Roland Mesnier
Roland Mesnier was interviewed for BookCast by Fairfax County Public Library Director Sam Clay.
Roland Mesnier served as Executive Pastry Chef at the White House from 1979, when he was hired by Rosalynn Carter, until 2004. He served under five presidents.
He is the author of a memoir, All the President’s Pastries, as well as recipe books such as Roland Mesnier’s Basic to Beautiful Cakes and Dessert University.
Mesnier grew up in Bonay, France, a town of 140, in a family of nine children. He started working in a pastry shop at the age of 14. His pay was the equivalent to $1 a month. Since then, he has worked at London’s Savoy Hotel, as well as the Homestead in Hot Springs, VA.
He is the honorary president of the World Cup of Pastry, and every year L'Académie de Cuisine awards a scholarship in his name.
For more, read this Washington Post interview with Chef Mesnier.