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Historic White House Foods: Chef Francois Rysavy and His Blueberry Pie

Ms. Inglish has spent 30 years working in medicine, psychology, STEM instruction, and aerospace education for Active USAF Civil Air Patrol.

The Truman White House Kitchen. The floor was replaced during the Eisenhower Administration by a black and white checkerboard tile pattern that looked old quickly.

The Truman White House Kitchen. The floor was replaced during the Eisenhower Administration by a black and white checkerboard tile pattern that looked old quickly.

White House Kitchens Before Camelot

In the 2010s, the world is provided with dozens of culinary reality shows on television, some of them incredibly foolish, while others are fully engaging and informative.

This reality show development is a major change from the cooking shows of the 1970s - 1990s, like Justin Wilson's Louisiana Cookin', The Galloping Gourmet, and local chefs on community access channels. Cooking reality shows are gathering an astonishing viewer momentum and chefs are the new rock stars.

However, a segment of viewers is drawn by the profanity and violence portrayed in these television kitchens. This makes a bad change from the past and I do not want to consume food and drink that has been sworn over or thrown across the kitchen. One wonders about the kitchens around one's own town and shudders.

One White House Chef combined his own global knowledge of cuisine with historic recipes and the tastes of the current administration to provide unique White House menus in our nation's history. Yet, he received little credit in the 2010s. In fact, many White House Kitchen histories begin with the Kennedy Administration in 1961 and sketch through the Washington and Lincoln presidencies only, and leaving the rest untouched.

Executive Chef Rene Verdon and butler John Ficklin in Jackie Kennedy's First Family kitchen in 1961

Executive Chef Rene Verdon and butler John Ficklin in Jackie Kennedy's First Family kitchen in 1961

Food Archaeology

Looking into the past at famous chefs has become more interesting since Food Network's Alton Brown highlighted food anthropology as a discipline in a fun way. One important post in the cadre of historic chefs is the White House Chef. During the Truman and Eisenhower Years, he studied the history of the White House Kitchens of the past himself, all the way back to the Washington Administration as made his own important contributions to White House history.

Chef Francois Rysavy's accomplishments spanned about 40 years, but the best reference was published in 1957, out of print today. It takes digging to find a copy. I found it a miracle to stumble upon a first edition copy at my local Half Price Books store for 25¢. It is wonderful!

Chef Rysavy survived a difficult infancy and toddler years in war-torn Europe during WWI, survived Hollywood and the loss of several families, and contributed much to the White House Administration from 1953 - 1961. This includes your delicious but infamous blueberry pie, discussed below.

I have searched for a pie dough recipe such as Rysavy's, as if for the Holy Grail, and now I think I have it. I met the Chef in an out-of-print book and learned that this extraordinary pie dough is European. The recipe is better even than my grandmother's, from which my father used to make delicious elephant ears better than those found at the State Fair or Ringling Brother's Circus. However, the pie crust recipe is not in the book! Happily, some friends of European descent have what looks to be the one.

Blueberries Hit the Stock Market

A funny thing happened on the way out of the White House for Chef Rysavy.

In June,1957, shortly after Chef retired, President Dwight D. Eisenhower ate too much blueberry pie and suffered indigestion from his overeating. As a result, Wall Street stock markets suffered a significant decline the next day. Chef was jokingly blamed for the situation by the media, until they learned he was no longer on staff in the White House Kitchens!

First Floor Butler's Pantry in 1952, renovations just completed.

First Floor Butler's Pantry in 1952, renovations just completed.

Chef Stories

Such stories of the White House Chefs who worked between the Washington and Lincoln years and from the late 1800s to WWII are found today in museums, diaries in homes and museum collections, in the memories of Senior Citizens one might interview, in black and white documentary films, and in university special collections.

If you have a chance to see any of these collections, please do so. You will not regret that expenditure of time.

A notable relevant website is WhiteHouseMuseum.org. While this site does not contain information about all the chefs, it does contain many photographs of the kitchens through time.

Francois Ryvasy From Czechoslovakia

An orphan twice-over in Czechoslovakia during WWII, Francois Rysavy lost both his parents at age two. Then he lost the family that took him in at the same time as he was separated from his siblings. His was a hard life and he focused on food - to make it beautiful, not to overeat when he finally had enough food. It became his treasure to share with the world.

