Chef Bill Yosses from Hulu’s ‘Baker’s Dozen’ Celebrates at EPCOT
Originally published at Disney Parks News
Chef Bill Yosses, author, former White House Pastry Chef and now Co-host of Hulu’s new series, “Baker’s Dozen” alongside Tamera Mowry-Housley, recently visited Walt Disney World to celebrate the 50th Anniversary.
Being a renowned chef, his first stop obviously had to be EPCOT to experience Remy’s Ratatouille Adventure. After joining Chef Remy on a daring culinary caper I asked Chef Yosses for his reaction to this brand new attraction. “Remy’s Ratatouille Adventure is as close as you can get to being a real mouse and chef! It feels like you are a character in the movie.”
Afterwards we walked over to Le Creperie de Paris to try the Ratatouille Galette, which, as he explained, “are made with buckwheat!” before taking a bite. “Delicious,” he proclaimed, “I’m putting this on my menu right now!” I don’t think you can get higher accolades when it’s coming from a former White House chef.
We meandered through the beautiful France pavilion admiring all the wonderful window displays before parting ways. Chef Yosses next stop was The Living Seas with Nemo & Friends to see the aquarium. Chef and sea life enthusiast folks! At the end of the weekend, after Chef Yosses made visits to all four parks, I asked for any final thoughts. “The Walt Disney World 50th Anniversary celebration shows just how innovative the park is,” he said. “The newest technology and creative ideas are bubbling up all over. Magic Kingdom, Animal Kingdom, Hollywood Studios and Epcot all seem to reinvent themselves continually.”
To see more of Chef Bill Yosses you can catch him on “Baker’s Dozen”, now streaming on Hulu. Just like Chef Remy’s guiding motto, “Anyone Can Cook,” Hulu’s “Baker’s Dozen” invites passionate amateur bakers to go head-to-head with seasoned professionals in a face-paced competition series to see which of the 13 bakers has what it takes to create the next viral baking sensation, win the golden rolling pin and take home a cash prize.
