Three men, wearing aprons and industrial-strength rubber gloves, take on the ovens and burners. The fourth, in a suit and a black hat, is Rabbi Levi Shemtov, director of the American Friends of Lubavitch (Chabad). He is the supervisor-in-chief.
FIRST, spritz the kitchen’s stainless steel counters with disinfectant. Scrub vigorously.
Next, wrap counters in tinfoil, tight, tight, tight.
Now stretch plastic wrap over the foil and seal with masking tape.
Then repeat for every surface that could possibly come into contact with food — yes, even the hanging pot rack.
And so began the fastidious frenzy to make the White House’s kitchen kosher last week, a nearly four-hour drill that started at 10 p.m. Wednesday. A deadline approached: a truckload of kosher food was due Thursday at 10 a.m.
The Obama administration’s holiday reception season was in full swing. Leftovers from a party earlier Wednesday evening had already been removed.