When I was the chef at the Hotel Cortez in El Paso, Texas, in the spring of 1963, word arrived that President Kennedy would spend a night at the hotel later that year. I would be preparing meals not only for his party but for the President himself. I decided to design a commemorative dinner, a menu strictly in JFK’s honor, and after giving the matter lots of thought, I devised a meal composed of ingredients that were either grown or processed in the immediate vicinity of El Paso. I never would have believed the amount of preparation necessary for an overnight stay by the President. We had a suite repainted and a local furniture company come in and outfit the rooms with French Provincial furniture. About a week before the visit the Secret Service moved in. They studied the route from the airport. They made a fire inspection and a security check of the hotel. They planned an escape route from the presidential suite through the main kitchen and included me in the escape plan, which flattered me no end.