{"id":59804,"date":"2025-02-07T07:00:05","date_gmt":"2025-02-07T13:00:05","guid":{"rendered":"https:\/\/www.escoffier.edu\/?p=59804"},"modified":"2025-02-11T14:25:18","modified_gmt":"2025-02-11T20:25:18","slug":"how-an-adventurous-spirit-shaped-mason-snyders-path-to-executive-chef","status":"publish","type":"post","link":"https:\/\/www.escoffier.edu\/blog\/success-stories\/how-an-adventurous-spirit-shaped-mason-snyders-path-to-executive-chef\/","title":{"rendered":"Cowboy Chef Mason Snyder: A Journey from Rodeo Rider to Culinary Visionary"},"content":{"rendered":"<p><em><strong>Listen to This Article:<\/strong><\/em><\/p>\n<div id=\"elevenlabs-audionative-widget\" data-height=\"90\" data-width=\"100%\" data-frameborder=\"no\" data-scrolling=\"no\" data-publicuserid=\"d443feec80bf8c8f2e009e26dafa4118e6eb9f14056a5516af577c77d4404c4e\" data-playerurl=\"https:\/\/elevenlabs.io\/player\/index.html\" data-projectid=\"oeMLIbz1qOFSNbN9EWgn\">Loading the <a href=\"https:\/\/elevenlabs.io\/text-to-speech\" target=\"_blank\" rel=\"noopener\">Elevenlabs Text to Speech<\/a> AudioNative Player&#8230;<\/div>\n<p><script src=\"https:\/\/elevenlabs.io\/player\/audioNativeHelper.js\" type=\"text\/javascript\"><\/script><\/p>\n<p>Mason Snyder\u2019s journey to becoming Executive Chef at <a href=\"https:\/\/feastyoureyescatering.com\/\" target=\"_blank\" rel=\"noopener\">Feast Your Eyes Catering<\/a> is one of transformation, adventure, and an unyielding spirit. From serving in the U.S. Air Force to earning the nickname \u201cCowboy Chef\u201d during his rodeo days, Mason\u2019s career has been shaped by an adventurous spirit, a deep connection to the land, and a commitment to sustainability.<\/p>\n<p>Here\u2019s a closer look at how Mason\u2019s adventurous spirit brought him to where he is today: the Executive Chef redefining catering at Feast Your Eyes gunning for a James Beard Award.<\/p>\n<h2>Forming an Early Connection to the Land<\/h2>\n<p>Mason\u2019s connection to the land and environment was deeply rooted in his upbringing on a farm in Pennsylvania. His mother is a certified <a href=\"https:\/\/ahsgardening.org\/gardening-resources\/master-gardeners\/\" target=\"_blank\" rel=\"noopener\">Master Gardener<\/a>\u2014a trained expert in horticulture and sustainable gardening\u2014 and his childhood was filled with memories of running barefoot through cornfields and savoring sun-ripened strawberries and tomatoes straight from the garden.<\/p>\n<p>His father also contributed to shaping his view of nature. He helped Mason develop respect for the land while teaching him how to hunt and fish. \u201cMy dad trained me to hunt and kill an animal,\u201d he says. \u201cIt was very important to take care of that all the way through the process. You want to make sure the meat is cared for from the time you\u2019re butchering it, to when you put it on a plate of food. It was a living being, animal, plant, whatever, until a certain point. You stopped it. It needs to have a purpose for you to do that.\u201d<\/p>\n<p>When Mason wasn\u2019t out in nature, he was getting his first taste of life in a professional kitchen. As a high schooler, he worked nights in the kitchen of Smugglers Notch Ski Resort. While his path wouldn\u2019t take him directly there, these early experiences played a vital role in shaping him into the chef he is today.<\/p>\n<h2>From Farm Fields to the Air Force<\/h2>\n<p>While his upbringing was deeply tied to nature, Mason also had a fascination with F-16s. This fascination led him to join the Junior Reserve Officers&#8217; Training Corps (JROTC) in high school. Though he was a good student with scholarship opportunities due to his academic performance, he chose to serve his country in the Air Force after high school.