Recently appointed as the newest member of Callebaut’s Ambassador Club, executive pastry chef Jordan Snider of the Fairmont Grand Del Mar in San Diego, California has become one of just eight Callebaut ambassadors in the United States and joins the invitation-only club’s global membership of more than 100 pastry chefs and chocolatiers from more than 20 countries. Recognized for expertise and dedication to chocolate artistry and innovation, “Chef Snider will use his rich gourmet pastry experience to educate, inspire and mentor chocolate artisans across the world,” says Callebaut brand manager Miriam Madrigal.
Congratulations on your recent appointment at Callebaut. What does being a Culinary Ambassador for such a storied brand mean to you?
Thank you and I am very honored to work with such a reputable brand that continues to strive for excellence within our field. For me, it gives me the opportunity to work with a company whose focus is to produce amazing and quality chocolate products for our industry.
What responsibilities will the role at Callebaut encompass?
I believe it is to promote and demonstrate the quality and passion that goes into their products. Through that, organizing demonstrations and assisting at events as well as technical support for customers and consumers.
How would you describe chocolate in five words?
The best food on Earth!
Do you have a favorite item that you like to pair with chocolate?
Depends on the type of chocolate being used, but banana and dark chocolate is a flavor profile I use time and time again.
When it comes to desserts & pastry what current trends have piqued your interest?
I’m seeing so many great chefs putting everything on the table. Trends are sometimes just that, can be fun to follow but may not stick around. I love to see classic pastry preparations being re-visited and being brought back in to the limelight. I also really enjoy the amount of chefs creating bonbons and tablets.
Where do you find inspiration for new designs and creations?
It depends. We organize a lot of themed events at our hotel. This can make the creation process more interesting for me and allows more customer interaction. I work with displays and showpieces in the same detail. Sometimes it is more difficult to refine your ideas around a theme, but I also find that this is usually the most rewarding.
From bonbons to breads & patisserie, do you have a personal favorite from the pastry kitchen?
Patisserie wins hands down. I take this approach to plated desserts and, of course, desserts for our patisserie. The limitless range of flavor combinations, decoration and colors only enhance the creativity of a chef. Plus, I love making macarons!
All photography by Sergey Kolivayko/Field Guide.
