The dish on Long Island's restaurant and food scene
BloggersPeter Gianotti Erica Marcus Joan Reminick Marjorie Robins
White House pastry chef departs
Bill Yosses came into the White House in 2007 as the sovereign of souffles. He's leaving soon to teach people about healthy eating.
Yosses returns to New York, where he pursued la dolce vita at Montrachet and Bouley, after a stint that covered the last years of the second Bush administration and the first six of the Obama presidency.
First lady Michelle Obama's emphasis on healthful fare caused Yosses to minimize, but not give up, his affection for butter and cream, and enjoy the fruits of the White House kitchen garden.
Yosses told The New York Times, "It's a bittersweet decision."
But spinning away from sugar and toward honey isn't the only reason he's leaving. Yosses is moving back to be with his husband, teacher Charlie Jandusay Fabella Jr. They married in 2011.
Michelle Obama wished the couple well, adding she was "incredibly sad" to see Yosses depart. She lauded his work on "building a healthier future for the next generation." He embraced her influence on him and called her an "inspiring boss."
But Yosses still said he didn't want "to demonize cream, butter, sugar and eggs."
His work at 1600 Pennsylvania Ave. ranged from an artful gingerbread model of the White House to the American and international sweets at state dinners. He estimated a fifth of the desserts made for occasions at the White House were traditional. He also baked the first family's pies at Thanksgiving.
Yosses' successor hasn't been named.