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White House Pastry Chef William Yosses To Give Keynote at First Annual Farm to Table International Symposium

Michelle Obama William Yossess White House ChefWhite House Executive Pastry Chef William Yosses was announced today as a keynote speaker at the First Annual Farm to Table International Symposium (F2Ti), which will take place Aug 2 – 4, 2013 at the New Orleans Ernest N. Morial Convention Center (MCCNO). Produced by MCCNO in partnership with the SoFAB Institute, F2Ti will feature the brightest thought leaders and leading practitioners in the burgeoning farm-to-table movement and will explore the cultivation, distribution, and consumption of food and drink sourced locally to globally.

William Yosses has held the prestigious title of the White House Executive Pastry Chef since January 2007. Other executive pastry chef experience includes The Dressing Room in Westport, Connecticut, Tavern on the Green in New York City; Bouley Bakery and Bouley Restaurant.

As Pastry Chef of the White House, he has been closely involved with Mrs. Obama’s “Let’s Move” initiative, which aims to reduce childhood health problems related to diet. He also conducts bi-weekly tours of the White House vegetable garden for school groups.

In a related project, he has given lectures on Science and Cooking in the School of Engineering and Applied Sciences at Harvard University, and was instrumental in building a program in the Physics Department of Harvard University in conjunction with Chop Chop Magazine called “Camp Chop Chop,” in which healthy foods and innovative exercises are used to introduce scientific concepts to 4th and 5th graders.

Yosses spent his early career in France in highly recognized landmarks as Fauchon, La Maison du Chocolat, and LeNôtre. In New York, he helped develop “The Dinner Party Project” as a part of Spoons Across America’s programming in which chefs teach kids about healthy food choices and how to prepare a dinner party for their parents.

Yosses has an A.A.S. degree in Hotel Management from New York City College of Technology, a Master of Arts in French Language from Rutgers University, and a Bachelor of Arts in French language from the University of Toledo. He has published two books, Desserts for Dummies 1997, and The Perfect Finish, Special Desserts for Every Occasion, 2010.

william yosses-white house chef

He is the recipient of the James Beard Who’s Who Award and Food Arts Magazine Silver Spoon Award.

Previously announced F2Ti speakers include Los Angeles Unified School District Director of Food Services and award-winning chef David Binkle, former Texas Agriculture Commissioner and longtime champion of the farm to table movement, Jim Hightower, and award-winning author William Rubel.

F2Ti is designed to facilitate education and collaboration among chefs, mixologists, culinary professionals; restaurateurs; researchers, academics and policymakers; legal and financial professionals; farmers and other agricultural professionals; food and drink writers, publishers and media; slow food advocates and beverage enthusiasts; brewers, distillers, vintners, and distributors; Farmers Markets, Urban Farms; nutritionists and other health professionals; and anyone with an interest in the farm-to-table movement.

To register, or for more information about the First Annual Farm to Table International Symposium, please visit f2t-int.com.

About The Farm To Table International Symposium
The Farm To Table International Symposium (F2Ti) is an annual event featuring the brightest thought leaders and leading practitioners in the burgeoning farm-to-table movement. F2Ti explores the cultivation, distribution, and consumption of food and drink sourced locally to globally. Topics include farming and aquaculture, fisheries, sustainability, social and digital interactive media, food security and safety, food law and policy, food science and GMO, artisanal and slow food and drink, and fair trade. F2Ti is produced by the New Orleans Ernest N. Morial Convention Center in partnership with the SoFAB Institute.

About the SoFAB Institute
The SoFAB Institute documents and celebrates the food and drink of all cultures through exhibits, programming, and a range of media. Because everyone eats, all aspects of food and drink—culture and geography, anthropology and history, economics and politics, law and policy, media and the arts, science and technology—reveal the state of the world. SoFAB, home to several entities, among them the SoFAB Center for Food Law, Policy & Culture, the Southern Food & Beverage Museum, Museum of the American Cocktail, and SoFAB Media, is growing into the nation’s most comprehensive institution studying food and drink.

About the New Orleans Ernest N. Morial Convention Center
With 1.1 million square feet of contiguous exhibit space, an award winning staff and first class amenities, the New Orleans Ernest N. Morial Convention Center (MCCNO) is the sixth largest convention center in the nation and a consistent Top 10 host of the largest number of conventions and tradeshows annually. A leading rainmaker of the city’s hospitality industry, MCCNO event activity has produced $39.12 billion in economic impact since its 1985 opening, including $2.19 billion in new tax revenue.

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