Former White House Executive Chef Shares Cooking Experiences

    CINCINNATI, Nov. 9 /PRNewswire/ -- George Washington's favorite foods
were ice cream and fish. Abraham Lincoln enjoyed fruit salad, cheese and
crackers. John F. Kennedy loved New England Clam Chowder, and George W.
Bush is a big fan of Mexican food.
    Understanding and tailoring a menu to the tastes and schedule of the
President of the United States is no easy task. Pierre Chambrin, executive
chef for the Saint Louis Club in St. Louis served as a White House chef
under two presidents-George H. Bush and Bill Clinton. During his tenure in
the White House from 1990 to 1994, he cared for the many culinary needs of
the President, the President's family and his guests.
    "Being a White House chef is a challenging job," Chambrin said. "Your
hours depend on the President's schedule and the schedule of his guests.
It's a fascinating position though, because in a way, you're a small part
of history as it happens."
    Chambrin oversaw a staff of five in the White House kitchen, which
often ran more like a commercial kitchen than a private one. Among
Chambrin's largest dinners was a meal during the Clinton administration
where he served a group of 1,200.
    "Large dinners at the White House can be stressful because at the White
House there is no margin for error; you cannot mess it up," he said.
    The expectations that come with the position of White House executive
chef are similar to the expectations that come with running a top tier
restaurant. Guests expect exceptional cooking, creative plating, and a
dining area and utensils that are the pinnacle of cleanliness.
    "A clean dining area, a clean kitchen and clean dishes are essential to
the diner's experience, whether at the White House or at a neighborhood
restaurant," Chambrin said. "The most appetizing dish loses its appeal if
served with a dirty fork."
    Keeping a clean kitchen not only helps food keep its appeal but it also
is a health factor. A properly cleaned kitchen and utensils help prevent
bacterial cross contamination.
    "The best defense against the dangers of bacteria is a clean kitchen,"
said Janette Theis, assistant brand manager for Procter & Gamble
Professional, the away-from-home division of Procter & Gamble that provides
the foodservice industry with total cleaning and sanitizing solutions.
"While it's extremely difficult to make food preparation utensils and
services areas, such as cutting boards, counter tops and cooking services
fully bacteria-free, foodservice professionals can and should make every
effort to reduce the amount of bacteria present and lower the likelihood of
cross contamination of bacteria between food ingredients and prepared
dishes."
    Theis said the best way minimize cross contamination, from the White
House to the local neighborhood diner, is to choose a complete kitchen and
sanitation program.
    "The kitchen is composed of more than the sinks and countertops," Theis
said. "Maintaining a kitchen at five-star standards includes maintaining a
clean floor, stove and refrigerator. Anywhere bacteria have the opportunity
to grow and thrive increases the chance of spreading foodborne illness."
    And, as Chambrin said, the cleanliness of the kitchen is a reflection
on the chef.
    "Any good chef will have a clean kitchen," he said. "My kitchen is, of
course, spotless."
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