Top Six by Julie Hyzy

LUCY BURDETTE: I invited Julie Hyzy to visit today because she has big news on her beloved White House chef mystery series. I'm sorry because I love these characters, but I also completely understand. Take it away Julie!

JULIE HYZY: You know how sometimes you can make the absolute right decision but still feel a tiny bit sad about it? 

That’s where I am today, just a few days before the release of my new White House Chef mystery, Foreign Eclairs. I’m ecstatic to have a new book to promote, of course. That’s a thrill that never gets old. In fact, my husband and I always find ways to celebrate launch day. But this time, things will be different. When Tuesday rolls around, our celebration will be bittersweet. 

Why? Because Foreign Eclairs is not only the ninth White House Chef mystery, it’s also the final one. At least, the last one with my name on the cover.

I’ve explained why the series is ending on my blog (All Good Things) so I won’t rehash all the details here. But if you’re interested in some of what goes on behind the scenes in a work-for-hire arrangement, I invite you to give it a read.
The decision to walk away from the series wasn’t easy and come January 2017, I’ll be bereft that I don’t have a new release to cheer about. 

But, because I’m the sort of person who prefers to focus on the positive, I’m here today to share my Top Six List of why ending the series is a good thing. I realize (thanks to David Letterman) that this should be a top ten list, but -- have I mentioned that this decision was bittersweet? -- I can only come up with six.

So, here goes. My Top Six List of why I’m happy to be ending the White House Chef Mystery series now:

#6 A small subplot in Foreign Eclairs involves President Hyden’s bid for reelection and how that affects his young son, Josh. Walking away from the series now gives me one less presidential election to worry about!

#5 I’ll have more time to read.

#4 I’ll no longer be stressed about recipes. On my blog, I briefly touch on the difficulties I had with the company that owns the series. If Berkley had been able to obtain copyright from them in order to keep Ollie going, I’d have been responsible for creating recipes myself. Although I’m a good cook, I don’t have the patience required to create new dishes. I thoroughly enjoy experimenting in the kitchen. But, remembering to stop and record the steps, ingredients, and measurements? Ooh…Way out of my comfort zone!

#3 My characters Ollie and Gav could, conceivably, give up their White House jobs, change their names, and move cross country. If that happens -- and if they let me in on their plans -- I could, conceivably, pick up their lives with a new series <grin>

#2 Ollie has – countless times over the course of nine books – saved the lives of her colleagues, the president and his family, and visiting dignitaries. Through it all, she’s fed the First Family, managed the White House kitchen, and developed a gratifying personal life. Ollie knows that her exploits stretch the bounds of believability a tiny bit (ahem). She and I agree that it’s best for her to bow out now, before she starts jumping sharks.

And the number one reason I’m excited to be walking away from the White House Chef series is…

#1 Time.
I have far more stories bouncing around in my head than I’ll ever have time to write. Years ago, when I first started submitting, I leaned toward darker themes, but then the White House Chef opportunity arose and I jumped on it. Now, with only one deadline per year (for Grace, the Manor House series), I’m looking forward to rediscovering my roots. How appropriate that all this is coming together just as a new year begins. Although I’ll miss Ollie, I can’t wait to start this new chapter in my career.

Thanks, so much, Lucy, for inviting me to join Jungle Reds today!

Julie Hyzy is a New York Times bestselling author who has won the Anthony, Barry, Lovey, and Derringer awards for her mystery fiction. In addition to her nine books in the White House Chef mystery series, she currently writes the Manor House Mysteries, the seventh of which (Grace Sees Red) comes out in June. She lives in the Chicago area. Visit her slightly outdated website.

Flash news: the winner of Juliet Blackwell's book, The Paris Key, is Roxie Faubian!

A Lucky Twist by Julie Hyzy

LUCY BURDETTE: Believe it or not, An Appetite for Murder was not the only book released this week!:) In fact, one of my favorite cozy foodie writers also has a new release--AFFAIRS OF STEAK, #5 in the White House Chef mystery series. I picked the first book up this summer and was instantly addicted. If you haven't tried one of chef Ollie Paras's adventures, I recommend you trot directly to the nearest bookstore and buy one. Lucky for us, Julie agreed to visit the blog today and talk about the White House kitchen. Welcome Julie!

JULIE HYZY: One of the questions I’m always asked about writing the White House Chef mysteries is: Have you actually seen the White House kitchen? Up until last June, I regretfully answered, “Not yet.”

