Meet Diane

Have a seat and join us!

I’m a unique combination of conventional learning and life experience, all of which you’ll learn more about when we meet. As a UNM-educated anthropologist/historian Midwesterner, I have lived a number of iterations in my 60+ years.

Growing up in Minnesota with dairy farmer grandparents and spending much time on their small farm in the 50s, I learned the lessons of self-reliance and respect for the animals and the farmland that supported them. During my childhood and formative years, I experienced the dramatic shift from small family farms to mega-agribusiness ownership and “management” of much of the acreage of the Midwest.

After college, I worked for several Fortune 500 companies anchored in the health care industry. These positions taught me about the business models and purposes of many health care product and delivery companies, and ultimately led to my expertise in training and developing others. I moved on to being a primary care-giver for my children, owning a successful catering business, instructing martial arts, and participating in my community as a member of a school board overseeing 15,000 students.

As an inveterate asker of questions and a dedicated learner, I use all of my life experience as sources for understanding and growth. I believe that eating well, eating delicious, healthy food should be a life choice, not a diet. In my community, this perspective is manifested in my focus on local producers and people; I shop, use and promote local products and ingredients. I also dedicate many hours to teaching free cooking classes for low-income seniors at the nearby Pike Place Market.

In my kitchen, I bring all of this learning, literally and figuratively, to our “table.”

In each class that I teach or event that I host, my goals are:

Help individuals to manage their resources
To understand the implications of their choices
To be able to prepare and share healthy food
To create lives with greater health and well-being

My kitchen is a reflection of the things I value most: sharing, knowledge, curiosity, comfort, integrity, humor, the gifts of talents and skills of the people I love, and joy.

The Market Kitchen Story

Beginning with what amounted to a concrete box, significant imagination and varied talents were needed to transform what amounted to a “garage” into a space to be filled with food, family and friends, and experiences to enrich the body and spirit.

Thank goodness for supportive people … among them, Tina, whose drawings were the beginning; Jon, whose jackhammer work and lessons were a critical part of the destruction needed before creation; Shannon who sent me to the discard part of the yard to discover the beautiful stone that was to become my granite tabletop and countertops; Ruth whose painted chairs were just the kind of creativity and love needed to share events; and mentor and general contractor Glenn whose lessons never stopped and whose patience and tenacity helped realize the vision.

Adam, my son, was the “gopher” with the energy, strength and smarts to be part of the solutions. And, the importance of Home Depot being only 15 minutes away cannot be overstated. You know, those OMG moments where missing or wrong parts need quick resolution?

The lessons were many, continuous and vivid. Who knew, for example, that a Honda Pilot could be a construction vehicle with a half sheet of drywall fitting perfectly? Appliance dealers loaned state of the art equipment to make the results worthy of the plan. Add the generosity of neighbors who reminded me to turn off my lights, who served me sustenance even when my hair was filled with construction debris, and who served as coaches and cheerleaders as the “Kitchen” began to emerge. And emerge, it did. A space filled with both the materials and spirit that manifested what I knew could be. With Braden’s creation of the website, taking the “Kitchen” out into the cyber world, the business began. Over the course of the last 10 years, as with all visions, finer details, ways to improve, and new horizons emerged to enhance and further define what had been the “pipe dream” some saw … and the vision I knew could be made real.
And like the Kitchen itself, guests have arrived and continue to arrive who are all I had envisioned, and much more. Some come to classes to learn or refresh their skills in various cuisines or dishes; from the pasta classes to Mexican 101, guests taste ingredients, work together, and create both the sensory and conversational experiences that enhance the food. Some arrive to celebrate various milestones or relationships; everything from coming nuptials to birthdays, from far-flung family reunions to locals whose family members haven’t seen one another in a while and “wanted to do something fun together.” Among the memorable events was the bachelor party whose members arrived straight from the gun range, reeking of gunpowder; donning aprons, they spent the next few hours creating pasta together. Another evening it was the in-laws meeting for the first time. Lots of interesting “testing” and conversation there. One evening, three generations of an Italian food company came together with wonderful energy to celebrate; I am sure the whole neighborhood was illuminated by their joy and laughter.
Not only have people come as individuals, but the Kitchen has also served as host for a variety of corporate events. Team building, corporate introductions, marketing events, and company appreciation are among reasons folks have come to the Kitchen. In addition to hosting events for many local companies and foundations, Korean journalists visiting the culinary scene in Seattle came to the kitchen, as well as dozens of Brazilian agri-business folks in 2016. And, let’s not forget all the opportunities, for whomever, to experience innovative pairings of libations and food, classes hosted by other chefs from pastry to sushi, and tours of Pike Place Market whose vendors comprise part of an extended family of which I hav been a part for over 40 years.
Speaking of vendors, my commitment to local and sustainable foods and to engaging in a relationship of stewardship with the land, has driven the selection of all elements of my business, including the people with whom I work. Many of the farmers are first generation folks who made very conscious and deliberate decisions to become farmers. Among them are Wade, whose sophisticated business sense as well as his commitment to the earth has helped him create orchards and a range of products that overtly express his values and success. And at Nash farms, one of the owners is a former chemist whose work with the Organic Seed Alliance and commitment to biodiversity brought about the creation of the produce company, to which was added a milling branch as the family strove to serve more customer needs. Eiko and George went from fish to farm, dedicating themselves to the development of sustainable and organic beef production, among other products. Other vendors have been in the business of providing quality food products for generations. This is just a sampling of the folks with whom I work, people whose curiosity and creativity have led them to innovations that express their commitment to the larger context of stewardship and care of and for the planet and the people who inhabit it.
Whatever the occasion or motivation for expanding one’s culinary skills and horizons, the Kitchen and my vision and energy make these events memorable and enriching. Regardless of the places you call home, be they local, national, or international, my expertise and your presence in the Kitchen will help you experience the connections with food and each other that characterize my philosophy and “inhabit” my Kitchen. And, it is the kind of experience that travels well, enabling you to share with others at home.

