About Chef Diedra

3350 Degrees Chef Servicees P

Personal Chef for Chicago and Suburbs

“ Eat to Live but Dine to Feed Your Soul”

773-955-0147

Chefdee@350Degrees.net

Sign up for the  free monthly newsletter “Food for the Soul” and receives news, updates, recipes and more

The Training

The Start

I started my training in the Chicagoland kitchens of both grandmothers, my mother, and aunts. A long history of women who pride themselves in the ability to not only provide for their families but the legacy of passing on the culinary talent from generation to generation.

At the age of 15 in the suburbs of Chicago, I was making and selling theme cakes for birthday parties, church events, showers, graduations. Later I expanded my skills into cheesecakes, candy and other desserts. Eventually the love of my desserts prompted customers to inquire about main courses and full meals. I then ventured into not only preparing cakes for parties but planning, preparing and presenting entire meals.

I began to develop a collection of cookbooks of my own, experimenting with different cuisine, flavors, textures and food. After spending many years doing small independent catering jobs I enrolled in culinary school at the Illinois Institute of Art, Chicago. There under the prestigious chefs and educators I formalized my training. The extensive courses covered all aspects of the field from kitchen to management. I even had the opportunity to be taught by Master Chef Ed Leonard, the President of the American Culinary Federation.

I worked as a culinary student ambassador, giving tours and demonstrations at Illinois Institute of Art, assistant editor and writer for the school culinary newspaper. I prepared dishes at charity benefits including the Great Chef’s Tasting Party. Apprenticed for the 2002 Culinary Olympic Team trials at McCormick Place in Chicago that aired on the Food Network. Sharpened my skills in pastries by doing an Internship at the renowned Bittersweet Pastry Shop & Cafe on Chicago’s north side.

Other positions include Banquet Chef, Kitchen Manager, Chef of retirement community restaurant in Lombard and a Caterer. I was also the food coordinator and planner for a daycare center. I am continuing my culinary education in order to stay current with new an upcoming trends

Personal Chef Service

350 Degrees Personal Service is my business I started to feed the growing need of busy families and individuals.

What need? The need to have nutritious home-cooked meals as an alternative to fast food, dining out, and eating on the run. We are a go-go society but “Dining should be an Experience not a Chore” , but between work, kids, family, and all the other restraints on our time these seem to be the only choices. I am offering an alternative.

I take my background, training, and love of quality food, package it, and bring it into your home. The worry “What’s for Dinner?” is now out of the way it frees up valuable time to get back in touch with each other. All of this with new found variety, flavor, as well as nutrition. This is why I removed myself from the restaurant and started 350 Degrees Personal Chef Service