Keith Taylor, head chef of the restaurant Table 33 in Dayton, recalled his role as a young chef at the restaurant L’Auberge in 1995 – when, not yet 25 years old, he had the opportunity to cook for participants in the peace negotiations that ended the war in Bosnia and Herzegovina (BiH).
Taylor was part of the team that prepared meals for the then United States (U.S.) chief negotiator Richard Holbrooke, as well as for the then presidents: Alija Izetbegovic (BiH), Slobodan Milosevic (Serbia), and Franjo Tudjman (Croatia).
“I remember how they came down Far Hills Avenue in a convoy of vehicles with police escort,” said Taylor. “They ate in a private room upstairs, and every entrance – even the kitchen – was under the watchful eye of Secret Service agents.”
Before the cooking itself, the staff underwent detailed security checks, and the premises were inspected by dogs trained to detect explosives. “They watched us while we cooked. It was tense but exciting,” Taylor recalled.
On the menu that evening was cream of pumpkin soup served in a hollowed-out squash, lobster medallions, and beef tournedos. For dessert, he says, creme brulee was likely served.
Speaking about the opportunity to cook at the peace negotiations, he said, “I was young, but I knew I was witnessing history.”
Today, three decades later, he recalls the experience with even more reverence. “I knew then it was important, but today it is an even greater honor for me to have been even a small link in the moment that brought peace to the Balkans.”
On the occasion of the 30th anniversary of the Dayton Peace Agreement, a commemoration is being held this weekend in downtown Dayton, organized by the NATO Parliamentary Assembly, and Taylor is cooking again – this time for the Swedish delegation.
“I sent them a proposed dish we can serve quickly because we’ll be open to the public at the same time,” said Taylor. The guests chose fried sole in tomato sauce, with fettuccine seasoned with black pepper and basil, and puff pastry filled with wild mushrooms. Each delegate will also receive a chocolate-covered cherry from the local confectionery Esther Price.
“I thought they would choose some beef dish like back then, but instead – fish,” said Taylor. “In a way, it’s like reliving my youth.”
