Former White House Executive Chef Walter Scheib

With a passion for flavorful cuisines made with American ingredients, Chef Walter Scheib has clearly achieved culinary success. As the White House Executive Chef for 11 years and now running his own company The American Chef, Scheib’s experiences offer a unique vantage point and insights for culinary professionals. Read on to see why he believes strongly in U.S.-grown foods like rice and what three flavor characteristics make up a perfect dish.

Also be sure to check out one of Chef Scheib’s favorite rice dishes, Pan-Seared Sea Bass with Saffron Risotto and Caponata Sauce, served at a White House dinner honoring Baseball's (Hall of Fame) shortstop Cal Ripken, Jr. and featured in his new book “White House Chef.”

Chef Walter Schieb’s Professional Background:
	Executive Chef, White House, 1994-2005 Executive Chef, Greenbrier Resort Executive Chef, Boca Raton Resort & Club The Culinary Institute of America, graduated with high honors, 1979

	Why do you describe your style as innovative American cuisine with global flavors?
	Mrs. Clinton brought to the White House a desire to provide contemporary American cuisine to guests from around the globe. First and foremost that means flavor-driven cuisines with wonderfully fresh, seasonal ingredients. Agriculture is therefore the new star that delivers great dishes with important regional influences.
	Why do you feel so strongly about the importance of foods grown here in the U.S.?
	As Americans continue to travel and people move to the U.S. from other countries, everyone is more aware and educated on what’s out there from a food perspective. I honestly believe that the USA is doing the best job of anybody – we are the food engine that runs the world. Chefs come here from all over and are using great American products to create a wide variety of dishes. I have to say that rice is a perfect example of this as it’s a U.S. product that can be used with so many different cuisines.
	You said the White House uses only U.S.-grown rice. Why was that a good choice for your dishes?
	The White House is seen as the “people’s house,” so it’s important that we used American-created foods. For rice, I was pleasantly surprised to find there were so many different varieties and styles of U.S. rice available that offer so many meal options. Everything from Arborio to support French and Italian cuisines to southern long grain rice for subcontinent meals to aromatic rice like jasmine for crispy/fried presentations. I really tried not to repeat dishes when I cooked major meals, and U.S. rice offered so many possibilities.
	How do you stay in tune with current food trends?
	I do a lot of reading. I have more than 1,500 cookbooks and subscribe to 12 cooking magazines. To keep my finger on the pulse of the industry, I also talk to a lot of people. The challenge is sifting out the fads from the good, unique products. To develop a stronger expertise, it’s important to try to get hands-on experience with the product. Also consider giving feedback directly to the farmer or producer so they can make any improvements.
	What do you see for the future for the food industry?
	The food business is at a very exciting point in its evolution - it’s a lot like the IT industry in the 90’s and the space industry in the 60’s. If someone says they know what will happen in 5-6 years in the food industry they are either really smart or are just faking it. The wide variety of products and level of culinary education has risen dramatically. The result is that people know more and can truly appreciate really great meals.
	Why did you pursue a career in cooking?
	I was first intrigued as a child by the smells of the ethnic dishes being served throughout my nontraditional neighborhood in Boston. But I got hooked when I was about 18 years old, working for a French chef who asked me to help him serve a meal for 400 people. At the end, everyone stood up and clapped to thank us. It made me think cooking would be a career that would be fun, unique and elicit a positive response from others.
	When you dine out, what’s your favorite cuisine of choice and why?
	My wife and I often eat out and are always looking for good execution of a dish. We like all types of food, but especially appreciate ethnic foods where the cook knows the background of the dishes well. Indian, Thai, Ethiopian are all excellent cuisines. I can’t stand dishes that have a lot of pretense or are over stylized. Authentic, full-flavored and beautiful cuisine is what it’s all about - and it doesn’t have to cost a lot.
	What’s the secret to creating the perfect dish?
	The right combination of heat, sweet and acid. No matter how it’s executed - I truly believe it’s what the every-day diner really looks for in a meal.