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Aug 31, 2006 — Although B.J. Snyder has no formal training in the culinary arts, the self-taught chef has worked his way into kitchens in Pennsylvania and Maryland. The 34-year-old father of twin boys (Zachary and Logan, 3) lives in Freeland, Md., with his wife, Hope, and stepson, Austin, 8. He moved from his job managing a kitchen staff of 79 at the Marriott to LaMotte's Restaurant in New Freedom, where he finds life a little more laid-back working with a staff of 10.

How long have you been a cook/chef?

Since I was 15, I was a cook.

Where did you get your start?

Jeez, I don't know if I can remember. I think it was South Side Café (off Queen Street in York Township), I think that's what it was called.

How long have you been at LaMotte's?

Just about a year.

How

many hours do you work a week?

Fifty to 60. I worked at Marriott for eight years. (This isn't) as bad as Marriott. Little bit lesser pace I guess you could say. I wanted to spend more time with the family.

What is your favorite seafood?

I like fish. I eat any kind of fish. We even get fish from Hawaii flown in. It comes to our doorstep the next day. It's Tasmanian salmon, which is like a wild salmon.

What, in your opinion, is the best dish at LaMotte's?

Crab cakes. That is what we have won awards for. We are trying to make it more than crab cakes.

What makes an award-winning crab cake?

We use the best crab meat we can get that it's all jumbo lump. We use no filler.

If you packed a brown-bag lunch, what would it include?

I am a country boy. I don't have to be fancy all the time. Probably, my peanut-butter-and-jelly sandwich with chips and some kind of fruit.

Do you have a favorite kind of chip?

Gotta be Martin's Kettle Cooked.

What is your ideal dinner out?

I like the fancy stuff that I can't make at home all the time, something that I don't normally get.

Is there a place in York or Maryland, like a good fancy restaurant, that you enjoy?

In Maryland, there's a real good one, Greystone Grill, that we've been going to a lot. It's really, really nice. It's right in Hunt Valley where Wegmans is.

You said you are a country boy, so what is your comfort food?

I knew you were going to ask that, that's usually what you ask. My best is mashed potatoes and meatloaf and green beans or corn ... I can make it, but (mom's) is a little better. I don't know what it is (about it.)

What is the one item in your refrigerator/freezer you can't live without?

Chocolate Marshmallow ice cream (from) Turkey Hill. That stuff is addictive. I love it.

If you could work at any restaurant in the country, where would it be?

My favorite cooking is southwestern-style cooking, so anything that is Bobby Flay-run. That comes from my mom's side of the family.

Do you watch the Food Network? If so, what is you favorite program?

Yes. I think the most I watch lately is the "Iron Chef America."

What would you do if you were on that show? Do you think you could handle the heat?

If I had the sous chef I used to work with at Marriott, I probably would be able to handle it.

Is there anything else interesting about the restaurant?

We do seasonal menus here now, so it's all kitchen crew that creates it completely within house. We do nothing but fresh seafood, fresh fish. We pretty much make everything from scratch.

- FLIPSIDE STAFF

If you go

WHAT: LaMotte's Restaurant

WHEN: 11 a.m. to 9 p.m. Monday through Thursday, 11 a.m. to 10 p.m. Saturday and 11 a.m. to 9 p.m. Sunday

WHERE: 7 E. Franklin St., New Freedom

FOR DETAILS: 235-2295
 
 
  
 
© 2006 LaMotte's Restaurant