For The Love of Food

Evergreen, CO

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About this pro

How does your business stand out?

We don't have stock menus or set recipes. We meet with every client, whether it's for a private cooking class or a catered event, and customize the dishes precisely to the client wants and needs in terms of spice, food allergies, likes and dislikes, etc., so if you want a spring risotto with no peas - no problem! Done!

What do you enjoy about the work you do?

Working with different people, meeting them and forming relationships with them... turning them from a stranger, to a client, to a friend through food.

Location

Evergreen, CO 80439

Years in business

17

Number of employees

3

Times hired on Thumbtack

11

Reviews

14 Reviews
  • Barb Z. Sep 2, 2016
    Event Catering
    Verified Review
    Great Caterer!
    Both food and staff service were excellent. I would definitely use them again.
  • Don D. Oct 21, 2015
    Personal Chef
    Verified Review
    Diane was a real pleasure to deal with.Very positive,upbeat and had ideas and suggestions I needed. She is talented and obviously enjoys what she does for her clients. She fixed food for my wife and I that we had not tasted before and it was a phenomenal experience.
  • Kristen G. May 12, 2015
    Private Cooking Lessons
    Verified Review
    Diane is wonderful to work with, very thorough in considering my family's allergies and our cooking skill level. Recipes are great and she is a wonderful teacher!
    Diane B. May 14, 2015

    Kristen, Thank you!! Let me know when you'd like to schedule the next class. How did everything taste? Did the kids like it? Diane

  • Kent S. May 11, 2015
    Personal Chef
    Verified Review
    Diane was terrific to work with and the food was outstanding. She is indeed the Pastry Diva. In addition, she fraught her way through a snow storm to make sure our Mother's Day Brunch was a success.
    Diane B. May 14, 2015

    Kent, Thank you so much! You and your family were a delight to cook for! I hope to be able to provide you with wonderful food again in the near future! Diane Diane

  • Marilyn S. Mar 24, 2015
    My family loved the incredible choc. cake that you created for our Passover dessert. Many thanks! You'll be hearing from mein the future and I will certainly rec. you to others. Sincerely, Marilyn S.
  • Valerie G. Mar 24, 2015
    Diane, The cake was exceptional; a work of art, and scrumptious! Dina was very surprised. The cake was literally devoured by the entire class, including the instructor. Not a crumb was left. Thanks again! Valerie G. Congressional Research Service ICAF, Seminar #6
  • Robert R. Mar 24, 2015
    Diane, I just wanted to congratulate you on the great food at the BPF bash last week. Wow! Delicioso! I will spread the word. Bob
  • Rebeccah L. Mar 24, 2015
    Thank you so much Diane! Last night was a blast! I cannot wait to practice my new skills!(especially the grapefruit sectioning, fruit supreming, garlic smashing and of course the rocking cutting technique.) I'm so excited for the next 5 Thursdays!!! See you next week! Rebeccah
  • Devera D. Mar 24, 2015
    Dear Diane. I just had to write you and tell you how absolutely delicious the tart and pie were. I baked the pie this morning and just had a piece. The crust was so flaky, the bottom was nice and done and the assortment of apples made the pie exactly like I like it. Sweet but a little hint of tartness. The tart was also fabulous. If I want to use fresh pears for the tart, what kind of pear and how long to poach them. I have been cooking and baking for a long time but there is always room to learn. I really enjoyed last night's class. Thanks DeVera
  • Jonathan S. Mar 24, 2015
    Dear Chef Diane :-) I just wanted to thank you again for the great class this week. Though it was a pretty full group I felt like I had a chance to participate, taste and learn a number of great new tips and techniques. I hope you don't mind but I posted some of my pictures on Facebook and mentioned it to a bunch of people. Also, please keep me in mind if you ever plan a sushi class for a Monday or Tuesday. ....and many thanks for the great & delicious experience. Jon S.
  • Keira S. Mar 24, 2015
    Hi Diane, Thank you again for such a fantastic class! I really enjoyed it and learned so much - from technique to working with new ingredients, I would never have known what to do with parsnip before and now have bought them twice! I am interested in taking the advanced course at some point - I travel a bit for work in the fall so I am not sure if the dates will work this time, but I will definitely do it when my schedule allows! Regards, Keira
  • Grace B. Mar 24, 2015
    Hi Diane, I wanted to thank you again for a great class last night. My confidence level went through the ceiling! I am looking forward to trying out my new skills with friends. Wish me luck! Again, thank you for a wonderful experience. Am looking forward to future classes........ Regards, Grace B.
  • 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
  • April G. Mar 24, 2015
    Diane - I wanted to thank you for the July session that Brian attended - he talked non-stop about observations and lessons about cooking, team-work, and a full respect for the detail and order of recipes ! He cherished the bag of kitchen utensils, many of which he didn't have at his father's house. Brian's experience was all we hoped it to be and more ! Thank you! Thank you - April G.

Q&A

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 education and/or training do you have that relates to your work?
Yes, I take several CE classes a year, and am planning on starting a MS program i Nutrition in September.
How did you get started doing this type of work?
It was between Broadway Musical actress or M.D. Geneticist. But, in school, no matter what I was doing, I would find myself in the kitchen cooking or baking up a feast to relax, and inviting friends over at 10:00 PM for a 4 or 6-course meal. One night at the theatre, I was watching the actors and it hit me! If I'm going to have to work for the rest of my life, I want to do something that makes me as happy as acting makes these actors...and I realized that 'something' was cooking.
What types of customers have you worked with?
In-home cooking parties for 18 - 30 people Bachelorette or Bridal Shower Cooking Parties Family Reunion Cooking Parties
Describe a recent project you are fond of. How long did it take?
A very close friend of mine's sister wanted to throw her a surprise 40th Birthday Party. Since this friend has occasionally worked with me, getting her to my kitchen was no problem. But her sister had no idea what to have on the menu. The friend and I sat down, and I described the person for whom the party was being given (with some tweaks) and picked her brain as to what does she think would be a good menu, and what would be good wine pairings? She laid out all her favorite foods, and favorite wines, plus what she thought would be the most amazing dessert for a surprise party. When the night of the party came, she of course arrived "late" and my manager told her there'd been a change in the time of the party but we couldn't get in touch with her, so all the guests were already here. (I knew she'd been at a fund-raiser during the day so was "dressed"). She was incredibly apologetic and said she'd run upstairs and change, but my mgr said, "no time - change later" and he'd give her an apron. Well, she walked in, dressed to the nines, to find her sister, mom and dad, all her best friends and me. She didn't move or say a word for at least a minute. It really was an amazing event.
What advice would you give a customer looking to hire a provider in your area of work?
Do it! Sit down with me, let's talk. Let me find out exactly what you're looking for - and I promise you, you'll be thrilled you found me!
What questions should customers think through before talking to professionals about their project?
People think cooking is glamorous. That it's all about getting on TV and cooking for someone famous. Cooking is hard, hot, sweaty work. You are on your feet 10, 12, 14 or more hours a day usually in hot, loud crazy kitchens. Depending upon where you're working, you are cooking someone else's idea of 'food', and you're doing the same thing over and over again, with exquisite attention to detail. And THAT is if you're working in a good restaurant. If you're just starting out, or don't want to work in a fine establishment, you may be flipping burgers in Red Robin or frying 90% of the menu. Sorry, but cooking is 100% a labor of love. You do it because you love it. Not because it's gonna be easy on your knees or your back or make you rich. :-D