Francois's Auntie Teta fostered him, but soon died when he was only 9. He had now lost two families. This included his half-dozen brothers and sisters, except for one sister from whom he heard occasionally. He was sent to a family that fed him only cabbage soup and bread and got him up at 4:00 AM to do all the household chores.

As an adult, Rysavy was ordered around Europe for years as a chef by the Germans, but he married, had a child, and they followed along - just like Army families. After this tour of work, he came to America. There, he traveled and worked in different large cities. The toll all this this took on his marriage and his young daughter never healed.

Chef Rysavy stayed in close contact with his wife and child, although Jeanette and little Janet would not follow him on his journey in culinary arts to the White House. They no longer could tolerate moving so often.

Chef Rysavy originally came to America to work in Hollywood, where he found many gorgeous celebrity homes and generous people with fine kitchens and stock. However, many of these employers were stingy with acceptance of a chef's family and did not offer accommodations for Rysavy's wife and daughter.

This drove Jeanette back to Europe, even though I believe that she and daughter Janet would have enjoyed the White House, which was the endpoint of Francois's active career. He continued writing culinary history books with recipes for several years, including materials about Presidents Kennedy, Johnson, and Nixon. Food was his only constant and stable companion.

A Tortuous Road

Chef Rysavy served as chef in European restaurants and mansions, in Africa and the Middle East, and on two grand passenger trains. He worked in Hollywood as well before accepting the position as chef in the White House Kitchens under Harry Truman and Dwight D. Eisenhower. His book of recipes is one that I use often.

The chef wandered the world, gather recipes that he finally provided to U.S. presidents, because the White House was his last career stop.

In a news article in the Pittsburgh Press of June 3, 1958, Rysavy stated that since childhood, he had been obsessed with making food both beautiful and delicious. He had wanted to know everything of the mysteries of all styles of cuisine. His book confirms these facts.

Even his childhood hobby was standing in front of bakery windows in Vyskov, Czech Republic, looking at "pretty pastries" and watching pastry chefs filling dough with jelly. Rysavy learned to decorate the pastry chef's cookies with different frostings and was permitted to help sell the cookies around the town on a pastry route.

By the time he was 13, the pastry chefs had taken Francois on as an unpaid apprentice. They began accumulating a savings fund for him to use when he graduated the apprenticeship. It was hard work, however, in which Francois operated wooden mixing equipment larger than himself and suffered constant beatings , sometimes with large wire whisks, for not measuring up quite enough to standards.

The Working White House

Rysavy at this middle-school age had to eat in the back room - only a piece of dry rye bread and a cup of black coffee for breakfast every morning of his 7-day work week. His life was much worse than today's reality cooking show violence. On his pastry route, he overcharged everyone a bit so that he could purchase a small frying pan, and beginning to arrive in the kitchen before the 4:30 AM call, he was able to have a couple of eggs each morning. He hid his frying pan so he would not to be beaten to death. Finally, after running away twice, he persuaded his uncle to purchase his Certificate of Training. It cost $200 around 1920, a large sum of money.

He did have better experiences after his apprenticeship! A soup he learned to prepare in France and a dessert called Rum Fruit Savarin became favorite dishes of President and Mamie Eisenhower. In turn, Rysavy learned plain cooking from Mamie's collection of recipes. It was a good combination.

John L. Hennessy, president of the Hilton Hotel chain, recommended Rysavy to the White House, where he made some history.

Chef Cristeta Comerford, the White House's first female and Filipina Executive Chef.

Chef Cristeta Comerford, the White House's first female and Filipina Executive Chef.

White House Executive Chefs: Truman to Trump

  • Francois Rysavy: Harry S. Truman, Dwight D. Eisenhower.
  • René Verdon: JFK, Lyndon Johnson.
  • Henry Haller: Lyndon Johnson, richard Nixon, Gerald Ford, Jimmie Carter , Ronald Reagan.
  • Jon Hill: Ronald Reagan.
  • Hans Raffert: George H.W. Bush.
  • Pierre Chambrin: Bill Clinton.
  • Walter Scheib; Bill Clinton, George W. Bush.
  • Cristeta Comerford: First female, first Filipina; G.W> Bush; Barack Obama, Donald Trump.

