Word: chef
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Dates: during 1960-1969
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...that was to take good food seriously, as something worth spending time and effort on, was just beginning. And for those who cared, or wanted to learn, Le Pavilion became the standard of excellence. "Soule was the last link with the classic tradition," says Adman David Ogilvy, a onetime chef himself. "Le Pavilion was an institution, not a restaurant. It was the Louvre...
Seven Jars to Satisfaction. Yet, for all his fame, Soule was never himself a chef, though he began developing a taste for fine food early in life and until the end glowingly recalled his mother's specialty: puree of salt codfish, served lukewarm. He was a busboy in Biarritz at 14, by 23 had become the youngest captain of waiters (at Le Mirabeau) in Paris. In 1939 he came to New York to manage the French restaurant at the World's Fair, in 1941 opened Le Pavilion, later added a second Manhattan restaurant, La Cote Basque...
When Rene Verdon quit in a Gallic huff last month as White House chef, Lady Bird Johnson had already lined up his successor: Henri Haller, 43, Swiss-born executive chef at New York City's Sheraton-East Hotel, better known to gourmets as the old Ambassador (and soon to be torn down for an office building). By last week Haller's security clearance was in, and the White House announced his appointment. He was immediately enmeshed in the big blender of bureaucracy. The White House handout changed his first name to plain old Henry, and Liz Carpenter, Lady...
...order Danish pastry in Copenhagen and people will shrug their shoulders in dismay. They call it Vienna bread. Ask for vichyssdise in Vichy: until recently the French waiter said blankly, "Pardon?" And why should he know? It was invented in 1917 by Louis Diat, the chef at New York's Ritz-Carlton Hotel to take advantage of all those extra potatoes...
Sacre Cordon Bleu! French Master Chef René Verdon, 41, who steamed out of the White House kitchen complaining about the Texas menus, has gone to work as "culinary consultant" to the Hamilton Beach Division of the Scovill Manufacturing Co. in Racine, Wis. Le metier: touring the U.S. to demonstrate electric blenders and knives and whoop it up for the company cookbook, which recommends such delicacies as hamburger soup, crab-meat corn chowder, and baked honey-orange ham slice...