It’s free with no obligation to hire
Hired 11 times
19 years in business
(Your Time Zone)
12:00 a.m. to midnight
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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 DeVeraMar 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, JackMar 24, 2015
Private Cooking Lessons
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!May 13, 2015VerifiedFor 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
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.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.Mar 24, 2015
- 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.