{"id":16512512,"date":"2026-02-18T14:31:10","date_gmt":"2026-02-18T13:31:10","guid":{"rendered":"https:\/\/escales.ponant.com\/?p=16512512"},"modified":"2026-04-14T10:46:10","modified_gmt":"2026-04-14T08:46:10","slug":"cristeta-comerford","status":"publish","type":"post","link":"https:\/\/escales.ponant.com\/en\/cristeta-comerford\/","title":{"rendered":"5 questions for Cristeta Comerford"},"content":{"rendered":"

[et_pb_section fb_built=\u201d1\u2033 _builder_version=\u201d4.27.5\u2033 _module_preset=\u201ddefault\u201d custom_padding=\u201d3px|||||\u201d global_colors_info=\u201d{}\u201d theme_builder_area=\u201dpost_content\u201d][et_pb_row _builder_version=\u201d4.16\u2033 _module_preset=\u201ddefault\u201d max_width=\u201d900px\u201d custom_padding=\u201d0px||0px||true|false\u201d locked=\u201doff\u201d global_colors_info=\u201d{}\u201d theme_builder_area=\u201dpost_content\u201d][et_pb_column type=\u201d4_4\u2033 _builder_version=\u201d4.16\u2033 _module_preset=\u201ddefault\u201d global_colors_info=\u201d{}\u201d theme_builder_area=\u201dpost_content\u201d][et_pb_text _builder_version=\u201d4.27.5\u2033 _module_preset=\u201d67498989-fe43-4cc1-80eb-d194df7858f4\u2033 header_2_font=\u201d|600|||||||\u201d header_2_text_align=\u201dcenter\u201d header_2_text_color=\u201d#334556\u2033 header_2_font_size=\u201d38px\u201d header_2_line_height=\u201d1.4em\u201d custom_padding=\u201d0px||0px||true|\u201d header_2_font_size_tablet=\u201d28px\u201d header_2_font_size_phone=\u201d22px\u201d header_2_font_size_last_edited=\u201don|phone\u201d global_colors_info=\u201d{}\u201d theme_builder_area=\u201dpost_content\u201d]<\/p>\n

When gastronomy becomes a diplomatic art <\/strong><\/h2>\n

[\/et_pb_text][et_pb_text _builder_version=\u201d4.27.5\u2033 _module_preset=\u201ddefault\u201d header_2_text_color=\u201d#334556\u2033 header_2_font_size=\u201d33px\u201d header_2_line_height=\u201d1.4em\u201d custom_padding=\u201d||40px||false|false\u201d global_colors_info=\u201d{}\u201d theme_builder_area=\u201dpost_content\u201d]<\/p>\n

Invited aboard <\/span>Le <\/span><\/span>Commandant Charcot<\/span><\/span><\/a> for a<\/span><\/span> cruise in the Gulf of Bothnia<\/span>,<\/span><\/span><\/a> Chef Cristeta Comerford, the first woman to head the White House kitchens,<\/span> who served five Presidents,<\/span> speaks to <\/span><\/span>Escales<\/span><\/span> about the art of dining as a tool for dialogue between nations.<\/span><\/span><\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u201d4.19.2\u2033 _module_preset=\u201ddefault\u201d background_enable_color=\u201doff\u201d background_enable_image=\u201doff\u201d width_tablet=\u201d\u201d width_phone=\u201d\u201d width_last_edited=\u201don|phone\u201d max_width=\u201d900px\u201d module_alignment=\u201dcenter\u201d custom_margin=\u201d|auto||463px||\u201d custom_padding=\u201d||5px||false|false\u201d locked=\u201doff\u201d global_colors_info=\u201d{}\u201d theme_builder_area=\u201dpost_content\u201d][et_pb_column type=\u201d4_4\u2033 _builder_version=\u201d4.16\u2033 _module_preset=\u201ddefault\u201d background_enable_color=\u201doff\u201d background_enable_image=\u201doff\u201d background_size=\u201dcontain\u201d global_colors_info=\u201d{}\u201d theme_builder_area=\u201dpost_content\u201d][et_pb_text _builder_version=\u201d4.27.5\u2033 _module_preset=\u201ddefault\u201d header_2_font=\u201d|300|||||||\u201d header_2_text_color=\u201d#334556\u2033 header_2_font_size=\u201d38px\u201d custom_padding=\u201d0px||27px||false|false\u201d global_colors_info=\u201d{}\u201d theme_builder_area=\u201dpost_content\u201d]<\/p>\n

