The Santa Clarita Valley is home to a former military man who once called the kitchens at the White House and Camp David his home. For four years Navy Seaman Louis Eguaras served the tastes of former Presidents George H. W. Bush, Bill Clinton and numerous visiting dignitaries and celebrities.
The 36-year-old Valencia culinary genius now passes along his wealth of experience to students studying in the culinary arts program at the College of the Canyons. But, not without the fond memories of his career as a chef at the White House Staff Mess (WHSM), a fine dining restaurant in the West Wing that serves the President, first lady and senior staff members.
“I worked all of the time and was so passionate about it that it didn’t seem like work,” said Eguaras, who prepared many a state dinner during his four-year stay.“
“On my first day, I was called into the Oval office to meet with President Clinton,” said Eguaras, the youngest chef ever hired to work at the White House. He was 21-years-old at the time.
“I remember he said something funny but I forget what it was because I was just so excited to be there,” said Eguaras, “Gazpacho, chicken and steak fajitas and grilled chicken with tequila and lime were some of his favorites.”
The Navy Seaman was only one of two selected from a pool of 250 applicants for the prestigious assignment that first began under former President George H. W. Bush at Camp David.
“We made eggs, bacon and coffee on a regular basis with unbuttered whole wheat toast and an extensive fruit patter,” says Eguaras, who was in charge of the cabins where he served visitors including Bruce Willis and Demi Moore and Arnold Schwarzenegger.
A separate team served the first family’s dogs, Ranger and Millie.
“The Bush’s ate a lot of red meat. The dog’s food preparation team would save the leftover bones to serve the dogs and pour leftover au jus over the bones. They’d marinate flank steaks for them, as well,” said Eguaras.
Traveling Italy, France, Germany and other international locations as part of an advance team sent out prior to former President Bill Clinton’s arrival was yet another exciting challenge for Eguaras.
“Five days ahead of his arrival we’d work closely with the Secret Service to insure the safety of the President. There were three of us who would watch food preparation and re-plate entrees, doing a food switch. It was tricky sometimes,” said Eguaras.
Developing a top-notch culinary arts program at the college is his newest passion. In the Fall, advanced classes, including advanced culinary arts, baking, food and wine studies, garde manger (cold food preparation) and others are already on the agenda.
“I want our students to have a great foundation, confidence and be prepared to step into a commercial kitchen and produce great work for themselves, their employers and clients,” said Eguaras.
It’s possible he might end up hiring one of his students in the future to work for him when his dream of opening a fine dining restaurant with an ambience that reflects a Presidential White House theme comes true.
For further information about Eguaras visit www.presidentialchef.com or to learn more about the Culinary Arts program at COC, visit www.canyons.edu .
