Carey Snow

Briefly describe your job and responsibilities.

– To provide leadership, direction, and oversight for the management of all food service operations and programming.

– Responsible for the for the growth and management of contract meals and other workforce development and social enterprise related to the kitchen.

– Create a positive, engaging, and supportive environment for trainees in the Culinary Job Training program.

– To evaluate, design, coordinate, and delivers a comprehensive range of programs and services to address the needs of the community.

What does a “typical” day at work look like for you?

No such thing! Generally, when we have a Culinary Job Training cohort in its 10-week session, most days we do meal prep, production and culinary lessons in the morning and all job readiness, classroom time and soft skills in the afternoons.

What was your first job in the hospitality industry?

Starting with my first job ever at 13 years old, scooping ice cream and serving hot dogs!

When did you know this industry was right for you?

It started at that first job. Homemade ice cream with the care and flavor developed and the smiles on customer’s faces on a hot summer day!

Briefly describe your career path and how you got to where you are today.

When I graduated from culinary school, I had the opportunity to do two service terms with AmeriCorps. That really solidified my passion for service to others, so when I started looking at careers, I was drawn to human service, food service. I started my professional culinary career as a culinary coordinator for a day program for adults with mental illness then moved to a cook up to executive sous chef at the largest homeless shelter in Boston before finding my place at the Chester County Food Bank.

What is your favorite part of your job?

Working with the trainees and finding their passion and love for creating dishes and learning new recipes.

What is the most challenging part of your job?

Creating an individualized approach for each trainee to ensure they get the most out of their experience at the Food Bank while working on their strengths to build confidence to be successful in the industry.

What advice would you give to students interested in your profession?

Try and find what you’re most passionate about and work towards that as your career path.

What achievement are you most proud of?

Developing a training program and curriculum with my team to be strength-based and provide the tools for each trainee.

What do you like to do outside of work?

I like to spend time with my dogs. I also manage a farmers’ market in my area and love to explore the connections with local producers.

What is your favorite food to make or eat?

Ice cream (to eat).

What’s at the top of your bucket list?

Visiting all 50 states.