<\/p>\n<div id=\"attachment_59806\" style=\"width: 778px\" class=\"wp-caption alignnone\"><img decoding=\"async\" aria-describedby=\"caption-attachment-59806\" class=\"wp-image-59806 size-full\" src=\"https:\/\/www.escoffier.edu\/wp-content\/uploads\/2025\/02\/Mason-Snyder-is-taking-a-selfie-while-wearing-a-neatly-pressed-Air-Force-uniform-and-standing-in-front-of-a-white-door.-768.jpeg\" alt=\"Mason Snyder is taking a selfie while wearing a neatly pressed Air Force uniform and standing in front of a white door.\" width=\"768\" height=\"960\" srcset=\"https:\/\/www.escoffier.edu\/wp-content\/uploads\/2025\/02\/Mason-Snyder-is-taking-a-selfie-while-wearing-a-neatly-pressed-Air-Force-uniform-and-standing-in-front-of-a-white-door.-768.jpeg 768w, https:\/\/www.escoffier.edu\/wp-content\/uploads\/2025\/02\/Mason-Snyder-is-taking-a-selfie-while-wearing-a-neatly-pressed-Air-Force-uniform-and-standing-in-front-of-a-white-door.-768-240x300.jpeg 240w\" sizes=\"(max-width: 768px) 100vw, 768px\" \/><p id=\"caption-attachment-59806\" class=\"wp-caption-text\">Mason joined the Air Force after graduating from high school.<\/p><\/div>\n<p>During his time in the Air Force, Mason became a cryptologic fusion intelligence analyst, a role that required him to analyze raw data and turn it into actionable reports. This analytical mindset\u2014honed through years of military training\u2014 would later serve him in the kitchen, analyzing the best raw ingredients to add complex layers to dishes.<\/p>\n<p>Mason\u2019s time in the Air Force also expanded his culinary horizons. During deployment, he was able to experience new flavors and international dishes. He recalls walking through bustling Egyptian streets where ma\u00eetre d\u2019s call out to entice you into their restaurants. It was on deployment that Mason first tasted authentic <a href=\"https:\/\/www.escoffier.edu\/blog\/culinary-arts\/the-essential-glossary-of-cooking-terms-for-the-culinary-arts\/#:~:text=amounts%20of%20fruit.-,Baklava,-A%20very%20sweet\">baklava<\/a> that was soft and flaky instead of dry\u2014as well as shawarma and richly brewed varieties of coffee. But his military days were nearing an end, and a new challenge lay waiting on the horizon\u2026the rodeo.<\/p>\n<h2>Becoming \u201cCowboy Chef&#8221;: Finding Renewal and Passion on the Rodeo Circuit<\/h2>\n<p>By the age of 28, Mason was nearing the end of his military career and ready to try something new. While stationed at Buckley Air Force Base in Colorado, he tried his hand at rodeo and fell in love with the sport and community because of his love for animals.<\/p>\n<div id=\"attachment_59807\" style=\"width: 778px\" class=\"wp-caption alignnone\"><img decoding=\"async\" aria-describedby=\"caption-attachment-59807\" class=\"wp-image-59807 size-full\" src=\"https:\/\/www.escoffier.edu\/wp-content\/uploads\/2025\/02\/Mason-Snyder-coming-out-of-the-gate-riding-a-bucking-bronco-during-a-rodeo.-768.jpeg\" alt=\"Mason Snyder coming out of the gate riding a bucking bronco during a rodeo.\" width=\"768\" height=\"768\" srcset=\"https:\/\/www.escoffier.edu\/wp-content\/uploads\/2025\/02\/Mason-Snyder-coming-out-of-the-gate-riding-a-bucking-bronco-during-a-rodeo.-768.jpeg 768w, https:\/\/www.escoffier.edu\/wp-content\/uploads\/2025\/02\/Mason-Snyder-coming-out-of-the-gate-riding-a-bucking-bronco-during-a-rodeo.-768-300x300.jpeg 300w, https:\/\/www.escoffier.edu\/wp-content\/uploads\/2025\/02\/Mason-Snyder-coming-out-of-the-gate-riding-a-bucking-bronco-during-a-rodeo.-768-150x150.jpeg 150w, https:\/\/www.escoffier.edu\/wp-content\/uploads\/2025\/02\/Mason-Snyder-coming-out-of-the-gate-riding-a-bucking-bronco-during-a-rodeo.-768-125x125.jpeg 125w, https:\/\/www.escoffier.edu\/wp-content\/uploads\/2025\/02\/Mason-Snyder-coming-out-of-the-gate-riding-a-bucking-bronco-during-a-rodeo.-768-400x400.jpeg 400w, https:\/\/www.escoffier.edu\/wp-content\/uploads\/2025\/02\/Mason-Snyder-coming-out-of-the-gate-riding-a-bucking-bronco-during-a-rodeo.