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