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Cocktail Reception and Dessert Buffet by Yigit Pura, winner of Top Chef: Just Desserts

We are pleased to present this exclusive event, during which Yigit Pura will make an appearance.


Cocktail Reception

Macy’s Union Square, 3rd Floor (Geary Street Entrance, 170 O'Farrell Street)

Friday, July 26, 2013

7:00 p.m. – 9:00 p.m.

Tickets: General $55 per person, Young Alumni (2009 – 2013 degrees) or current students $25 per person 

Ticket price includes desserts, wines, coffee and tea


Join us for this tasty event at Yigit Pura's Tout Sweet Patisserie, located on the 3rd floor of Macy's Union Square.  Enjoy a selection of Yigit's wonderful desserts, and get to meet the Executive Pastry Chef, and winner of Top Chef: Just Desserts! 





Dessert Buffet


Petit Tout Sweet

Flourless Chocolate Cake, Candied Milk Jam,

Valrhona Chocolate Mousse, Shiny Chocolate Glaze


Raspberry Tartlets

Vanilla Bean Pastry Cream and Lavender Honey “Gems”


Florence Verrine

Citrus and Tahitian Vanilla Bean Infused Panna Cotta,

Grapefruit-Campari Gelee, Fresh Ruby Red Grapefruit


Petit St. Honore

Éclair Puff, Vanilla Pastry Cream,

Crunchy Caramel Glaze


French Macaron Selection

Lemon Verbena

Salted Caramel


Chocolate Peanut Butter

Earl Grey infused Chocolate





Jean Philippe Blanquette de Limoux Brut 2008

A by Acacia Chardonnay 2010

Jade Mountain La Provencale Red 2008



Coffee Service


Fresh Ground Coffee and Tea selection


Yigit Pura, Executive Pastry Chef

Yigit (pronounced Yeet) began his culinary training in the pastry arts at the age of four in Ankara, Turkey. One of his fondest memories is of his mother making him a big spoonful of dark caramel. His first job in the United States was in the pastry kitchen at The Meetinghouse, a three-star San Francisco restaurant, where he worked for two years under chef and mentor Joanna Karlinsky. From The Meetinghouse he went on to work in several other pastry kitchens in San Francisco including Postrio and Gary Danko. Yigit moved to New York City in the Fall of 2003 where he held increasingly responsible positions at the famed Le Cirque 2000 and the five-star, five- diamond Four Season Hotel, both under Executive Pastry Chef Luis Robledo-Richards. He went on to work at the world famous Restaurant Daniel, as Pastry Sous Chef, and at Daniel Boulud in Las Vegas as Executive Pastry Chef, both under chef/owner Daniel Boulud. Yigit joined Taste Catering & Event Planning as Executive Pastry Chef in the Spring of 2007.


Yigit was crowned the winner and fan favorite on the premiere season of BRAVO’s “Top Chef Just Desserts” – a spin-off of the popular Emmy- nominated and James Beard Award-winning “Top Chef.” Yigit recently opened Tout Sweet Pâtisserie, a high-end pastry shop located in San Francisco’s Union Square. Tout Sweet is a fresh new concept marrying traditional American flavors with extensive French technique, while infusing a young and fresh perspective. Yigit is planning on expanding Tout Sweet nationally, as well as into China and Japan.


Since winning, Yigit has been featured in Food & Wine magazine, People magazine, Entertainment Weekly, Time Out Istanbul, OUT magazine, as well as in numerous national and international newspapers, magazines, websites and blogs. In April, Advocate magazine named Yigit one of the “Top 40 Under 40” in their annual list of exceptional LGBT and was featured as one of Out magazine’s Out 100,” which recognizes influential lesbian, gay, bisexual and transgender people and community allies.


Yigit has travelled extensively throughout the United States participating in various culinary events and classes. In 2011, Yigit was twice featured as the celebrity chef for President Obama was also featured as a Gala Chef at the 2011 James Beard Foundation Awards in New York and showcased at the world famous Annual Pebble Beach Food & Wine Festival. In May 2011, Yigit was a presenter at the 2011 GLAAD Media Awards in San Francisco. Yigit was Celebrity Grand Marshal at the 2011 San Francisco Pride Celebration and Parade joining Academy Award-winning actress Olympia Dukakis and Chaz Bono. He recently wrapped filming on a seasonal mini-series with the Cooking Channel called “Double Ovens.”


Yigit continues to be an advocate for human rights and for those who are underserved, using his voice to raise money for non-profit organizations around the nation, including Human Rights Campaign, The Trevor Project, Meals On Wheels, the Matthew Shepard Foundation, Project Open Hand and ASPCA. He has received recognition and awards from the city of San Francisco, as well as the California Senate, for his efforts.


Yigit is currently writing a cookbook with Chronicle Books titled “Sweet Alchemy,” due out September 2013.


We thank the Association of Yale Alumni for generous support of this event. Please contact Mickey Dobbs (mickey.dobbs [at] yale.edu) with any questions.


The Yale Club of San Francisco
Yale Photographs courtesy of Michael Marsland/Yale University
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