There's a new name behind the decadent desserts at the White House: William Yosses.
Yosses has been named as the executive pastry chef for the White House, first lady Laura Bush announced Monday.
He will design and oversee the desserts for state dinners, social events, official luncheons and holiday parties. Yosses already has some on-the-job training - he served as the pastry chef for the 2006 White House holiday parties.
"Chef Yosses has impressed us from the start with his original and delicious creations," the first lady said. "He has a light touch with desserts, and the enthusiasm with which he approaches his profession makes him a real asset for all of us."
Yosses replaces Thaddeus DuBois, who left the job as top pastry chef in 2006.
In his most recent project, Yosses helped open Paul Newman's Dressing Room in Westport, Conn., a restaurant built around local, organic food. He has been an executive pastry chef at a series of top restaurants, including Tavern on the Green in New York City, and he is trained in classical French cooking.
