For three years, Evans George spent long days and late nights preparing banquet dinners, soups and other meals for presidents, the First Family, diplomats and visiting dignitaries.
"It was a fixed-term contract. I was attached to the sauce station—the section of the kitchen responsible for hot sauces, gravies and sautéed dishes—and reported to the Executive Chef, who approved every menu served at the president's table," George says.
