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Michael Anton ended a stint at the National Security Council by cooking dinner for the president of France.
Michael Anton, a classically trained chef who favors French cuisine, resigned April 8 in a phone call with President Donald Trump, the night before Lt. Gen. H.R. McMaster’s successor, John Bolton, started work.
By MARK LANDLER The New York Times
WASHINGTON — In the ceaseless churn of the Trump administration, there are many ways to leave the White House. Lt. Gen. H.R. McMaster, the ousted national-security adviser, exited to the applause of colleagues who lined the West Wing parking lot. Reince Priebus ducked, alone, into a car on a rain-slick tarmac after being tossed out as chief of staff.
But nobody has matched the valedictory of Michael Anton, who ended a roiling 14-month stint at the National Security Council on Tuesday by cooking dinner for the president of France.
Anton, a classically trained chef who favors French cuisine, resigned April 8 in a phone call with President Donald Trump, the night before McMaster’s successor, John Bolton, started work. As he packed up his office the next day, he made a special request of the current chief of staff, John Kelly:that he be allowed to come back for a day to work as a line cook in the White House kitchen, helping to prepare Trump’s state dinner for President Emmanuel Macron and his wife, Brigitte.
At first bewildered by the request, Kelly gave his blessing.
So on Tuesday morning — clad in starched chef’s whites and wielding a knife — Anton, 48, stood at a table in the middle of a compact, busy kitchen, rows of silver pots hanging behind him. He expertly sliced rows of tiny crescent-shape puff pastries that would be used to make shrimp canapés.
Around him, the kitchen was a tarantella of activity: Four cooks grilled racks of lamb, another rinsed lettuce and yet another arranged grilled vegetables on a platter. A television on the wall was tuned to CNN, with images of Trump welcoming Macron to the Oval Office — a constant reminder of the approaching dinner bell.
“I’m a rare thing in Washington conservative circles: a right-wing Francophile,” said Anton, who first served in the White House during the George W. Bush administration, when the Iraq war curdled relations with Paris.
“It makes it a special honor that I didn’t merely cook at the state dinner, but of all people, I cooked for the president of France. He added, “We’ve come a long way since freedom fries,” referring to an effort to rename French fries during the war.
Even in a White House of motley personalities, Anton stood out. Tall and trim, with bespoke suits, suspenders and crisply folded pocket squares (he once wrote a how-to book on men’s fashion under the nom de plume Nicholas Antongiavanni), he was a dandy in a sea of ill-fitting, rumpled suits (think Steve Bannon or Sean Spicer).
Anton had his dress rehearsal in February when Trump welcomed the nation’s governors to dinner at the White House. He was one of 15 cooks preparing 140 meals. Anton’s assignment was to help make risotto (“I minced an enormous amount of garlic,” he recalled).
For Trump’s first state dinner, the stakes were much higher. The White House billed the menu as “a showcase of the best of America’s cuisines and traditions, with nuances of French influences.” That translated into New Orleans-style rack of spring lamb and Carolina gold rice jambalaya, “scented with the trinity of Cajun cooking — celery, peppers and onions.”
It is not exactly Anton’s culinary sweet spot, but he said cheerfully, “I’ll do whatever I’m told to do.”
https://www.seattletimes.com/nation-world/departing-national-security-aides-grand-finale-cooking-for-a-state-dinner/