Rene Verdon, former chef of the White House when John F. Kennedy was the president. He never came to the Coffee Shop (at least not that I know of), but I hung this picture on the “chefs” wall as an homage to French technique.   It now seems hard to believe that French chefs once dominated the American culinary landscape. In a way it was their old world mentality that let them drop the ball. What is more French than preserving technique while using local and seasonal ingredients? (Think Normandy vs. Provence – both French, but so different – French technique – local and seasonal ingredients) It’s too bad the chefs who came here from France couldn’t see that. It took French-trained chef, Wolfgang Puck, French-trained restaurateur Michael McCarty, and French-trained chef John Sedlar just to name a few,  to show them what was possible.

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