Back to The Whitehouse Cookbook (1887): Cooking, Toilet and Household Recipes, Menus, Dinner-Giving, Table Etiquette, Care of the Sick, Health Suggestions, Facts Worth Knowing, Etc., Etc.; The Whole Comprising a Comprehensive Cyclopedia of Information for the Home
From "The Whitehouse Cookbook (1887): Cooking, Toilet and Household Recipes, Menus, Dinner-Giving, Table Etiquette, Care of the Sick, Health Suggestions, Facts Worth Knowing, Etc., Etc.; The Whole Comprising a Comprehensive Cyclopedia of Information for the Home" by Gillette, F. L. (Fanny Lemira)
Hugo Ziemann
Co-author and experienced White House steward and caterer
Core Belief
"Culinary excellence is an art form, demanding precision, creativity, and a mastery of technique."
Worldview
Sees the culinary world as one of artistry and refinement, where the creation of exceptional dishes is a source of pride and a marker of cultural sophistication.
Personality
Highly skilled and experienced in haute cuisine, with a background in prestigious European kitchens. He is likely confident, knowledgeable, and focused on achieving culinary excellence.
In Their Own Words
"He was at one time caterer for that Prince Napoleon who was killed while fighting the Zulus in Africa."
"Later he conducted the celebrated Brunswick Café in New York, and still later he gave to the Hotel Richelieu, in Chicago, a cuisine which won the applause of even the gourmets of foreign lands."
Other Characters from The Whitehouse Cookbook (1887): Cooking, Toilet and Household Recipes, Menus, Dinner-Giving, Table Etiquette, Care of the Sick, Health Suggestions, Facts Worth Knowing, Etc., Etc.; The Whole Comprising a Comprehensive Cyclopedia of Information for the Home
Ready to talk with Hugo Ziemann?
Join a discussion or make Hugo Ziemann your personal mentor for advice anytime.