After 26 years and five presidents, Mesnier shares tips and life's lessons

The Baltimore Sun

Former White House chef Roland Mesnier remembers the night that someone stole President Clinton's dessert.

Mesnier had made a treat for the president, but it was missing when Clinton went to get it. Even with the Secret Service investigating, the dessert thief was never found.

Mesnier related the story during a signing last week of his new book, Dessert University, at Starry Night Bakery in Westminster. In addition to telling stories from the White House, he answered questions and gave cooking tips.

Mesnier, who spent 26 years cooking in the White House, retired in December. During his time there, he served as chef for five presidents and their families.

"During those years in the White House, I liked doing the intimate parties the most," Mesnier said. "I liked birthdays, anniversaries for the families and their grandchildren. I would make a cake for a child when he was 3 or 4 years old, then I would do it when they were 16, 17. It was almost like you were a member of the family yourself."

Mesnier said his recipes are designed for anyone to try.

"These recipes aren't meant to be hard," Mesnier said. "The book has easy, enjoyable recipes that I used at the White House and that you can use in your own kitchen. Just read the instructions carefully and use the baking directions."

Mesnier has spent the past 48 years cooking. He spent his childhood in France working as an apprentice. From there, he worked in different kitchens around Europe until he made his way to the United States.

First Lady Rosalynn Carter hired Mesnier, and he became the head pastry chef. He said it allowed him the independence he desired to create whatever he wanted in the kitchen.

"I never liked being told what to do," Mesnier said. " I always liked making my own decisions, and I didn't want to work under anyone. I liked things my way."

Mesnier spent 25 years in the White House before his first retirement in 2004. During his time there, he boasted that he never made the same dessert twice. He said he also created the most unique gingerbread houses during the Christmas season.

Mesnier returned to the White House for one year before retiring again in December.

"This is my last time retiring," he said.

Mesnier said he is concentrating on promoting his book, which includes more than 300 dessert recipes and lessons learned while working in the White House.

"It takes many years of experience before you can be considered a top chef and earn your stars," he said. "If a 22-year-old says 'I'm a top executive chef at a business,' I say: 'Oh, really? Yeah, right.' "

Mesnier said his book is for people who have trouble cooking but love to eat. He stressed that recipes in the book are meant to be light and fun for all readers.

"Most people run afoul of baking because they are too uptight when they bake," Mesnier said. "I used to have a glass of wine before I baked," he added jokingly.

"It worked for me. And if all else fails, just finish the bottle of wine," he said.

eboni.preston@baltsun.com

Copyright © 2021, The Baltimore Sun, a Baltimore Sun Media Group publication | Place an Ad
72°