Culinary Travel and The Glorious Greek Kitchen

Diane runs her own cooking school, The Glorious Greek Kitchen, each summer on her native island, Ikaria.

She also organizes culinary travel itineraries and conferences, among them:

· The Hattori School of Cooking, Tokyo, Japan

· A Cook's Tour of the Peloponessos, February 2002. Under the auspices of the International Olive Oil Council, Diane organized a culinary excursion through one of Greece's least known regions, bringing more than 80 foreign journalists in contact with local home cooks, local chefs, olive oil producers, wine makers, cheese makers, local confection producers and more.

· Crete, October 2001, Gourmet Magazine. Diane led a group of the magazine's top editors through the island of Crete for a week, where she taught but also organized excursions to great local restaurants, cheese makers, beekeepers, wineries, and more.

· Crete, 1999, The Culinary Institute of America. Diane organized a professional cook's tour of one of Greece's most fascinating islands for a group of senior instructors of the C.I.A.

· Salonika-Crete, 1998. Again under the aegis of the International Olive Oil Council, Diane organized an extensive culinary expedition and conference for more than 100 foreign journalists in two of Greece's most interesting cities, Thessaloniki and Chania. The pinnacle of the weeklong trip was a fabulous meal prepared by Cretan chef C. Veneris at a transformed traditional stone olive mill.