This is a photograph of First Lady Hillary Rodham Clinton, White House Executive Pastry Chef Roland Mesnier, and pastry chef Franette McCulloch with the 1993 official White House Gingerbread House that was dubbed the "House of Socks". It was created by Chef Mesnier in honor of President Bill Clinton and Mrs. Clinton's cat, Socks. The gingerbread house is a to-scale replica of White House complete with 20 marzipan versions of Socks playing around the house. The architectural details were created with carefully pipped icing and illuminated with working miniature floodlights. 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 1979 to 2004.

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 1979 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.

This photograph is of President Bill Clinton receiving a briefing in the Situation Room from Amb. Richard C. Holbrooke, Chairman Joint Chiefs of Staff Gen. John M. Shalikashvili, Secretary of Defense William James Perry, Vice President Al Gore, chief of staff Leon E. Panetta, Office of Management and Budget director Alice M. Rivlin, and others on February 20, 1996.

This photograph is of President Lyndon B. Johnson, National Security Advisor Walt Whitman Rostow, and others looking at a relief map of the Khe Sanh, Vietnam. From left to right are White House press secretary George Christian, President Johnson, Gen. Robert N. Ginsburgh, and Rostow. It was taken in the Situation Room by Yoichi R. Okamoto on February 15, 1968.

This photograph of White House switchboard operators was taken in June 1975 by Len Lahman during the Gerald R. Ford administration. The operators worked in the Old Executive Office Building, which was rededicated as the Eisenhower Executive Office Building by President George W. Bush in 2002. The ten-position Western Electric switchboard was installed in 1963. Switchboard operators answered thousands of calls every day.

This photograph of White House Executive Chef Henry Haller was taken in April 1970 by Joseph J. Scherschel during the administration of Richard M. Nixon. Here, Chef Haller prepares beef Wellington. The White House Kitchen is located on the Ground Floor of the Executive Mansion.

In this photograph, taken March 6, 1975 by Bruce Dale, President Gerald R. Ford meets with United States Senators and advisors to discuss aid to Cambodia. Senator Hubert H. Humphrey of Minnesota; Senator Clifford P. Case of New Jersey; Senator John Sparkman of Alabama; John Ortho Marsh, Jr., counselor to the president; Max Friedersdorf, White House assistant for Congressional Relations; Lt. Gen. Brent Snowcroft, deputy assistant to the president for National Security Affairs; and William T. Kendall, deputy assistant for Legislative Affairs. Earlier, Humphrey had served as Vice President of the United States under President Lyndon B. Johnson.

This photograph of members of the West Wing staff meeting with actor Robert Redford was taken on March 6, 1975 by Bruce Dale during the administration of Gerald R. Ford. The group met with the actor in an office in the West Wing. President Ford's daughter, Susan Ford, and press secretary Ron Nessen were also on hand for the meeting.

In this photograph, First Lady Rosalynn Carter works in her East Wing office on March 17, 1977. Seated at her desk, Mrs. Carter is captured alongside her personal assistant, Madeline McBean. Mrs. Carter was credited with establishing the Office of the First Lady through the passing of the White House Personnel Authorization Act of 1978. Previously, there had been no formal allocation of staff and resources to support the work of the first lady.

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 1979 to 2004.

In this photograph by Bill Fitz-Patrick, White House kitchen staff pose with platters of lobster prepared for a luncheon for the Supreme Court Justices of the United States on October 1, 1982. The luncheon, hosted by President Ronald Reagan in the State Dining Room of the White House, marked the start of the 1982 Supreme Court's October term. The group, standing in the White House Kitchen, are from left to right: Pastry Chef Hans Raffert, Executive Chef Henry Haller, Executive Pastry Chef Roland Mesnier, and an unidentified member of kitchen staff. 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 1979 to 2004.

In this photograph by Mary Anne Fackelman, White House Executive Pastry Chef Roland Mesnier (right) and Executive Chef Henry Haller (left) present a table of thirteen cakes for President Ronald Reagan's 70th birthday party on February 6, 1981 in the East Room of the White House. The top cake is decorated with a blown-sugar horse replica of President Reagan's favorite horse "El Alamein" that was gifted to him by President José López Portillo of the United Mexican States. 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 1979 to 2004.

This is a photograph of White House Executive Pastry Chef Roland Mesnier preparing pulled sugar flowers to decorate a dessert in the White House Kitchen. Pulled sugar was a method used to create the sugar flowers that decorated many desserts. Chef Mesnier would use metal tools to fold and shape petals and leaves. Additionally, pulled sugar was poured into molds to capture details of vein patterns in leaves 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 1979 to 2004.

