White House Chef : Eleven Years, Two Presidents, One Kitchen

by Scheib, Walter; Friedman, Andrew

• ISBN13: 9780471798422
• ISBN10: 0471798428
• Format: Hardcover
• Copyright: 2007-01-17
• Publisher: Wiley

Summary

"An engaging book about life at the Executive Mansion. . . . Hillary Clinton had charged this fiercely competitive, meticulously organized chef with bringing 'what's best about American food, wine, and entertaining to the White House.' His sophisticated contemporary food was generally considered some of the best ever served there." -Marian Burros, New York Times White House Chef Join Walter Scheib as he serves up a taste-in stories and recipes-of his eleven years as White House chef under Presidents Bill Clinton and George W. Bush. Scheib takes readers along on his whirlwind adventure, from his challenging audition process right up until his controversial departure. He describes his approach to meals ranging from the intimate (rooftop parties and surprise birthday celebrations for the Clintons; Tex-Mex brunches for the Bushes) to his creative approach to bringing contemporary American cuisine to the "people's house" (including innovative ways to serve state dinners for up to seven hundred people and picnics and holiday menus for several thousand guests). Scheib goes beyond the kitchen and his job as chef. He shares what it is like to be part of President Clinton's motorcade (the "security bubble") and inside the White House during 9/11, revealing how he first evacuates his staff and then comes back to fix meals for hundreds of hungry security and rescue personnel. Staying cool under pressure also helps Scheib in other aspects of his job, such as withstanding the often-changing "temperature" of the White House and satisfying the culinary sensibilities of two very different first families.

Author Biography

Walter Scheib graduated from the Culinary Institute of America and served as executive chef at major hotels and resorts, including the Boca Raton Resort and Club and the Greenbrier Resort, before coming to the White House. He now runs The American Chef (theamericanchef.com), a company offering catering, cooking classes, and culinary talks that draw on Scheib's White House experiences.

Andrew Friedman is the author or coauthor of more than fifteen books, including multiple collaborations with chefs Alfred Portale, Tom Valenti, and Pino Luongo. He also coedited the anthology Don't Try This at Home. He lives in New York City with his family.

Table of Contents

Author's Note

Introduction

The People in My Story

My Clinton Years (1994 TO 2001)

AMERICA ON THE MENU: Getting the Job, Start Up, and Development

GETTING TO KNOW YOU: First Family Meals and Moments

THE GREAT OUTDOORS: Picnics and Other Outside Functions

HONORED GUESTS: State and Formal Dinners

ON THE ROAD AGAIN: Cooking Around the Country

LAST SUPPERS: The Final Days of the Clinton Administration

My Bush Years (2001 to 2005)

THERE'S A NEW SHERIFF IN TOWN: Cooking for the Bushes

WHAT'S FOR LUNCH: A Daily Guessing Game

TAKE ME OUT TO THE BALLGAME: President Bush and America's Pastime

THE DAY THE WORLD CHANGED: September 11 2001

THE LONG GOODBYE: My Last Years at the White House

Recipe List

Sources

References

Acknowledgements

Index

Table of Contents provided by Publisher. All Rights Reserved.