How did you become executive chef of the White House?<\/h3>\n

In 1996, I was working in a Washington D.C. restaurant when I was asked to lend a hand during a State Dinner held in honour of <\/span>Nelson Mandela<\/span><\/b>. A few months later, executive chef Walter Scheib offered me a position in the<\/span> presidential brigade<\/span><\/b>. After a lengthy security check, I entered the White House as a sous-chef. In 2005, out of more than 450 candidates, I was chosen by President George W. Bush and First Lady Laura Bush.\u00a0<\/span>\u00a0<\/span><\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row custom_padding_last_edited=\u201don|phone\u201d admin_label=\u201dMEA \u2013 quote V2\u2033 _builder_version=\u201d4.27.0\u2033 _module_preset=\u201ddefault\u201d background_color=\u201dRGBA(255,255,255,0)\u201d background_enable_image=\u201doff\u201d background_size=\u201dcustom\u201d background_image_width=\u201d20%\u201d background_position=\u201dtop_left\u201d max_width=\u201d1000px\u201d custom_margin=\u201d2px|auto||auto|false|false\u201d custom_padding=\u201d|50px|60px|50px|false|true\u201d custom_padding_tablet=\u201d|0px||0px|false|true\u201d custom_padding_phone=\u201d|0px||0px|false|true\u201d background_image_width_tablet=\u201d20%\u201d background_image_width_phone=\u201d40%\u201d background_position_tablet=\u201dtop_left\u201d background_horizontal_offset_tablet=\u201d-4%\u201d background_horizontal_offset_phone=\u201d-10%\u201d background_vertical_offset_tablet=\u201d50%\u201d background_vertical_offset_phone=\u201d35%\u201d locked=\u201doff\u201d global_colors_info=\u201d{}\u201d theme_builder_area=\u201dpost_content\u201d][et_pb_column type=\u201d4_4\u2033 _builder_version=\u201d4.27.0\u2033 _module_preset=\u201ddefault\u201d background_color=\u201dRGBA(255,255,255,0)\u201d global_colors_info=\u201d{}\u201d theme_builder_area=\u201dpost_content\u201d][et_pb_image src=\u201dhttps:\/\/escales.ponant.com\/wp-content\/uploads\/2024\/09\/picto-quote.png\u201d alt=\u201dpicto-quote\u201d title_text=\u201dpicto-quote\u201d align=\u201dcenter\u201d _builder_version=\u201d4.27.0\u2033 _module_preset=\u201ddefault\u201d max_width=\u201d55px\u201d module_alignment=\u201dcenter\u201d custom_margin=\u201d||40px||false|false\u201d global_colors_info=\u201d{}\u201d theme_builder_area=\u201dpost_content\u201d][\/et_pb_image][et_pb_text _builder_version=\u201d4.27.5\u2033 _module_preset=\u201ddefault\u201d text_font=\u201d|300|on||||||\u201d text_text_color=\u201d#000000\u2033 text_font_size=\u201d26px\u201d header_2_font=\u201d|300|on||||||\u201d header_2_text_align=\u201dcenter\u201d header_2_line_height=\u201d1.5em\u201d background_enable_color=\u201doff\u201d text_orientation=\u201dcenter\u201d custom_padding=\u201d|20px||20px|true|true\u201d custom_padding_tablet=\u201d|0px||0px|true|true\u201d custom_padding_phone=\u201d|0px||0px|true|true\u201d custom_padding_last_edited=\u201don|desktop\u201d text_font_size_tablet=\u201d20px\u201d text_font_size_phone=\u201d18px\u201d text_font_size_last_edited=\u201don|desktop\u201d header_2_letter_spacing_tablet=\u201d\u201d header_2_letter_spacing_phone=\u201d\u201d header_2_letter_spacing_last_edited=\u201don|phone\u201d global_colors_info=\u201d{}\u201d theme_builder_area=\u201dpost_content\u201d]I was the first woman, the first person of colour, and the first Asian American to hold that position.<\/span><\/span><\/em>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u201d4.19.2\u2033 _module_preset=\u201ddefault\u201d background_enable_color=\u201doff\u201d background_enable_image=\u201doff\u201d width_tablet=\u201d\u201d width_phone=\u201d\u201d width_last_edited=\u201don|phone\u201d max_width=\u201d900px\u201d module_alignment=\u201dcenter\u201d custom_padding=\u201d1px||5px||false|false\u201d locked=\u201doff\u201d global_colors_info=\u201d{}\u201d theme_builder_area=\u201dpost_content\u201d][et_pb_column type=\u201d4_4\u2033 _builder_version=\u201d4.16\u2033 _module_preset=\u201ddefault\u201d background_enable_color=\u201doff\u201d background_enable_image=\u201doff\u201d background_size=\u201dcontain\u201d global_colors_info=\u201d{}\u201d theme_builder_area=\u201dpost_content\u201d][et_pb_image src=\u201dhttps:\/\/escales.ponant.com\/wp-content\/uploads\/2025\/12\/comerford3.jpg\u201d alt=\u201dPhoto of renowned chefs lined up with Barrack Obama in the center \u201d title_text=\u201dcomerford3\u2033 align=\u201dcenter\u201d _builder_version=\u201d4.27.5\u2033 _module_preset=\u201ddefault\u201d global_colors_info=\u201d{}\u201d theme_builder_area=\u201dpost_content\u201d][\/et_pb_image][et_pb_text _builder_version=\u201d4.27.5\u2033 _module_preset=\u201ddefault\u201d text_font_size=\u201d12px\u201d header_2_font=\u201d|300|||||||\u201d header_2_text_color=\u201d#334556\u2033 header_2_font_size=\u201d38px\u201d custom_padding=\u201d3px||2px||false|false\u201d locked=\u201doff\u201d global_colors_info=\u201d{}\u201d theme_builder_area=\u201dpost_content\u201d]\u00a0<\/p>\n

