The book “White House Chef” is a remarkable look into two administrations in a way that few people could visualize… from the epicurean needs of the First families.
Walter Scheib was the executive chef of the White House under two administrations: President Clinton’s and then into President Bush’s Administration.
Chef Walter Scheib may have suffered the affliction many of us do in the presence of celebrities… he was impressed by everything… except — fortunately for him — that which was right before his eyes in the kitchen. To his credit, he modernized everything in his purview…. adding a truly American accent to what, how ,where and why things were served at the White House.
The book never set out to be a ‘kiss and tell’ opus … although there are plenty of those if one wants to read about any administration. However, Chef Scheib’s book provides an excellent insight into a man, his obvious love of his work and his ability to adapt to the changing needs and tastes of those he served.
There are also plenty of ‘stories’ about what happened to Chef Scheib as the top ‘toque’ and WHO was hired next… but politics may have something to do with it as someone wrote that Walter may be remembered in history as “Hillary Clinton’s Chef.”
An enjoyable read on a rainy day!
Roger Freberg
Although it may be a celebrity worship of my own… I was pleased to have an autographed copy… Here’s Chef Walter Scheib’s Site!
In my last post, I mentioned that I presented Laura with the challenge of finding a truly yummy dessert , now that we we’re on ‘maintenance.’ Obviously, we thought we might see what we could use that could be ‘portioned controlled’ to a reasonable amount (not microscopic)… that would also be delicious!