Pastry chef Bill Yosses has found more gears in his career than most chefs could imagine. From his early days at the four-star Bouley in New York City, to gigs at such landmarks as Tavern on the Green, to his years at the White House to his current role as pastry chef of The Four Seasons and chef of the much-lauded Broadway production of Network. Andrew and Bill sat down on a rainy Sunday in New York to go through it all—enjoy our last show of the year, with this great conversationalist and talent. Here's a thought: If you like what you hear, please tell your chef-fascinated friends, subscribe to Andrew Talks to Chefs (it's free) on iTunes or Stitcher, follow us on your favorite social media platforms @ChefPodcast, and/or rate or review us on Apple's podcast store. Thanks for listening! Andrew Talks to Chefs is powered by Simplecast.
This week Ashley speaks with former Whitehouse Pastry Chef during the George W. Bush and Barack Obama administrations, Pastry Chef of the soon to open new Four Seasons Restaurant and cookbook author, Bill Yosses. Bill spills the beans on favorite desserts of President Bush & President Obama and confirms just how dope Michelle Obama really is. Later in the episode Bill shares his experience being a gay man working in a heterosexual dominant industry and what has kept him going during the tougher times. This man is intelligent and oh-so wise with a deep love for what he does. There are so many takeaways from this episode. May it leave you charged!
Getting ready to chat with Bill Yosses, former White House pastry chef for Presidents George W. Bush and Barack Obama presents a healthy, delicious collection of dessert recipes in "THE SWEET SPOT: Dialing Back Sugar and Amping Up Flavor." The Sweet Spot
KUCI: Get the Funk Out
The former White House pastry chef for Presidents George W. Bush and Barack Obama presents a healthy, delicious collection of dessert recipes: Bill Yosses was always a phenomenal pastry chef who felt that sugar should be a grace note to a good dessert, not the foundation for one. After being hired as President George W. Bush’s White House pastry chef, he found himself making elaborate desserts foreign dignities with traditional sugar sculptures and fancy confections. But after being tasked by First Lady Michelle Obama to create healthier treats for her family, he discovered that when he dialed back the sugar in his recipes, his desserts were not only healthier on paper, but they actually tasted better too. In THE SWEET SPOT: Dialing Back Sugar and Amping Up Flavor, Bill upends the notion of “healthy” desserts and shares an inspiring collection of delectable sweets that reveal the magic that happens when you bake with less sugar.
Bill Yosses served as White House Executive Pastry Chef for seven years (Bush and Obama administrations). His foundation, Kitchen Garden Laboratory, teaches food literacy to young people through STEM: Science + Technology + Math Education. Bill is also chef/owner of Perfect Pie artisanal pie making company. Writer Alex Prud'homme shares memories about his great aunt, Julia Child. He is author of "My Life in France" and "The French Chef in America" documenting Julia's rise in the culinary world.This show is broadcast live on Wednesday's at 2PM ET on W4CY Radio – (www.w4cy.com) part of Talk 4 Radio (http://www.talk4radio.com/) on the Talk 4 Media Network (http://www.talk4media.com/).
What’s it like cooking in the White House? Find out on an incredible episode of Chef’s Story with Dorothy Cann Hamilton. She’s joined by William “Bill” Yosses, the coauthor of the book Desserts For Dummies and the former White House Executive Pastry Chef. Yosses was the successor to Thaddeus DuBois who left the same position in 2006. 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. This program was brought to you by Visit Napa Valley. “There is a lot of scrutiny through a lot of oversight of budgets and planning and scheduling. There are many layers of that kind of work which is part in parcel of the job.” [37:00] –Bill Yosses on Chef’s Story