Roland Mesnier · February 18, 2009
White House Meringues and Memoirs
After working as the White House pastry chef for 24 years, Roland Mesnier now spends his time
charming audiences about his experiences. He is the author of numerous cookbooks including Dessert University – a tome of recipes and lessons he learned while pleasing the palates and protocols of presidents and their first ladies.
Mesnier grew up in France and by age 14 was training in the art of pastries. Gaining additional knowledge in various kitchens throughout Europe and other locations, he was working in the states when First Lady Rosalynn Carter hired him in 1979. Mesnier then reshaped the White House pastry kitchen to reflect his style and values. This included his insistence that all desserts made in the White House only came out of its kitchen, causing him to work endless hours. He also made desserts for hundreds of state dinners – and never served the same confection twice.
