Syd & Diane's

Dedicated to inspiring others, young and old, to learn to cook!
Foods For The Discriminating Tastes

Consider getting a group together, for private instruction and a great way to have some fun while learning some essential "life skills"!  Learn to create your favorite "restaurant" meals, you can easily share with family and friends at a considerably lower cost than going out. 
   If you have questions, please email me and I would be most happy to try and answer. 
$85.00 pp, min 6 people
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MY 2 CENTS

I've heard it said, and had someone mention, that my "foods" are expensive.  Does it really cost xxx amount!? And....they wanted "healthy" food....(obviously not what I offer!)

To put things in perspective,
I stopped to get a pizza on the way home, and, wanted a slice or two for leftovers.
A medium size, flatbread, thin crust....tasted like card board, for sure not a crust with yeast or made in house, cost $15.00 and some change...and of course a tip, even though it was a pick up, no service at all.  I also ordered on line so cashier didn't have to be bothered!
I ordered the pizza with just the stock, under ripe pre chopped vegetables, some "garlic seasoning" as a topper, not sure what it actually was...
And...a small salad, pre chopped romaine, they said gorgonzola, not....blue cheese was a stretch, some chopped dried cranberry, maybe a teaspoon, and Kens blue cheese dressing...oh..and croutons in a cello bag. $5.00. 
so, for a really crappy pizza and small salad, it was a bit over $22.00.

Another favorite place for many, charges 15.00 for the pizza + tip and if you want to take it out, it's $17.00. plus tip...no service for either...
another flatbread, that tastes like cardboard with pre chopped ingredients and cheese that's questionable.
So, I have to ask myself...what's expensive?

For those that don't know, I use the best ingredients i.e Extra Virgin Olive Oil, (Zoe, one of my favorites!),  Fresh Vegetables, as much seasonal as I can find, Plugra Butter, and cheeses that came from a cow, nothing like Parmesean Reggiano, Fontine, Swiss that's from Switzerland and I could go on...I don't use processed anything, including meats.  The meats, like prosciutto and salami and many others....processed naturally...
though not 100% organic, I cook with "clean foods" and know the source.
So, again....expensive?  Hmmmmm
something to ponder.....
I know my style is not for everyone, but I do hope to educate people about food, sources, lifestyle and what's in what they are eating and why I choose to use what I do. It's all really good and has stood the test of time!
And for now,

Buon Appetito!!
Cancellation Policy And What To Expect
Due to the nature of the small class size
, please feel free to gift to a friend if you are unable to attend.
I do not send food home, however if you would like food to take away, advance arrangements can be made for an additional charge
Perhaps join my email list for weekly offerings!

Cooking Classes are led by one of Toledo's favorite chef-caterer-entrepreneurs, Diane Rogers. Diane, in her entertaining, casual style, offers cooking classes where guests experience an array of seasonal recipes and have a great time doing it, typically last two-three hours. Guests conclude the lesson armed with recipes
and the confidence to recreate the meal in their own kitchens.
Sprinkled throughout Diane's lessons are a wealth of stories from her long-time
experience in the restaurant business in the Toledo area, as well as tips and tricks
for the home cook. Her tips often include ways to save money when buying
ingredients, sources for kitchen gadgets, and shortcuts that leave you shaking your
head, Why didn't I think of that? Diane was promoting the use of fresh, seasonal
ingredients from local famers well before the Farm to Table movement began.
Raised in the culinary world, Diane's parents were Westhampton Inn owners, a
historic seasonal Inn in the Hamptons.
By age twenty she was studying in European kitchens, which shaped her 50+ year
love affair with food. Use a few simple, but high-quality seasonal ingredients to
produce the most flavorful food. That's what cooking should be about.
Another thought...I have been asked to teach one on one.  I, personally think, the best way, is for me to come to you, we will open your refrigerator and cupboards and cook something up.  That way, you can learn how to cook with "in stock" ingredients.  You supply the ingredients and I'll teach what to do with them. 
Cost: $150.00 for 2 hours