This composite is a compilation of photographs from the Chef Roland Mesnier Collection. White House Executive Pastry Chef Roland Mesnier created elaborate desserts for the White House from 1980 to 2004. This composite may only be used for press and publicity purposes related to the collection. All other uses must be approved by the White House Historical Association in writing.

In this photograph, the White House pastry team stand in the Family Dining Room looking over dessert for a dinner for the leaders of the International Democrat Union (IDU), later known as the International Democracy Union, on June 10, 2002. The dinner was hosted by President George W. Bush and First Lady Laura Welch Bush in the State Dining Room. The top of the cakes are decorated with glazed orange slices. Photographed, from left to right, are: Marlene Roudebush, Patrick Musel, White House Executive Pastry Chef Roland Mesnier, and Susan "Susie" E. Morrison. For the full menu from this dinner, see 1140906. This photograph is part of a personal collection belonging to former White House Executive Pastry Chef Roland Mesnier. Chef Mesnier created elaborate desserts for the White House from 1980 to 2004.

In this photograph, White House pastry chefs pose with "Topiary Valencia" desserts made for a State Dinner honoring King Juan Carlos I of Spain and Queen Sofia on February 23, 2000, during the Bill Clinton administration. From left to right are Marlene Roudebush, Patrick Musel, Susan "Susie" E. Morrison, Roland Mesnier, and an unknown pastry chef. Inspired by Spain's citrus fruits, White House Executive Pastry Chef Roland Mesnier created fruit shaped orange, clementine, lemon, and lime sorbets, each filled with a different mousse. The sorbet fruits, along with marzipan roses and crystallized violets, were held in chocolate boxes bearing the emblem of the King of Spain. Each display of fruit was topped with a pulled-sugar orange blossom branch and surrounded by fresh kumquats and raspberries. This photograph is part of a personal collection belonging to former White House Executive Pastry Chef Roland Mesnier. Chef Mesnier created elaborate desserts for the White House from 1980 to 2004.

This is a photograph of White House Executive Pastry Chef Roland Mesnier with pastry chefs Susie Morrison, Lynn McCartin, and Marlene Roudebush with a cake designed to look like the Oval Office during President George W. Bush's administration. The three chocolate tiered cake was decorated with marzipan Oval Office decorations and an edible Presidential Seal. It was served at a luncheon on January 30th, 2002. The pastry team is photographed in the Family Dining Room. This photograph is part of a personal collection belonging to former White House Executive Pastry Chef Roland Mesnier. Chef Mesnier created elaborate desserts for the White House from 1980 to 2004.

In this photograph, the White House Pastry Team poses for a photograph together in the Family Dining room on December 13, 2001. Standing from left to right are Susan Limb, White House Executive Pastry Chef Roland Mesnier, Susan "Susie" E. Morrison, Lynn McCartin, Marlene Roudebush, and Patrick Musel. The pastry team puts together the elaborate desserts enjoyed at White House events and celebrations. In 2014 Susie Morrison became the first woman to appointed Executive Pastry Chef. This photograph is part of a personal collection belonging to former White House Executive Pastry Chef Roland Mesnier. Chef Mesnier created elaborate desserts for the White House from 1980 to 2004.

In this photograph, pastry chefs Susan "Susie" E. Morrison and Marlene Roudebush and an unknown chef pose with White House Executive Pastry Chef Roland Mesnier behind the "Nordic Snow Drift" desserts they made for a luncheon celebrating the opening of the "Vikings: The North Atlantic Saga” exhibit at the Smithsonian National Museum of Natural History. President Bill Clinton and First Lady Hillary Rodham Clinton invited dignitaries from Nordic nations, their guests, and staff and supporters from the museum to celebrate the occasion at the White House on April 28, 2000. Guests were able to view a selection of artifacts from the show in the Cross Hall. The dessert, designed by Chef Mesnier, was composed of a chocolate Viking ship filled with lingonberry sorbet and vanilla ice cream and topped with a fluffy meringue. Each ship was surrounded by strawberries wrapped in thinly sliced cantaloupe and a kiwi sauce, meant to resemble waves and the sea. This photograph is part of a personal collection belonging to former White House Executive Pastry Chef Roland Mesnier. Chef Mesnier created elaborate desserts for the White House from 1980 to 2004.

