Bio
From the author: These days Linda Jacobs Snyder spends her time living a farm to table life at home with her husband, Ed. Until recently Linda was the chef/owner of Soup to Nuts Caterers. From this five foot tall, hundred pound woman running dinner house kitchens staffed with men, to how to flip an egg in a sauté pan, to a near shoot out at her restaurant in the mountains of Oregon her experiences are varied and unique. After graduating from the Culinary Institute of America, she worked hour after hour in restaurant kitchens of many kinds, relocating between ocean, valley and mountains on the east and west coast.
Book: She Chef