2013 Institute of French Cultural Studies on Culture and Gastronomy presents a lecture by Bill Yosses, White House Pastry Chef and Author.
Transitioning from a restaurant kitchen to private dining is not a rare move for chefs, but Chef William Yosses is unique in that he left the Manhattan dining scene to serve the First Family. Appointed to the position of White House Executive Pastry Chef in 2007, Yosses has worked under both the Bush and Obama administrations. Classically trained in French cooking, he brings over 30 years of experience to Capitol Hill. Following an apprenticeship in France, Yosses worked at Polo in New York City in the 1980s alongside Thomas Keller, Daniel Boulud, and Alfred Portale. He also served as executive pastry chef at Josephs Citarella, designed and opened the pastry department of Bouley Restaurant and Pastry, and ran the pastry kitchen at Tavern on the Green. Yosses is also the author of The Perfect Finish: Special Desserts for Every Occasion.
Events are free and open to the public unless otherwise noted.