While President and Hillary Clinton continue to roast over the Whitewater flames, there’s at least one place where they want more heat — upstairs at the White House dinner table. After a year fending off souffles and pate brise, the First Family is gearing up for black beans, gumbo and enough jalapenos to kill an approaching army.
“My goal is to give them everything they want,” says Walter Scheib, newly appointed chef of the White House and former chef of the Greenbrier resort in White Sulphur Springs, W. Va. “A lot of chefs sort of get tangled up in their egos. We have to remember that we’re guest service.”
Scheib’s predecessor, French purist Pierre Chambrin, was replaced for trying too hard to upgrade the Clinton palate.