NEWARK, N.J. – Newark Vocational High School seniors were treated to cooking demonstrations with a few helpings of life lessons on Wednesday from Chef Guy Mitchell and Chef Michael “Woody” Raber, a.k.a. the White House Chefs.

“We cook very fast,” said Mitchell before the class of students, appropriately dressed in their chef’s whites, in one of the high school’s state-of-the-art instructional kitchens. “I’m going to go fast with a couple of sauces.”

Within minutes, Mitchell whipped up a red sauce, a white sauce, and a roux – a combination of half and half, beef broth, chicken broth, butter, and flour used to thicken sauces.

Along the way, the chef explained the technique of sauteing and the importance of using “mise en place,” French for “putting in place” – the practice of preparing and organizing ingredients ahead of time.

“You have to be ready just like this,” Mitchell said. “That’s what you have to do in the restaurant business.”

“Opportunities like this session with the White House Chefs provide our students with experiences from accomplished professionals who give them real perspectives on the careers they aspire to enter,” said Superintendent León. “I want to thank the White House Chefs for sharing their knowledge and experiences with our students, as well as Principal Karisa Neis-Lopez and her team for making this opportunity possible.”

“We are proud to offer our students unique opportunities like the session with the White House Chefs. These firsthand experiences help our students see the limitless possibilities ahead of them,” said Board President Hasani K. Council. “I extend my sincere thanks to the White House Chefs for inspiring our students and to the Newark Vocational High School administration and faculty for their dedication to providing such enriching experiences.”

By the time the chefs completed their demonstrations, they expertly cooked Chicken Marco Polo, egg rolls, Shrimp Marinara, and a surf and turf plate of filet mignon, sauteed shrimp, and broccoli. The students tasted all of the dishes.

Almost as tasty were the chef’s stories about where their cooking skills had taken them.

Raber said his aspiration to be a cook on a submarine is documented in his high school yearbook.

“Subs are known for their food. It’s the one thing we can provide to build morale,” said Raber, a retired U.S. Navy chief petty officer originally from Burlington County, N.J. After years of feeding 50 crew members in an hour and preparing meals in cramped spaces, Raber successfully completed the extensive application process to become a White House chef. Among the artifacts the chefs brought to the school were photos of Raber with President George W. Bush and Vice President Joseph Biden.

Mitchell’s career began after learning to cook at the Bucks County Technical School in Pennsylvania. He eventually worked as a chef for the Philadelphia Eagles and on movie sets (including the first four Rocky movies). He eventually became David Rockefeller’s executive chef, an opportunity that led to him meeting former Secretary of State Henry Kissinger. Kissinger enjoyed Mitchell’s soup so much that he ordered some to go. A couple weeks later, Mitchell was cooking for President George H.W. Bush.

Mitchell noted the many opportunities for chefs that he spotted while driving to the school that day.

“Hotels, restaurants, country clubs,” Mitchell said. “But you have to work to get there. Nothing comes easy.”

Romel Mosely, a student, asked the chefs what the objective should be when plating food.

“Everybody eats with their eyes,” Raber said. “It has to look good.”

The White House Chefs’ visit on Wednesday was their second at the high school arranged by teacher Jeffrey Heffner. When asked what he thought was most valuable to the students about the chefs’ presentation, Heffner said, “It shows them what’s possible.”