In this photograph, White House pastry chefs pose with "Topiary Valencia" desserts made for a State Dinner honoring King Juan Carlos I of Spain and Queen Sofia on February 23, 2000, during the Bill Clinton administration. From left to right are Marlene Roudebush, Patrick Musel, Susan "Susie" E. Morrison, Roland Mesnier, and an unknown pastry chef. Inspired by Spain's citrus fruits, White House Executive Pastry Chef Roland Mesnier created fruit shaped orange, clementine, lemon, and lime sorbets, each filled with a different mousse. The sorbet fruits, along with marzipan roses and crystallized violets, were held in chocolate boxes bearing the emblem of the King of Spain. Each display of fruit was topped with a pulled-sugar orange blossom branch and surrounded by fresh kumquats and raspberries. This photograph is part of a personal collection belonging to former White House Executive Pastry Chef Roland Mesnier. Chef Mesnier created elaborate desserts for the White House from 1980 to 2004.

In this photograph the White House pastry team poses with the strawberries and cream desserts they prepared for a State Dinner in honor of Prime Minister Tony Blair of the United Kingdom of Great Britain and Northern Ireland and Cherie Blair, his wife. President Bill Clinton and First Lady Hillary Rodham Clinton hosted the dinner on February 5, 1998. White House Executive Pastry Chef Roland Mesnier designed dark chocolate baskets filled with lemon curd and Devonshire cream. Each basket was topped with poached strawberries and a white pulled-sugar rose. From left to right are Chef Mesnier, Susan "Susie" E. Morrison, Patrick Musel, Lynn McCartin, assistant pastry chef Franette McCulloch, an unidentified staff member, and Marlene Roudebush. For the full menu from this State Dinner, see 1140835. This photograph is part of a personal collection belonging to former White House Executive Pastry Chef Roland Mesnier. Chef Mesnier created elaborate desserts for the White House from 1980 to 2004.

In this photograph White House Executive Pastry Chef Roland Mesnier and assistant pastry chef Franette McCulloch survey the desserts for a White House event in the Family Dining Room before they are served to guests. The Family Dining Room, which connects to the State Dining Room, is often used to prepare for White House social events due to the lack of space in the kitchen. In the background are other White House pastry team members including Marlene Roudebush (left) and Susan "Susie" E. Morrison (center). This photograph is part of a personal collection belonging to former White House Executive Pastry Chef Roland Mesnier. Chef Mesnier created elaborate desserts for the White House from 1980 to 2004.

In this photograph, White House Executive Pastry Chef Roland Mesnier communicates with assistant pastry chef Franette McCulloch as White House butlers and Kitchen staff prepare for a State Dinner in honor of President Oscar Luigi Scalfaro of the Italian Republic and his daughter Marianna Scalfaro. President Bill Clinton and First Lady Hillary Rodham Clinton hosted the dinner on April 2, 1996. On the table are "Strawberry Surprise" desserts designed by Chef Mesnier who took inspiration from the strawberry crops enjoyed in Italy. He created a giant strawberry made of sorbet with pistachio seeds and pulled-sugar strawberry blossoms. The strawberry was filled with Amaretto parfait and an Italian white almond nougat mousse with pieces of chestnut and crushed macaroons. Seasonal fresh fruit circled the strawberry and crème brûlée was offered on the side. The dessert was accompanied by petit four trays of chocolate dipped Italian nougat, almond soufflés, chestnut cream gondolas, and decorative sugar swans swimming in lagoons. This photograph is part of a personal collection belonging to former White House Executive Pastry Chef Roland Mesnier. Chef Mesnier created elaborate desserts for the White House from 1980 to 2004.

In this photograph, White House kitchen staff prepare the dessert for a State Dinner in honor of President Oscar Luigi Scalfaro of the Italian Republic and his daughter Marianna Scalfaro. President Bill Clinton and First Lady Hillary Rodham Clinton hosted the dinner on April 2, 1996. On the table are "Strawberry Surprise" desserts designed by White House Executive Pastry Chef Roland Mesnier who took inspiration from the strawberry crops enjoyed in Italy. He created giant sorbet strawberries filled with Amaretto parfait and Italian white almond mousse. The strawberries are decorated with seeds made of pistachio and pulled-sugar strawberry blossoms and surrounded by seasonal fresh fruit. On the right are crème brûlées that were served on the side. The dessert was also accompanied by petit four trays of chocolate dipped Italian nougat, almond soufflés, chestnut cream gondolas, and decorative sugar swans swimming in lagoons. In the center of the photograph are pastry chef Susan "Susie" E. Morrison (left) and assistant pastry chef Franette McCulloch. This photograph is part of a personal collection belonging to former White House Executive Pastry Chef Roland Mesnier. Chef Mesnier created elaborate desserts for the White House from 1980 to 2004.

