Tag Archives: Walter Scheib

Q:  What are your primary responsibilities?  What does your average day look like?

A:  I’m speaking, cooking, marrying cooking with entertainment, hosting culinary tours of exotic and unusual destinations including Russia, Sicily, Sri Lanka and Trinidad.  I’m also consulting on food and beverage product development as well as restaurant concepts.

Q:  What are you most proud of, professionally?

A:  I’m proud that I was able to bring contemporary American cuisine to the White House during my eleven years there.  Before 1994, French cuisine was the norm. I’m also proud that I’ve come to the understanding that the food and beverage business is about making people happy—whether you’re talking about a hot dog cart or a 3 Michelin Star restaurant.  It’s about making great memories and repeat business.

Q:  What’s the coolest thing you’ve seen lately?

A: Blue Hill at Stone Barns.  The executive chef and owner, Dan Barber, really walks the walk when so many others are just talking about it.  I love what he’s doing!  He’s built a spectacular operation and is really doing it right.   He’s even educating in the process.  The place is self-sustaining; they raise their own ingredients, from poultry to livestock to produce.  Read more...