Mary Jane Tala whips cream by hand last week in her kitchen. She made a three-course meal with chef John Bubala, capping off a six-week culinary makeover. | John J. Kim~Sun-Times

The first bite: prosciutto-wrapped kiwi and watercress with mustard vinaigrette. | John J. Kim~Sun-Times

Tala secures the kiwi and prosciutto together with toothpicks. | John J. Kim~Sun-Times

Tala readies a tray of crab-stuffed mushrooms for the oven. | John J. Kim~Sun-Times

The stuffed mushrooms are ready to be baked. It was the first time Tala had used her oven in 15 years. | John J. Kim~Sun-Times

For dessert: chocolate pasta with whipped cream and raspberries. | John J. Kim~Sun-Times

Mary Jane Tala tastes the dessert she devised on her own. It started with a package of chocolate pasta seen at a home goods store. | John J. Kim~Sun-Times

Tala and chef John Bubala search for the right bowl in her cupboards. | John J. Kim~Sun-Times

A chicken breast from Tala's first cooking lesson sits in her freezer. | John J. Kim~Sun-Times

Bubala and Tala chat during their cooking session last week. | John J. Kim~Sun-Times

Politics and off-color jokes peppered the kitchen conversation between Bubala and Tala. | John J. Kim~Sun-Times

Tala hugs Bubala after their last cooking lesson in Tala’s tiny Near North Side kitchen. | John J. Kim~Sun-Times