Meet Chef Keith Snow, creator of Harvest Eating, The Harvest Eating Podcast and Thoughtful Harvest
About The Chef and Creator of Harvest Eating and Thoughtful Harvest Foods
Chef Keith Snow is author of The Harvest Eating Cookbook-Running Press 2009, and host of Harvest Eating Radio, and The Harvest Eating Youtube Channel that focuses on teaching people how to make local and seasonal cooking a way of life. In The Harvest Eating TV Show aired every Tuesday on RFD TV available to 55 million homes in the US.
In 2008 Chef Snow was awarded The National Restaurant Association’s Youtube Hot Chef. An all expense trip to Chicago and a chance to give a live demonstration at the largest restaurant trade show in the US.
Chef Snow recently created a new food brand called Thoughtful Harvest which uses local US grown ingredients to make exceptional food products. All suppliers are highlighted on the website so consumers KNOW where their food is coming from and who grew it.
Also in 2008 Chef Snow delivered the keynote speech at Johnson & Wales University in Charlotte NC. Chef Snow has worked alongside the culinary media’s most well known and respected talent at events like The Edible Garden and NY Botanical Garden and also as a featured lecturer at Disney’s Epcot International Food and Wine Festival in 2009 and 2010.
In May 2011 Chef Snow was the featured celebrity chef aboard The Holland America Line’s MS Rotterdam cruise ship which sailed from Seattle to Alaska and back.
Chef Snow has been featured in many national magazines such as Prevention, Women’s Health and Western NC Magazine. Chef Snow has been featured in some of the biggest online destinations such as Fox News, Parade Magazine and Slashfood. In addition Chef Snow was one of 12 US based chefs invited to participate in the 4/14 Festival In Dijon France.
Chef Snow has a long history of working within the farm to table community. He was a founding board member of the Slow Food chapter in Greenville SC.
In the early 2000’s Chef Snow was the Executive Chef at one of Colorado’s premier ski resort destinations where he managed a staff over 300 strong with 13 outlets and restaurants and 9 million in F&B sales. That was the last official “job” before the chef founded Harvest Eating and started in culinary media.
He now likes his new boss much better!