Roland Mesnier’s New Book “White House Deserts”
Roland Mesnier was the executive chef at the White House for over 25 years. His new book, ” White House Desserts, A Pastry Chef’s Secrets,” chronicles his experiences with 5 Presidents!
White House Deserts” is well done. Mesnier is very proud of his book’s craftsmanship. Mesnier spoke about Washington Post culinary articles and expressed his disappointment about what he saw in the food section.
I appreciated the practical advice for new authors and chefs entering the culinary field. He said to beware of fly by night mentors who make promises that they can’t keep. In my opinion, Mesnier has very traditional views about pursuing an apprenticeship. He said it takes time to learn proper techniques. To become a great chef doesn’t happen overnight, according to Mesnier. To become a great chef takes years of training under the tutelage of a master chef. There are no shortcuts accordingly to Mesnier.
You may see the full interview by clicking on Rolland Mesnier’s talks about his new book, “White House Deserts.”