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Annemarie Huste, 73, personal chef to Jacqueline Kennedy
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That Derek
Oct 23, 2016, 5:00:08 PM10/23/16
to
It's at the NY Times website & I'm running low on ree look-ups or the month.
http://www.nytimes.com/section/obituaries
http://www.tributes.com/obituary/show/Annemarie-Huste-104057478
nnemarie passed away on Wednesday, October 19, 2016.
Annemarie was a resident of East Islip, New York at the time of her passing.
Visitation at Funeral Home
2:00 pm - 4:00 pm Sunday, October 23, 2016
Albrecht, Bruno & O'Shea Funeral Homes
62 Carleton Ave
East Islip, New York, United States
11730
Visitation
7:00 pm - 9:00 pm Sunday, October 23, 2016
Memorial Service
8:00 pm Sunday, October 23, 2016
In Lieu of Flowers: Please make donations to The EJ Autism Foundation in Annmarie's memory.
For all donations please mail to:
EJ Autism Foundation
PO BOX 464
East Islip, NY 11730
or visit https://www.justgive.org/basket?acton=donate&ein=32-0156987& authorized_request_token=B464E47E-9206-40FB-BF12-16C512959516
to donate online.
http://www.nytimes.com/section/obituaries
http://www.tributes.com/obituary/show/Annemarie-Huste-104057478
nnemarie passed away on Wednesday, October 19, 2016.
Annemarie was a resident of East Islip, New York at the time of her passing.
Visitation at Funeral Home
2:00 pm - 4:00 pm Sunday, October 23, 2016
Albrecht, Bruno & O'Shea Funeral Homes
62 Carleton Ave
East Islip, New York, United States
11730
Visitation
7:00 pm - 9:00 pm Sunday, October 23, 2016
Memorial Service
8:00 pm Sunday, October 23, 2016
In Lieu of Flowers: Please make donations to The EJ Autism Foundation in Annmarie's memory.
For all donations please mail to:
EJ Autism Foundation
PO BOX 464
East Islip, NY 11730
or visit https://www.justgive.org/basket?acton=donate&ein=32-0156987& authorized_request_token=B464E47E-9206-40FB-BF12-16C512959516
to donate online.
That Derek
Oct 23, 2016, 6:40:21 PM10/23/16
to
http://www.bendbulletin.com/nation/4755734-151/being-fired-by-jackie-o-for-talking-to
Featured obituary
Being fired by Jackie O for talking to press boosted career of chef Annemarie Huste
By William Grimes / New York Times News Service
Published Oct 23, 2016 at 12:02AM
Annemarie Huste, whose career as private chef to Jacqueline Kennedy came to an abrupt and much-publicized end in April 1968 when she was fired for talking to the press, died Wednesday at her home in East Islip, New York. She was 73.
The cause was complications of Alzheimer’s disease, her daughter, Bea Huste-Petersen, said.
Kennedy had relocated to New York from Washington, D.C., in 1966 when her secretary called the Bonfield agency in Manhattan, New York, looking for a chef. Huste, a lively German immigrant, just 24, was newly available after the death of her previous employer, the impresario Billy Rose.
“The next morning I went to the interview at 1040 Fifth Ave. in my little black dress, shaking like a leaf,” she told Nation’s Restaurant News in 2001.
She got the job, and on her first day was casually informed that she would need to rustle up dinner that evening for a large group of Kennedys.
“The dessert she wanted was a chocolate roll filled with ice cream with hot chocolate sauce,” said Huste. “For some reason I’d never made that. So I had a ‘Joy of Cooking’ cookbook, and to this day you can see the sweaty cocoa prints on the pages.”
After surviving her trial by chocolate, Huste cruised along happily in the job, accompanying the family to Hyannis Port, Massachusetts, in the summers and spending time in the kitchen with young John F. Kennedy Jr., teaching him to make Wiener schnitzel.
Ambition proved to be her undoing. (“Mother was never afraid of the limelight,” her daughter said in a telephone interview.)
Without telling her employer, Huste cooperated with Weight Watchers magazine on an article, “Jackie Kennedy’s Gourmet Chef Presents Her Weight Watchers Recipes.” The article, published in March 1968, tallied Kennedy’s diminishing dress sizes and sent her lawyers scrambling to stop publication — futilely, since the issue was already on its way to newsstands.
