White House’s Executive Pastry Chef Leaving for New York

The White House's executive pastry chef, Bill Yosses, will leave his post in June for another project

Photo Sasabune Omakase Modified: Flickr/erin/CC 4.0

Bill Yosses will leave his post as the White House's executive pastry chef in June for a New York-based initiative on healthy eating habits.

Bill Yosses, who has been the White House executive pastry chef since January 2007, will soon leave his post for New York. During a recent phone interview, Yosses told The New York Times that he was inspired by the First Lady and her commitment to the relationship between food and health, and is now headed to New York where he hopes to put together “a group of like-minded creative people” who are dedicated to spreading food knowledge, helping children and adults develop healthy eating habits.

Yosses, who has already worked in New York as a pastry chef at Montrachet and Bouley, was hired by Laura Bush in 2007. Although he initially prepared traditional sugar sculptures and cookie plates for the Obamas, he was instructed to create healthier desserts in smaller portions, to be served sparingly.

Still, Yosses, known affectionately by President Obama as “The Crustmaster” for his flawless execution of several pies per holiday, says he has no intention to “demonize cream, butter, sugar and eggs.”

“Food knowledge should be part of a complete curriculum,” Yosses said. “We used to learn about food as a part of everyday growing up, but I think we’ve lost that. I think it has a place in schools.”

 Karen Lo is an associate editor at The Daily Meal. Follow her on Twitter @appleplexy.

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