The Canning Diva® and the AGA Brand Manager for North America at AGA MARVEL
- Greater Grand Rapids, Michigan Area
- Food & Beverages
Diane Devereaux's Overview
- AGA Brand Manager, North America at AGA MARVEL
- Owner / Operator at The Canning Diva®
- President at Devereaux Cyber Inc
- Emergency Response Manager at CSS Global
- Owner/Operator at Full Service Staffing & Office Personnel Services
- Owner/Partner at Professional Staffing Solutions
- Marketing Associate at American Master Products dba Jerry Baker
- SECCHIA Institute for Culinary Education through GRCC
- Davenport University-Eastern Region
Diane Devereaux's Experience
AGA Brand Manager, North America
Privately Held; 51-200 employees; Consumer Goods industry
August 2014 – Present (2 months) Greenville, MI
Owner / Operator
The Canning Diva®
July 2012 – Present (2 years 3 months) West Michigan
Food is Art! Canning is my way of preserving that Art!™ The Canning Diva® teaches fun techniques on how to prepare fresh foods and vegetables for home canning and preservation. In addition to canning, her specialties also include dehydrating, freezing and proper dry food storage. The Canning Diva teaches classes throughout West Michigan which cover canning basics, self-created recipes, intermediate and advanced techniques and much more! Her variety of classes and locations offer a range of features such as required utensil use, fundamentals of proper pressure canning and/or water bathing as well as fun, healthy recipes you can recreate in your home kitchen. Her teaching schedule is located on her website at www.canningdiva.com.
Have a blast learning from The Canning Diva during one of her self-hosted social events! Enjoy a Girls Night Out with friends while incorporating food, wine and lots of fun – all the while learning a new skill which can be repeated in your own home kitchen. These fun nights are not just for the ladies however!! Men love getting a group together to can some of their favorite dishes like Chili and Beef Stew all the while enjoying an ice cold beer and apps!
On the corporate side, give your employees a day of staff development or have them benefit from team-building exercises created by The Canning Diva! Let her years of management and food blend together to create the perfect combination to give your staff what it needs to succeed together as a team.
Private, in-home lessons are also available with The Canning Diva! Feel confident knowing The Canning Diva is experienced and educated as she is acquiring her Personal Chef Certification through the SECCHIA Institute of Culinary Arts! Furthermore, The Canning Diva is nationally Serve Safe Certified and is a glowing example of proper food safety techniques and management!
Devereaux Cyber Inc
March 2005 – July 2012 (7 years 5 months) West Michigan
March 2005 to March 2008
Active Consultant to help staffing agencies streamline sales efforts, develop into new markets, train (or re-train) internal staff, create policies and procedures - basically improve the bottom line.
Example: October 2006 to January 2007 - CompHealth Project:
My role was to develop relationships with universities throughout the United States so that CompHealth may provide graduates with travel opportunities in Polysomnography field of study. Polysomnography, or PSG, is a multi-parametric test used in the study of sleep. Once completed, I then focused my efforts on developing a database of Sleep Labs throughout the United States so that Sales Representatives of CompHealth could call upon the decision makers in order to place a Polysom traveler at their location.
Emergency Response Manager
2009 – 2011 (2 years)
My role as EMT Manager encompassed all facets of disaster management relocation and basecamp survival strategies. I had a strong network of teams across the country with assets and skills to successfully shelter and feed up to 50,000 persons in the event of a disaster. I worked as a liaison with FEMA stateside and worked closely with the UN, NGO's and Ambassadors when performing my work internationally. It was also my responsibility to recruit, screen and hire staff across the country. Said staff would successfully manage each basecamp division. Last, my duties also included recruiting, screening and referring top security advisors for various security related projects across the globe. It was commonplace for me to work with persons of high level security clearance both nationally and internationally.
American Master Products dba Jerry Baker
March 2001 – June 2002 (1 year 4 months)
America's Master Gardener®
His mission is to help you improve your home, health, and garden using back-to-basics know-how, common household items, natural remedies, and environmentally-friendly products and services. And above all else, to make sure you're having fun while you're doing it!
