News & Events
Who’s Cooking at Gracie Mansion and the White House?
Photo by André Beckles
On January 17, New York City Mayor Michael R. Bloomberg recognized City Tech culinary arts student and Gracie Mansion executive chef Feliberto Estevez in his 2007 State of the City Address. An overflow audience of 1,000 invited guests attended this year’s mayoral report on the affairs of the city held in the College’s Klitgord Center Auditorium.
After thanking Borough President Marty Markowitz for his introductory remarks and City Tech President Russell K. Hotzler for hosting the event, Mayor Bloomberg introduced Estevez, who is enrolled in the College’s Department of Hospitality Management and its award-winning culinary and pastry arts program.
“Of course, being a gracious host comes naturally at this school, which has one of the finest hospitality management programs in the nation,“ the mayor said. “That includes outstanding training in the culinary arts and I can vouch for that firsthand. One of City Tech’s current students happens to be the most important man at Gracie Mansion, the executive chef, Feliberto Estevez. I think I get to eat his final exam, so I hope he does well.”
Other members of Gracie Mansion’s culinary staff accompanied Estevez to campus. Hosted by Professor Lynda Dias, the group toured the hospitality management program’s teaching kitchens, dining room and other facilities.
In related news, First Lady Laura Bush announced on January 29 that City Tech hospitality management graduate William Yosses ‘82 has been named the new White House executive pastry chef, with responsibility for the dessert menus for state dinners, social events, holiday functions, receptions and official luncheons hosted by President and Mrs. Bush.
“Chef Yosses has impressed us from the start with his original and delicious creations,'' the first lady said in a statement released by her office. “He has a light touch with desserts, and the enthusiasm with which he approaches his profession makes him a real asset for all of us in the White House.”
Yosses' résumé includes the opening of Paul Newman’s Dressing Room in Westport, Connecticut, a restaurant that features locally grown, artisanal and organic food, Josephs Citarella in New York City, the planning, designing and opening of the pastry department of Bouley Restaurant and Bakery and operation of the pastry department at festive Tavern on the Green in Manhattan’s Central Park. He also has served as pastry chef at Montrachet Restaurant in New York City.
Both Estevez and Yosses will be profiled in a City Tech feature news story later this winter.