-768-600x600.jpeg 600w\" sizes=\"(max-width: 768px) 100vw, 768px\" \/><p id=\"caption-attachment-59807\" class=\"wp-caption-text\">The rodeo opened new doors for Mason.<\/p><\/div>\n<p>The rodeo community reignited his connection with the agricultural community. He enjoyed spending time talking with ranchers and farmers who were passionate about the way they raised their cows and how they grew their grain. These conversations continued to build on his appreciation for the work that goes into producing high-quality ingredients.<\/p>\n<p>It was during this time that Mason began to develop his cooking skills. Rodeo riders aren\u2019t among the wealthiest professional athletes. So, traveling with the rodeo community, he began cooking for the group, pooling their resources together for ingredients. Eventually, he earned the name \u201cCowboy Chef\u201d, a nickname that stuck and helped shape his culinary career.<\/p>\n<h2>Pursuing a Culinary Career<\/h2>\n<p>In 2017, with his passion for cooking and sustainability ignited, Mason began pursuing a career in the culinary arts. He was drawn to the challenges that chefs faced, such as: How do you find the best ingredients? How can you make ingredients better? What happens at the chemical level in food when cooking? How can we help the food chain?<\/p>\n<p>In his quest to find a culinary school, he discovered Escoffier\u2019s <a href=\"https:\/\/www.escoffier.edu\/academics\/culinary-arts-online\/\">culinary arts program<\/a>. While he had never heard of it before, it kept surfacing on the lists of top culinary schools. After doing some research, he was drawn to the school for its <a href=\"https:\/\/www.escoffier.edu\/academics\/culinary-arts-online\/#:~:text=This%20course%20provides%20the%20students%20with%20a%20hands%2Don%20experience%20on%20a%20working%20farm\/ranch%20or%20vineyard\/orchard.\">farm-to-table program<\/a> because it aligned with his values of sustainability and local sourcing.<\/p>\n\n\t<div class=\"blog-quote\">\n\t\t<div class=\"the-quote\">\n\t\t\t<div class=\"quotes\">\u201c<\/div>\n\t\t\t\u201cIt was very appealing to me to go to Escoffier because of that program that you offer. It\u2019s fantastic because it\u2019s more than just cooking. It\u2019s more than just, \u201cHere\u2019s how you cook this food.\u201d That\u2019s great and all, but understanding where your food comes from and your role in that was already a philosophy that I had kind of built inside of me.\u201d*\t\t<\/div>\n\t\t<div class=\"author \">\n\t\t\t\t\t\t\t<div class=\"image\">\n\t\t\t\t\t<img decoding=\"async\" src=\"https:\/\/www.escoffier.edu\/wp-content\/uploads\/2024\/10\/Mason-Snyder-Featured-Image.jpg\"\n\t\t\t\t\t     alt=\"Mason Snyder\"\n\t\t\t\t\t     width=\"150\" height=\"150\">\n\t\t\t\t<\/div>\n\t\t\t\t\t\t<div class=\"text\">\n\t\t\t\t\t\t\t\t\t<div>\n\t\t\t\t\t\t<strong>Mason Snyder<\/strong>\n\t\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\t\t\t\t\tEscoffier Graduate, \u201cThe Cowboy Chef\u201d, Executive Chef at Feast Your Eyes Catering\t\t\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n\n\t\n<p><em>*Information may not reflect every student&#8217;s experience. Results and outcomes may be based on several factors, such as geographical region or previous experience.<\/em><\/p>\n<p>Using his <a href=\"https:\/\/www.escoffier.edu\/blog\/financing-your-education\/gi-bill-for-culinary-school\/\">G.I. Bill benefits<\/a>, he enrolled in Escoffier, and he encourages other veterans to explore similar opportunities to make the most of their benefits. During his time at school, he gained valuable experience working under Chef Michael as a Purchasing Assistant. He learned first-hand how to meticulously choose the best ingredients and handle them properly to maintain their high quality.