I worked on a team that sourced products internationally to then retail via catalog and online. After sourcing and testing the product, it was my job to then market the product through words and images. I managed all the photo shoots, edited copy, worked with designers and processed the Square Inch Analysis for proper product placement.
I left this amazing endeavor to rejoin the "staffing world" and moved back to Grand Rapids, Michigan.
Diane Devereaux's Certifications
- National Restaurant Association
Diane Devereaux's Publications
- Flavor616 Magazine
- January 5, 2013
Flavor616 is not a stodgy, boring magazine about food. With articles titled “Spicing Up Those Tatas”, “Getting Lucky”, and “Just Can It”, the first issue doesn’t tiptoe into the land of entendre. Contributing author Allie Merrick aims for the naked truth in an interview with Martha’s Vineyard manager Peter Eizel while they are both soaking in a bathtub. Aquino even offers up a photo of a deliciously desirable dish titled “Food Porn”. Fair warning: Delicate sensibilities may be offended by some language and innuendo. Personally, I think they ride the edge of the butcher’s knife of brashness quite well.
What would a food magazine be without recipes? Flavor616 offers a couple of them in the first issue but worthy of note is Reserve Wine and Food’s chef Matthew Millar’s recipe for Pork Rillette. As a James Beard Award Regional Nominee, you’d be hard pressed to find a recipe from a better source.
Beer snobs aren’t left out. Fred Bueltmann, “The Beervangelist” and a managing partner in the New Holland Brewing Company, tackles sour ales. As a former president of the Michigan Brewers Guild, his pedigree on which pint to pair has been proven over the years.
Mix and combine the above with interviews covering Mia & Grace (one of my personal favorites for food), Perrin Brewing Company (on the cover), and 57 Brew Pub and Bistro. Add a few more tasty articles that tackle everything from cupcakes to canning and you’ve got the makings of a good read that should whet your appetite for another issue.
Authors: Diane Devereaux, Jane C. Simons
- May 12, 2013
SIDEBAR: Food incubator success stories
These businesses took advantage of local incubators to get their products out to the masses:
The Canning Diva
Incubator: Facility Kitchens (Lowell)
Diane Devereaux’s canning business has been featured on WZZM 13 and specializes in capturing the flavors and freshness of fresh seasonal produce in salsas, jams, soups and many other recipes.
Authors: Diane Devereaux, Kristin Coppens
- A Healthier Michigan Blue Cross Blue Shield
- May 11, 2013
Diane Devereaux believes in the notion that food is art; therefore, canning is preserving that art. A life-long Michigan resident, in Grand Rapids for over a decade, Devereaux began canning as a teenager in northern Michigan. By starting Canning Diva, Devereaux brings her support of non-GMO seeds and products and growing crops without chemicals, pesticides, and genetic manipulation to the West Michigan community.
Authors: Diane Devereaux, Lauren Gibbons
- Grand Rapids Press / MLive.com
- July 25, 2013
Devereaux, also known as "The Canning Diva," has been canning food since she was 13. Since she officially unveiled her business early this year, she's been teaching people throughout West Michigan useful canning tips and recipes in classes, demonstrations and other events.
"I'm trying to take the fear away from learning age-old techniques," she said. "It's been nice to take something I’ve known since childhood and start teaching others how to do it to preserve their bounty."
One of Deveraux's upcoming canning events, Girls Night Out with The Canning Diva, is scheduled for 6:30 p.m. Wednesday, Aug. 7 at San Chez Bistro, 38 W. Fulton Ave. The event is $35 and will feature a canning demonstration, light appetizers and social opportunities.
Authors: Diane Devereaux, Dani Stone
- Diets in Review
- June 9, 2013
The Canning Diva has a slogan, “Food is Art. Canning is my way of Preserving Art.” And boy, does she ever! Diane Devereaux the Canning Diva, may use a mason jar, but her idea of canning goes way beyond your grandmama’s jams and jellies.
