Chef Walter Scheib: From White House to HFM

The National Society for Healthcare Foodservice Management (HFM) held its annual training conference at Saddlebrook Resort in Tampa, Fla. last week. Chef Walter S. Scheib III was one of the keynote speakers for the event.

By Staff, The Editors -- Restaurants & Institutions, 8/15/2006

The National Society for Healthcare Foodservice Management (HFM) held its annual training conference at Saddlebrook Resort in Tampa, Fla. last week. Chef Walter S. Scheib III (far r., with former President Bill Clinton and British Prime Minister Tony Blair) was one of the keynote speakers for the event, a choice that on first blush might not seem entirely logical. For 11 years and ending in February 2005, Scheib was Executive Chef for the White House. (According to the White House Web site, he still holds the job but we know better. First Lady Laura Bush moved him out, ultimately putting his second in command, Cristeta Comerford, in the top spot.) But as Scheib noted, his job—actually part of the National Parks Service, which runs the White House—was similar to those done by hospital foodservice departments across the country; both serve the same audience for an extended period of time.

Hired from the Greenbrier Resort by the Clinton administration, the Culinary Institute of America-trained Scheib is a passionate advocate of contemporary American cooking, which he defines about as well as anyone has: a cuisine driven by regional foods, ethnic influences, a modern approach, sustainability and the use of great ingredients.

Scheib was a model of presidential discretion during the presentation though he did reveal that during her teen years, Chelsea Clinton adopted vegetarian eating habits. He, in turn, took on the challenge of crafting interesting meals for her. One of her favorites, which he demonstrated for the HFM crowd, was Thai-spiced sweet potato soup. Scheib also used the soup, thinned out a little more, as a sauce for pan-seared halibut served to British Prime Minister Tony Blair at a Camp David dinner. Here’s the recipe Scheib demonstrated; though exact amounts weren’t provided, it’s a basic formula that’s easy to follow.

• Soften minced garlic, shallots and lemongrass (which he shredded with a microplane grater) in some oil then add minced fresh ginger, a kaffir lime leaf or two and a small amount of prepared red curry paste. To that, stir in roasted sweet potato puree (he advocated a 325F oven for 35 to 40 minutes, noting that a hotter oven can cause the potatoes to caramelize a bit, leading to a slightly bitter edge), a little coconut milk and some chicken stock to a soup-like consistency. Use an immersion blender to mix then balance it with a very small amount of honey and a squeeze or two of fresh lime juice.