[2] Scheib's mother was a devotee of French cooking long before it became popular in the United States, often making paella and bouillabaisse.
[5] Scheib's favorite television programs were The Galloping Gourmet with Graham Kerr and The French Chef with Julia Child.
[6] In 1990, he took a position as the executive chef at The Greenbrier, a luxury resort near White Sulphur Springs, West Virginia.
[4] The White House kitchen had been dominated from 1966 to 1987 by Henry Haller, a Swiss-trained chef who emphasized French cooking.
[9] Mrs. Clinton was impressed with Scheib's managerial skills and ability to prepare hundreds of first-class meals in a short period of time.
[6][9] Scheib was competing against some of the best chefs in the United States, including Nora Pouillon and Patrick Clark (then at the Hay–Adams Hotel).
[4][10] Scheib auditioned before the First Lady and several other women[4] by presenting pecan-encrusted lamb, red-curried sweet potatoes, and morel sauce.
[1] Chelsea Clinton's decision to become a vegetarian in 1999[14] created major problems for the kitchen staff, who could no longer use the same utensils and pans for cooking meat and vegetables.
[12] After the September 11 attacks in 2001, Scheib's cooking duties were largely restricted to the First Family, as all social engagements at the White House were curtailed for nearly a year.
[4] Both the Bushes and Clintons loved enchiladas, fresh fruit, salads, and sorbets, and both presidents asked for junk food when their wives were not present.
[1] In 2007, Scheib authored (with Andrew Friedman) a memoir, The White House Chef: Eleven Years, Two Presidents, One Kitchen.
[5] He subsequently formed a corporation, The American Chef, which provided his services as a consultant and lecturer, and assisted in planning, preparing, and presenting Scheib-cooked meals for large groups.
[2][5] Scheib appeared on the television series Iron Chef America, which aired on the Food Network, in 2006.