Annual Club Des Chefs Des Chefs Meeting hosted by President Barrack Obama, organized by Founder Gilles Bragard, August 23, 2013.<\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u201d4.19.2\u2033 _module_preset=\u201ddefault\u201d background_enable_color=\u201doff\u201d background_enable_image=\u201doff\u201d width_tablet=\u201d\u201d width_phone=\u201d\u201d width_last_edited=\u201don|phone\u201d max_width=\u201d900px\u201d module_alignment=\u201dcenter\u201d custom_margin=\u201d|auto||463px||\u201d custom_padding=\u201d||5px||false|false\u201d locked=\u201doff\u201d global_colors_info=\u201d{}\u201d theme_builder_area=\u201dpost_content\u201d][et_pb_column type=\u201d4_4\u2033 _builder_version=\u201d4.16\u2033 _module_preset=\u201ddefault\u201d background_enable_color=\u201doff\u201d background_enable_image=\u201doff\u201d background_size=\u201dcontain\u201d global_colors_info=\u201d{}\u201d theme_builder_area=\u201dpost_content\u201d][et_pb_text _builder_version=\u201d4.27.5\u2033 _module_preset=\u201ddefault\u201d header_2_font=\u201d|300|||||||\u201d header_2_text_color=\u201d#334556\u2033 header_2_font_size=\u201d38px\u201d custom_padding=\u201d0px||27px||false|false\u201d global_colors_info=\u201d{}\u201d theme_builder_area=\u201dpost_content\u201d]<\/p>\n

