Barack Obama's White House Chef
To be the White House's resident chef is to truly serve at the pleasure of the president. I don't think I'd want Homaro Cantu's Moto-style cuisine daily, but you never know.
The smart money seems to be on Oprah's former personal chef, Art Smith, Mexican chef Rick Bayless or NBA star Carmelo Anthony's personal chef, Daniel Young.
It's an interesting question when you think about the contextual shift from the delight over a chef's talent and imagination to a potential overload resulting in a late night mac and cheese binge. Could you imagine asking Charlie Trotter to make you a grilled cheese sandwich and potato chips? Or Rick Bayless to just make you a bowl of oatmeal?
Actually, now that I think about it, I remember a dinner at Thomas Keller's restaurant Ad Hoc, in Napa, where I ate some amazing fried chicken. Throughout that day, the locals were actually talking about it and how odd that it wasn't the usual fried chicken day. The allure of simple, comfort food is certainly not lost on the finest chefs. The chocolate chip cookie dough sold at Trotter's To Go, cooked in your own oven, is so good that you will be convinced that there's something worse than butter inside.
I would love to know that a Chicago chef is cooking in the White House so any local chef chosen makes me happy. I don't expect it to be Bayless as it would take him away from his business, but if asked could anyone say no? I mean, if I were Charlie Trotter and was asked I'd do it just to do it.
Why not? I'd just say, "Yes sir. Mr. President, I'll make you that cheese sandwich ..."
Who do you think it will be-- or should be? Choose a chef from the poll below:
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I suggest a young dynamic chef who has a very detailed approach to cooking. He is skilled in preparing a variety of cultural dishes. His name is Timothy Coleman.
Mr. President –Elect Obama, I hope you have the opportunity to read this Sir.
Have you heard of Master Chef Talli Counsel? From what I understand he is the only African American Master Chef and without question, He's a heavy hitter in the culinary world. By the way, I know about Tom Keller’s fried chicken, but trust me, until you have had not only his Fried Chicken, his Comfort Americana Cuisine will FLOOR YOU! I heard years ago that the fried chicken made it’s way to one of our U.S. Presidents. It will absolutely send you through the roof. It's that GOOOOD!
I don't often get this excited about a Chef, and I don't head up his fan club, although he should have one. But in our opinion and the opinions of our friends and other well known chefs, Chef Talli is first name in America when it comes to Great food. I see your selections for the White House Chef, and I am familiar with there work but, In my opinion and the opinions of others, Chef Talli should without a doubt be President and Mrs. Obamas first choice for White House Executive Chef
Alice Waters would be a great choice, because her food is delicious and she could whisper in Obama ear about local and organic food, and start a victory garden on the White House lawn.
I'd choose Rick Bayless, too, but for totally different reasons. He works hard to serve locally grown produce whenever possible, buying herbs, for instance from plots inside the city limits. He is also known to treat his employees in a humane manner, something the food service business is not known for. What better way of sending a message congruent with some of the themes I hope the administration continues to pursue, namely greenery and reasonable treatment of labor.
I go to Frontera Grill and really enjoy it. I do not go to Spaggia, not because I do not like Italian. I just do not like the prices.
Bradley Ogden of marin california.
Midwestern farm childhood, large niche hotel experience Campton Place in SF, restaurant experience, consulting, teaching.
He would be able to train the White House staff, work easily with the celebrity/talent that will probably be brought in (Alice Waters, Dan Barber, Carrie N etc). Chef Ogden is no stranger to overseeing huge banquets of the highest quality & style. He makes delicious, beautiful food, persues organic, local and sustainable food sources, he also is a family guy, way use to making grilled cheese sanswich or more realistically - telling a cook to make the sandwich....
All that being said, I bet White House Executive Chef Cris Comerford would continue to do great job.....
Michael Pollan would be a great choice as a food advisor and perhaps even as a chef. In any case , in today's world, with a stressed economy , people hungrier yet more obese than ever , it is time to eat with a conscience and thought. Our health depends on it. What better way for our great new President to show the world that we are actually questioning what we eat, are becoming more aware of where our food comes from and how it supports the local farmers and celebrates American farming once again.
Please read Michael Pollan's Open letter to the next President:
http://www.nytimes.com/2008/10/12/magazine/12policy-t.html
Tony Bourdain for good food and good times. He'd also make a better Secretary of State than John Kerry.
This choice is like the Obama's choice of a pet; it's a family matter. Barack & Michelle will make that choice. While BHO will serve all of as POTUS & the White House is owned by the USA, We have no business or right to choose the Obama's personal staff. I won't vote for any of the selections. The decision is a family matter. The White House is going to be the Obama family home. I wish the Obama's comfort, safety & joy in the White House.
Personally I would like to see the White House kitchen host many of America's chefs. Just as the White House uses a variety of florists from all over the country, I would like to see the best and brightest from across the nation brought in for state events. Rick Bayless one event, Cat Corrigan another, Alice Waters... so on. Let's show the world the width and maturity of American Cuisine today.
As an aside - if you ever get the chance try Rick Bayless' Frontera Grill - We went for brunch and it was the best meal I have ever had in a restaurant - and I am a chef who has dinned in NYC, lived and worked in New Orleans, and current eats and cooks in the Bay Area.
Emeril Lagasse would be a great WH chef. He seems to like kids and sometimes cooks for kids. He could cook an excellent meal for adults but you need someone that will cook for the kids also.
If you knew a bit more about what the White House chef does you wouldn't even propose the names you've floated. It's a banquet chef job, basically. I don't think Bayless is interested in cooking State Dinners for Putin. And, HELLO! the Obamas went to Spiaggia for their first post-election night out and went to Spiaggia earlier in the year to celebrate something else. So DUH, they like Italian. Bush is the enchilada man.
While on one hand I agree with what you are saying about the White House Chef - on the other hand I think it is a marvelous opportunity for the US to showcase our creative and flourishing culinary world with a rotation of top chefs - all of whom can function as a banquet chef for a state meal or two, and might even be thrilled to do so!
Also, as an aside, Bush might be an enchilada man, but what Rick Bayless does with Mexican food is transcendent and should never be labeled as simple taquaria food.
See Josh Brusin's Profile
Zing! Here's a link to an old review of mine on Walter Scheib's cookbook "White House Chef". One of Obama's favorite restaurants is Frontera... and not likely for enchiladas. I'd say that though Bush is an enchilada man, Obama enjoys Mexican cuisine. Likely the tacos al pastor (that aren't REAL al pastor btw).
Since Cris Comerford is in the job now, I would think she would be keeping it. First off, it isn't one of those jobs that changes when Presidents do. Secondly, she is classically trained and has specialized in ethnic and American food. She has all the bases covered. I don't think too many 'famous' restaurant chefs would make it. Can you imagine Mario Batali after a dinner for 500 - all at one time? Cooking in the White house is like wrapping the average American Kitchen in with the kitchen that would cook for a huge gourmet convention. I think White House Chefs have to have a different kind of ego compared to restaurant chefs.
I love Mexican/Latin American/South American food...so I'd hire Rick Bayless hands down. If he were my chef I'd have him make me a different ceviche for lunch every day. Yum.
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