Interview with Keith Snow |

Interview with Keith Snow

Q Where are you from:

A Bergen City, N.J.

Q How long have you been cooking for Copper?

A Less than a year.

Q How long have you been cooking professionally?

A 20 years

Q Why did you become a chef? What sparked an interest in the profession?

A I started beside my mom. I always loved working with food and decided to make a career out of it. I learned on the job when I was 14. I was a dishwasher at an Italian restaurant in northern New Jersey. Eventually, I started line cooking.

Q Do you have any mentors? How did he or she inspire you?

A My mom taught me to love eating and food. I use a lot of her recipes. The birthday cake she served me as a kid is on the menu here at Copper. It’s a flourless chocolate cake. She was visiting at Christmas and we went to Endo’s. We brought out her cake and she got a little emotional. She’s a great cook. I started cooking with her when I was up to her waist – always helping out at Christmas time and everything.

Q What do you eat at home?

A Fruits, veggies, pasta and tuna.

Q What’s your favorite recipe? Why?

A Frutti di mare (Fruit of the sea) … so many types of seafood, shrimp, clams, mussels, squid, etc. It’s got nice, spicy tomato sauce. Umm, I love it! Mrs. Snow’s Summer Vegetable Ratatouille Ingredients: 1 zucchini, cleaned and diced into 1/2-inch pieces 1 yellow summer squash, cleaned and diced into 1/2-inch pieces 1 medium yellow onion, cleaned and diced into 1/2-inch pieces 1 ripe beef steak tomato, 1/4-inch diced plus reserve juices 1/4 cup extra virgin olive oil 1 bunch fresh basil leaves, chopped 2 tbsp grated Romano or Parmesan cheese Kosher salt Freshly cracked pepper Procedure: Place a heavy-bottomed non-reactive skillet on medium-high heat. When hot, add olive oil, then toss in onion, zucchini and squash. Saute for eight to 10 minutes, tossing frequently. Add tomato and all its juices. Reduce heat and cover; after about three minutes, remove cover. Add cheese, black pepper, and salt if needed. Taste. Stir in fresh basil. Serve hot and enjoy. This dish requires the ingredients to be very fresh, ripe and beautiful. Try to buy them at a farmer’s market or store known for great produce. Serve with grilled fish, chicken or rice.

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