The President's Kitchen Cabinet by Adrian Miller

Author:Adrian Miller
Language: eng
Format: epub
Publisher: The University of North Carolina Press
Published: 2017-01-15T00:00:00+00:00

Paula Patton-Moutsos, White House assistant chef, 2003. Courtesy George W. Bush Presidential Center.

Zephyr Wright’s tenure marked the zenith of African American influence in the White House kitchen. When Jacqueline Kennedy created the position of White House executive chef (before that, this person was just called cook, chief cook, or head cook) and hired Frenchman René Verdon to fill that position, she set—revived, really—the standard from the era of Thomas Jefferson: the White House kitchen should be run by classically trained (read European) chefs preparing European food. Since then, African Americans have served only as assistant chefs in the White House kitchen, with an occasional guest spot by an African American chef. But although African Americans lost some status in the main kitchen, they still presided over many other aspects of presidential food service. In the next chapter, we will see how centrally positioned African American staff was when it came to feeding our presidents when they traveled outside of Washington, D.C.

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