Yesterday, before the National Governors Association Dinner — President Barack Obama's first official dinner at the White House — First Lady Michelle Obama and White House Executive Chef Cristeta Comerford opened up the White House kitchen to reporters from the New York Times and top students from L'Academie de Cuisine, a culinary school in nearby Gaithersburg, MD. Along with First Lady Obama, Comerford, Executive Pastry Chef Bill Yosses, and former Obama private chef Sam Kass gave the community an opportunity to see what goes on behind the scenes in the White House kitchen before a large event, and even sampled dishes, from citrus salad with watermelon radishes to Chesapeake crab agnolotti. Then the first lady opened up the floor for questions, asking the first: "Actually, how do you become executive chef of the White House?" she inquired. To watch the video and get a glimpse into the White House kitchen, read more.
Obama also spoke more about the White House kitchen's focus on local produce — as well as the first family's White House dining preferences. For instance, the Nantucket scallops are the president's favorite, while the first lady prefers the "mean waffles and grits." After watching the video, I'm impressed by Michelle Obama's community-outreach efforts as well as her down-to-earth sensibility. Do you agree?