This photograph features White House Executive Pastry Chef Roland Mesnier and pastry chefs Susan "Susie" E. Morrison and Marlene Roudebush along with a group of unidentified individuals standing behind the 1999 White House Gingerbread House in the China Room. For the last holiday season of the century, the theme at the White House was about honoring the past. At the same time as the building of the gingerbread houses, the White House was preparing for a millennium celebration to be held on December 31, 1999. Americans were invited to decorate the White House with representations of national landmarks and portraits of important Americans. With this theme, First Lady Hillary Rodham Clinton requested the gingerbread house to be a display of architectural treasures from the Nation’s Capital. Joining the White House in gingerbread form included the Washington Monument, the Jefferson Memorial, Mount Vernon, and the Potomac River weaving through each design. Decorations included marzipan swags and fruit topiaries, traditional colonial Christmas decorations, and sugar fireworks to the tops of the four gingerbread buildings. 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 1979 to 2004.

This is a photograph of pastry chefs Susan "Susie" E. Morrison and Marlene Roudebush and another unidentified staff member posing in front of the 2002 White House Gingerbread House in the State Dining Room. That year's gingerbread house featured the South Portico of the White House. The theme that year was a nod to the animals that inhabited the White House. Hand modeled marzipan figures of presidential pets littered the gingerbread house, featuring cats, dogs, the Adams alligator, the Madison macaw, the Lincoln turkey, the Hayes Jersey cow and peacock, the Wilson sheep, the Coolidge goose, the Kennedy pony, and the Reagan goldfish. 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 1979 to 2004.

In this photograph, President Bill Clinton and First Lady Hillary Rodham Clinton pose with White House Executive Pastry Chef Roland Mesnier beside the 1994 White House Gingerbread House in the State Dining Room. Chef Mesnier replicated President Clinton’s boyhood home in Hot Springs, Arkansas where he lived from 1954 to 1961. The Clintons’ aide, Carolyn Huber, provided pictures to help reproduce the half-timbered, Tudor-style house with a curved roofline. This design was kept a complete secret from President Clinton. Additional details on the gingerbread house included green royal icing floodwork, a marzipan dog on the porch, a pie on the window sill, Santa Claus on the roof, and a marzipan snowman on the front lawn. 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 1979 to 2004.

This is a photograph of pastry chefs Susan "Susie" E. Morrison and Marlene Roudebush and another unidentified staff member posing in front of the 2002 White House Gingerbread House in the State Dining Room. That year's gingerbread house featured the South Portico of the White House. The theme that year was a nod to the animals that inhabited the White House. Hand modeled marzipan figures of presidential pets littered the gingerbread house, featuring cats, dogs, the Adams alligator, the Madison macaw, the Lincoln turkey, the Hayes Jersey cow and peacock, the Wilson sheep, the Coolidge goose, the Kennedy pony, and the Reagan goldfish. 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 1979 to 2004.

This photograph features White House Executive pastry Chef Roland Mesnier, White House Executive Chef Henry Haller, Assistant Executive Chef Hans Raffert, and other kitchen staff members with a White House Gingerbread. The gingerbread house was likely designed by Raffert, who often constructed houses with variations on the traditional German A-Frame design that featured versions of the Hansel and Gretel fairytale. 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 1979 to 2004.

This is a photograph of First Lady Laura Welch Bush with White House Executive Pastry Chef Roland Mesnier standing by the 2003 White House Gingerbread House in the State Dining Room. This was the last gingerbread house that Chef Mesnier created before his retirement in 2004. This house features famous storybook characters decorating the White House, which followed the theme Mrs. Bush chose for that year's decorations, “A Season of Stories.” Chef Mesnier and his staff created marzipan figures of characters from popular children’s stories. This included The Very Hungry Caterpillar, Alice in Wonderland, Humpty Dumpty, Charlotte’s Web, Winnie the Pooh, The Three Little Pigs, The Secret Garden, James and the Giant Peach, Anne of the Green Gables, The Cat in the Hat, Little Red Riding Hood, Jack and the Beanstalk, Cinderella, Peter Rabbit, and Rapunzel. Another detail included an open window on the top floor featuring a scene from Goodnight Moon, Mrs. Bush’s favorite children’s book. 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 1979 to 2004.

