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Cristeta Comerford, the White House executive chef from 2005 to 2024. The White House executive chef is the individual responsible for managing the kitchens, and for planning and preparing of all menus and meals for the president of the United States and the first family, which includes their private meals, their private entertaining, and official state functions at the White House in ...
A chef de cuisine (French pronunciation: [ʃɛf.də.kɥi.zin], French for head of kitchen) or head chef is a chef that leads a kitchen and its cooks. [1] [2] A chef patron (feminine form chef patronne) (French for boss chef) or executive chef is a chef that manages multiple kitchens and their staff.
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The sous-chef de cuisine (under-chef of the kitchen) is the second-in-command and direct assistant of the chef de cuisine or head chef. This person may be responsible for scheduling the kitchen staff or substituting when the head chef is absent. Also, the sous-chef will fill in for or assist a chef de partie (line cook) when needed. This person ...
In 2007, Yosses was hired as White House Executive Pastry Chef by then-First Lady Laura Bush. [5] In 2009, President Barack Obama said of Yosses, "Whatever pie you like, he will make it and it will be the best pie you have ever eaten." [6] Obama has also nicknamed Yosses "the Crust Master". [7] Yosses resigned from his White House position in ...
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He was the first native-born American to become White House Executive Chef. [3] [6] Hill oversaw a staff of just three: two sous-chefs and an executive pastry chef. [3] [5] Hill spent about a month working alongside Haller before assuming the role of Executive Chef on October 1, 1987. [5] His primary job was to cook meals for the First Family. [5]