Diane is a Michigan native who developed a love for gardening and canning in her early teens. The Canning Diva website is stylish and vibrant, providing all the information on food preservation you could ever want, plus, recipes, ideas for meal stretching and, if you live in the Michigan area, you can see Diane in person where she frequently hosts classes and provides live demonstrations. We asked her to tell us about her blog and she eagerly obliged.
Read more at http://www.dietsinreview.com/diet_column/06/food-blogger-spotlight-diane-from-the-canning-diva/#92Vi6gQxWoVBEKw1.99
- Women's Lifestyle Magazine
- August 1, 2013
Canning is an age-old tradition of preserving fruits, vegetables and meats for year-round enjoyment. Although somewhat lost in the wake of processed foods and TV dinners, this art of preservation is making its way back.
Meet the Canning Diva, Diane Devereaux, who started canning with her mom as a 13-year old. “I was the kid out there in the fields doing the majority of the picking, and then the washing, and then the prepping,” says Diane. “It’s been a passion since I was a teenager. When I had my own family and my own home, the first thing I did was grow a garden and start canning. I love watching things grow, preserving them and then cooking with it. It’s all-encompassing.”
Authors: Diane Devereaux, Tommy Allen
- Rapid Growth Media G-Sync
- August 15, 2013
Restaurant Week Grand Rapids is celebrating its fourth year by focusing on fresh ingredients, so it may seem that over the next two weeks, everyone will be in a fresh food frenzy. However, some in the community are calmly laboring away to ensure that local fresh food is still available in the dead of winter. I'm talking about the art of canning and it is hot this summer thanks in part to one person: The Canning Diva.
- West Michigan Health
- October 18, 2013
The Canning Diva has infiltrated Caledonia, packing an arsenal of tasty tips and tricks to bring out the canning diva (or divo) in all of us. Beginning the end of September, Diane Devereaux has led weekly demonstrations at the Caledonia Resource Center as part of a four-class canning introduction series. Two sessions of the four-part series are offered.
- The Green Result
- October 17, 2013
Now is the perfect time to put your juicy reds and gorgeous greens to good use. Canning offers a healthy alternative to apple pie filling or makes stocking up on hard apple cider for your upcoming Halloween bash simple and convenient. You need more time to perfect your Mother Nature costume anyway.
- Awesome Mitten
- December 20, 2013
I know not many people get as excited as I do about the cold winter weather, but with the right outdoor activities planned and a bowl of homemade chili con carne waiting for you when you return indoors, who says winter can’t be fun?!
Diane Devereaux's Skills & Expertise
- Staff Development
- Team Building
- Customer Service
- Strategic Planning
- Talent Acquisition
- Public Speaking
- Employee Relations
- Event Planning
- Business Development
- Human Resources
Diane Devereaux's Education
SECCHIA Institute for Culinary Education through GRCC
Personal Chef Certification, Culinary Arts/Chef Training
2012 – 2014
Personal Chef (certificate) Academic Department: Secchia Institute for Culinary Education The Personal Chef Certificate program is designed to prepare graduates to begin their own business as a personal chef. The certificate program includes laboratory courses in dining room service, baking and patisserie, catering and banquet organization, classical and American regional cookery, and restaurant operations. The curriculum also includes lecture courses in nutrition, sanitation, wine, and personal chef business development. Graduates will be prepared to enter the workforce without the need for additional formal education.
The curriculum is designed to meet the programmatic accreditation requirements of American Culinary Federation Accreditation Commission.
BS in International Business with Emphasis in Marketing, Marketing, Import/Export, Statistics, Economics
1994 – 2001
Walked in graduation in 1999; offically received my diploma in 2001
Activities and Societies: Delta Epsilon Chi Member 1994 - 1999 Graduated with Honors
Diane Devereaux's Additional Information
public speaking, management and training, document creation, family and friends, travel
- Groups and Associations:
Professional Member of SHRM, Member of HRG in Grand Rapids, Member of Inforum - Women in Business, and Grand Rapids Chamber of Commerce
- Honors and Awards:
Delta Epsilan Chi - Business & Marketing Association Awards 1995 - 1999
Contact Diane for:
- career opportunities
- consulting offers
- job inquiries
- expertise requests
- business deals
- reference requests
- getting back in touch