Students Learn about Appalachian Foods

The students sampled soup beans and ginger lemonade, all carefully made by Chef Matt Welsch.

Welsch has traveled extensively throughout the States and surveyed several overseas destinations, including Ireland, Europe, Japan, the Dominican Republic, and Paris. Throughout his journeys, Welsch has sought ways to share his experiences: the written word, photography, and now, the plates in his restaurant. Over ten years ago, Chef Welsch became one of West Virginia’s prodigals, returning home after several years cooking in the American Rockies punctuated by a year-long deep dive into the culinary scene of modern-day America from the back of his motorcycle -- a culinary travel blog called, the Vagabond Chef.

In 2023 Chef Welsch became the Executive Chef of West Virginia State Parks and began working with the West Virginia Food & Farm Coalition promoting WV-Made Value-Added Products -- two new ways he gets to celebrate his love of good food and his Appalachian culture.