White House pastry chef Bill Yosses, a Toledo native, said Tuesday he will leave his post.
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It may be one of the best culinary jobs in the world in one of the greatest residences on the planet, but Toledo native Bill Yosses said Tuesday he will leave his post as White House pastry chef for greener pastures come June.
"It's a bittersweet decision" Yosses told the New York Times of leaving a post that has seen him create elegant desserts for state dinners hosted by both Presidents George W. Bush and Barrack Obama.
Why the departure from a position most chefs would give their puffy pastry hats to have? Blame it on First Lady Michelle Obama, Yosses jokes. Following her lead in getting children to eat healthier, the confectionary wiz plans to head to New York to teach children and adults to eat better.
"Food knowledge should be part of a complete curriculum,” he told the Times. “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."
Hired in 2007 by Laura Bush, Yosses, 60, was already acclaimed for the raspberry and pear souffles he made for Manhattan restaurants before joining the White House. His time in Washington, saw him create other equally celebrated desserts, including a Hawaiian chocolate-malted ganache for the White House state dinner for France.
The First Lady released a statement saying she was "incredibly sad to see Bill Yosses go. ... I am also so grateful to him for his outstanding work, not just as the White House pastry chef . . . but also as a key partner helping us get the White House kitchen garden off the ground and building a healthier future for our next generation."
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