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Chef Jason Snow
By Katie Sauck

      It was a rainy afternoon when I joined Chef Jason Snow and his wife Chanda in the kitchen to watch them prepare a perfect harvest meal. An amazing aroma filled the air as I walked in, for Jason was already sautéing sun-dried tomatoes and mushrooms that would later serve as stuffing for Iowa pork chops.
      Jason began working in a restaurant when he was fourteen years old, learning many of his skills and tricks-of-the-trade while working under Master Chef Dean Whites. By age fifteen, Jason was receiving accolades for his cooking. At nineteen, he was already the executive chef at Crescent Beach Resort in the Iowa Great Lakes Area and continued to work as executive chef in several establishments including Oscar’s, until three years ago. Jason is now a private chef, working mostly in the Okoboji, Iowa, area. This new role allows him more freedom and creativity in the kitchen as well as more time for his family. He and Chanda, who were high school sweethearts, live in Lake Park, Iowa, and have two sons, Dalton, 12, and Tanner, 10.
      Jason plans menus, places food orders, prepares meals, and oversees private parties ranging from 20 people to 500. However, the largest function he’s worked involved a three-meat buffet serving 750 guests. Chanda specializes in desserts and has helped Jason work functions for about six years. “Baking is a stress release for me,” she said.
      For the past several years, he’s overseen dinner parties, and small and large fundraising functions in the surrounding area. Some of the events have featured musicians including Kenny Loggins, Vince Gill and Amy Grant, B. J. Thomas, and Shannon Brown.
      Watching Jason and Chanda, it was easy to see they’ve cooked together often and could anticipate the other’s needs by finding the proper pans or by preparing the next ingredient. “Jason has a natural talent for adding ingredients and making them taste great together,” Chanda said. Jason was constantly working the stove; checking pots, stirring, and seasoning while Chanda was mindful of the crème brulee in the oven.
      Jason keeps his menu ideas fresh by doing a lot of reading. His favorite magazines to peruse include Gourmet, Bon Appetit, and Cooking Light. He also watches the Food Network and attended the Food and Wine Festival in Aspen, Colorado, the past two years. These resources help him gather new ideas and stay informed.
      The entire Snow family loves to cook, including the boys. “We spend a lot of time cooking with family and friends.” In their free time, Jason and Chanda enjoy entertaining in their home. Chanda said, “Our friends have never turned us down for a dinner party.” They are known for throwing theme parties such as Texas Hold’em, where they serve homemade guacamole, pico de gallo, and green chili and cheese enchiladas. They have also hosted Caribbean themed dinners featuring jerk chicken and shrimp. Out of the kitchen, Jason and Chanda enjoy watching movies and playing board games with their sons.
      Once the meal was finished, Jason began delicately placing the chops on the plate upright and at an angle. Then he used a pipette to add the sweet potatoes. He finished off the plate with green beans and by drizzling a tomato cream sauce over the chops. Jason takes great pride in making the food look good. “He’s a perfectionist when he plates a meal,” Chanda said. “People remember what the food looks like,” Jason explained. “If it doesn’t look good, it doesn’t matter how it tastes.”
      The meal Chef Jason prepared was absolutely extraordinary. It was a great combination of foods, being both hearty for autumn and perfectly satisfying. Experiencing the entire process and observing Jason’s techniques gave me a glimpse into his creativity and skill in the kitchen. And while the task of preparing a private chef inspired meal may seem daunting, Jason said, “Don’t be overwhelmed. You can do this at home.”