Jill Snyder is one of the chefs on Bravo's reality cooking competition, "Top Chef 5: New York."
Born in Latrobe, Pennsylvania, Jill Snyder's culinary interests were sparked at an early age when she began helping on her uncle's farm, picking berries and baking cookies to sell at the local farmer's market. Jill Snyder didn't plan on becoming a chef, but counts her decision to attend culinary school as one of her best moves. After moving to Baltimore, Jill Snyder studied under the celebrated chef and restaurateur Spike Gjerde. Jill Snyder loves to create imaginative sushi rolls and unique desserts, and the five ingredients she always keeps on hand are semi-sweet chocolate, sushi rice, micro-herbs, Banyuls vinegar and champagne. Jill Snyder's goal is to one day own a small resort that serves amazing food and features rides in her hot air balloon.
Age: 28
Hometown: Latrobe, Pennsylvania
Current Residence: Baltimore, Maryland
Profession: Executive Chef, Red Maple
Culinary Education: Baltimore International College
Favorite Simple Summer Recipe: Grilled shrimp with pea tendrils and roasted
baby beets
Born in Latrobe, Pennsylvania, Jill Snyder's culinary interests were sparked at an early age when she began helping on her uncle's farm, picking berries and baking cookies to sell at the local farmer's market. Jill Snyder didn't plan on becoming a chef, but counts her decision to attend culinary school as one of her best moves. After moving to Baltimore, Jill Snyder studied under the celebrated chef and restaurateur Spike Gjerde. Jill Snyder loves to create imaginative sushi rolls and unique desserts, and the five ingredients she always keeps on hand are semi-sweet chocolate, sushi rice, micro-herbs, Banyuls vinegar and champagne. Jill Snyder's goal is to one day own a small resort that serves amazing food and features rides in her hot air balloon.
Age: 28
Hometown: Latrobe, Pennsylvania
Current Residence: Baltimore, Maryland
Profession: Executive Chef, Red Maple
Culinary Education: Baltimore International College
Favorite Simple Summer Recipe: Grilled shrimp with pea tendrils and roasted
baby beets