Local Chef Feature

A look into three local female chefs’ lives.

Karine Snyder

Title: Owner of Cuisine a la Karine and Chef Instructor at Sur La Table

Website/Social Media:, @cuisinealakarine on Instagram

Q: How did you get into cooking?

A: “I’ve always had a passion for it, and at all the places I’ve Iived (I’ve traveled all over the world and found myself back in Detroit after 12 years), the only thing that stuck no matter where I was was cooking.”

Q: What are your must-haves when you cook?

A: “Whenever I teach a class at Sur La Table, I’m always called out by the kitchen assistants for talking about my favorite whisk and the fact that Maldon Salt solves everything. I’m all about this. And oh, a sharp knife, too!”

Q: Where do you see yourself in the future?

A: “Oddly, I didn’t go into culinary school to work in a restaurant but rather teach. My dream is to have the opportunity to show single moms or economically-challenged mothers how easy it is to make healthy, delicious food for their families.” 

Favorite dish you make?

“Croque monsieur. I love French bistro foods and will often make it ahead of time, freeze it and pull it out when people come over.”

Rani France

Title: Owner of Sugar Shack Baking LLC

Website/Social Media:, @sugarshackbakingllc on Instagram

Q: How did you get into baking?

A: “I have felt that baking is an expression of love and appreciation to my family and friends. I think of the kitchen as my sanctuary: alone with my thoughts, good or bad, and only the sounds of the utensils. Whether trying new recipes or making the good old standbys, only someone who shares the same feelings can understand how much joy this brings to me.”

Q: What are your must-haves when you bake?

A: “My certain must-haves when baking is always to have good-quality vanilla and having good chocolate when making my cake pops!”

Q: Where do you see yourself in the future?

A: “I would like to see my business grow in name and creativity.”

Favorite dish you make?

“I found my niche with cake pops! They’re the perfect handmade treat that are suitable for any– and EVERY– occasion you can think of.”

Mia Yoshida

Title: Independent Chef 

Social Media: @mia_yoshida on Instagram

Q: How did you get into cooking and baking?

A: “For as long as I remember, I have been obsessed with only two things: the human body

and flavors of the world’s foods. Ultimately, this made me pursue an education as a Doctor

of Medicine and become obsessed with deepening my knowledge and skills in cooking and baking every spare minute I had. It led me to the career path I have taken and what I have become today: a passionate and versatile chef.”

Q: What are your must-haves when you cook and bake?

A: “I strongly believe in organic products and making everything fresh from scratch. Dressings, sauces, stocks, brines, spice mixes and my pastries are always a result of me gathering pure ingredients and letting them do the magic. It is my bliss to be able to share my creations and put a heartfelt smile on someone’s face when they enjoy every bite.”

Q: Where do you see yourself in the future?

A: “Many people think about cooking as being difficult and too time consuming to do on a daily basis; I want to work to change that. I bet you it takes less time to make a bowl of fresh pasta or a homemade Apple Tarte than it does to order food and pick it up. Turn on your favorite music and dance a little while preparing your food. It’s about having fun and letting your imagination run wild.”

Favorite dish you make?

“It is very hard to pick out my favorite meal to cook and eat because it always depends on my mood, where I am and what the season is providing me with. As the weather gets colder, a very integral part of my life is any version of a Japanese noodle or Western seasonal vegetable soup.” 

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