About this item
This book provides an insider's view into the experience of dining at the White House and describes Chef Moeller's most memorable moments cooking for three First Families. It includes over 100 recipes for one-of-a-kind dishes featuring his trademark use of fresh, seasonal ingredients inspired by his classical French training with an American twist. Useful chef notes help adapt fine French cooking techniques for the home cook.
About the Author
Chef John Moeller is a member of an elite corps of chefs who have served in the White House preparing très soigné cuisine for Presidents, First Families, and their guests, including visiting Heads of State. Chef to three First Families--President H.W. Bush, President William Jefferson Clinton, and President George W. Bush, Chef Moeller joined the White House kitchen in 1992 as sous chef to Pierre Chambrin and later Walter Scheib, eventually acting as White House Chef in 2005. Over the course of his career in the White House, he focused on creating unique and one-of-a-kind dishes that relied on fresh and flavorful ingredients."One of my greatest satisfactions as a chef is presenting a first class meal and seeing the enjoyment that it brings to the diners and the goodwill and friendship that it promotes." --John Moeller