<\/p>\n<p>Snyder desperately wanted to complete his <a href=\"https:\/\/www.escoffier.edu\/blog\/value-of-culinary-education\/importance-of-internships-and-externships\/\">externship<\/a>, part of the culinary arts program, at McCrady\u2019s, a high-concept restaurant in South Carolina renowned for its locally sourced ingredients and creativity. However, he was rejected twice when applying. Determined to find a way, Mason sent a cover letter and resume directly to the culinary director, explaining his passion and how their values aligned with his. His persistence paid off, and he was given the opportunity he was after.<\/p>\n<h2>Competing on <em>Chefs vs. Wild<\/em><\/h2>\n<p>In 2020, Mason took on the role of Sous Chef at Catamount Ranch &amp; Club and worked seasonally as a Chef and Wilderness Guide at Flat Tops Wilderness Guides LLC in Colorado. In addition to his work as a hunting and fishing guide and chef, Mason was also part of Yampatika, a program that teaches foraging.<\/p>\n<p>It was during this time that Mason made gnocchi from yampah root, a starch he approached analytically, using it as he would any other starchy ingredient. His creativity and problem-solving skills left others amazed, but for Mason, it was a logical extension of his culinary philosophy. These roles allowed him to combine his love for the outdoors with his culinary experience, which continued to solidify his connection to <a href=\"https:\/\/www.escoffier.edu\/blog\/culinary-arts\/the-difference-between-organic-and-sustainable-agriculture\/\">sustainable<\/a>, nature-driven cooking.<\/p>\n<p>In 2021, his experience of blending his wilderness skills with culinary creativity earned him a spot on Hulu\u2019s <a href=\"https:\/\/www.imdb.com\/title\/tt21029536\/\" target=\"_blank\" rel=\"noopener\"><em>Chefs vs. Wild<\/em><\/a>, a survival-style cooking competition set in the rugged wilderness of British Columbia\u2019s Sunshine Coast. The competition was a perfect match, testing Mason\u2019s adventurous spirit and commitment to sustainable cooking.<\/p>\n<div id=\"attachment_59808\" style=\"width: 778px\" class=\"wp-caption alignnone\"><img decoding=\"async\" aria-describedby=\"caption-attachment-59808\" class=\"wp-image-59808 size-full\" src=\"https:\/\/www.escoffier.edu\/wp-content\/uploads\/2025\/02\/Advertisement-for-Hulus-Chefs-vs.-Wild-showing-the-backs-of-four-people-facing-mountains-in-the-rain.-768.jpeg\" alt=\"Advertisement for Hulu\u2019s Chefs vs. Wild showing the backs of four people facing mountains in the rain.\" width=\"768\" height=\"768\" srcset=\"https:\/\/www.escoffier.edu\/wp-content\/uploads\/2025\/02\/Advertisement-for-Hulus-Chefs-vs.-Wild-showing-the-backs-of-four-people-facing-mountains-in-the-rain.-768.jpeg 768w, https:\/\/www.escoffier.edu\/wp-content\/uploads\/2025\/02\/Advertisement-for-Hulus-Chefs-vs.-Wild-showing-the-backs-of-four-people-facing-mountains-in-the-rain.-768-300x300.jpeg 300w, https:\/\/www.escoffier.edu\/wp-content\/uploads\/2025\/02\/Advertisement-for-Hulus-Chefs-vs.-Wild-showing-the-backs-of-four-people-facing-mountains-in-the-rain.-768-150x150.jpeg 150w, https:\/\/www.escoffier.edu\/wp-content\/uploads\/2025\/02\/Advertisement-for-Hulus-Chefs-vs.-Wild-showing-the-backs-of-four-people-facing-mountains-in-the-rain.-768-125x125.jpeg 125w, https:\/\/www.escoffier.edu\/wp-content\/uploads\/2025\/02\/Advertisement-for-Hulus-Chefs-vs.-Wild-showing-the-backs-of-four-people-facing-mountains-in-the-rain.-768-400x400.jpeg 400w, https:\/\/www.escoffier.edu\/wp-content\/uploads\/2025\/02\/Advertisement-for-Hulus-Chefs-vs.-Wild-showing-the-backs-of-four-people-facing-mountains-in-the-rain.-768-600x600.jpeg 600w\" sizes=\"(max-width: 768px) 100vw, 768px\" \/><p id=\"caption-attachment-59808\" class=\"wp-caption-text\">The experience on Chefs vs Wild helped Mason discover his culinary identity.<\/p><\/div>\n<p>The intense experience pushed him to forage for ingredients in the wilderness to create gourmet-level dishes under extreme conditions. It challenged his abilities but also reinforced his belief that the best food starts with a profound respect for the land.