Physicist Amy Rowat pioneered the use of examples from food and cooking as vehicles for teaching sophisticated physics concepts to a general audience. William Yosses is the executive pastry chef at the White House and a CUNY alumnus. Together, they explore the physics behind some of our favorite foods.
Amy Rowat is an Assistant Professor at University of California, Los Angeles in the Department of Integrative Biology and Physiology.
William Yosses is co-author of Desserts for Dummies and has served since January 2007 as White House Executive Pastry Chef, succeeding Thaddeus DuBois. His work keeps him at 1600 Pennsylvania Avenue 12 hours a day, five or six days a week.
Mr. Yosses brings a wide variety of experiences to the White House pastry kitchen, and began his White House career by serving as Holiday Pastry Chef for the 2006 holiday season. But it was a peach tart with almond ice cream that won him the job as the executive mansion's baker in chief. He later joined President George Bush and First Lady Laura Bush in presenting visiting Pope Benedict XVI with a four-layer cake he had baked especially for the Pope's 81st birthday.
Mr. Yosses was trained in classical French cooking and has worked as a chef for more than 30 years. He was born in Toledo, Ohio, served apprenticeships in France and worked under chefs Daniel Boulud and Thomas Keller at Polo Restaurant in New York City and with renowned pastry chef Jean-Pierre Le Masson. His career has taken him to Joseph's Citarella in New York City, and he has also planned, designed and opened the pastry department of Manhattan's Bouley Restaurant and Bakery, managed the pastry department of Central Park's renowned Tavern on the Green, and served as pastry chef at the acclaimed Montrachet Restaurant. One of Mr. Yosses' most recent projects was to assist in the opening of Paul Newman's Dressing Room in Westport, Connecticut, a restaurant created by the late Hollywood star that utilizes locally grown organic foods.
After earning a bachelor's degree in French from the University of Toledo, he went on to earn a master's in French language and literature from Rutgers University and an associate's degree in hospitality management from New York City College of Technology (City Tech) in 1982. At City Tech, Mr. Yosses is held in the highest esteem and serves as a role model for today's culinary and pastry arts students.
His current employer, President Barack Obama, says of Mr. Yosses, "Whatever pie you like, he will make it and it will be the best pie you've ever eaten." The president has also nicknamed Yosses "the Crust Master."
White House Executive Pastry Chef William Yosses demonstrates how to make a low fat chocolate mousse without using dairy products. Yosse explains that the protein in dairy can be replaced by gelatin to create a low fat chocolate mousse rich in texture and flavor.