For The Love of Food

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Introduction: 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

24 years in business

Payment methods

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

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22 photos

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Reviews

Exceptional 5.0

14 reviews

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Read reviews that mention:

Kent S.

May 11, 2015

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Hired on Thumbtack

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.

For The Love of Food's reply

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

Personal Chef

Don D.

Oct 21, 2015

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Hired on Thumbtack

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.

Personal Chef

Kristen G.

May 12, 2015

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Hired on Thumbtack

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!

For The Love of Food's reply

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

Private Cooking Lessons

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.

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

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.