Chef Cris encourages healthy eating - from most famous house in the U.S.

There is a Pilipina in the White House kitchen, who has not only been there for nearly 20 years, but she actually runs the show!

Executive Chef Cristeta Pasia Comerford, originally from Manila by way of Chicago, is the woman responsible for the First Family’s diet. And after this past Wednesday, Nov. 3, many more highly regarded chefs, and the public, now know who this woman is and how she has promoted healthy eating.

Comerford was in Chicago to accept the 2010 Chicago Chef of the Year award from the March of Dimes Illinois. March of Dimes started the award last year when it honored celebrity chef Rick Bayless. The award is always given to a chef with Chicago ties to recognize them for their achievements in culinary arts. But the overall event, the Signature Chefs Auction of some 25 dishes from the hottest Chicago restaurants, has been running for 18 years, according to March of Dimes Illinois.

BakitWhy.com spoke with Comerford before she received the award to learn a little bit more about what it’s like to work in the most famous home in the United States. (Read Bakitwhy.com's previous articles about her in the Related Links section below this post). First off, it is a myth that the president can order food at whatever time he pleases. Comerford, now of Columbia, Maryland, said the staff live off the White House grounds and do not stay overnight or take special requests in the kitchen. Also, the ingredients mainly come from the White House garden. Since working for President Obama and First Lady Michelle Obama, Comerford’s duties revolve around showcasing the best American cuisines while using healthy, fresh and locally sourced ingredients.

Her many responsibilities include designing and executing menus for state dinners, social events, holiday functions, receptions and official luncheons hosted by the President and Mrs. Obama, as well as daily family meals.

Comerford still has strong ties to Chicago. Many of her family members live here. They proudly surrounded her as she accepted her award earlier this month at Swissotel in downtown Chicago. Comerford also has family in Seattle, and travels to both cities frequently.

When asked about how the food scene has changed in Chicago, Comerford said there is a wide access to ingredients that did not exist back in the day. Ingredients as simple as cilantro, she said, were not readily available in the past. Now, one can pretty much get a taste of anything in the Windy City. As for Pilipino eateries in Chicago, Comerford said any dishes she had were in the home, or in someone else’s home. Pilipino cuisine was not something you sought out for on the dining scene; it was always all about the home-cooked meals. This may still be true today, with a few exceptions of Pilipino restaurants that have made their mark.

But before we spoil too much, check out our video interview with Comerford. Find out if President Obama ever eats Pilipino food and learn her tricks on how to make Pilipino food healthier. Yes, it’s more than possible, Comerford says. Want to know of any up-and-coming Pilipino chefs? Comerford has a pretty good idea.

http://bakitwhy.com/articles/white-house-chef-cristeta-comerford-be-honored-chef-year-chicago

Special thanks to:

• March of Dimes Illinois for accommodating BakitWhy.com
• Vivika Vergara of Deerfield, Ill.-based Walgreen Co., who alerted BakitWhy.com about this award. Walgreens was also the presenting sponsor of the event.

Also from BakitWhy.com:

• Professional Spotlight
• Comerford to receive award