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Summary
While so much has changed in the food world, much has stayed the same — we are making bread the same way Egyptians did thousands of years ago, according to today’s guest, Bill Yosses. In this episode, Bill Yosses, former White House Pastry Chef, teaches us how cooking has transcended language, and how innovative chefs and food leaders across the globe are using simple, ancient practices — like harvesting heirloom seeds, eating locally and culturally, and using every part of an ingredient — to make food more nutrient-dense and delicious.
If you liked this episode, you’d also like Episode #70 with Homa Dashtaki and Episode #53 with Joe and Celia Ward-Wallace.
More about William (Bill) Yosses
William (Bill) Yosses, held the title of White House Executive Pastry Chef for 7 years from 2007 to 2014. Other pastry chef experience includes Boule Restaurant in New York City and The Dressing Room in Westport Connecticut, owned by the late
actor/philanthropist Paul Newman. As pastry chef of the White House he planned desserts for the First Family and their. guests from breakfast meetings to State Dinners, over the span of the George W. Bush and Barack Obama administrations. While at the White House he worked closely with Michelle Obama and her Let’s Move initiative to improve health outcomes related to food issues and was responsible for managing the First Lady’s South Lawn garden.
Bill teaches a baking and pastry course at Boston University, and works on the pastry team at the 2 Michelin Star, Blue Hill Restaurant at Stone Barns Center for Food & Agriculture in Tarrytown NY.
He has published three books, The Sweet Spot, Perfect Finish, and Desserts for Dummies. His non-profit foundation, Kitchen Garden Laboratory, was inspired by his experience lecturing at the Science and Cooking Course at Harvard University The foundation creates curriculum that uses culinary techniques to teach science in the 6th to 12th grades. It has been used at the STEM INSTITUTE, department of Education. NYC.
