Bill Yosses, who logged time early in his career at The Polo alongside Daniel Boulud and Thomas Keller, has been named the new executive pastry chef for the White House. Yosses most recently worked at Citarella, where he developed a lemon pound cake the recipe for which is right here.

In a 2001 New York review of Citarella, Hal Rubenstein wrote that “while the proposition of risk-taking desserts is always a scary one, the nervy Yosses’s Pavlova meringue with fruit sorbets and his lemon-raspberry soufflé in verbena sauce are far more agreeable than esoteric. In fact, his warm vanilla cake, fig napoleon, and warm chocolate-chestnut brioche pudding are simply yummy.”

Not the type of guy who’s likely to recreate the chocolate intemperance (a mousse-filled brownie covered in a chocolate glaze) Bush had during his inaugural week. But he should heed two words of advice from Roland Mesnier, who retired as PaCOTUS in 2004 after 25 years on the job: never serve flambé and watch out for Barney.

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