In this photograph by Pete Souza, White House Executive Pastry Chef Roland Mesnier and assistant pastry chef Franette McCulloch pose with a cake made for a celebration of President Ronald Reagan's 77th birthday. The top of the cake is decorated with horses, a saddle, chocolate presidential seals, and chocolate horseshoes. The decorations are likely a reference to President Reagan's love of horses and Rancho del Cielo, his California ranch where his horses roamed free. This photograph is part of a personal collection belonging to former White House Executive Pastry Chef Roland Mesnier. Chef Mesnier created elaborate desserts for the White House from 1980 to 2004.

In this photograph, White House Executive Pastry Chef Roland Mesnier and members of the pastry team stand with a cake created for a celebration of Godfrey Sperling's birthday on October 2, 1995. In 1966, Christian Science Monitor columnist Godfrey Sperling began a tradition called the Sperling Breakfast where he brought journalists together to chat with politicians over breakfast. On the record conversations at the breakfasts became headline stories. On Sperling's 80th birthday, President Bill Clinton invited him to host his breakfast at the White House. President Clinton's time as a Sperling Breakfast guest had been significant to his election. For the birthday celebration Chef Mesnier made a dairy free carrot cake decorated to look like one of the Sperling Breakfasts. It had crème brûlée eggs, corn syrup coffee, marzipan bacon, a pull-sugar newspaper, and pulled-sugar flowers. From left to right are Chef Mesnier, Susan "Susie" E. Morrison, an unidentified member of the pastry team, and Franette McCulloch. This photograph is part of a personal collection belonging to former White House Executive Pastry Chef Roland Mesnier. Chef Mesnier created elaborate desserts for the White House from 1980 to 2004.

In this photograph White House Executive Pastry Chef Roland Mesnier poses with two unidentified individuals (likely Camp David staff members) in the Family Dining Room of the White House in April 1996 during the Bill Clinton administration. This photograph is part of a personal collection belonging to former White House Executive Pastry Chef Roland Mesnier. Chef Mesnier created elaborate desserts for the White House from 1980 to 2004.

This photograph shows White House pastry chefs placing finishing touches on "Pineapple Champagne Sorbet" desserts in the Family Dining Room. These desserts were created by White House Executive Pastry Chef Roland Mesnier for a State Dinner in honor of Prime Minister Brian Mulroney of Canada and Mila Mulroney, his wife, hosted by President Ronald Reagan and First Lady Nancy Reagan at the White House on April 27, 1988. The pineapple champagne sorbets were served inside meringue shells decorated with maple leaf cookies and red and white sugar ribbons to represent the Canadian flag. At center is Chef Mesnier and assistant pastry chef Franette McCulloch on the right alongside unidentified Kitchen staff members. This photograph is part of a personal collection belonging to former White House Executive Pastry Chef Roland Mesnier. Chef Mesnier created elaborate desserts for the White House from 1980 to 2004.

In this photograph White House Kitchen staff pose together in the Family Dining Room. From left to right are White House Executive Chef Henry Haller, kitchen steward Adam Collick, assistant pastry chef Franette McCulloch, assistant chef Frank Ruta, and White House Executive Pastry Chef Roland Mesnier. Together the members of White House Kitchen staff prepare food for White House social events and the first family. This photograph is part of a personal collection belonging to former White House Executive Pastry Chef Roland Mesnier. Chef Mesnier created elaborate desserts for the White House from 1980 to 2004.

In this photograph, White House butlers pickup desserts to serve to guests at a State Dinner in honor of Premier Zhao Ziyang of the People’s Republic of China. The desserts were set up in the Family Dining Room, just off of the State Dining Room where the dinner was held. The dinner was hosted by President Ronald Reagan and First Lady Nancy Reagan at the White House on January 10, 1984. The pomegranate sorbet dessert were carefully designed by White House Executive Pastry Chef Roland Mesnier. While researching Chinese culture, Chef Mesnier was inspired by phoenixes, junks (small boats), pomegranates, and lychees. He carved boats out of wood in the White House carpentry shop and made his own mold. Warm pieces of pulled sugar were molded to create the boats. Each junk was decorated with a blown sugar phoenix sat atop a branch of Chinese plum blossoms. In the middle were pomegranate sorbets, lychees, and raspberries. The desserts were also accompanied by trays of petit four sec. For the full menu from this State Dinner, see 1126426. This photograph is part of a personal collection belonging to former White House Executive Pastry Chef Roland Mesnier. Chef Mesnier created elaborate desserts for the White House from 1980 to 2004.

