This segment of lecture series is called “Brain Candy: How Desserts Slow the Passage of Time.” Mon., Sep. 20, 2010, 7 – 9 p.m.

Science Center D, One Oxford St., 02138

Bill Yosses, pasty chef, White House

Free and open to the public

Bill Yosses is the author of “The Perfect Finish: Special Desserts for Every Occasion,” and has been a pastry chef for over thirty years. He has served apprenticeships in France and worked under chefs Daniel Boulud and Thomas Keller at the Polo Restaurant in New York City. He was executive pastry chef at Joseph Citarella in New York City and at the 4-star Bouley Restaurant and Bakery. He currently lives in Washington, DC, and is the executive pastry chef at the White House.