Deesha Dyer
Students at Western Montgomery Career & Technology Center will soon step into the shoes of White House staff as they plan and host a mock State Dinner for 50 guests.
Leading them is Deesha Dyer, former White House Social Secretary under President Barack Obama, bringing her expertise indiplomacy, protocol, and the art of hosting at the highest level.
A Philadelphia native who spent her formative years at Milton Hershey School in Hershey, Dyer planned and oversaw four official State Dinners during her tenure and is the author of “Undiplomatic: How My Attitude Created the Best Kind of Trouble.”
She is now a cultural strategist, educator, and advocate for youth empowerment.
She will be joined by Western Montgomery Career & Technology Center Culinary Arts Instructors Chef Tina Arnt and Chef Tim McGinnis, who provide hands-on mentorship and professional guidance to prepare students for careers in hospitality and leadership.
The event will celebrate Pennsylvania’s rich culinary traditions, with a focus on farm-to-table ingredients and the diverse flavors that represent communities across the Commonwealth.
“This project is about more than just food and service; it’s about cultural diplomacy. It’s also about empowering young people with the confidence to step into spaces of influence by showing them the diverse career paths a culinary background can offer, including often overlooked options like roles in government,” says Dyer.
The event will take place on Thursday, Feb. 19, at Western Montgomery Career & Technology Center, 77 Graterford Road, with about 50 invited community leaders, educators, and partners participating in the White House Student State Dinner Project.
The project immerses high school students in the traditions of State Dinners, combining protocol, teamwork, and culinary excellence. Through hands-on planning and execution, students gain leadership skills and professional experience in hospitality and public service. This year’s event is made possible with support from partners like Common Market Mid-Atlantic, a nonprofit food distributor and champion of local farmers, which is helping chefs and schools source fresh, Pennsylvania-grown products.
Additional Mentorship
Students will also benefit from the guidance of Chef Tonii Hicks, a Philadelphia-based private chef and culinary educator. With years of experience mentoring young people and teaching at the Community College of Philadelphia, she will support students in recipe testing, flavor development, and final menu execution.
