Monday, May 13, 2013

Brain Candy: How Desserts Slow the Passage of Time- Lecture 3- Bill Yosses

 



Speaker: Bill Yosses (White House Pastry Chef)

Location: Science Center D


This public lecture series discusses concepts from the physical sciences that underpin both everyday cooking and haute cuisine. Each lecture features a world-class chef who visited and presented their remarkable culinary designs: Ferran Adria presented spherification; Jose Andres discussed both the basic components of food and gelation; Joan Roca demonstrated sous vide; Enric Rovira showed his chocolate delicacies; Wylie Dufresne presented inventions with transglutaminase. The lectures then use these culinary creations as inspiration to delve into understanding how and why cooking techniques and recipes work, focusing on the physical transformations of foods and material properties.




Who is William Yosses?

William "Bill" Yosses is the coauthor of the book Desserts For Dummies and since January 2007 the White House Executive Pastry Chef.

Bill Yosses is the author of "The Perfect Finish: Special Desserts for Every Occasion," and has been a pastry chef for over thirty years.

Yosses is the successor to Thaddeus DuBois who left the same position in 2006. He served as a White House Holiday Pastry Chef for the 2006 holiday season. His most recent project has been to assist in the opening of Paul Newman's Dressing Room in Westport, Connecticut-a restaurant utilizing locally grown, artisanal and organic food sources. Other Executive Pastry Chef experience includes Josephs Citarella in New York City; planning, designing and opening the pastry department of Bouley Restaurant and Bakery and operating the pastry department of the Tavern on the Green Restaurant in New York City. Mr. Yosses was also Pastry Chef at Montrachet Restaurant in New York City.

Mr. Yosses served apprenticeships in France, and also worked under Chefs Daniel Boulud and then Sous Chef Thomas Keller at Polo Restaurant in New York City. He earned his A.A.S. degree at the New York City College of Technology in Hotel Management, a Master of Arts at Rutgers University in French Language and Literature and a Bachelor of Arts at the University of Toledo in French Language.

Mr. Yosses has also contributed to the community through his many teaching efforts. He served as a consultant to the Education Department of the American Museum of Natural History. There he helped organize and create showpieces for a "History of Chocolate" exhibit in 2003, "Global Kitchen" in 2004, and was on the Flavor and Evolution panel in 2006. He is also an active participant in "Spoons Across America," where he worked as a chef-teacher visiting grade schools to introduce good eating habits to children in 4-8th grades.

President Barack Obama says of Yosses, "Whatever pie you like, he will make it and it will be the best pie you have ever eaten." Obama has also nicknamed Yosses "the Crust Master."

No comments:

Post a Comment

Featured Article

8 Best Healthy Foods to Eat Everyday to Lose Weight and for Perfect Skin

If you want to lose weight , feel great, have a perfect or flawless skin and improve your health in many ways, then these are the eight hea...

Disclosure | Disclaimer |Comments Policy |Terms of Use | Privacy Policy| Blog Sitemap

 

 

The information contained herein is provided as a public service with the understanding that this site makes no warranties, either expressed or implied, concerning the accuracy, completeness, reliability, or suitability of the information. Nor does warrant that the use of this information is free of any claims of copyright infringement. This site do not endorse any commercial providers or their products.

 

Culinary Physics Blog: Exceptional food that worth a special journey. Distinctive dishes are precisely prepared, using fresh ingredients. And all other foods that can kill you. Culinary Physics is a Molecular Gastronomy blog specializing in molecular gastronomy recipes-food style, molecular book review, molecular gastronomy kit review and molecular gastronomy restaurants guide.

 

Culinary Physics Blog is your comprehensive source of Australian cuisine recipes, Austrian cuisine recipes, Brazilian cuisine recipes, Caribbean cuisine recipes, Chinese cuisine recipes, Cuban cuisine recipes, East African cuisine recipes, English cuisine recipes, French cuisine recipes, German cuisine recipes, Greek cuisine recipes, Hungarian cuisine recipes, Indian cuisine recipes, Indonesian cuisine recipes, Israeli cuisine recipes, Italian cuisine recipes, Japanese cuisine recipes, Korean cuisine recipes, Lebanese cuisine recipes, Mexican cuisine recipes, North African cuisine recipes, Norwegian cuisine recipes, Philippine cuisine recipes, Polish cuisine recipes, Russian cuisine recipes, South American cuisine recipes, Spanish cuisine recipes, Thai cuisine recipes, Turkish cuisine recipes, Vietnamese cuisine recipes and West African cuisine recipes.

 

2011- 2016 All Rights Reserved. Culinary Physics Blog

http://culinaryphysics.blogspot.com