Huste sealed her fate a few weeks later when, unknown to her employer, she talked to Maxine Cheshire, chronicler of the social and political elite for The Washington Post. In her syndicated column, Cheshire depicted Huste as a potential rival to Julia Child, with a television show and a cookbook in the works and plans to make $1 million. Colorful details of life in the Kennedy household were included.
Huste was fired immediately. Nancy Tuckerman, Kennedy’s secretary, delivered the news, tactfully informing her, Huste told reporters, that “Mrs. Kennedy felt it would be better if I didn’t come back.”
There was a silver lining. She did not, in fact, have a television show in the works, or a book contract, when she spoke to The Post. But that changed.
“Annemarie’s Personal Cookbook” reached stores in October, just as Kennedy returned to New York after marrying Aristotle Onassis. A triumphant Huste, whose English had not yet become entirely fluent, announced to The New York Times: “A better time for coming out of my cookbook there couldn’t be.”
Annemarie Huste was born May 30, 1943, in Ulm, Germany, where her father, Karl, and her mother, the former Annemarie Bass, ran a fur shop. After apprenticing as a shoe saleswoman, she developed wanderlust and, at 19, through an agency in Frankfurt, found a job in the New York household of Gregory Callimanopulos, a Greek shipping magnate.
Huste learned to cook but soon became restless. “Have you ever peeled grapes for 12?” she told Nation’s Restaurant News. “Trust me, you’d give it up as a snack. So after six months of that, I said, ‘I don’t think so.’”
The Bonfield agency sent her to Billy Rose, who asked if she could make chocolate mousse Normandy. She had never heard of it but said, “Sure.”
On being hired, she raced to the library and located the recipe in a cookbook by Dione Lucas. This was a bit of luck, since the Lucas recipe was the version Rose knew and loved.
After leaving Kennedy’s employ, Huste worked as the executive chef for The Saturday Evening Post and Gourmet magazine and opened a cooking school in her Murray Hill town house in Manhattan in 1972.
With Joseph Baumer, a businessman and enthusiastic chef, she started Great Take-Out, a gourmet catering shop on the Upper East Side. She ran it for about four years. She turned the dining room of her house into Annemarie’s Dining Room, a private-party space for Wall Street clients. Both businesses lasted until 2009.
Huste wrote several more cookbooks, including “Annemarie’s Cooking School Cookbook” (1974) and “Good Food” (1979), with Baumer.
In addition to her daughter, she is survived by a brother, Lothar, and four grandchildren.
Huste took a cheerful view of her firing by Kennedy — “All of this publicity may help me,” she told Newsweek at the time — and retained fond memories of the Kennedy children, especially John. She recalled once tricking him into trying a health drink made with off-putting ingredients like brewer’s yeast.
“This is a special drink I’m drinking because I’ve been teaching you to fight, and you’re getting too strong, and I need to rev up my muscles a little,” she told him when he became curious. She bet him that he would not dare try it. He accepted the challenge.
“From then on, he drank it every morning,” Huste said.
Featured obituary
Being fired by Jackie O for talking to press boosted career of chef Annemarie Huste
By William Grimes / New York Times News Service
Published Oct 23, 2016 at 12:02AM
Annemarie Huste, whose career as private chef to Jacqueline Kennedy came to an abrupt and much-publicized end in April 1968 when she was fired for talking to the press, died Wednesday at her home in East Islip, New York. She was 73.
The cause was complications of Alzheimer’s disease, her daughter, Bea Huste-Petersen, said.
Kennedy had relocated to New York from Washington, D.C., in 1966 when her secretary called the Bonfield agency in Manhattan, New York, looking for a chef. Huste, a lively German immigrant, just 24, was newly available after the death of her previous employer, the impresario Billy Rose.
“The next morning I went to the interview at 1040 Fifth Ave. in my little black dress, shaking like a leaf,” she told Nation’s Restaurant News in 2001.
She got the job, and on her first day was casually informed that she would need to rustle up dinner that evening for a large group of Kennedys.
“The dessert she wanted was a chocolate roll filled with ice cream with hot chocolate sauce,” said Huste. “For some reason I’d never made that. So I had a ‘Joy of Cooking’ cookbook, and to this day you can see the sweaty cocoa prints on the pages.”
After surviving her trial by chocolate, Huste cruised along happily in the job, accompanying the family to Hyannis Port, Massachusetts, in the summers and spending time in the kitchen with young John F. Kennedy Jr., teaching him to make Wiener schnitzel.
