Chef Biography
Deborah Snyder came from a family of cooks who regularly entertained. After graduating from Bard College in 1991, she attended NYU film school, graduating in 1994. She then went on to Peter Kump’s New York Cooking School to further sharpen her abilities. She interned with Great Chef Stacie Pierce at Union Square Café, and her first job was with her mentor, the late Heather Ho (World Trade Center) at the Screening Room, and then in 1996, the two of them went on to Clementine’s. Chef Deborah moved over to Eleven Madison Park as sous chef, working her way up to pastry chef.
In the summer of 2000, she left Eleven Madison Park to join Great Chef Bill Telepan at the Judson Grill as executive pastry chef. In December of that year, the Great Chefs team showed up at Judson Grill to tape Chef Deborah for the Discovery Channel’s Great Chefs of America television series.
Chef Snyder left in 2002 to rejoin Union Square Café for one year, and then from 2003 to 2007 at Lever House, when she decided to change careers and teach school. She is still teaching second graders today in 2016 at Manhattan’s Town School, and does not miss the kitchen.
Recipes
Pear Tart Tatin with Maple Walnut and Sour Cherry Compote, Roasted Caramel Pears, and Maple Ice Cream
Serving: 4 Print Pear Tart Tatin with Maple Walnut and Sour Cherry Compote, Roasted Caramel Pears, and Maple Ice Cream By Great Chefs September 30, 2015 A rosette of pear slices shows through the caramel tops of these tatins, served on cherry sauce with maple-glazed walnuts with maple ice cream. The desserts are the essence […]
Chocolate-Pistachio Tart with Pistachio Flan
Serving: 6 to 8 Print Chocolate-Pistachio Tart with Pistachio Flan By Great Chefs September 30, 2015 Pistachios star in this dessert, flavoring both the hidden filling in the chocolate tarts and the silky flan, and sprinkled over the plate. Chef Deborah Snyder, who was working at JUdson Grill when she taped this dish for Great […]