René Verdon facts for kids
René Verdon (third from left) poses with White House kitchen staff on May 3, 1962
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| Born | June 29, 1924 Pouzauges, France |
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| Died | February 2, 2011 (aged 86) San Francisco, California, U.S. |
| Cooking style | French |
| Education | Trained at Le Berkeley, Paris, and Hôtel Normandy, Deauville |
| Spouse | Yvette Verdon |
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Previous restaurant(s)
Le Trianon
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René Verdon (born June 29, 1924, died February 2, 2011) was a famous chef and author. He was born in France and later became an American citizen. Verdon worked as the main chef at the White House for Presidents John F. Kennedy and Lyndon B. Johnson. First Lady Jacqueline Kennedy hired him in 1961.
Early Life of René Verdon
René Verdon was born in 1924 in Pouzauges, a town in western France. His family owned a bakery and pastry shop. He had two older brothers who were also bakers. This inspired him to become a chef.
When he was 13, Verdon started his cooking training. After that, he worked in several well-known restaurants in Paris and Deauville, including Le Berkeley. In 1958, he moved to the United States.
Once in New York, he found jobs at famous restaurants. These included the Essex House, La Caravelle, and the Carlyle Hotel. While working at La Caravelle, the head chef, Roger Fessaguet, suggested René Verdon to Jacqueline Kennedy.
Working at the White House
Jacqueline Kennedy first hired Verdon for a short time. She needed help with many luncheons after the President's inauguration. After a few months, Verdon got a permanent job. He earned $10,000 a year and also received free room and food.
Verdon is known for greatly improving the food served at the White House. Before he arrived, meals were often brought in by outside companies. Sometimes, Navy staff prepared them, and the food was not always considered high quality.
Verdon's first task was an informal lunch for Princess Grace and Prince Rainier of Monaco. He used fresh ingredients like crab, spring lamb, and strawberries. His first official dinner was for 16 guests, including British Prime Minister Harold Macmillan. For this meal, Verdon served trout, beef, and his special dessert of meringue with raspberries and chocolate.
He continued as the White House chef after President Kennedy's death in 1963. He then worked for President Johnson. However, Verdon and President Johnson had different ideas about food. President Johnson hired a food coordinator from Texas. This person started supplying Verdon with canned and frozen vegetables to save money.
Verdon often spoke out about the Johnsons' food choices. He once told The Washington Post, "You can eat at home what you want, but you do not serve barbecued spareribs at a banquet with the ladies in white gloves." He quit his job in 1965. This happened after he was asked to prepare a cold garbanzo bean puree, a dish he really disliked.
Life After the White House
After leaving the White House, Verdon started showing off kitchen appliances. Later, he opened his own restaurant called Le Trianon in San Francisco, California. Le Trianon became one of America's best French restaurants in the 1970s and 1980s. It was open from 1972 until 1985.
Verdon was a traditional French chef. He did not like using too many new ingredients or trendy foods. For example, he disliked the popular 1980s salads made with flowers and arugula. He once said in an interview, "I think California cooking is crazy. Here they don't have any basics. They are always trying something new. Everything is mixed up."
Verdon also wrote a cookbook titled The White House Chef Cookbook. It was first published in 1965. The book contains over 500 recipes. It also shares happy stories about his time with the Kennedy family at the White House.
Death
René Verdon passed away on February 2, 2011. He was 86 years old. His wife said that he died from leukemia.
