"Melba's Jammin'" > wrote in message
...
> In article >,
> "Kswck" > wrote:
>> I heard an interview on NPR Radio from a former White House chef who said
>> that the most frustrating about cooking there is that you can't just run
>> down to the store for an ingredient you just ran out of. It takes an act
>> of
>> God, the FBI and professional chemical testers to get another bunch of
>> parsley or a pound of butter.
>
> I wonder how much produce waste happens because of that. Say you
> misjudge and wind up with too much of something that's not going to be
> on the menu for a week or two * does it go home with the chef or the
> Secret Service crew? Does the chef cook lunch for the SS day shift?
> What happens to the leftovers?
> --
> -Barb, Mother Superior, HOSSSPoJ
> http://web.me.com/barbschaller
> http://gallery.me.com/barbschaller/100041
> -- a woman my age shouldn't
> have this much fun!

This particular chef cooked for Bush 1 and Clinton. He said that Clinton
loved leftovers-the greasier the better.