Eisenhower Blueberry Pie

Prep timeCook timeReady inYields

20 min

40 min

1 hour

8 or 10 Wedges


  • A double pie crust, Recipes Below
  • 2 2/3 Cups fresh blueberries
  • 1/2 tsp Lemon zest
  • 1/2 TBSP Flour
  • 1/3 Cup Light brown sugar
  • 1/3 Cup White granulated sugar
  • Pinch of Salt
  • 1/2 tsp Cinnamon
  • 1 tsp melted Butter


  1. Pre-heat oven to 450 degrees F.
  2. Roll bottom crust and place in bottom of a 9-inch pie pan.
  3. In a large bowl, gently mix blueberries, flour, lemon zest, both sugars, salt, and cinnamon.
  4. Pour the filling evenly into the bottom pie crust.
  5. Sprinkle melted butter over the blueberry mixture.
  6. Put top crust into place, twist top and bottom crusts together into an attractive edging, and cut three slits about 2 inches long in the center area of the pie to allow air to escape.
  7. Bake 10 minutes, then reduce heat to 350 degrees F and bake 40 minutes or until done.
Blueberry Pie

Blueberry Pie

Two White House Recipes for European Pie Crusts

This recipe makes one "Pie Crust with European Butter." It is a single 9-inch crust. Double the recipe for a 2-crust pie.


  • 1 1/4 Cups all-purpose flour
  • 1/4 tsp kosher salt
  • 10 TBSP unsalted European butter (high-fat), chilled and cut into 1/2-inch pieces
  • Ice water and a TBSP measuring spoon


  1. Place the flour in a large bowl and add kosher salt; stir.
  2. Cut in the butter pieces a few at a time, until the dough is the consistency of a bowl of peas.
  3. Add ice water a spoonful at a time and mix until the dough holds together.
  4. Form a dough ball, wrap in plastic wrap, flatten into a tick disk and refrigerate for 60 minutes. Remove from refrigerator and roll out on a floured bread board.

This us the recipe for "European Butter, Lard and Vinegar Pie Crust." It makes two 9-inch Crusts.


  • 2 1/2 Cups all-purpose flour
  • 1/2 tsp kosher salt
  • 2 TBSP sugar
  • 6 OZ. cold high-fat butter, cut into 1-inch pieces (1 TBSP each)
  • 7 TBSP pork lard
  • 1 TBSP apple cider vinegar
  • Ice water and a Tablespoon measuring spoon.


  1. Into a large bowl, place the flour, sugar, and kosher salt; stir. Add the cold butter and lard alternately by tablespoon and cut it into the flour until it forms balls the size of peas.
  2. In a smaller bowl, mix the vinegar with 5 TBSP if the ice water and pour into the flour mixture. Toss with a fork until a loose dough ball forms and add another TBSP or two of ice water if needed to make that happen.
  3. Roll a tighter dough ball between your hands, separate into two balls, wrap in plastic, press into thick disks, and refrigerate for one hour. Remove when chilled and roll out both crusts on a floured bread board.


  • Brinkley, H. White House Butlers: A History of White House Chief Ushers and Butlers. BookCaps; 2013.
  • Rysavy, F. and Leighton, F.S.. White House Chef. New York, Putnam, 1957.

This content is accurate and true to the best of the author’s knowledge and is not meant to substitute for formal and individualized advice from a qualified professional.

© 2012 Patty Inglish MS


Patty Inglish MS (author) from USA and Asgardia, the First Space Nation on September 18, 2013:

What a good find you made! I hope you enjoy the cookbook as much as I have. There are not many of these left, I think.

George on September 18, 2013:

Just few days ago I bought a box of old cooking books.The lady wanted to keep only one what was handwritten by her mother.I thrilld when I discovered a book from Francois Rysavy. This was printed in 1962 .Well it is not the 1957 verzion,but the goose bumps

Patty Inglish MS (author) from USA and Asgardia, the First Space Nation on June 23, 2012:

I did not know about the grocery procedure, but that makes sense. Thanks for your visit, Heather.

Heather from Arizona on June 23, 2012:

Loving those vintage pictures of the kitchen. I read somewhere that the white house groceries are never purchased at the same store twice in a row for security reasons. Your hub made me think of that. Love it! Great job! And congratulations! :)

Patty Inglish MS (author) from USA and Asgardia, the First Space Nation on June 14, 2012:

Thanks, Purple Perl. If we let our Senior Citizens get away form us without talking with them and these books keep going out of print, we will lose a lot of history. I was stunned to find this book at all!