Mind you, I’ve done (and continue to do) exhaustive research by reading books, watching DVDs, examining floor plans, studying photos, and talking with staffers, so I had a good idea of what the main kitchen looked like even before I created Olivia (Ollie) Paras and her cohorts. But there’s a big difference between knowing everything about a location and experiencing it in person.

Last June I finally got my chance. My family and I were in D.C. for a few days as part of a two-week driving vacation (one van, two parents. three daughters—I could write a blog post on that alone!), and we’d snagged a tour of the White House through our Congresswoman. No purses, no bags, no cameras allowed. We agreed as a family that since we were visiting the president’s home we ought to dress up a bit, so that meant no jeans, gym shoes, or flip flops, either.

You need to understand that we’d visited Arlington National Cemetery the day before and spent hours there. Fortunately, I twisted my foot. Yep, you read that right. Fortunately.

I was wearing silver wedge sandals (they’re cute) because they were the only dressy shoes I’d brought along. Twisted foot + wedge sandals = not the smartest move ever, but I’m not complaining. Nope, not at all.

Visitors arrive at the White House through the East Wing (and metal detectors, natch). The tour leads through the Visitor’s Foyer and into the Central Hall of the ground level. A slew of temporary screen-like walls are set up on the west end of the Central Hall to discourage visitors from exploring. Not that anyone could. Two uniformed Secret Service guards are there behind ropes, making sure no one steps off the beaten path.

The tour continues up a tall flight of stairs. I’d taken this tour before and I knew I could probably make it up those steps, but I thought it might be worth asking if there happened to be some other means of getting to the first floor. I approached one of the handsome uniformed gentlemen. He grinned. “I could carry you,” he said, adding, “Just kidding.” He moved aside to invite me in to the cordoned off area. “Come on,” he said, “there’s an elevator.”

Officer Cornell (such a nice man!) walked fast, making it a bit tough for sore-ankle-on-wedge-sandal-me to keep up, but I did the best I could. He led me through a corridor, stopping at a white stone archway that was blackened in patches. He pointed. “See those scars? That’s from when the British burned down the White House during the war of 1812,” he said.

Did I touch the wall? You know I did!
And I tucked away a detail to add to the next book.

We took a left past the arch. The kitchen. Ollie’s kitchen. I felt as though I’d come home. Seriously, I’m not kidding. No one was working there at the time (what? I thought the team was there every moment!) and the place was a spotless sea of stainless steel. I’d described the kitchen as small, but I hadn’t appreciated how truly undersized the space was. I’d bet most restaurant kitchens are bigger. I can’t believe they create meals for hundreds of guests in that compact space. But they do. The real executive chef, Cristeta Comerford, produces thousands of amazing meals every year in an area not much larger than my family room. I was impressed.

Officer Cornell led me through the pantry to the staff elevator, also stainless steel. It was small, but serviceable and transported us up one flight into the main floor Butler’s Pantry. I made a mental note to include a scene here next time too. Let me tell you, I was in heaven at this point. We exited through the Family Dining room (where the rug was partially rolled up. No idea why), past the Usher’s office (yes!!!) and through the Entrance Hall where I rejoined my family right before they were about to tour the East Room.

I thanked Office Cornell, trying my best to look nonchalant. Was I giddy? Beyond belief. My husband gave me the, “I know you’re bursting to tell me,” look. My daughters were asking “What did you see, Mom?” and it was all I could do not to babble.

Back when I caught this lucky break—or should I call it a lucky twist?—Affairs of Steak, the fifth White House Chef mystery had already been written and turned in. In Affairs, Ollie is stuck working with Peter Everett Sargeant, the thoroughly unpleasant sensitive director (quite the contradiction in terms, if you ask Ollie) on a project assigned by the First Lady. I really like the way this story turned out. Affairs of Steak just came out two days ago—I’m really excited about it.

The sixth book, however, was still a twinkle in my eye last June. As of today, that one is written and turned in, too. Ollie’s lucky to be alive after this adventure. She sure came close this time! To be honest however, I’m feeling like the lucky one. Even though the kitchen was precisely as I’d imagined, injuring my ankle and meeting Officer Cornell were fortunate twists of fate. I’m so happy to have had the opportunity to experience Ollie’s kitchen firsthand. Being there has made it even more real for me and that allows me to make it more real for my readers.

I want to go back, of course. Maybe I’ll take up skateboarding right before my next visit. What do you think?

LUCY: Such a fun story Julie! My husband and I have been listening to the Jackie Kennedy tapes--lots of good insider dope on living in the White House, including the dreaded disease White House-itis! I'll start the questions: Any sense of whether the White House approves of the books? And how long do you expect the Ollie series to continue? (and ps, here's a link to where you can buy Julie's books.)