from my work and home, but I think I'll take the advanced class in the future. Thanks again, Jack

Jen H.

Mar 24, 2015

Hi Diane, Thanks for the wonderful food for the party. Everything was delicious and many people commented on how good the food was; one friend (who eats out often) said "this is one of the best meals I've had in a long time!" Nice work. Jen

Eileen D.

Mar 24, 2015

The class was fabulous. I will watch the web site for future day classes. Eileen

Credentials

Background Check

Diane Bukatman

FAQs

What should the customer know about your pricing (e.g., discounts, fees)?
Pricing depends upon menu, staff required, alcohol or not, if travel is beyond our 20 mile travel distance.
What is your typical process for working with a new customer?
We sit down, either in person or on the phone, so they can tell me precisely what it is they are looking for in terms of cuisine, style, buffet or sit-down meal, formal or casual and their food likes and dislikes.
What education and/or training do you have that relates to your work?
I am an honors graduate of the Culinary Institute of America. I am a Certified Executive Chef, as well as a Certified Nutritionist.