Profile: Nora Pouillon for White House Chef

By JULIETTE ROSSANT Nora Pouillon is executive chef of Restaurant Nora, the first certified organic restaurant in the country, and Asia Nora, both located in Washington, DC. Born in the Russian occupied section of Vienna, Austria, she was raised on a rustic Tyrolian farm where she learned to churn butter, bake bread, and store provisions for winter. She returned to Vienna to attend the French School of Vienna, where she learned to speak French and appreciate sharing conversation over three-course lunch of French food. She also learned healthy cooking from her mother, who avoided traditional fried food. The biggest influence on Nora’s culinary development were the books of James Beard and Elizabeth David. Nora received Beard’s first book How to Eat Better for Less Money and followed his teachings. Her strongest food memory was when Beard came to Restaurant Nora, and they discussed secondary cuts of meat like oxtails and pigs feet. Does she enjoy catering? "I started my career with a catering company and a cooking school and enjoyed it to a certain extent because of the planning aspect of it -- trying to figure out the perfect match of flavors." How would she respond to the White House offer? "I would love to do it -- if the White House would subscribe to a more sustainable lifestyle, commit to organic foods, and would support small farmers around the country." Her mission as White House Executive Chef? "Spread the word about sustainability in every aspect of life and showcase American cuisine executed with organic ingredients." Why is it important to Nora that a woman get appoint as White House Executive Chef? "To show the world that the U.S. Government is an Equal Opportunity Employer, underline the power that women have to forever improve the eating habits of this country, and set an example for women feeding America's families." What would Nora prepare as a quiet dinner for the President and First Lady? "Depends on what they like -- perhaps a delicious, simple meal of roasted organic chicken, flavored with fresh herbs and seasonal vegetables -- right now, those would be asparagus and new potatoes... in the winter, root vegetables...in the summer, a fragrant salad." What would she prepare for a State Dinner? "If it was a State Dinner to highlight American cuisine, I would choose something seasonal -- for instance something to highlight the Chesapeake Watershed: crabs, rockfish, corn, tomatoes" Nora herself enjoys flavorful, simple food, Mediterranean food, raw foods. "I also like a good steak with vegetables." What would Nora do were she othan than a chef? "I would love to have a social salon, where I would invite interesting people who share my organic and sustainable beliefs." Cookbooks: Cooking With Nora Other online bios: CNN Chefs A' Field O'Mama Report Green Festivals StarChefs Chef2Chef Previous profiles: Profile: Scooter Kanfer for White House Chef Profile: Cat Cora for White House Chef Profile: Diane Forley for White House Chef Previous articles: James Beard Awards: Dearth of Top Women Chefs? Today Show Emulates Iron Chef America Wireless Flash: White House Woman Chef Fortune Smiles on superchefblog's White House Chef Poll Cat Cora Wins on Iron Chef America Anita Lo Defeats Mario Batali on Iron Chef America Atlantic Monthly: White House Chefs Cat Cora, Anita Lo: Sexing Up Iron Chef America Joe Guzzardi: If Not Governor, White House Chef Reminder 1: Vote for White House Woman Chef Vote For White House Woman Chef Superchefblog: Catalyst for White House Woman Chef? --> back to superchefblog