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Tuesday, January 30, 2007

Sweets to the Sweet 

From WhiteHouse.gov, courtesy of our indefatigable colleagues at Cursor:
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 . . . .

[Mr. Yosses's] 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.
A very nice resume to be sure, but here's what made him the obvious man for the job.

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