Preparing for the German State Dinner Video

Michelle Obama's Speech at Blue Hill Farms in Tarrytown NY

Michelle Obama spoke yesterday.

Remarks by the First Lady at United Nations General Assembly Spousal Luncheon

Blue Hill at Stone Barns
Tarrytown, New York

12:51 P.M. EDT

MRS. OBAMA: Well, good afternoon. I hope you all enjoyed the tours. It’s a beautiful, beautiful place.

I want to start by thanking a few people. Of course I want to thank Jill Isenbarger who is right over there. Jill, thank you so much for all your hard work. (Applause.) And also to the entire Stone Barns Center staff, everyone here who has helped make this morning, this day, a very special one. Let’s give them a hand. (Applause.)

And we wouldn’t be here if it weren’t for the Rockefeller family. This is their home, and they have put a lot of love and energy into making this center such a special one. And we want to thank them, as well. (Applause.)

And of course to Dan Barber and his brother, David. Dan is the executive chef here. Is that your title? Yeah, well, he’s the head cook guy. (Laughter and applause.) And I have to say that Dan -- I met Dan before we came to the White House. And he actually cooked for my husband and I, and he didn’t know why he was being called to Chicago, but it was one of the best dinners, and after that I fell in love with Dan, I knew that we would want to partner with him if we had the opportunity. He is serving on the President’s Fitness and Nutrition Council, so he’s one of the major players in our efforts to encourage healthier living around the country. So I want to thank Dan for all you’re doing. We love you very much. You’re doing a great job. (Applause.)

And those cute little precious people that were out there, the third graders, they are terrific. They come from Pocantico Hill School here in the area and JFK Magnet School. And I know that this facility is known for its educational component. Having those kids out there wasn’t anything new. They really rely on young people to keep this facility up, to learn and grow from it, and you can see, by the excitement on their faces, that it’s working. So we want to thank all those students for just being so eager. And they also helped to prepare the lunch, so they’re our chefs, as well.

And last but not least, I want to thank and introduce you to some of our -- the most important people in the President and my family’s life, are the people who feed us. We have today with us Cris Comerford, who’s our executive chef at the White House, Bill Yosses, who’s our executive pastry chef, and Sam Kass, who’s a chef, as well, but he also wears a policy hat, and he has been working on the “Let’s Move” initiative. So let’s give them a round of applause. They flew here to help cook, as well. (Applause.) We love them, we’re very proud of the work that they’re doing.

These chefs are among the thousands that are volunteering to work in schools to try to help schools do a better job of figuring out how to make their school lunch meals a little tastier and healthier. And our chefs have adopted a school, and they’re leading the way, and it’s going to be very exciting to see the work that they do. Thank you all so much.

This all started -- why we’re here -- many of you probably know me as a gardener because when I first came into the White House, we developed the White House kitchen garden, which was probably one of the first since Eleanor Roosevelt. And we didn’t know whether we could even grow anything on that plot of land.

But we began to grow some wonderful things, and we worked closely with students in the Washington, D.C. area. They helped us every step of the way. They helped us till the soil. They helped us plant. They helped us harvest. They helped us eat. And what we learned from the mere planting of that garden was that we could use this simple tool to engage children in a conversation about their own health and nutrition. And that experience led us to develop one of the strongest initiatives that I have, one that I’m very proud of. It’s called “Let’s Move.”

“Let’s Move” is a national-wide campaign -- a nationwide campaign -- to focus our country on the epidemic of childhood obesity. Our goal is to ensure that children born today grow up at a healthy weight, understanding how to eat and live in a healthy way. And we’re working with kids because oftentimes it’s easier for them to develop new habits than it is for us to try to change old habits as they get older. Read more

White House Easter Egg Roll 2010 Video

Update: Watch video of the Obamas kicking off the egg roll here.

Here is a live stream of the storytime stage, where J.K. Rowling will be reading at 1:30pm to 1:45pm ET and at 2:00pm to 2:15pm ET. See more at WhiteHouse.gov

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White House chefs show off chocolate farm:

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Michelle Obama on Iron Chef Jan. 3

White House garden layout

White House Chef Cristeta Comerford will be part of Food Network's Iron Chef's Super Chef Battle.

There are two teams: Cristeta Comerford and Bobby Flay vs. Mario Batali and Emeril Lagasse. The Iron Chef super chefs will compete using White House garden produce. It airs Jan. 3. Michelle Obama will appear on the show. See a preview here.

Michelle will be promoting good nutrition for kids on the show. In an interview earlier this year with GMA, Michelle said taking on childhood obesity and advocating for children's health is going to be a priority for her next year.

Huckleberry Cobbler a First Family Fave

Dare I say Michelle Obama is more fabulous than her husband.

Politico: First Lady Michelle Obama gave local culinary students a sneak peek of the menu to be served at Sunday’s White House dinner

for the nation’s governors—and the “little bitty” kitchen where the food is created.

She disclosed some family secrets in the process. Seven-year-old Sasha Obama doesn’t like White House’s creamed spinach. The president “loves scallops.” The Huckleberry Cobbler – on the menu Sunday night – is “one of the First Family’s favorites.”

And Michelle Obama is contemplating coming up with her own china set.

“I think so,” Obama said. “I think that’s part of the job.”

Obama invited six top students from L’Academie de Cuisine in Gaithersburg into the White House kitchen—a compact space with stainless steel counters and cabinets, well-used pots and pans hanging from a steel rack, and a radio on the shelf.

Read more at the ObamaFoodORama.
More yummy details.
Watch it here.

Cristeta Comerford Stays on as White House Chef

The current White House Chef, Cristeta Comerford, is staying on. Comerford is a naturalized citizen from the Philippines who studied French cooking in Austria. She specializes in ethnic and American cuisine. It seems this pick is made by the First Lady:

MSNBC: "Cristeta Comerford brings such incredible talent to the White House operation and came very highly regarded from the Bush family," Michelle Obama said in a statement. "Also the mom of a young daughter, I appreciate our shared perspective on the importance of healthy eating and healthy families. I look forward to working with her in the years to come."

Three other chefs were apparently under consideration:

Philippine News: Mrs. Bush appointed Comerford in August 2005, impressed by how this Filipina has prepared an elaborate and delicious dinner for visiting Indian Prime Minister Manohan Singh.

Her main responsibility is designing and executing menus for state dinners and social events. Not to mention holiday functions, receptions and luncheons hosted by the Bush family.

Trained in French classical techniques specializing in ethnic and American cuisine, she currently presides over a staff of five to 25 full time employees.

Comerford was hired during the Clinton years when then White House Executive Chef Walter Scheib III recruited her as his assistant in 1995.

Thus far, three names are said to be being considered for her position of chef to President Obama. They are chefs Rick Bayless, Art Smith, and Daniel Young.

Art Smith, Oprah Winfrey’s personal chef, is a proponent of organic foods and fresh fruits and vegetables.
Daniel Young cooked for Mr. Obama during the Democratic National Convention. He is known for his seafood stew with crab-stuffed chicken breast.

Rick Bayless is on the list as well not only for his Mexican specialty but also because he is from Chicago, where the Obamas are long-time residents.

In his book, Scheib, Comerford’s predecessor, said First Ladies like to leave their mark on the White House kitchen.

“Jackie Kennedy brought French cuisine to the White House. Hillary Clinton hired me to bring American cuisine to the table. And Laura Bush hired the first woman chef for the White House,” he said in his memoir, “White House Chef: Eleven Years, Two Presidents, One Kitchen”

Watchers of history are waiting to see how Mrs. Obama would make her mark on the First Kitchen.

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