<\/p>\n<h2>Staying Local with Feast Your Eyes Catering<\/h2>\n<p>In 2023, Mason returned home to Pennsylvania, working as a sous chef at Fork Restaurant in Philadelphia. While his time there was brief, it was the beginning of a new chapter in his culinary career. While exploring his options between two roles, Mason was encouraged to try working for a catering company. He initially viewed it as a temporary opportunity while he was looking for a sous chef position. However, the company ended up needing an executive chef, and seeing his passion for his work, offered him the position.<\/p>\n<p>Mason has found fulfillment in the catering world and the unique experiences it provides. He is drawn to catering because \u201cyou\u2019re part of the big events in people\u2019s lives\u2026 You get to see a lot of culture, a lot of changes, a lot of people\u2019s big moments.\u201d<\/p>\n<p>Now leading Feast Your Eyes catering, Mason is working to change the catering industry. He is committed to sourcing local ingredients and supporting Philadelphia farmers and suppliers instead of relying on large-scale suppliers. With his leadership, he hopes to redefine catering with a focus on sustainability, quality, and local connections.<\/p>\n<h2>What\u2019s Next for the Cowboy Chef?<\/h2>\n<p><a href=\"https:\/\/www.escoffier.edu\/podcast\/112-mason-snyder-cowboy-chef\/\">Mason Snyder<\/a>\u2019s journey from military analyst to executive chef is a transformation of persistence, passion, and deep respect for food and the environment. Each step of his journey has helped shape his culinary identity, leading him to where he is today, approaching food with a balance of creativity, sustainability, and integrity.<\/p>\n<p>Moving forward, he is excited to continue his work at Feast Your Eyes Catering. Together, they\u2019re striving for something unprecedented for a catering company: a <a href=\"https:\/\/www.jamesbeard.org\/awards#:~:text=About%20the%20James%20Beard%20Awards%C2%AE\" target=\"_blank\" rel=\"noopener\">James Beard Award<\/a>. While no catering company has been awarded one in the past, Mason is determined to do whatever it takes to make it happen.<\/p>\n<p>If you\u2019re inspired by Mason\u2019s journey, you can explore how Escoffier can help you turn your passion for food into a rewarding career. Learn more about our <a href=\"https:\/\/www.escoffier.edu\/about\/campuses\/online-programs\/\">Culinary Arts program<\/a> today and take the next step in your culinary adventure.<\/p>\n\t\n\t<h3 class=\"additional-articles-heading\">CHECK OUT THESE ARTICLES NEXT!<\/h3>\n\n\t\n<ul>\n<li><a href=\"https:\/\/www.escoffier.edu\/blog\/success-stories\/chef-instructor-steven-nalls-builds-a-farm-to-table-lifestyle\/\">How Chef Instructor Steven Nalls Built a Sustainable Farm-to-Table Lifestyle<\/a><\/li>\n<li><a href=\"https:\/\/www.escoffier.edu\/blog\/world-food-drink\/michelin-green-star-most-sustainable-restaurants-in-the-u-s\/\">Michelin Green Star: Most Sustainable Restaurants in the U.S.<\/a><\/li>\n<li><a href=\"https:\/\/www.escoffier.edu\/blog\/success-stories\/amy-kimoto-kahn\/\">Amy Kimoto-Kahn: Why a Published Author, Food Blogger, and Chef Returned to Culinary School<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Follow Escoffier graduate Mason Snyder, the Cowboy Chef, on his journey from farm fields to executive chef, blending sustainability and culinary passion.<\/p>\n","protected":false},"author":23,"featured_media":59805,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1371],"tags":[1302,1299,60,75],"class_list":["post-59804","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-success-stories","tag-adult-students","tag-career-advancement","tag-executive-chef","tag-farm-to-table"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.6 - 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