Rumor on the street is that President-elect Donald J. Trump was surprised to learn that he needed to hire up to 4,000 people just to keep the White House running. One of those hires (or re-hires) is the executive chef of the White House kitchen. The pay is below $100,000 per year, the hours are long, and the gig requires putting out large amounts of food for an endless array of state dinners and government events. Plus supplying the three squares per day for the commander-in-chief.
Also, in this case, you’d probably be forced to ruin some very expensive cuts of beef. It’s one of the hardest chef jobs in the world.
So who will be America’s next White House executive chef? The Washingtonian has released the short list that’s forming in President-elect Trump’s bizarrely-coiffed head right now. Though it might not be as important as, say, Secretary of State or Justice, it’s still a huge boon for a chef to raise to the top of the food world via the White House.
Here are are a few of their picks spliced with a few of our own:
Chef Comerford was appointed by George W. Bush to the role in 2005 after working the White House kitchen since Bill Clinton was in the Oval Office back in 1995. She has 21 years under her belt, eleven of those as the executive chef.
If Trump wants to go with the most qualified candidate, then Chef Comerford is an easy choice to make. However, the immigrant Philippino-American may not be welcome anymore in the White House given the anti-immigration leanings of many on Trump’s team.
View this post on Instagram
Mangia! Tonight President Obama and First Lady @MichelleObama are hosting their final State Dinner with a dinner prepared by Guest Chef @MarioBatali in collaboration with our White House Chef that includes ingredients from the @WHKitchenGarden. On the menu: dishes including potato agnolotti and beef braciole pinwheel with broccoli rabe. 🇺🇸🇮🇹
CHEF DAVID BURKE
Chef David Burke has been a huge figure on the American culinary scene for decades. The self-proclaimed pioneer of American cuisine (sorry, but no) has been working for Trump for years and the two have a longstanding relationship.
This choice makes sense for Trump. Burke is close friends with other members of the far right and fits into Trump’s vision for America perfectly. And, yes, he is also legitimately a great chef of American cuisine.
CHEF JOE ISIDORI
Chef Joe Isidori also came up in the Trump Towers restos. He even got himself a Michelin star for his efforts for The Donald. Although Chef Isidori moved on from Trump’s hotels in 2008 to open his own restaurants, he still has close ties to the president elect.
If Trump wants Chef Isidori, he might not have to offer a little extra cash — considering that one of the chef’s current spots charges $15 for a milk shake.
CHEF JEAN-GEORGES VONGERICHTEN
Chef Jean-Georges Vongerichten seems the oddest choice. He’s on record as having supported and gave money to the Dems and holds very opposing political opinions to Trump. But, since he catered Trump’s third marriage reception, he’s somehow on the list.
We don’t see this one happening. Although Chef Vongerichten is an outstanding, classically trained chef, why would he even bother in the first place? He already has his culinary empire and a great place in the food world.
CHEF KAMILA SINGH
Chef Kamila Singh is the executive chef Trump Grill at Trump Tower where the President-elect works and lives and eats taco salads ($18!).
Chef Singh obviously executes well for Donald and her career would probably prosper the most from the promotion to the White House. But, again, an immigrant on Team Trump? Highly unlikely.
CARTOON CHARACTER JEREMY FREEDMAN
Trump has not shied away from proclaiming that he loves fast food. Let’s just pretend that all of that wasn’t an obvious stunt to appeal to the working class and take it at face value. Hopefully Trump hires this working class American burger jockey from the Simpsons (his name is Jeremy Freedman, not squeaky-voiced teen).
He can flip some mean burgers and fry up those fries just right for Trump. Seems like a match.
(Via The Washingtonian)