What He Does: In February 2005 Scheib launched the American Chef, a planning and catering service with an all-American, presidential theme. Scheib's event concepts include re-creations of the state dinners, first lady luncheons, and South Lawn picnics he prepared for 11 years as the White House's executive chef.His Background: Since graduating from the Culinary Institute of America in 1979, Scheib has had 25 years of kitchen experience under prestigious clients such as president Clinton and the second president Bush, where his cooking credits included state dinners attended by Nelson Mandela, Tony Blair, and Boris Yeltsin. (Scheib also gives speeches about his White House experiences, and can share anecdotes with guests more informally during a meal or teambuilding cooking class.) "[My business] is all about customizing the product to a narrow group with high standards," Scheib says. "After all, the White House isn't a hotel or a restaurant. It's a home occupied by people."
His Specialty: Scheib describes his menus as "seasonal American cuisine." (When he joined the White House staff, he was charged with replacing the existing French-inspired menus with American fare. After a state dinner, Scheib says French President Jacques Chirac said, "If this is American food, then I like it," to the great relief of the chef.) "People sometimes wonder what American food really is," Scheib says. "American food is like American culture—[infused] with all sorts of ethnic touches."
His Specialty: Scheib describes his menus as "seasonal American cuisine." (When he joined the White House staff, he was charged with replacing the existing French-inspired menus with American fare. After a state dinner, Scheib says French President Jacques Chirac said, "If this is American food, then I like it," to the great relief of the chef.) "People sometimes wonder what American food really is," Scheib says. "American food is like American culture—[infused] with all sorts of ethnic touches."
