For the Love of Food : Catering and Cooking Classes : Serving Maryland, Baltimore, Baltimore County, Owings Mills, Pikesville, Reisterstown, Towson, Timonium, Lutherville, Bel-Air, Harford County and Anne Arundel County

About Chef Diane Bukatman

Chef Diane Bukatman
For the Love of Food, Catering, Cooking Classes, & Corporate Team Building began in 2000 as a Personal Chef Service. However, it rapidly became apparent that people were interested in more than just prepared meals. Folks were looking for caterers who would listen to their wants and needs, and customize menus and parties to their particular situations, as well as teach them how to cook.

Food, as a profession, was an almost foregone conclusion for Diane, who has been enamoured of food since the age of 8, when she found a brownie recipe in the New York Times magazine section, which proved the catalyst for a life of incredible food and indulgent sweets!

In addition to Diane's degree from the prestigious Culinary Institute of America (Hyde Park, NY), she also holds degrees in Psychology and English. She has worked as both a Chef and Pastry Chef for over 20 years in some of the most critically acclaimed restaurants in New York City, New Jersey and Martha's Vineyard, including Le Cirque (NYC), Savoir Fare and the Beach Plum Inn (MVI). While on the Vineyard, she had the pleasure and honor of baking cakes for Walter Cronkite, Beverly Sills, Paula Abdul and Carly & Mrs. Simon and fed James Taylor.

Chef Diane thrives on sharing her passion and love of food and cooking with others. She has taught at the French Culinary Institute and New York Restaurant School, both in NYC for 7 years, as well as L'Ecole de Cuisine A Cook's Table, and Williams-Sonoma.

As one of the Baltimore area's most acclaimed cooking teachers for both adults and children, her classes are wildly popular and usually sell out quickly.

Her creativity knows no bounds, and in addition to teaching, and creating mouthwatering menus and desserts for her clients, she has written a bi-weekly food article for a local publication for the past 5 1/2 years.

Chef Diane in the process of combining her articles and recipes into a cookbook.