DIANE S.

BUKATMAN
443-865-0630 diane@fortheloveoffood.com www.linkedin.com/in/dianebukatman
www.fortheloveoffood.com/Chef_Diane.html

SUMMARY:
Highly regarded and creative Innovation Chef and Culinary Trainer with strong menu development and food writing skills. Excellent reviews as a passionate, informative, and dynamic instructor offering the following strengths:

Owner and principal instructor since 2000 of a unique cooking school with two state-of-the-art, professional kitchens, focusing on three distinct markets: the recreational chef; a successful corporate team building event curriculum, and after-school and summer cooking camps for children (with 4.5 / 5 online reputation) C.I.A. graduate with an advanced degree in English and previous teaching experience at the New York Restaurant School, the French Culinary Institute, Lcle De Cuisine, William Sonoma and other venues Extensive hands-on culinary experience as a professional pastry chef at Le Cirque in New York, An American Table in Tenafly, New Jersey, Beach Plum Inn & Restaurant on Martha's Vineyard; and as Corporate Chef in charge of Menu Development for a major New York City area food brokerage Featured guest lecturer at numerous educational, cultural, and community venues, subject of feature articles and interviews by numerous publications, subject of a citation in the Wall Street Journal, and a presenter and cooking teacher on educational TV programs Passionate and highly knowledgeable about all aspects of food innovation, creation, and menu development and imparting that passion to others Excellent verbal and written communication skills; experienced in culinary writing

PROFESSIONAL EXPERIENCE:
FOR THE LOVE OF FOOD
Baltimore, Maryland Principal Chef and Owner 2000 to Present Established part time culinary education business in 2000, which expanded to full time, days and evenings, in 2006. Designed and executed template for in-home, hosted cooking parties, cost and produce high-end catering menu for groups of 6-80. All menu development, innovation and culinary training for a broad range of cooking classes from the basic How to Think Like a Chef series to specialty subjects such as Classic Sauces, Bread Baking Workshop, Cheese Making, Preserving Fresh Fruit, Homemade Pasta, Sushi, ethnic wine dinners and more, in intimate, interactive, hands-on groups of eight to fifteen. Organize and facilitate Team-Building / Problem-Solving Workshops (Iron Chef Cook-Offs, Chopped!, et al.) for over 100 corporate clients including Comcast, the Federal Reserve Bank, Glaxo-Welcome, Johns Hopkins Health System, McCormick Spices, Merck &Pfizer Pharmaceuticals, Procter & Gamble, Wells Fargo, Southwest Airlines, World Bank, World Presidents Organization, and others. Established Kids Cook! a top-ranked summer and after-school cooking program for children ages 8-to-16. Created and continue to market a line of extraordinary gluten-free and regular gourmet brownies. Garnered repeat rave reviews from Maryland Governor Robert Ehrlich for catered events and brownies. Control food cost at 9-14% while maintaining inventory and administering purchasing.

Consulting and Outside Lecturing Activities: Guest Lecturer, Johns Hopkins University Graduate School, Baltimore, Maryland, 2009, 2010, 2011 Visiting Cooking Teacher, A Cooks Table, Baltimore, Maryland, 2000 -05 Chef Instructor, Lcle De Cuisine, York Technical College, Lancaster, Pennsylvania, 2004-05 In-Store Marketing, Grauls Markets, Baltimore, Maryland, 2000-01 Press Mentions, TV Appearances, Etc.: Maryland Public Televisions Your Money and Business Living; Maryland Living with Steve Rouse. Numerous articles in the Baltimore Sun, the Baltimore Examiner, Baltimores Child, The Jewish Times, Owings Mills Times, Tradition magazine, Gusto Italian Food Blog, and a citation for Kids Cook in the Wall Street Journal.

DIANE S. BUKATMAN
EATZIS MARKET & BAKERY

PAGE TWO

Rockville, Maryland Executive Pastry Chef & Bakery Manager 2005 to 2007 Supervised daily production of more than 45 breads and 250 pastry items daily. Responsible for menu development and innovation of new monthly pastry items which increased pastry sales in Rockville store by 37%. Managed and trained a tri-lingual staff of 19 bread bakers and pastry cooks. Maintained a 15% labor cost and 19% food cost.

GRAULS MARKETS

Baltimore, Maryland New Products Marketing Director 2000 to 2006 Researched and wrote articles on seasonal foods, trends and history for upscale food retailers bi-weekly publication, distributed to over 175,000 upscale homes. Provided culinary instruction and personal chef services to Grauls customers.

REICHENBACH & ASSOCIATES FOOD BROKERS

Glen Head, New York Corporate Chef & Hotel Specialist 1998 to 1999 Interfaced and built solid relationships with Food & Beverage Directors, Purchasing Managers, and Executive Chefs in top New York City hotels. Established great rapport with clients. Successfully established recurring water programs for Pellegrino, Perrier, and Poland Springs in seven NYC-area corporate-owned Hilton Hotels. Anchored Stash Tea as the tea for the Marriott chain. Provided culinary training for clients employees on new products. Developed menus with innovative uses of represented products for all brokerage clients. Previous: Pastry Chef / Pastry Chef Instructor 1990 to 1998 Pastry Chef, An American Table, Tenafly, New Jersey: Earned three stars in Bergen Record and Star Ledger newspapers for creative and inventive seasonal desserts and ice creams, 1996-98 Pastry Chef Instructor, French Culinary Institute, New York, NY, 1996-97 Pastry Chef Instructor, New York Restaurant School, New York, NY , 1992-96 Stagiare, Le Cirque, New York, NY, under Jacques Torres, Pastry Chef, 1993 Pastry Chef, Consultant and Menu Development, Beach Plum Inn & Restaurant, Martha's Vineyard, Massachusetts, 1990-92 ; Savoir Faire, Edgartown, Marthas Vineyard, Massachusetts, 1990 -91; The Cornerway Restaurant, Marthas Vineyard, Massachusetts, 1990. Baked for Walter Cronkite, Beverly Sills, Paula Abdul, and Carly Simon & Mrs. Simon. Boston Globe wrote cakes to die for ; New England Inns cited desserts as sinful and sensational.

EDUCATION:
CULINARY INSTITUTE OF AMERICA (C.I.A.) A.O.S. Degree in Culinary Arts BROOKLYN COLLEGE Master of Arts Degree, English Bachelor of Arts Degree, English and Psychology Hyde Park, New York 1986 Brooklyn, New York

CREDENTIALS:
American Institute of Wine & Food International Association of Culinary Professionals ServSafe Certification Slow Food International Women Chefs & Restaurateurs American Culinary Federation