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Henry Haller
Henry Haller (born 1923) is a Swiss American chef who served as Executive Chef of the White House from 1966 to 1987.
==Early life==
Haller was born in Altdorf, Switzerland, in 1923. He is half French on his mother's side and half German.〔〔 His father was manager of a factory and loved food, and as a young boy Haller loved to cook.〔 His mother planted a large kitchen garden, and as a child Haller would fetch fresh vegetables from the garden and watch as she cooked them.〔 It was his father who encouraged him to be a chef. Haller recalls that when he was 14 years old, his father said, "Henry, why don't you be a chef? You can travel all over the world. And you will never have to worry about a job. People everywhere have to eat."
Haller, like all Swiss schoolchildren at the time who wished to enter a trade or profession, enrolled in an apprenticeship when he was 16 years old, and trained at the famed Park Hotel in the ski resort town of Davos, Switzerland.〔 After graduating from high school at the age of 18, he served in the Swiss Army, and although World War II was raging he never saw combat. Discharged at the age of 20, he spent several years working at the exclusive Hotel Des Balances in Lucerne, where he attended the Hotel Training School—considered one of the best cooking academies in the world. He then moved to the five-star Hotel Belle-Vue-Palace in Bern, and then the Grand Hotel in Bürgenstock. While working there as ''chef tournant'' (filling in as needed on stations in the kitchen), the hotel owner asked if he would move to Canada to cook at another company-owned property, and Haller readily agreed.〔
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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