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     Roger's interest in cooking began on the Chesapeake Bay in St. Michaels, Maryland where he worked as an independent commercial waterman, harvesting oysters in the fall and winter, and hard shell crabs in the spring and summer.  After a few years he started a wholesale seafood business, and was soon drawn to the activity of the commercial kitchens which he served.  A "part time" job at Schoenberger's Restaurant was the first step leading to a 40 year culinary career.

     Roger enjoyed a 24 year career as the Corporate Chef at Johnnie's Restaurant Supply Co. in Chambersburg, Pa.  He did kitchen consulting and recipe and menu development for restaurants, institutions, camp facilities, and social and service clubs in the tri-state area of Pennsylvania, Maryland, and West Virginia.

     Roger is also a cookbook author, former newspaper cooking columnist (23 years), cooking instructor (24 years), advisor to a secondary education culinary program, former advisor to Kraft Foods, and caterer of fine events.  His annual efforts for charity have assisted Women in Need, Wounded Warriors, The American Cancer Society, Association for Retarded Citizens, the non-profit Cumberland Valley School of Music, and various service clubs and charitable organizations in the tri-state region.

     He and his staff hope you will join them and experience some exciting and memorable "Moving Feast" day trip bus excursions.