Monday, January 29, 2007
Bill Yosses' new job
Back in November I repeated a rumor I'd heard that pastry chef Bill Yosses was doing something at the White House and wrote that I should probably investigate that further, which I didn't do.
But my colleague Paul Frumkin just learned that he is the White House's new pastry chef.
“Chef Yosses has impressed us from the start with his original and delicious creations. He has a light touch with desserts, and the enthusiasm with which he approaches his profession makes him a real asset for all of us in the White House," First Lady Laura Bush was quoted by a press release from her office as saying.
Bill Yosses was the pastry chef at Bouley Bakery before cooking at Citarella, the restaurant, first as executive pastry chef and then as executive chef after Brian Bistrong left and became chef at The Harrison. Most recently he was working on the menu at the Westport Playhouse. He also owns Boi, a Vietnamese restaurant in Manhattan on E. 44th.
He’s big on incorporating Asian flavors into his desserts.
Desserts he’s made in the past include a Pear Dauphinois, made by layering paperthin layers of pear (soaked in pear juice and pear brandy) with Fourme d’Ambert cheese and baking it until it collapses and melds together. At boi he served coconut tapioca garnished with diced mango, toasted coconut, basil seeds and pomegranate molasses.
At Bouley bakery he used to make walnut-saffron bread
He looks so happy in this picture, and yet so blue. I'm going to have to work on that coloring.
Posted by Bret Thorn at 2:12 PM