From January 2007 to July 2014, Bill Yosses held the prestigious title of the White House Executive Pastry Chef.  As Pastry Chef of the White House, he was closely involved with Mrs. Obama’s Let’s Move initiative with the goal of reducing childhood health problems related to diet. While there, he conducted bi-weekly tours of the White House vegetable garden for school groups.

In a related project, he has given lectures for the “Science and Cooking Course” in the School of Engineering and Applied Sciences at Harvard University.

The New York City Department of Education has hired his non-profit “Kitchen Garden Laboratory” to give seminars at their STEM INSTITUTE, on the art of cooking to teach science in the classroom for middle-schoolers.

His most recent book is entitled, The Sweet Spot: Tamping Down Sugar and Amping up Flavor (Pam Krauss Books, 2017). 

Yosses earned his A.A.S. degree at New York City College of Technology, a Master of Arts at Rutgers University in French Language and a Bachelor of Arts at the University of Toledo.

In this episode we discuss:

• Bill’s first cooking job at a restaurant in Paris
• Working with top chefs such as Thomas Keller, Daniel Boulud and David Bouley
• How he landed the job as Executive Pastry Chef of The White House
• How he planned the menus for State dinners
• His involvement with Michele Obama’s ‘Let’s Move’ initiative
• Opening The Perfect Pie and Palais by The Perfect Pie in NYC
• His current role as Chief Nourishment Officer of the Eugene Gasana Foundation ONE WORLD KITCHEN
• And much, much more!