How do you balance culinary creativity with diplomatic protocol?<\/span><\/span><\/h3>\n

At the White House, every meal reflects <\/span>the President and the First Lady<\/span><\/b>. A chef always puts a little bit of their personality into it, but the primary objective remains to satisfy those for whom they are cooking. We must also think of <\/span>guests arriving from across the world<\/span><\/b>: heads of state, monarchs, chancellors\u2026 Culinary diplomacy means presenting American gastronomy while <\/span>honouring the traditions of others<\/span><\/b>.\u00a0<\/span>\u00a0<\/span><\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row custom_padding_last_edited=\u201don|phone\u201d admin_label=\u201dMEA \u2013 quote V2\u2033 _builder_version=\u201d4.27.0\u2033 _module_preset=\u201ddefault\u201d background_color=\u201dRGBA(255,255,255,0)\u201d background_enable_image=\u201doff\u201d background_size=\u201dcustom\u201d background_image_width=\u201d20%\u201d background_position=\u201dtop_left\u201d max_width=\u201d1000px\u201d custom_margin=\u201d2px|auto||auto|false|false\u201d custom_padding=\u201d|50px|60px|50px|false|true\u201d custom_padding_tablet=\u201d|0px||0px|false|true\u201d custom_padding_phone=\u201d|0px||0px|false|true\u201d background_image_width_tablet=\u201d20%\u201d background_image_width_phone=\u201d40%\u201d background_position_tablet=\u201dtop_left\u201d background_horizontal_offset_tablet=\u201d-4%\u201d background_horizontal_offset_phone=\u201d-10%\u201d background_vertical_offset_tablet=\u201d50%\u201d background_vertical_offset_phone=\u201d35%\u201d locked=\u201doff\u201d global_colors_info=\u201d{}\u201d theme_builder_area=\u201dpost_content\u201d][et_pb_column type=\u201d4_4\u2033 _builder_version=\u201d4.27.0\u2033 _module_preset=\u201ddefault\u201d background_color=\u201dRGBA(255,255,255,0)\u201d global_colors_info=\u201d{}\u201d theme_builder_area=\u201dpost_content\u201d][et_pb_image src=\u201dhttps:\/\/escales.ponant.com\/wp-content\/uploads\/2024\/09\/picto-quote.png\u201d alt=\u201dpicto-quote\u201d title_text=\u201dpicto-quote\u201d align=\u201dcenter\u201d _builder_version=\u201d4.27.0\u2033 _module_preset=\u201ddefault\u201d max_width=\u201d55px\u201d module_alignment=\u201dcenter\u201d custom_margin=\u201d||40px||false|false\u201d global_colors_info=\u201d{}\u201d theme_builder_area=\u201dpost_content\u201d][\/et_pb_image][et_pb_text _builder_version=\u201d4.27.5\u2033 _module_preset=\u201ddefault\u201d text_font=\u201d|300|on||||||\u201d text_text_color=\u201d#000000\u2033 text_font_size=\u201d26px\u201d header_2_font=\u201d|300|on||||||\u201d header_2_text_align=\u201dcenter\u201d header_2_line_height=\u201d1.5em\u201d background_enable_color=\u201doff\u201d text_orientation=\u201dcenter\u201d custom_padding=\u201d|20px||20px|true|true\u201d custom_padding_tablet=\u201d|0px||0px|true|true\u201d custom_padding_phone=\u201d|0px||0px|true|true\u201d custom_padding_last_edited=\u201don|desktop\u201d text_font_size_tablet=\u201d20px\u201d text_font_size_phone=\u201d18px\u201d text_font_size_last_edited=\u201don|desktop\u201d header_2_letter_spacing_tablet=\u201d\u201d header_2_letter_spacing_phone=\u201d\u201d header_2_letter_spacing_last_edited=\u201don|phone\u201d global_colors_info=\u201d{}\u201d theme_builder_area=\u201dpost_content\u201d]I was fortunate to meet chefs very early on who believed in me.[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u201d4.19.2\u2033 _module_preset=\u201ddefault\u201d background_enable_color=\u201doff\u201d background_enable_image=\u201doff\u201d width_tablet=\u201d\u201d width_phone=\u201d\u201d width_last_edited=\u201don|phone\u201d max_width=\u201d900px\u201d module_alignment=\u201dcenter\u201d custom_padding=\u201d1px||5px||false|false\u201d locked=\u201doff\u201d global_colors_info=\u201d{}\u201d theme_builder_area=\u201dpost_content\u201d][et_pb_column type=\u201d4_4\u2033 _builder_version=\u201d4.16\u2033 _module_preset=\u201ddefault\u201d background_enable_color=\u201doff\u201d background_enable_image=\u201doff\u201d background_size=\u201dcontain\u201d global_colors_info=\u201d{}\u201d theme_builder_area=\u201dpost_content\u201d][et_pb_image src=\u201dhttps:\/\/escales.ponant.com\/wp-content\/uploads\/2025\/12\/comerford2.jpg\u201d alt=\u201dPhoto of 3 chefs posing with plates set \u201d title_text=\u201dcomerford2\u2033 align=\u201dcenter\u201d _builder_version=\u201d4.27.5\u2033 _module_preset=\u201ddefault\u201d global_colors_info=\u201d{}\u201d theme_builder_area=\u201dpost_content\u201d][\/et_pb_image][et_pb_text _builder_version=\u201d4.27.5\u2033 _module_preset=\u201ddefault\u201d text_font_size=\u201d12px\u201d header_2_font=\u201d|300|||||||\u201d header_2_text_color=\u201d#334556\u2033 header_2_font_size=\u201d38px\u201d custom_padding=\u201d3px||2px||false|false\u201d locked=\u201doff\u201d global_colors_info=\u201d{}\u201d theme_builder_area=\u201dpost_content\u201d]\u00a0<\/p>\n