Core Values of the Kitchen

COOKING

The vendors with whom I work with have chosen to see their lives and work in a larger context. Providing the world, through the local economy, with healthy, responsibly produced, and sustainable food is their choice. They share a devotion to curiosity, creativity and problem solving that serves as the foundation for their production of goods and services.

CONNECTING

The willingness and ability to create and maintain connections within and outside of the kitchen is a fundamental commitment for me which manifests itself in a variety of ways. Not only does this value show itself in all my classes and events, the neighborhood is part of my “stage” as well.

COMPANIONSHIP

I created the Market Kitchen to feel like a home kitchen. No commercial ovens or cook tops, no commercial pots and pans, just a place like feels like home when you walk through the door. Once here you will find yourself in a space that looks and feels like a home, a place to relax and share conversation and cooking.

COMMUNITY

I’ve had a lifelong commitment to my community. For me, it is not just what I do, it is who I am. Although I started my business on a shoestring, from the moment I opened my doors in October of 2006, I have always made it a priority to give back to my community.

A Letter of Acknowledgement

These are some of the individuals and companies who made it possible for me to launch this business.

First and foremost to my son Adam, who was my most dependable sub-contractor, who often reminded me to "chill out" during the build-out process, and whose "eye" has been impeccable.

To all of my sub-contractors/advisors, Tom, whose insightful questions led me to clarify my vision of the space; Glen, whose persistent, "you can do this", and "it’s all good" kept me going; Nam, whose integrity was an inspiration; Jim, whose humor made frustration disappear; Shannon, who reminded me that "when you jump the net will appear"; Jon, to whom nothing was impossible, and numerous others, who have worked with me to create a place that feels like home to anyone who enters my kitchen.

To my business neighbors who have encouraged me, fed me, and occasionally offered me a drink and a place to rest after very long and often exhausting days of hanging sheetrock, painting or any of the other jobs that had to be done. To those who worked with me to acquire the fixtures necessary, and in time, to help create this beautiful space.

To the local residents and people who work in the area who stopped by while I was deep in the build-out process to say hi and welcome me, and whose presence allowed me to stay focused on the "long game".

To the manufacturers who understood my vision and offered to provide me with the products I love and have used for years:
Luwa Distributing - Appliances
Wilsonart – Laminate and Flooring
Wusthof-Trident, Dexter-Russell, Messermeister – Knives
All-Clad – Cookware
Albert Lee Appliance for their generous loan of all of my appliances.

To Wendy whose perspective and knowledge brought my words to life; Ruth, whose delightful chairs help to set the tone for my kitchen; to an amazing young man Braden, who set up my first website, and finally to Tina whose drawings first made it possible for me to imagine that my vision could be built and whose skill and attention to detail allowed me to get my building permits passed on the first review.

To all those who have inspired me in the past and those who will do so in the future.

Partners

Since the start, I’ve chosen to partner with vendors and supplies who share a commitment to the community and the environment.

Slow Food is a global, grassroots organization, that prevents the disappearance of local food cultures and traditions, counteract the rise of fast life and combat people’s dwindling interest in the food they eat, where it comes from and how our food choices affect the world around us.

The Good Food Economy program connects the Puget Sound food community in order to strengthen the local food pipeline and build a resilient, sustainable, and just local food economy.