Most Shared

RSS Feeds

WJAC 6 News - Search Results

The following is an archived video story. The text content of that video story is available below for reference. The original video has been deleted and is no longer available.

Former White House chef visits State College

By: Lauren Hensley

STATE COLLEGE, Pa.-- In State College, Happy Valley Culinary Week kicked off Monday.  It is a seven day-day celebration looking at the art of cooking, local foods and the chefs who prepare delicious meals.   All week long, participating restaurants in State College will offer a special menu, and in honor of culinary week, Happy Valley got a visit from one chef with presidential taste.

“George H.W. Bush, eight years with the Clinton’s and five years with George W. Bush,” Chef John Moeller explained as he told stories about working as a White House chef.

Moeller is a Pennsylvania native and has been filling the bellies of the most powerful men in America for 13 years. He said there were some similarities between the presidents he cooked for.

“When they ate by themselves they really liked healthy cooking and just things very well prepared and they enjoyed something like a comfort food but a healthy spin was always very welcomed,” Moeller said.

Moeller visited State College as part of Happy Valley Culinary Week to promote his memoir “Dining at the White House: from the President’s Table to Yours,” and to speak about his time at the White House.

“We were really excited to get chef Moeller to be here,” Katie Dawes, an attendant of the event, said.

Dawes is the owner of Kitchen Kaboodle in downtown. Her store is hosting some of the culinary events held this week and is hoping the event will draw attention to a hobby she is so passionate about.

“For us it is all about food, it is all about cookware and it is all about entertaining,” Dawes said.

It's not just about what's cooking in the kitchen at home, It’s what's cooking in theirs.... several restaurants are creating a fixed menu at affordable prices- to encourage people to dine local.

“As far as the community, the restaurants rely on the community to dine at them, it is important for the community to understand what local food is being prepared,” Lori Miller, director of visitors and members at visitors’ bureau said.

For more information about Happy Valley Culinary Week click here.

Advertise with us!
Edgar Snyder

Washington Times