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Cristeta Comerford, the White House executive chef from 2005 to 2024. The White House executive chef is the individual responsible for managing the kitchens, and for planning and preparing of all menus and meals for the president of the United States and the first family, which includes their private meals, their private entertaining, and official state functions at the White House in ...
The photo of him cooking on the White House lawn during the annual White House Iftar dinner circulated on Twitter, and subsequently went viral. [10] [5] Later that year, he signed a deal to produce a television show entitled Chef in the City. [11] He has since left his job as a White House chef. [12]
Pages in category "White House Executive Chefs" The following 12 pages are in this category, out of 12 total. This list may not reflect recent changes. ...
The White House kitchen had been dominated from 1966 to 1987 by Henry Haller, a Swiss-trained chef who emphasized French cooking.His successor, Jon Hill, lasted just five months before being replaced by long-time sous-chef Hans Raffert, but Raffert retired in October 1992, [7] and French-born and trained chef Pierre Chambrin, who succeeded Raffert, was asked to resign in March 1994 after ...
White House executive chef Cristeta Comerford has retired after nearly three decades cooking for five commanders-in-chief and their families, a White House official tells CNN.. Comerford, who ...
The White House's executive chef has retired after nearly three decades of making meals and cooking up state dinners for five different presidents and their families. Cris Comerford is the first ...
Roland Mesnier, who created often-magical desserts for five presidents and their guests as White House executive pastry chef, has died at age 78. One of the longest-serving White House chefs ...
Chambrin was appointed under the presidency of George H. W. Bush to succeed Hans Raffert.Under the Clinton administration, a group of prominent American chefs, led by Alice Waters, sent a letter to the White House urging an appointment of a chef who would "promote American cooking," [5] although Chambrin stated that he was already using American ingredients and that his first concern was food ...