Some professional cooks liken their skill set to that of an impressionist painter or writer of fiction. But as many artists know, in order to pursue a successful career, one must adapt his or her talents to the expectations and needs of those being served. For a chef following a career in the culinary arts, the decision to feature a fruit salad or death by chocolate on the dessert menu can depend heavily on their clientele.

Chef, cook, baker, gourmet - culinary artists can be called many names, each implying a small difference in the task they perform. Pastry chef Bill Yosses' boss calls him The Crustmaster.

The title can be interpreted as a pretty large compliment, especially considering Yosses' bosses are the ever-health-conscious Barack and Michelle Obama, the Associated Press reports.

"They did reassure me that they love dessert," Yosses told the news source, describing his first days in the Obama White House. "But they don't want it there for themselves or their children every day."

Each day, the pastry chef attends a 7:30 a.m. meeting, to plan for the expectations of nearly 1,200 hungry mouths - including the one belonging to one of the most powerful men in the country.

According to the Bureau of Labor Statistics, professionals interested in working in fine-dining, like Yosses, typically pursue 2- or 4- year college degree programs in the culinary arts.