One of nine children, Roland Mesnier grew up in the tiny village of Bonnay, France, population 140. He began his career in the kitchen at age 14 as an apprentice. From there, he worked in many different kitchens throughout Europe, Bermuda and nine years later the Homestead Resort in Hot Springs, Virginia.
In 1979, First Lady Rosalynn Carter hired Mesnier and he became the sole pastry chef for the White House. He was responsible for creating thousands of elegant, delicious and dazzling desserts for presidents and their families, including Jimmy Carter, Ronald Reagan, George Bush, Bill Clinton and George W. Bush. Mesnier recalls making 1500 cookies without any assistance and another time creating a half ton of fruitcake by himself. He prepared hundreds of desserts for State Dinners over the years—never once making the same dessert twice.
An accomplished culinary instructor as well as master chef, Mesnier now shares his expertise with home chefs in his first book, Dessert University. The book is a dazzling array of desserts served for presidents, first families, kings, queens, and heads of state from around the world, all of which are surprisingly easy and light.Mesnier developed the first professional pastry program at L’Academie de Cuisine in Bethesda, MD, where every year a scholarship is awarded in his name.
