Diedra grew up learning basic skills in the kitchens of her mother, grandmothers and aunts.  All long line of women who pride themselves on creating fabulous meals for the family but also passing along the culinary talent  from generation to generation.

At a very young age Chef Dee was selling cakes and desserts to for birthday parties, local church functions, showers, and graduations.  Not wanting to limit herself she obtained a vast collection of cookbooks and expanded her skills into main courses leading to full menu catering for small to medium size events.

Throughout her life Diedra had many jobs but never letting go of her passion for food and creating.  In 1999 she formalized her training at the Illinois Institute of Art Chicago (AI).  Under the prestigious chefs and educators her basic skills were fine tunes and enhanced and she developed knowledge of international and nutritional cuisine as well as the basics of wines and spirits. 

The extensive courses covered all aspects from kitchen to management and ownership all the makings of an Executive Chef.  Privileged to many demonstrations and classed from world renowned Chefs such as Lidia Bastianich, Master Chef Edward Leonard (former president of the American Culinary Federation just to name a few. 

During her time at AI, Diedra was a culinary student amabassador, teacher aide, co-developer and editor of the culinary student newspaper, apprenticed for the Culinary Olympic Team Trials which aired on the Food Network, as well as for the renowned Bittersweet Pastry Shop & Cafe on Chicago’s northside.