Former White House chef coming to Blue Plate in Avon, Aug. 25
If you go …
What: Blue Plate hosts former White House chef John Moeller.
When: 7 p.m. Thursday, Aug. 25.
Where: Blue Plate, 48 E Beaver Creek Blvd., Avon.
Cost: $55, includes three courses and two glasses of wine.
More information: Visit www.blueplateavon.com, or call 970-845-2252.
Working as a White House chef from 1992 to 2005, John Moeller has some stories to tell — and some he can’t.
From George H. W. Bush to Bill Clinton to George W. Bush, Moeller said “watching history unfold every single day” was the best part of the job, while coming up with menus each day for the presidents and First Families was the most difficult.
“I got to know what they liked and didn’t like,” he said.
Moeller will be at Blue Plate in Avon on Thursday to cook up a three-course meal with restaurant owner Adam Roustom while talking about his book and experiences in the White House. Space is limited, and reservations are recommended.
ROAD TO THE WHITE HOUSE
Moeller’s in at the White House came from an unlikely source of people: the French.
After spending 21/2 years living and working in France in the 1980s, Moeller got a job at a French restaurant five hours after living in Washington, D.C., after a year spent in the Virgin Islands.
“It was that experience that got me into the White House,” he said.
One night, he was invited to a dinner in Washington, where all of the French chefs gather. He made some friends and connections that would get him the job as a chef in the White House. When one of his new friends, who was working as a sous chef in the White House, asked him if he was interested in a job there, he said, “Let me think about it — absolutely!”
There are five full-time chefs serving the president and his family, as well as distinguished guests. Serving three different administrations, Moeller had a behind-the-scenes look at the United States’ commanders-in-chief.
“I told people I was a chef there,” Moeller said, “but a lot of times, I felt like a dietician because they would all be very health conscious with what they’re eating. Between the chefs, butlers and maids, we’re the closest ones to them on a day-to-day basis, and so we get to know them like regular people. Politics has nothing to do with what we did there.”
He remembers Chelsea Clinton as a 12-year-old and watching her grow up. He also remembers seeing the president’s daily schedules, with steak dinners at the end of the day’s schedule.
“For presidents, as long as they sit down and there’s a plate of food in front of them, they’re happy,” he said.
The first three months with each administration were the hardest, Moeller said, trying to figure out what everyone in the family liked and didn’t like. It wasn’t as simple as Taco Tuesdays, so he was tasked with coming up with new and exciting meals.
Moeller will share some of the meal plans, as well as stories about working in the White House, at Blue Plate.
“It’s going to be a fun night,” said Adam Roustom, co-owner and chef at Blue Plate, “and he’s going to have fun stories. It’s fun to have another chef in my kitchen and just see how he approaches food.”
Reporter Ross Leonhart can be reached at 970-748-2915 and email@example.com. Follow him on Instagram at colorado_livin_on_the_hill.
Whistle Pig Vail at the Gerald R. Ford Amphitheater and Vilar Center’s summer series in Beaver Creek bringing in some high-end talent.