White House Executive Chef Cristeta Comerford (right), Executive Pastry Chef Susan Morrison (left), Chef Mario Batali (centre). State Dinner Preview in Honor of the Prime Minister of Italy Matteo Renzi, October 18, 2016.<\/p>\n

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Where does your passion for cooking come from, and how does it continue to guide you?<\/h3>\n

It\u2019s not a job, it\u2019s <\/span>a vocation<\/span><\/b>. I was fortunate to meet chefs very early on who believed in me. In Chicago, the first one \u2014 who was also president of the American Federation of Chefs \u2014 impressed me from the moment I saw him in his huge toque. I was 24 years old. I entered the pantry and worked my way up. <\/span>These mentors shaped my way of working<\/span><\/b> and taught me to appreciate everything about this profession, from the simplest tasks to the most elaborate dishes. Peeling garlic, assembling a p\u00e2t\u00e9 en cro\u00fbte, preparing a dessert\u2026 In our profession, you have to know how to do everything, and above all, love doing everything. It is this passion, born at the beginning and nurtured by those who guided me, that continues to carry me today.<\/span>\u00a0<\/span><\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row custom_padding_last_edited=\u201don|phone\u201d admin_label=\u201dMEA \u2013 quote V2\u2033 _builder_version=\u201d4.27.0\u2033 _module_preset=\u201ddefault\u201d background_color=\u201dRGBA(255,255,255,0)\u201d background_enable_image=\u201doff\u201d background_size=\u201dcustom\u201d background_image_width=\u201d20%\u201d background_position=\u201dtop_left\u201d max_width=\u201d1000px\u201d custom_margin=\u201d2px|auto||auto|false|false\u201d custom_padding=\u201d|50px|60px|50px|false|true\u201d custom_padding_tablet=\u201d|0px||0px|false|true\u201d custom_padding_phone=\u201d|0px||0px|false|true\u201d background_image_width_tablet=\u201d20%\u201d background_image_width_phone=\u201d40%\u201d background_position_tablet=\u201dtop_left\u201d background_horizontal_offset_tablet=\u201d-4%\u201d background_horizontal_offset_phone=\u201d-10%\u201d background_vertical_offset_tablet=\u201d50%\u201d background_vertical_offset_phone=\u201d35%\u201d locked=\u201doff\u201d global_colors_info=\u201d{}\u201d theme_builder_area=\u201dpost_content\u201d][et_pb_column type=\u201d4_4\u2033 _builder_version=\u201d4.27.0\u2033 _module_preset=\u201ddefault\u201d background_color=\u201dRGBA(255,255,255,0)\u201d global_colors_info=\u201d{}\u201d theme_builder_area=\u201dpost_content\u201d][et_pb_image src=\u201dhttps:\/\/escales.ponant.com\/wp-content\/uploads\/2024\/09\/picto-quote.png\u201d