Esther Shamsunder from Bangalore,India on June 14, 2012:

Whew! So much research and well put. In addition to a great recipe. I always enjoyed reading your hubs, Patty. Congrats too! Voted up!

Patty Inglish MS (author) from USA and Asgardia, the First Space Nation on June 11, 2012:

I was blessed to find this book in a used book store. I would never have heard of Rysavy otherwise, because the media focuses on JFK and more recent White House/food topics.

Penelope Hart from Rome, Italy on June 11, 2012:

Stunning Hub, thanks so much for intriguing history lesson and wonderful pie recipe. Quite a read.

Patty Inglish MS (author) from USA and Asgardia, the First Space Nation on June 07, 2012:

I would watch them, hands down.

Hillary from Atlanta, GA on June 07, 2012:

I think he's on his way to owning a few :)

Patty Inglish MS (author) from USA and Asgardia, the First Space Nation on June 07, 2012:

Thanks, Green Lotus - Alton Brown should have his own network, wouldn't you say?

Hillary from Atlanta, GA on June 07, 2012:

What a great way to present an infamous pie recipe! I love all the history and enthusiastically agree with you regarding Alton Brown. He brings a refreshing, intelligent relief to a plethora of kitchen war programming. (I just hope the networks don't burn him out.) Cheers!

Patty Inglish MS (author) from USA and Asgardia, the First Space Nation on June 06, 2012:

I hope you try the pie as well. Thanks for visiting, vocalcoach!

Audrey Hunt from Idyllwild Ca. on June 06, 2012:

Patty - What a marvelous history lesson and an excellent presentation followed with your recipe for Blueberry pie. (My favorite.) I love it all and will share.

Patty Inglish MS (author) from USA and Asgardia, the First Space Nation on June 06, 2012:

You SAW him!? How wonderful! I agree that we need not people like him. Thanks for sharing.

Diane Minton from Evansville, Indiana on June 06, 2012:

he was a wonderful gentle man and we need more like in now in that arena. I remember seeing him on tv as a girl. My Mother still loves his memory. It's a fantastic hero hub!!!

Patty Inglish MS (author) from USA and Asgardia, the First Space Nation on June 06, 2012:

Thanks for the kind words, vespawoolf. I bet the pastry dough works with any fruit and that you make wonderful pies!

Vespa Woolf from Peru, South America on June 06, 2012:

Wow, this is well-researched a fascinating history. I also love the recipe. Unfortunately we don't have blueberries here in Peru, but I will try the pastry next time I make a pie. Thank you and congrats on winning the random recipe drawing.

Patty Inglish MS (author) from USA and Asgardia, the First Space Nation on June 05, 2012:

I love organic milk, but never tried the butter yet - I will. Whole wheat flour is great too. Baking can be fun. :)

Earth Angel on June 05, 2012:

You are more than welcome! You add so much to my life with your inspiring research and stories! I have long changed the recipe slightly with organic whole wheat pastry flour, melted organic butter and organic milk! I'm going to try the recipes you so kindly posted! Thanks again dearest Patty! YOU are the BEST! Earth Angel!

Patty Inglish MS (author) from USA and Asgardia, the First Space Nation on June 05, 2012:

I will definitely try the Blum's crust recipe. Thanks for sharing it!

Earth Angel on June 05, 2012:

Stellar Hub! I love the new recipes to try! Thanks for sharing Patty!

Blum's, which was a world famous pastry shoppe in San Francisco decades ago, used to make their pie crust from the simplest ingredients: 2 cups flour, 1/2 cup oil, 1/4 cup milk ~ easy to work with and bakes up flakey!!

Love those blueberries!

Blessings always, Earth Angel!

Patty Inglish MS (author) from USA and Asgardia, the First Space Nation on June 04, 2012:

Hi makyi and Beth100 - I'd never heard of him until I ran across the out-of-print book and his story brought me to tears. I hope people like the pie!

Beth100 from Canada on June 04, 2012:

Amazing! His history is absolutely eye opening. I had no idea of his life history. Thank you for writing it.

The pie would be remarkable -- a definite inclusion for my desserts next week. Thank you!

I.W. McFarlane from Philadelphia on June 04, 2012:

Thanks for this very historical hub. I must honest say this was a great lesson in American History in particular"The White House". You have certainly taught me a lot. Thanks again.

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