Mesnier's memoir covers his childhood roots, his early experiences, his career experiences and his eventual White House position. Not only does he describe the pastries and desserts that he prepared for White House functions and events, he shares personal stories about himself, the Presidents, and their families.
Mesnier is now retired but he is still busy, sharing his knowledge through his writings and teaching. The following is Mesnier's biography as posted on King Arthur Flour's website.
Roland Mesnier
Born in Bonnay, France, Roland Mesnier discovered his vocation by accident on a summer day at the age of 12. Apprenticing to his older brother Jean, he began working at the local patisserie in exchange for room and board. From there he worked as a pastry chef at well-regarded resorts in London, Bermuda, Paris, and the United States. Mesnier began his career as White House Executive Pastry Chef in 1979 and went on to become the longest-tenured chef ever to serve there, retiring in 2004. During this time he developed and taught the first professional Pastry Arts Program at L'Academie de Cuisine in Bethesda, Maryland.
Mesnier has won 18 gold medals, four silver, and three bronze for his pastry creations in competitions around the world. He is a member of the Académie Culinaire de France and the recipient of many awards and accolades, including the French Legion of Honor in 2005 – the highest honor bestowed on a French citizen; that same year he was inducted into the Chocolate and Pastry Hall of Fame in New York. He was awarded a Doctorate of Culinary Arts from the prestigious Johnson & Wales University in South Carolina. He is the author of three books, Dessert University, Basic to Beautiful Cakes, and All the Presidents Pastries: Twenty Five Years at the White House, A Memoir.
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