alt=\u201dpicto-quote\u201d title_text=\u201dpicto-quote\u201d align=\u201dcenter\u201d _builder_version=\u201d4.27.0\u2033 _module_preset=\u201ddefault\u201d max_width=\u201d55px\u201d module_alignment=\u201dcenter\u201d custom_margin=\u201d||40px||false|false\u201d global_colors_info=\u201d{}\u201d theme_builder_area=\u201dpost_content\u201d][\/et_pb_image][et_pb_text _builder_version=\u201d4.27.5\u2033 _module_preset=\u201ddefault\u201d text_font=\u201d|300|on||||||\u201d text_text_color=\u201d#000000\u2033 text_font_size=\u201d26px\u201d header_2_font=\u201d|300|on||||||\u201d header_2_text_align=\u201dcenter\u201d header_2_line_height=\u201d1.5em\u201d background_enable_color=\u201doff\u201d text_orientation=\u201dcenter\u201d custom_padding=\u201d|20px||20px|true|true\u201d custom_padding_tablet=\u201d|0px||0px|true|true\u201d custom_padding_phone=\u201d|0px||0px|true|true\u201d custom_padding_last_edited=\u201don|desktop\u201d text_font_size_tablet=\u201d20px\u201d text_font_size_phone=\u201d18px\u201d text_font_size_last_edited=\u201don|desktop\u201d header_2_letter_spacing_tablet=\u201d\u201d header_2_letter_spacing_phone=\u201d\u201d header_2_letter_spacing_last_edited=\u201don|phone\u201d global_colors_info=\u201d{}\u201d theme_builder_area=\u201dpost_content\u201d]A meal symbolises progress between two nations, celebrates what has been achieved and opens the path to what remains to be built.<\/span><\/span><\/em>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u201d4.19.2\u2033 _module_preset=\u201ddefault\u201d background_enable_color=\u201doff\u201d background_enable_image=\u201doff\u201d width_tablet=\u201d\u201d width_phone=\u201d\u201d width_last_edited=\u201don|phone\u201d max_width=\u201d900px\u201d module_alignment=\u201dcenter\u201d custom_margin=\u201d|auto||463px||\u201d custom_padding=\u201d||5px||false|false\u201d locked=\u201doff\u201d global_colors_info=\u201d{}\u201d theme_builder_area=\u201dpost_content\u201d][et_pb_column type=\u201d4_4\u2033 _builder_version=\u201d4.16\u2033 _module_preset=\u201ddefault\u201d background_enable_color=\u201doff\u201d background_enable_image=\u201doff\u201d background_size=\u201dcontain\u201d global_colors_info=\u201d{}\u201d theme_builder_area=\u201dpost_content\u201d][et_pb_text _builder_version=\u201d4.27.5\u2033 _module_preset=\u201ddefault\u201d header_2_font=\u201d|300|||||||\u201d header_2_text_color=\u201d#334556\u2033 header_2_font_size=\u201d38px\u201d custom_padding=\u201d0px||27px||false|false\u201d global_colors_info=\u201d{}\u201d theme_builder_area=\u201dpost_content\u201d]<\/p>\n

