Catapulted upwards from his job as a substitute dishwasher at age fourteen, Chef Keith Snow rose through the ranks to become Executive Chef at one of Colorado’s premier ski resorts, where he managed a staff of hundreds.
A mover and shaker in the slow food and locavore movements, and a featured chef and speaker at festivals from Disney’s Epcot, to the New York Botanical Garden, to Dijon, France, he’s worn every kind of hat there is in the world of fine dining, and has starred in everything from cruise ship kitchens to his own Harvest Eating TV show.
While producing this show in 2008, Chef Keith had an up-close-and-personal brush with the great recession, when the show’s corporate sponsors tightened their belts, resulting in a sudden funding squeeze. This visceral experience led him on a hunt for ways to better prepare his family for emergencies both big and small. Today, he, his wife, and their three children pursue a sustainable and resilient life together in Utah.
Chef Keith Snow is author of the best-selling Harvest Eating Cookbook, host of The Harvest Eating Podcast and a member of the Expert Council on The Survival Podcast, where he offers advice on food prep and preservation to over 150,000 dedicated daily listeners.
photo: Patrick Cavan Brown