This is a photograph of White House Executive Pastry Chef Roland Mesnier and an unidentified staff member posing in front of the 2002 White House Gingerbread House in the State Dining Room. That year's gingerbread house featured the South Portico of the White House. The theme that year was a nod to the animals that inhabited the White House. Hand modeled marzipan figures of presidential pets littered the gingerbread house, featuring cats, dogs, the Adams alligator, the Madison macaw, the Lincoln turkey, the Hayes Jersey cow and peacock, the Wilson sheep, the Coolidge goose, the Kennedy pony, and the Reagan goldfish. 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 1979 to 2004.

This is a photograph White House Executive Pastry Chef Roland Mesnier and pastry chef Susan "Susie" E. Morrison with the 2003 White House Gingerbread House in the State Dining Room. This was the last gingerbread house that Chef Mesnier created before his retirement in 2004. This house features famous storybook characters decorating the White House, which followed the holiday theme selected by First Lady Laura Welch Bush, “A Season of Stories.” Chef Mesnier and his staff created marzipan figures of characters from popular children’s stories including The Very Hungry Caterpillar, Alice in Wonderland, Humpty Dumpty, Charlotte’s Web, Winnie the Pooh, The Three Little Pigs, The Secret Garden, James and the Giant Peach, Anne of the Green Gables, The Cat in the Hat, Little Red Riding Hood, Jack and the Beanstalk, Cinderella, Peter Rabbit, and Rapunzel. Another detail included an open window on the top floor featuring a scene from Goodnight Moon, Mrs. Bush’s favorite children’s book. 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 1979 to 2004.

This photograph features White House Executive Pastry Chef Roland Mesnier alongside the 1999 White House Gingerbread House in the State Dining Room. For the last holiday season of the century, the theme at the White House was about honoring the past. At the same time as the building of the gingerbread houses, the White House was preparing for a millennium celebration to be held on December 31, 1999. Americans were invited to decorate the White House with representations of national landmarks and portraits of important Americans. With this theme, First Lady Hillary Rodham Clinton requested the gingerbread house to be a display of architectural treasures from the Nation’s Capital. Joining the White House in gingerbread form included the Washington Monument, the Jefferson Memorial, Mount Vernon, and the Potomac River weaving through each design. Decorations included marzipan swags and fruit topiaries, traditional colonial Christmas decorations, and sugar fireworks to the tops of the four gingerbread buildings. 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 1979 to 2004.

This photograph features White House Executive Chef Roland Mesnier and First Lady Hillary Rodham Clinton posing for the press in the State Dining Room alongside the 1997 White House Gingerbread House. Chef Mesnier was inspired by Santa’s workshop in the North Pole for the 1997 gingerbread house. The gingerbread house had two parts: a three story Victorian building to represent Santa Claus’s house and a connecting workshop with elves at work. A feature of the gingerbread house is Santa Claus on his sleigh using a cell phone, which was a hit with the press circle. Assisting Chef Mesnier was Marlene Roudebush, the “Marzipan Queen.” Roudebush created all the marzipan elves and toys on display, which included a “Naughty or Nice” list. 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 1979 to 2004.

This photograph features White House Executive Pastry Chef Roland Mesnier and First Lady Hillary Rodham Clinton with the 1999 White House Gingerbread House in the State Dining Room. For the last holiday season of the century, the theme at the White House was about honoring the past. At the same time as the building of the gingerbread houses, the White House was preparing for a millennium celebration to be held on December 31, 1999. Americans were invited to decorate the White House with representations of national landmarks and portraits of important Americans. With this theme, Mrs. Clinton requested the gingerbread house to be a display of architectural treasures from the Nation’s Capital. Joining the White House in gingerbread form included the Washington Monument, the Jefferson Memorial, Mount Vernon, and the Potomac River weaving through each design. Decorations included marzipan swags and fruit topiaries, traditional colonial Christmas decorations, and sugar fireworks to the tops of the four gingerbread buildings. 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 1979 to 2004.

This photograph features White House Executive Pastry Chef Roland Mesnier and pastry chef Franette McCulloch with First Lady Hillary Rodham Clinton in the State Dining Room alongside the 1997 White House Gingerbread House. Chef Roland Mesnier was inspired by Santa’s workshop in the North Pole for the 1997 gingerbread house. The gingerbread house had two parts: a three story Victorian building to represent Santa Claus’s house and a connecting workshop with elves at work. A feature of the gingerbread house was Santa Claus on his sleigh using a cell phone, which was a hit with the press circle. Assisting Chef Mesnier was Marlene Roudebush, the “Marzipan Queen.” Roudebush created all the marzipan elves and toys on display, which included a “Naughty or Nice” list. 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 1979 to 2004.