In 1961, Jacqueline Kennedy instituted the position of White House executive chef, recruiting French chef René Verdon, marking a shift in the culinary landscape of the presidential residence. Historically, chefs had lacked formal training, often consisting of Navy stewards or caterers. Today, only a few chefs have occupied this high-security role, which demands long hours for modest pay compared to the private sector. Some chefs, while maintaining confidentiality, have shared intriguing stories about the personal dining preferences of various first families, exposing the culinary diversity enjoyed within the White House, such as the Bushes' love for spicy Tex-Mex fare.
"First Lady Jacqueline Kennedy created the position of White House executive chef in 1961, hiring René Verdon as the first professionally trained chef for the role."
"Despite being on call 24/7 and starting their day early, White House chefs earn between $80,000 - $100,000, significantly less than private restaurant executive chefs."
"Many White House chefs put politics aside, yet some share outrageous stories about life in the kitchens at 1600 Pennsylvania Avenue."
"Both the Bushes and the Clintons enjoyed Cristeta Comerford's enchiladas, though the Bushes were particularly fond of adding spiciness to their meals."
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