Benefit Co Chairs
Bill Yosses David Bouley Vayu Maini Rekdal Rick Montgomery
Cindy Carway Stephanie Hornback
KGL founder, former Bouley and White House pastry chef Bill Yosses, literally baked his way into a food movement that is changing the way young people look at food. His path took him from mentorships in France to leading the lavish dessert departments of the best restaurants in New York City and finally to an eight-year reign in the White House kitchen. He is now the “anti-sugar pastry chef”!
“When a dessert chef says that too much sugar is being used to make desserts, you know there is a problem,” quipped Bill recently.
Bill worked closely with First Lady Michelle Obama to vastly expand the White House’s kitchen garden, launch a bee-keeping program and concentrate on making healthier but ever-delicious desserts. Bill started by replacing butter with fruit puree and sugar with honey and agave and he became an ambassador for Michelle Obama’s Let’s Move initiative.
Kitchen Garden Laboratory has partnered with Vayu Maini Rekdal, a PhD candidate in Harvard’s Department of Molecular and Cellular Biology, as well as the curriculum writers behind the Young Chefs Program (YCP) to create lesson plans that use cooking to teach STEM subjects across the world.
KGL and YCP curriculum programs have been used in a wide array of contexts, from New York City’s Department of Education and Harvard Medical School, to underserved communities in Minnesota and classrooms around the globe. Their innovative, fun lesson plans are in line with the Next Generation Science Standards so they can easily be incorporated into the ongoing education of American schoolchildren.
Bill is an author of three books on food, a James Beard Foundation Award Winner and the creator of the New York Times Travel Show’s Kid’s Kitchen.