Bill Yosses is invariably identified by his previous job title — the impressive one of “former White House pastry chef” — even though he left that position in 2014. His tenure at 1600 Pennsylvania Avenue included the end of George W. Bush’s administration and the beginning of Barack Obama’s.
The Toledo native — another descriptive we always use, and with great pride — sent me a review copy of a new book recently, but it’s not a cookbook. Instead, it’s West Wingers: Stories from the Dream Chasers, Change Makers, and Hope Creators Inside the Obama White House, edited by Gautam Raghavan, which goes on sale Tuesday.
“It’s a collection of reminiscences by former Obama staff, myself included,” Mr. Yosses said.
West Wingers is a behind-the-scenes look at — and from — those whose names are usually not recognized but who played critical roles regarding national security, health care, immigration, marriage equality, combating violence against women, and so many more initiatives.
And yes, that group includes Mr. Yosses, even though he was not in an administrative role.
Initially, his work at the White House involved preparing pastries for state dinners and other official events. He and his team also made desserts for the residential quarters. Mr. Bush’s favorites were a seven-layer chocolate cake and peach pie. Mr. Obama enjoyed Mr. Yosses’ pies so much that he nicknamed him the Crustmaster and joked that crack might be the secret ingredient.
But Michelle Obama “was focused on healthy eating,” Mr. Yosses writes.
His sweet treats weren’t banished from the White House, though. Instead, he was excited to meet the challenge of using fruits and whole grains to maximize flavor while reducing sugar, sodium, and fats.
Mr. Yosses writes that the kitchen staff was charged with making nutrition “a priority, not just in [the Obamas’] home, but throughout the country.” Having long been involved in projects focused on “sustainability and healthful eating,” he had found a kindred spirit to help promote these passions.
A garden on the South Lawn came next, followed by improving school lunches. Students were encouraged to enter a healthful recipe competition that offered a prize of attendance at the annual Kids’ State Dinner.
“As chefs, we had been invited to do something highly unusual: participate in one of the policy priorities of the Obama administration,” he writes.
But Mr. Yosses doesn’t just address his professional experiences.
I was brought to happy tears when reading of a sweet moment when he had attended, rather than baked for, a White House reception in honor of LGBTQ Pride Month along with his husband, Charlie. Mr. Yosses received “a shout-out from the President,” who was recalling those “openly gay people who had been influential in his life.”
In that instant, the Obamas had “put me on the pages of history for the two things I love most: my husband and my profession,” he writes.
It was an “honor and privilege” to work at the White House, writes Mr. Yosses, whose public service continues through work dedicated to education, nutrition, and agriculture.
He continues to be a dream chaser, a change maker, and a hope creator, and a man who makes deliciously addictive desserts.
Contact Mary Bilyeu at 419-724-6155 or mbilyeu@theblade.com, and follow her at facebook.com/thebladefoodpage.
First Published September 25, 2018, 11:00 a.m.
