our Top SNOWCHEFs

We were surrounded by food on my family’s farm, so I couldn’t help but be aware of its existence. My family still have the 380 acre working farm where I engaged in raising, butchering and smoking our pigs, chickens and cows.

Food was a way of life, encompassing cultivating, prepping, canning and earning income. We always started cooking 2-3 days ahead of our holiday, as being a big family, we would have 60+ in attendance.

Cleanliness and organization. We cannot be great if we are always off kilter.
Our mantra is “Kaizen”

It’s always changing, and it brings people together

Produce, it’s the new “star” of the plate

Maryland Crab Cakes, of course!

Snowboarding with my family and friends

Tough one, each are great in their own element if you flip them that would be interesting.   
No tweezers in the mountains and no campfire in the city! 
Maybe the next chapter for Snowchef?

I did not grow up in this environment so it all is still so new to me 17 years later. The challenge of just getting out of your driveway in the morning gets the blood pumping

You are what you eat!

It is more than substance, it is a way of life.

I grew up on a farm so the lifestyle and importance of growing and eating wholesome organic/NON-GMO food is paramount to a healthy, happy, less doctor visit, life!

Squaw and Northstar in California.
Snowbird in Utah.
Steamboat in Colorado

LAXX in Switzerland, good people and they seem to just do it right.