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Chef Joe Gera 🏳️‍🌈🏳️‍⚧️🇮🇹@redhotnerd · Sep 24, 2026

This is being served in 57 minutes. So, As someone who’s cooked for 2 presidents (3 if you count BC when he’s out of…

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Summary

A chef with experience cooking for multiple presidents criticizes poor culinary decisions and staff mismanagement at a high-profile kitchen, arguing that lack of respect for talent and creativity drives away top culinary professionals.

Summarized by ThreadOut AI from the full thread. May miss nuance — read the thread below.

  1. #1

    This is being served in 57 minutes. So, As someone who’s cooked for 2 presidents (3 if you count BC when he’s out of office, and 4 if you count Jimmy Carter eating with us at a bbq festival), can I just say? This is why you don’t treat your staff like shit. Chef Rush would NEVER serve something like this. A 🧵

    Scott MacFarlane@MacFarlaneNews · Sep 24, 2026

    The menu for tonight's 8:10pm White House state dinner Looks yummy... But I'm wondering about the optics of this... amid a food price crisis

  2. #2

    The “White House honey ice cream” is a classic thing that has existed since the Kennedy administration, everyone knows that prep.

  3. #3

    The rest of the menu is one of those things that you can shove off to relatively inexperienced culinary staff that you’ve cycled through because you’re an asshole.

  4. #4

    There isn’t a single top flight culinary talent who’d take this job right now. Regardless of personal politics. Why? Because there is no way to create. This group of people does not respect talent, creativity, or culinary knowledge. They want what they want. And it’s gross.