Roland Mesnier (1944–2022)

This is a very interesting account of the career and life (in that order) of an pastry chef whose pursuit of his beloved profession took him to France, Germany, England, Bermuda and the United States, culminating in twenty-five years at the White House. Mesnier's love for his work dominates his life, about which he sometimes seems a bit arrogant (but in a good way). Starting out in a large family in rural France-Comte, he found his vocation working with his older brother, but went on to other countries in search of more knowledge and challenges, working at such places as the Savoy in London and the Princess in Bermuda and the Homestead in West Virginia. His advice for life is to find what one loves, and work, work, work.

As long as his professional pride is not affronted, Mesnier comes off as a pretty amiable, if not terribly modest, person, but then twenty-five years in such a demanding job suggests that he has a lot to be immodest about. Creating pastries in the White House is quite demanding--one must be not only an artist in creating flavors, but also in creating visual and symbolic treats to delight people who are accustomed to the best. I once saw a short piece on one of Mesnier's works on television, and was quite struck by it--it appears to have been one of his more modest works. And these demanding creations must be reproduced for hundreds and sometimes thousands of people, and be able to travel securely not only through the White House but out to other venues.

Mesnier is a very loyal soul, and speaks well of all the Presidents and their spouses. He says several times that it is not his place to gossip, even if he had any inside information, and he was sometimes quite upset at the hostility that some of the incumbents faced. His general political preference was for retaining the incumbent that he was used to rather than getting a new family to adjust to.

Mesnier includes a generous selection of recipes for presidential favorites, and there is a section of pictures. I wish that the latter was larger--I would love to see his peacocks, especially. He also has two cookbooks available. A very interesting look at goings on at the White House, pastry creation, and a life devoted to a beloved but stressful art. There is also a mystery series, incidentally, beginning with the book State of the Onion, about a White House chef.… (plus d'informations)