Week Nine (Days Twenty Eight to Thirty Two)

We had two interesting visitors this week.

The first was Walter Scheib, the former executive chef at the White House. He was at the school assisting the Head of Everything with a charity event and decided dine with our class for lunch. We served him scallop quenelles with sorrel cream sauce, lamb and lentil stew, and molten chocolate cake - this was one of our more sophisticated lunch preparations. Good thing he didn't join us two days earlier; we would have sheepishly dished up scrambled eggs and pont neuf potatoes (steak fries). He cleaned his plate and therefore Chef, Mama and The Chef were happy with us.

Scheib was hired by Hillary and served through W.'s two terms. Prior to working at the White House, he was the executive chef at the Greenbrier, a hoity-toity resort in West Virginia, known as the romping grounds for senators and representatives before these Lobbyist's are Evil days. His wife read a notice in the Times declaring the White House chef had resigned and before Scheib knew it, she had written him a cover letter and dusted off his resume.

Out of four thousand applicants, he was a top twenty finalists and was tasked with serving dinner to Hillary and nine of her buddies. "I knew I had a good shot when I walked into the room and it sounded good - happy diners sound a certain way. Silverware should clank against plates, ice should shake in empty cocktail glasses - talking and laughter, especially laughter, are all signs of a healthy restaurant." He looked at Hillary and knew he was in the top three - at least; she was gnawing on a rib bone from the rack of lamb. She asked him for a thirty second 'why I should hire you speech' and he nailed that too. He talked about what it means to be an American chef, blah blah blah, and finished by making the key point that he prepared a delicious meal not only appropriate for small, intimate gatherings, but a meal which could easily be served at a 500 person state dinner.

White House Executive Chef sure sounds like a cool job. When you work in the residence, your clearance level is Top Secret Presidential Proximity. That means you are allowed to be alone with The President - no secret service in sight. Cabinet members are not granted that kind of clearance. Scheib had wonderful stories of Hillary in hair rollers, Bill requesting Big Macs and the Bush's obsession with Tex-Mex.

Our second visitor was Michel Richard. Yes! MICHEL RICHARD. Some of us nearly began jumping up and down, while others simply stared in disbelief when he waddled into our kitchen. He looks like Santa Claus, but more rotund. He mumbled something to us in a thick French accent, and although none of us understood, we replied, "Yes Chef!" in perfect unison. Unfortunately, he wasn't there for us beginners. The advanced students were each preparing six course tasting menus to be judged by Michel Richard. Seriously, that is a holy shit opportunity for any culinary student.

The network of old-school French chefs is proving to be a tremendous asset to my education. Viva la France.