|The White House
President George W. Bush
|Print this document|
For Immediate Release
OFFICE OF THE FIRST LADY
January 29, 2007
Mrs. Bush Names Bill Yosses as White House Executive Pastry Chef
Mrs. Laura Bush announced today that William "Bill" Yosses has been named the White House Executive Pastry Chef. Mr. Yosses will be responsible for designing and executing dessert menus for state dinners, social events, holiday functions, receptions and official luncheons hosted by President and Mrs. Bush.
"Chef Yosses has impressed us from the start with his original and delicious creations. He has a light touch with desserts, and the enthusiasm with which he approaches his profession makes him a real asset for all of us in the White House," said Mrs. Bush.
Trained in classical French cooking and a chef for over 30 years, Mr. Yosses brings a wide variety of experience to the White House pastry kitchen. He served as a White House Holiday Pastry Chef for the 2006 holiday season. His most recent project has been to assist in the opening of Paul Newman's Dressing Room in Westport, Connecticut-a restaurant utilizing locally grown, artisanal and organic food sources. Other Executive Pastry Chef experience includes Josephs Citarella in New York City; planning, designing and opening the pastry department of Bouley Restaurant and Bakery and operating the pastry department of the Tavern on the Green Restaurant in New York City. Mr. Yosses was also Pastry Chef at Montrachet Restaurant in New York City.
Mr. Yosses served apprenticeships in France, and also worked under Chefs Daniel Boulud and then Sous Chef Thomas Keller at Polo Restaurant in New York City. He earned his A.A.S. at the New York City College of Technology in Hotel Management, a Master of Arts at Rutgers University in French Language and Literature and a Bachelor of Arts at the University of Toledo in French Language.
Mr. Yosses has also contributed to the community through his many teaching efforts. He served as a consultant to the Education Department of the American Museum of Natural History. There he helped organize and create showpieces for a "History of Chocolate" exhibit in 2003, "Global Kitchen" in 2004, and was on the Flavor and Evolution panel in 2006. He is also an active participant in "Spoons Across America," where he worked as a chef-teacher visiting grade schools to introduce good eating habits to children in 4-8th grades.
# # #