You sometimes describe state dinners as a \u201cpause\u201d. What role do they play in the diplomatic process?<\/h3>\n

I really like this concept, because it perfectly captures the idea of a special moment. But <\/span>a State Dinner<\/span><\/b> is never a simple interlude: it is the culmination of a whole process that extends well beyond the evening itself. Before the dinner there have been weeks of bilateral discussions, preparatory meetings, sometimes discreet negotiations. <\/span>The meal is the crowning touch<\/span><\/b> to it all. It symbolises advances between nations, <\/span>celebrates what has been accomplished<\/span><\/b> and opens the way for what is yet to come.<\/span>\u00a0<\/span><\/p>\n

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Heirloom Tomato Salad, Basil Oil, White Balsamico and Lemon Granite awaits the service staff for a Private White House Dinner, August 3,2020.<\/p>\n

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Of your years at the White House, which memory stands out most vividly?<\/h3>\n

The state dinner given for <\/span>Queen Elizabeth II<\/span><\/b>, in May 2007, made a big impression on me. I was still new to my role as executive chef, and <\/span>everything had to be timed to the second<\/span><\/b>. What made this dinner unusual was that it was the first time we kept pace with another head of state. Usually, everything is dictated by the rhythm of the President: when he finishes his meal, we serve dessert. But that evening, <\/span>we followed the Queen\u2019s tempo<\/span><\/b> \u2014 something unprecedented. And at the end of the meal, according to British tradition, the entire staff \u2014 chefs, butlers, ma\u00eetres d\u2019h\u00f4tel \u2014 lined up at the exit of the dining room to bid her farewell.\u00a0<\/span>\u00a0<\/span><\/p>\n

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Photo credits: \u00a9Cristeta <\/span>Comerford; <\/span>\u00a9Club Des Chefs Des Chefs<\/span>\u00a0<\/span><\/p>\n

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Savour the world with PONANT<\/span>\u00a0<\/span><\/p>\n

[\/et_pb_text][et_pb_text _builder_version=\u201d4.27.5\u2033 _module_preset=\u201ddefault\u201d text_text_color=\u201d#ffffff\u201d width=\u201d70%\u201d width_tablet=\u201d100%\u201d width_phone=\u201d\u201d width_last_edited=\u201don|desktop\u201d global_colors_info=\u201d{}\u201d theme_builder_area=\u201dpost_content\u201d]Fine gastronomy on board<\/span>\u00a0<\/span>[\/et_pb_text][et_pb_button button_url=\u201dhttps:\/\/en.ponant.com\/cruises\/themes\/gastronomy\u201d url_new_window=\u201don\u201d button_text=\u201dSee all gastronomic cruises\u201d button_alignment=\u201dleft\u201d _builder_version=\u201d4.27.5\u2033 _module_preset=\u201ddefault\u201d custom_margin=\u201d20px||20px||false|false\u201d global_colors_info=\u201d{}\u201d theme_builder_area=\u201dpost_content\u201d][\/et_pb_button][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n\n\n","protected":false},"excerpt":{"rendered":"

When gastronomy becomes a diplomatic art <\/p>\n","protected":false},"author":30,"featured_media":15628716,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","_sitemap_exclude":false,"_sitemap_priority":"","_sitemap_frequency":"","footnotes":""},"categories":[22],"tags":[],"thematique":[1415,1429],"class_list":["post-16512512","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-encounter","thematique-artists-and-guests","thematique-culinary-delights"],"acf":[],"yoast_head":"\nMeet Cristeta Comerford: the first female chef at the White House\u202f | PONANT Magazine<\/title>\n<meta name=\"description\" content=\"Chef Cristeta Comerford, the first woman to head the White House kitchens and guest on a PONANT EXPLORATIONS cruise aboard Commandant Charcot, reflects on her career and on the 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