In this photograph by Bill Fitz-Patrick, White House Executive Pastry Chef Roland Mesnier (right) and White House Executive Chef Henry Haller pose with "Fantasy of Pear" sorbet desserts for a State Dinner in honor of King Juan Carlos I of Spain and Queen Sofía, consort of the king. The dinner was hosted by President Ronald Reagan and First Lady Nancy Reagan in the State Dining Room on October 13, 1981. The dessert consists of pear sorbets served in pulled-sugar baskets decorated with blown-sugar pears. Accompanying the main desserts were platters of apricot slices (apricot flavored pastries). For the full menu from this State Dinner, see 1140804. This photograph is part of a personal collection belonging to former White House Executive Pastry Chef Roland Mesnier. Chef Mesnier created elaborate desserts for the White House from 1980 to 2004.

In this photograph White House Kitchen staff pose together in the Family Dining Room on June 15, 1987 during the Ronald Reagan administration. From left to right are White House Executive Chef Henry Haller, assistant chef Frank Ruta, and White House Executive Pastry Chef Roland Mesnier. Together the members of White House Kitchen staff prepare food for White House social events and the first family. This photograph is part of a personal collection belonging to former White House Executive Pastry Chef Roland Mesnier. Chef Mesnier created elaborate desserts for the White House from 1980 to 2004.

In this photograph, taken by Bill Fitz-Patrick, members of White house Kitchen staff, including chef Frank Ruta (second from left), butler Alfred Saenz (fourth from left) and chef Hans Raffert (second from right) stand with platters of dessert for President Ronald Reagan's 70th birthday party on February 6, 1981. President Reagan thought the evening was going to entail a dinner with around twenty friends and family members, but First Lady Nancy Reagan turned it into a surprise party and invited over 100 guests. During the celebration in the East Room, guests enjoyed a formal dinner, cake and dessert, and live music by the United States Army Band. This photograph is part of a personal collection belonging to former White House Executive Pastry Chef Roland Mesnier. Chef Mesnier created elaborate desserts for the White House from 1980 to 2004.

In this photograph White House Executive Pastry Chef Roland Mesnier places flatware next to desserts he created for a White House State Dinner in honor of President Vincente Fox of the United Mexican States and Marta Fox, the first lady of Mexico, held on September 5, 2001. The dinner, hosted by President George W. Bush and First Lady Laura Welch Bush, was held in the State Dining Room and was followed by a performance by opera singer Dawn Upshaw. The desserts consist of mango and coconut ice cream domes decorated with the flags of the United States and Mexico, and branches of pulled-sugar flowers. Each sits on a nougat pedestal surrounded by slices of fresh peach. In the back of the photograph pastry team members Lynn McCartin and Susan "Susie" E. Morrison helps prepare the desserts to be served. For the full menu from this State Dinner, see 1141518. This photograph is part of a personal collection belonging to former White House Executive Pastry Chef Roland Mesnier. Chef Mesnier created elaborate desserts for the White House from 1980 to 2004.

This is a photograph of President George W. Bush shaking hands with White House Executive Pastry Chef Roland Mesnier at a meal in the Family Dining Room of the White House. This photograph is part of a personal collection belonging to former White House Executive Pastry Chef Roland Mesnier. Chef Mesnier created elaborate desserts for the White House from 1980 to 2004.

This is a photograph of President Bill Clinton and First Lady Hillary Rodham Clinton with White House Kitchen staff at what looks like a White House holiday event. The Family Dining Room, where this photograph was taken, is used as a staging area for the events. Among the staff assembled are pastry chef Franette McCulloch, at left, and White House Executive Pastry Chef Roland Mesnier, to her left in the second row. This photograph is part of a personal collection belonging to former White House Executive Pastry Chef Roland Mesnier. Chef Mesnier created elaborate desserts for the White House from 1980 to 2004.

This is a photograph, taken by Bill Fitz-Patrick, of White House Executive Pastry Chef Roland Mesnier with the dessert created for a State Dinner honoring President Li Xiannian of the People's Republic of China. The dessert features peach and strawberry sorbet, lime sabayon, and petit fours. The dessert is decorated with pulled sugar flowers. This photograph is part of a personal collection belonging to former White House Executive Pastry Chef Roland Mesnier. Chef Mesnier created elaborate desserts for the White House from 1980 to 2004.

This is a photograph of White House Executive Pastry Chef Roland Mesnier with the dessert created for a State Dinner honoring the Federal Republic of Germany, or West Germany at the time. This dessert is possibly the melon glace en surprise from May 21, 1981 or the red bartlett pear mousse from October 21, 1986. This photograph is part of a personal collection belonging to former White House Executive Pastry Chef Roland Mesnier. Chef Mesnier created elaborate desserts for the White House from 1980 to 2004.