|President Bush leads a celebration of Pope Benedict XVI's birthday as Yosses (left) presents his cake.|
|White House Executive Pastry Chef|
January 29, 2007
|President||George W. Bush
|Preceded by||Thaddeus DuBois|
|Alma mater||New York City College of Technology
University of Toledo
William "Bill" Yosses is the coauthor of the book Desserts For Dummies and since January 2007 the White House Executive Pastry Chef. Yosses is 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.
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. degree 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.
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