The White House Chef Will Remain The Same, But Change May Be On The Menu

Photo by Tina Hager/White House via Getty Images

Since the election, foodies have turned pundit-like attention to speculation about who the Obamas would appoint to helm the White House kitchen. We learned this week that instead of installing a celebrity chef to the post, Cristeta Comerford will continue to wear the top toque. Recruited by former White House Chef Walter Scheib, Comerford joined the White House kitchen staff in 1995. Ten years later, she became first woman hired to the executive chef post.

A top-notch chef by all accounts, Comerford may be looking forward to forging new culinary paths when Obama takes office. The day-to-day feeding of the first family is at the heart of the job, and the Obama family reportedly has healthier -- and much more eclectic tastes -- than the Bushes. But I'd also venture to guess that given Obama's foreign policy interests, state dinners -- and the diplomatic opportunities they represent -- will return to the White House. (During 8 years in office, the Bushes hosted just 6 state dinners; the Clintons, by contrast, hosted upwards of 30).

What I'm most curious about is what Comerford will be asked to cook. President-elect Obama has spoken out about his commitment to America's farmers, sustainable agriculture, and addressing the obesity epidemic. We've also learned he genuinely enjoys food -- whether it's a simple cheeseburger on the campaign trail, or Rick Bayless' upscale regional Mexican cuisine at home in Chicago. What struck me most, though, as I combed through the blogosphere for hints about the Obamas' favorite foods, is that they seem to have very flexible palates when it comes to spice -- smoked sea salt caramels! red-chile guajillo sauce! How we use seasonings is at the heart of what differentiates one cuisine from another, and at the same time serves as a touchpoint between the foodways of different cultures. I'd love to see Comerford given the chance to integrate international flavors into the representative American cuisine typically served at state dinners. Think of it as a touch of culinary diplomacy.