Diane Fehder discovered her path to becoming a Pastry Chef while working in advertising at The Knot magazine in New York City; by happenstance the International Culinary Center, formerly known as the French Culinary Institute was located in the same building. Already enamored by the wedding industry and longing to make a career change into the culinary world, Diane took a leap of faith and enrolled in the Pastry Arts Program in an effort to combine her two passions.
After graduating in 2007, Diane seized an opportunity to move to London, where she expanded her decorating abilities under the direction of the UK's most celebrated cake designer, Peggy Porschen. Back across the pond, she worked at the Sagamore Hotel and The Chocolate Mill in Upstate New York, enhancing her skills in creating individual pastries, viennoiseries, artisan chocolates and cakes.
Diane now puts her talents to use daily as Executive Pastry Chef at The Merion, Southern New Jersey's premier wedding venue. Her work has been featured in magazines such as The Knot, New Jersey Brides, and Cake Central, and others. Her cakes have appeared on TLC's "Four Weddings" television program and in 2013, Diane made her Food Network debut as the cake designer of the winning team Tre Artista on an episode of the compitition show, "Sugar Dome".
Diane is thrilled to have the opportunity to work with each individual clien to create cakes that not only challenge her as a designer, but also exceed her clients' expectations. Whether traditional, modern or a blend of both, Diane personally constructs each cake from fillings to flourishes, ensuring that every one is a pleasure to look at and, of course, eat!