He believed his food spoke for itself and his place was in the kitchen, not in front of a camera. As a result, he seemed the ideal choice for White House chef.īut when he learned that his position required attending press conferences and personally meeting with the press, he refused. As the head chef at Fort Lauderdale’s Westin Cypress Creek Hotel, Chef Hill had managed over 100 employees and operated two busy restaurants. Hired in October 1987, he was released from his position only four short months later. Johnson’s favorite dishes: Beef Barbecue, Avocado Dip and Cole Slaw.Ĭhef Jon Hill sadly exemplifies America’s lack of enduring job security in the modern era. But Haller survived and remained the White House Executive Chef for 21 years, cooking for no less than five other American presidents. He often told Haller that a dozen guests were coming to dinner that very night, giving him just a few rushed hours at the end of the day to prepare. The chef quickly discovered, however, that the president was not especially thoughtful. Born in Switzerland, Haller had previously worked at Manhattan’s Hampshire House and made a name for himself in New York’s crowded restaurant scene. The Johnsons then turned to Chef Henry Haller.
He quit, and went on to open the renowned Le Trianon Restaurant in San Francisco. The straw that broke the camel’s back occurred when Verdon was asked/ordered to prepare a flavorless, cold purée of garbanzo beans for lunch. The relationship between Chef Verdon and the Johnsons worsened when they hired a “food coordinator” who cut food costs by stocking the kitchen with frozen and canned vegetables. Johnson preferred a simple hamburger or bowl of chili to an elegant French pâté. Kennedy’s favorite dish: Vichyssoise SoupĪfter Kennedy’s tragic assassination in 1963, cuisine at the White House shifted dramatically back to the security of familiar American comfort foods. When he wasn’t feeding the first family, Verdon could be found harvesting vegetables from the gardens he’d planted on the White House roof, beginning a White House garden tradition. They often conversed in French, all the while keeping the president supplied with his favorite New England Clam Chowder - and baked cookies for the First Daughter, Caroline. The world-traveled first lady Jacqueline Bouvier Kennedy personally chose French-born René Verdon. For the first time, the in-house cook was given the official governmental title White House Executive Chef. The focus of the White House dramatically changed when the Kennedys became residents. As the culinary skills in the White House soared, so did the hopes and dreams of America. Professionally-trained chefs replaced the skilled cooks and itinerant chefs from the earlier days of the White House. By the mid-20th century, America had recovered from the Depression, fought in a second World War and built a modern industrial base.
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