2005/02/08

Vote for White House Guest Chefs

By JULIETTE ROSSANT

Laura BushNow that the White House has put out the wanted sign for a new executive chef (see previous article), I think we Foodies should give First Lady Laura Bush a helping hand. I suggest some innovation: why not have top American chefs co-cook for state dinners -- one guest chef per dinner?

I happen to have a ready-made list of super chefs from the book, Super Chef as well as my Celebrity Chefs column for theForbes Celebrity 100 list.

Just click on any of the headshots below to generate an automatic email with your vote: please vote as many times as you like:

Wolfgang Puck Charlie Palmer Todd English
Mary Sue Milliken & Susan Feniger Tom Coliccho Daniel Boulud
Jean-Georges Vongerichten Nobu Matsuhisa Emeril Lagasse

Or, feel more than free to suggest candidates of your own as guest chefs for White House state dinners: just click here to generate an automatic email me with your suggestions.

I accept the last vote by 11:59 p.m. ET on Monday, February 28, 2005 -- so I have time to get your votes into the White House for them to consider this seriously -- everything is about lobbying in Washington. I will post the results on Tuesday, March 1, 2005.

Please email the link of this article to family and friends: post it anywhere you like.

Come on, Foodie America, let's do our civic duty and vote -- with taste!

Previous article:
Wanted: White House Chef
Inauguration Spells Alphabet Soup Disaster
Wolfgang Puck Inaugurates Washington
Tsunami Update 4: US Ex-Presidents Lead Funding
Elections East 2: Washington Sports Night
Elections West: First Drinks on Mary Sue & Susan
Elections East: East-West Special
Charlie Palmer Ties as Washington's No. 1 Steakhouse
Todd English Flipflops Between Bush and Kerry?
Charlie Palmer: Bipartisan Turf Surfs the Hill
Politics, Billboards & Champagne
Politics, Chefs & Billboards
Inside Scoop on Dinner in the Control Room


6 Comments:

Blogger Ulterior Epicure said...

while this seems like a great (and fabulously fun) idea, i don't think it would work logistically... (ie. i'm not sure that state dinners are the fora for the more "experimental" foods...

on the other hand, having a multi-national assortment of chefs just might help create international comity... after all, food is the one thing we all have in common...

just a thought.

12:55 PM, February 08, 2005  
Blogger Juliette Rossant said...

Thank you for your comment.

I'm not sure that the food of these chefs these days would be considered as "experimental" as you suggested. If anything, the concern these days is that Fine Dining is being dumbed down. The nature of chef signatures and the conflict of continuing to cook with the demands of running of a business empire and capturing media is one of the centeral themes of my book Super Chef.

For that matter, while many of the chefs listed here happen to have been born abroad (thought they are now based here in America), the history of chefs in America would argue other than "multi-national" -- that is, perhaps as little as two decades ago there would have been few or no American-born, American-cuisine top chefs to be listed, whereas five of the nine chefs I have listed are American-born, of whom one cooks "Progressive American Cuisine" (Charlie Palmer) and the others what is generally agreed as American or American takes on other cuisines (all discussed in Super Chef). In any American venue other than the White House, I would agree that "foreign" cuisines should be included and celebrated, but someone visiting the White House should dine on the finest food produced in America, just as an American guest -- say, to France -- would be honored with French cuisine when dining with the French president. (Read Jacques Pepin's account of serving former French president Charles de Galle in his autobiography The Apprentice.)

I welcome your further thoughts and thank you again for the comments.

Warmly - Juliette

2:03 PM, February 08, 2005  
Anonymous Anonymous said...

Well, if there was anyone that could further a "dummy down" movement it's Laura Bush (a/k/a Barbara Jr.). Without the ability to conceive of or convey an original thought-- about anything let alone food, I'm afraid Betty Crocker will have to inevitably fill the vacancy.

4:22 PM, February 08, 2005  
Blogger Juliette Rossant said...

Thank you for your comment.

I have already received one vote to open a McDonald's outlet inside the White House: unfortunately, Betty Crocker is even less tangible than Ronald McDonald, since there are no restaurants directly associated with that product...

Your further recommendation?

Best - Juliette

6:17 PM, February 08, 2005  
Blogger Barbara Fisher said...

Patrick O'Connell of The Inn at Little Washington. His dishes are sublime and use American ingredients with impeccable French technique. He's classy without being pretentious.

I think he'd do a nice job.

But I doubt he'd leave the Inn.

7:20 PM, February 11, 2005  
Anonymous Anonymous said...

Let's not forget Martha. She's multi-talented and has the social upbringing to mingle and interact with all levels of society.

4:08 AM, April 14, 2005  

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