Ambition proved to be her undoing. (“Mother was never afraid of the limelight,” her daughter said in a telephone interview.)
Without telling her employer, Huste cooperated with Weight Watchers magazine on an article, “Jackie Kennedy’s Gourmet Chef Presents Her Weight Watchers Recipes.” The article, published in March 1968, tallied Kennedy’s diminishing dress sizes and sent her lawyers scrambling to stop publication — futilely, since the issue was already on its way to newsstands.
Huste sealed her fate a few weeks later when, unknown to her employer, she talked to Maxine Cheshire, chronicler of the social and political elite for The Washington Post. In her syndicated column, Cheshire depicted Huste as a potential rival to Julia Child, with a television show and a cookbook in the works and plans to make $1 million. Colorful details of life in the Kennedy household were included.
Huste was fired immediately. Nancy Tuckerman, Kennedy’s secretary, delivered the news, tactfully informing her, Huste told reporters, that “Mrs. Kennedy felt it would be better if I didn’t come back.”
There was a silver lining. She did not, in fact, have a television show in the works, or a book contract, when she spoke to The Post. But that changed.
“Annemarie’s Personal Cookbook” reached stores in October, just as Kennedy returned to New York after marrying Aristotle Onassis. A triumphant Huste, whose English had not yet become entirely fluent, announced to The New York Times: “A better time for coming out of my cookbook there couldn’t be.”
Annemarie Huste was born May 30, 1943, in Ulm, Germany, where her father, Karl, and her mother, the former Annemarie Bass, ran a fur shop. After apprenticing as a shoe saleswoman, she developed wanderlust and, at 19, through an agency in Frankfurt, found a job in the New York household of Gregory Callimanopulos, a Greek shipping magnate.
Huste learned to cook but soon became restless. “Have you ever peeled grapes for 12?” she told Nation’s Restaurant News. “Trust me, you’d give it up as a snack. So after six months of that, I said, ‘I don’t think so.’”
The Bonfield agency sent her to Billy Rose, who asked if she could make chocolate mousse Normandy. She had never heard of it but said, “Sure.”
On being hired, she raced to the library and located the recipe in a cookbook by Dione Lucas. This was a bit of luck, since the Lucas recipe was the version Rose knew and loved.
After leaving Kennedy’s employ, Huste worked as the executive chef for The Saturday Evening Post and Gourmet magazine and opened a cooking school in her Murray Hill town house in Manhattan in 1972.
With Joseph Baumer, a businessman and enthusiastic chef, she started Great Take-Out, a gourmet catering shop on the Upper East Side. She ran it for about four years. She turned the dining room of her house into Annemarie’s Dining Room, a private-party space for Wall Street clients. Both businesses lasted until 2009.
Huste wrote several more cookbooks, including “Annemarie’s Cooking School Cookbook” (1974) and “Good Food” (1979), with Baumer.
In addition to her daughter, she is survived by a brother, Lothar, and four grandchildren.
Huste took a cheerful view of her firing by Kennedy — “All of this publicity may help me,” she told Newsweek at the time — and retained fond memories of the Kennedy children, especially John. She recalled once tricking him into trying a health drink made with off-putting ingredients like brewer’s yeast.
“This is a special drink I’m drinking because I’ve been teaching you to fight, and you’re getting too strong, and I need to rev up my muscles a little,” she told him when he became curious. She bet him that he would not dare try it. He accepted the challenge.
“From then on, he drank it every morning,” Huste said.
cathyc...@aol.com
Oct 23, 2016, 6:55:54 PM10/23/16
to
She sounds like an ambitious bitch who deserved to be fired.
quas...@gmail.com
Oct 24, 2016, 8:35:36 AM10/24/16
to
On Monday, October 24, 2016 at 12:55:54 AM UTC+2, cathyc...@aol.com wrote:
> She sounds like an ambitious bitch who deserved to be fired.
That is pretty mean considering the fact that she is no longer. In fact she did not ask permission to talk to the media and this is the real reason she got sacked. Working for rich and influent people turns you into a a rich man's slave. RIP Annemarie
> She sounds like an ambitious bitch who deserved to be fired.
cathyc...@aol.com
Oct 24, 2016, 1:43:05 PM10/24/16
to
You're not a slave if you're well paid cunt.
She broke the rules, she got deservedly fired.
She broke the rules, she got deservedly fired.
Adam H. Kerman
Oct 24, 2016, 8:55:11 PM10/24/16
to
and influent people.
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