Former executive pastry chef Roland Mesnier was known for the elaborate gingerbread houses he made to help decorate the White House.
Answering questions in an online “Ask the White House” forum in 2004, he explained that in preparing desserts not just for the first family but for parties, receptions and dinners, he was often called on to prepare thousands of pastries. He said he planned the number of pastries according to who would be in attendance.
At Christmas time, he was known for the elaborate gingerbread houses he made to help decorate the White House. He said he also needed to make more pastries than usual for holiday parties because some tended to “disappear into pocketbooks or pockets” and often ended up as Christmas tree ornaments in people’s homes.
In 1967, he became a pastry chef at a hotel in Bermuda and while living on the island met his future wife, a vacationing schoolteacher from West Virginia. A decade later, he was working at The Homestead resort in Virginia when he heard that the White House was looking for a new pastry chef.
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