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Walter Scheib, American Chef
Executive chef at the White House from 1994 to 2005, Walter Scheib was hired by Hilary Clinton to “revolutionize the culinary program at the White House.” Chef Scheib served as culinary ‘commander-in-chef’ of the White House kitchen for two terms with the Clintons and one term with the Bushes before he returned to the private sector.
Culinary Shake Up
In response to Mrs. Clinton’s mandate, the American Chef searched for culinary products from all over the U.S., retrained the existing kitchen staff, and planted an herb garden on the White House roof. During his culinary tenure at the White House chef Scheib served up spectacular state dinners for international luminaries such as Nelson Mandela, Emperor Aikihito, Tony Blair, and Boris Yeltsin as well as a first lady luncheon for Lady Diana Spencer.
America the Bountiful
Chef Scheib prides himself on the sophisticated American flavor he brought to recipes and menus at the White House, adding “America is rich in amazing produce, meats, and fish.” He has consistently praised the “artisan cheese makers, green grocers, mushroom foragers, master bread makers, fishermen, ranchers, and farmers who have helped our national market basket evolve, and make quality cooking more accessible than ever.”
Culinary Changes
Currently in the private sector, chef Scheib founded a corporation called The American Chef, which provides culinary talks, cooking demonstrations, and hands-on classes. The American Chef re-creates the formal White House state dinners, first lady luncheons, or holiday celebrations where Scheib shares anecdotes from his 11 years at the White House. The American Chef also provides group-cooking classes for corporate team building.
The American Culinary Dream
As a culinary icon and former Iron Chef competitor, Scheib has the following advice for aspiring chefs, “Be sure that you really love the field, because it requires a tremendous time and energy commitment. If you have that commitment, get the best training you can.”
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About the Author
Judi Sandall is a technical writer and a regular Chef School Review columnist. She is a graduate of the State University of New York, with a BA in English Literature.
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