The White House Kitchen: A Behind-the-Scenes Visit

During an incredible visit last week to the White House (for a sneak peek at the new Obama state china service), I swung by the kitchen and snapped all the photos I could manage while hearing about the upcoming State Dinner from the two talented women who are in charge of all things culinary for the Obamas. Here’s a behind-the-scenes look at the kitchen of most famous family in the nation (which was much more compact than expected!)…

Here’s a snap of the two history-making (they are the first women to hold their positions) chefs who work at the Obama White House: Executive Chef Cris Comerford on the left and Executive Pastry Chef Susan Morrison on the right. In addition to all the regular tasks that feeding the first family and their guests entails, these chefs and their teams are preparing the first meal to be served on the new Obama State China (just revealed today!) at the Japan State Dinner.

During my visit, very early initial prep was just getting underway for the state dinner, which is being held tomorrow. It’s only the eighth state dinner hosted by the Obamas and a huge undertaking for the kitchen team, but they were remarkably calm, on track and ready to knock it out.

Cris’s menu is inspired by the intersection of American and Japanese cuisine and the spring season. It will include with a twist on a caesar-like salad, Cherrywood smoked chicken and fresh seasonal vegetables. Susan’s dessert plans will include mochi and will be decorated with hand-made edible pale pink blossoms and gorgeous blown sugar tea pots (see below for glimpses of both).