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The man who satisfied the sweet tooth for five administrations has passed away.
Chef Roland Mesnier died on Friday.
He was 78 years old.
A True Artist
Chef Mesnier, at the age of 14, knew he had a calling.
I have always respected pastry chefs because it is not only artistry with food, but also part science.
You simply do not have the flexibility you have when working with “regular” food in a pastry kitchen.
Yet, Mesnier was somehow able to create eye-catching treats that absolutely blew my mind at times.
The same can be said for Rosalynn Carter, who brought Mesnier into the White House pastry kitchen in 1979.
After making low-calorie treats for her and President Carter, he would go on to cook for Reagan, Bush, Clinton, and Bush before retiring.
According to reports, Mesnier lost a longtime battle with cancer.
Francois Dionot, a culinary school founder, once described Mesnier as the “king of sugar work — spun sugar, poured sugar, rock sugar, pulled sugar.
“Very few people know how to do this anymore. He makes roses that look real.”
His work was spectacular.
Rest in peace, Chef Mesnier.
