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

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

by Andrew Friedman, Walter Scheib
     
 

"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

Overview


"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.

Editorial Reviews

Red State or Blue, American leaders all have robust appetites. Nobody knows that better than Walter Scheib, who served as executive White House chef during the terms of Bill Clinton and George W. Bush. Scheib's stories about the presidents and their families are upbeat and unabashedly bipartisan; and the 60-plus White House recipes that he shares are downright scrumptious. (There are a few somber episodes; most notably, the panic and chaos after the September 11th attacks.) Scheib's tenure at the presidential mansion was itself significant: He personally engineered the switch from French-style menus to meals with a distinctly American flair.

Product Details

ISBN-13:
9780471798422
Publisher:
Houghton Mifflin Harcourt
Publication date:
01/23/2007
Pages:
336
Sales rank:
767,743
Product dimensions:
7.72(w) x 9.45(h) x 0.86(d)

Meet the Author


ANDREW FRIEDMAN is the coauthor of a number of cookbooks, including the award-winning Alfred Portale-s Gotham Bar and Grill Cookbook, Da Silvano Cookbook, and Tom Valenti-s Welcome to My Kitchen. He lives in New York City with his family.

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.

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