Modern Dessert Making
Time: 11.30am -13.00
Date: Saturday 4th May
Location: The Ballymaloe Cookery School, Blue Dining Room
Bill Yosses, The White House Pastry Chef, is used to making special desserts. Here he talks about what it takes to create the perfect finish to the meal.
Bill Yosses is the executive pastry chef at the White House. He spent his early career in France at pastry meccas such as Fauchon, La Maison du Chocolat and LeNôtre. Bill helped develop “The Dinner Party Project” in New York City as part of Spoons Across America’s programs in which chefs teach children about healthy food choices and how to prepare a dinner party for their parents.
As Pastry Chef of the White House he has been closely involved with Mrs. Obama’s “Let’s Move” initiative with the goal of reducing childhood health problems related to diet.
Bill has published two books, Desserts for Dummies and The Perfect Finish: Special Desserts for Every Occasion.
Bill has written for the New York Times and is a contributing authority to Food Arts Magazine.