From critical care nurse to New Jersey's top chocolatier is the brief story of Diane Pinder . Diane began her professional career as manager of a Coronary Care unit and a Non- Invasive Cardiology Unit Supervisor in local area hospitals.
Later she was recruited into the commercial field, first as a product manager for a leading medical products firm, and later as an advertising manager with the medical group of Saatchi & Saatchi. In her free time Diane developed an interest in the science and art of chocolate. Gaining chocolate making skills through a blend of personal exploration and formal education that included Manhattan-based culinary instructors and as a graduate of the Ecole Chocolat Professional School of Chocolate Arts, Diane then attended a Master Chocolatier certificate program that enabled her to learn techniques of Master Chocolatiers of the Tuscany region of Italy . This groundwork of formal education was the starting point for countless hours creating hand-crafted chocolates that honed Diane's unique style of chocolate art.
Diane's unique journey to becoming a Chocolatier led to her founding Donna & Company in 2004 and establishing her own two chocolate brands, CocoaBeeŽ Honey Caramels and Donna ToscanaŽ Tuscan StyleŽ Chocolates. Her chocolates have appeared on the NBC TODAY Show, in the New York Times, New Jersey Monthly, Dessert Professional, Park Place Magazine and numerous other media outlets.
In 2008, Diane joined forces with Chef Craig Shelton of the Ryland Inn, creating a unique set of confections, best described as "culinary chocolates". Today they continue their collaboration at the Skylark Fine Diner & Lounge.
This year, Diane was named Best Chocolatier by NJ Monthly magazine and Local Hero, Food Artisan of 2010 by Edible NJ magazine. She is a member of Slow Food, North Jersey and participates in many events and Farm to Table dinners where she can prepare chocolates and desserts sourced from NJ farm products.
