Chef Jordan Snider
In this captivating series, we proudly present the three exceptional chefs who have been selected to represent the United States at the Americas Continental Selection for the prestigious Coupe du Monde de la Pâtisserie. After triumphing in the national selection, these talented individuals are set to compete against the finest pastry teams from across the Americas in July, with the ultimate goal of securing a spot at the world-renowned competition in Lyon.
Join us as we delve into their fascinating journeys in the world of pastry arts and explore the dedication, creativity, and passion that have propelled them to the forefront of this esteemed competition. Discover the stories behind their remarkable achievements and the unique skills that make them stand out in the culinary world.
MEET CHEF JORDAN SNIDER - SUGAR CANDIDATE
BIO
Jordan Snider is the Executive Pastry Chef of The Sanctuary at Kiawah Island Golf Resort in South Carolina. With nearly 25 years of experience in the hospitality industry, he has built a career driven by creativity and a passion for pastry. Since 2014, he has competed in numerous pastry competitions and has proudly represented Team USA twice in the Coupe du Monde de la Patisserie. He lives in Charleston with his wife, Baker, and their two children, William and Hazel.
Q&A
What is your earliest dessert memory?
Likely pies and cakes made by my grandmothers for family gatherings.
Who has been the most influential mentor or inspiration in your journey?
I’ve been lucky to work with great chefs throughout my career. Christophe Feyt, Zak Haylash and Gianni Santin helped develop my skillset and offered crucial guidance to me in different eras of my career.
How would you describe your pastry style today?
Classic – I love classic patisserie from macarons to lemon tart and fraisier. I appreciate modern techniques and enjoy incorporating them together to create something unique.
Where do you usually find inspiration for new creations?
Often it can come from a newly released product or ingredient that ignites an idea. Working with our culinary team on menu development is a very rewarding experience to create something as a team that we can all be proud of. The adage “two-heads are better than one” still rings true.
What motivated you to compete in the U.S. Selection for the Coupe du Monde de la Pâtisserie?
I see it as the pinnacle of competitive pastry, and it allows me to pursue the ultimate goal of standing on the podium in Lyon with my country’s flag. I am immensely proud to wear the colors of my country.
What do you enjoy most about pastry competitions?
Building friendships and pushing the limits of your own skillset is extremely rewarding.
What was the most challenging moment during the selection?
The location and traveling with your equipment are often the most challenging steps leading-up to the competition. The final move of your showpiece will always be the most stressful!
Have you ever been to Lyon?
Yes, many times!
What does the Coupe du Monde de la Pâtisserie represent to you personally?
It represents the pinnacle of competitive pastry in our industry, with deep roots and a history of great chefs over the past 30+ years.
What do you hope Team USA will bring to the global pastry stage?
Recognition and the ultimate dream of gold!
What message would you share with young pastry chefs who dream of competing one day?
To work on your craft and refine your skillset. Leave nothing on the table and go for gold!
Rapid Fire
Nickname? Chef, Dad, or simply “J”
Celsius or Fahrenheit? Celsius for cooking sugar and chocolate work, Fahrenheit for ovens
Favorite Valrhona chocolate? Caraibe 66% or Hukambi 53%
Favorite restaurant? Currently, The Glass Onion in Charleston, SC
Favorite flavor pairing with chocolate? Hazelnut or Pear
Go-to snack? Cheese, Nuts, Chocolate Pieces
Favorite pastry to make? I love it all – ice cream, bonbons, macarons!
Favorite pastry to eat? Ice cream, cookies or a simple lemon tart
One ingredient you can’t live without? Butter
Dream place to travel for food? Japan or India
Favorite non-pastry hobby? Golf
Learn from the Best with Chef Jordan Snider
Impressive, right? Join Chef Jordan Snider at l'École Valrhona in Brooklyn this September for his class, "Holiday Showpiece Amenities & Desserts."
This immersive 3-day hands-on experience will guide you through timeless design cues and techniques to create captivating showpieces. Discover the art of production for gifting, hotel delivery, and retail sales, while mastering the proper use of molds, packaging, and logos for a personalized, professional touch. Dive into crafting chocolates and spreads with a focus on shelf-life suitability, and elevate your pastry skills to new heights.
