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.

This is a photograph of a pulled sugar violet basket, likely served on a cookie tray for Queen Noor of the Kingdom of Jordan, possibly during a tea in November 1981, during the Reagan Administration. Almost every dessert created by White House Executive Chef Roland Mesnier featured some kind of sugar work, from pulled-sugar flowers, fruit, animals, balloons, baskets, and ribbons. While working at the White House, Chef Mesnier used all the tools available to him to create realistic creations, some of which are not commercially available. 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 dessert tray made out of sugar likely crafted by White House Executive Pastry Chef Roland Mesner. The tray features mini cakes and cookies surrounded by sugar decorations. Almost every dessert created by Chef Mesnier featured some kind of sugar work, from pulled-sugar flowers, fruit, animals, balloons, baskets, and ribbons. While working at the White House, Chef Mesnier used all the tools available to him to create realistic creations, some of which are not commercially available. For this display, Mesnier would have used pulled sugar to create the flowers and ribbons on the tray. 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 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 Executive Pastry Chef Roland Mesnier (left) and assistant pastry chef Susan "Susie" E. Morrison stand in the Center Hall with a cake for President George W. Bush's 55th birthday. The baseball themed cake is decorated with a bat, mitt, and baseballs. The Center Hall is located on the Second Floor residence 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.

In this photograph, White House Executive Pastry Chef Roland Mesnier (right) and assistant pastry chef Susan "Susie" E. Morrison (left) pose with a birthday cake for President George W. Bush's longtime friend, Rev. Billy Graham. The celebration of his 83rd birthday on November 6, 2001 included a dinner of Maine lobster and roasted veal followed by slices of cake in the Family Dining Room. Chef Morrison and Chef Mesnier are photographed here in the State 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.

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, 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 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 Executive Pastry Chef Roland Mesnier and assistant pastry chef Franette McCulloch present a cake for First Lady Hillary Rodham Clinton's sock hop themed birthday party in October 1994. The cake is decorated with a jukebox, burgers, a sock hop dancer, and a record that says "Happy Birthday Mrs. Clinton." Guests at the sock hop themed party wore poodle skirts and danced to a live band in the East 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 White House pastry team members stand with "A Spherical Fantasy" desserts created by White House Executive Pastry Chef Roland Mesnier for a luncheon in honor of Cherie Blair, wife of Prime Minister Tony Blair of the United Kingdom of Great Britain and Northern Ireland. The luncheon was hosted by First Lady Hillary Rodham Clinton on February 5, 1998 over the course of a State Visit during the Bill Clinton administration. The luncheon likely took place on the Second Floor residence of the White House, where the pastry chefs appear to be in this photograph. 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, White House Executive Pastry Chef Roland Mesnier and assistant pastry chef Franette McCulloch present a sock hop themed birthday cake for First Lady Hillary Rodham Clinton's birthday in October 1994. The cake is decorated with a jukebox, burgers, a sock hop dancer, and a record that says "Happy Birthday Mrs. Clinton." Guests at the sock hop themed party wore poodle skirts and danced to a live band in the East 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, 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.

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 Executive Pastry Chef Roland Mesnier (left) stands with butler Wilson Jerman (right) behind a table full of fresh fruit Bavarian desserts. These desserts were created by Chef Mesnier for a dinner in honor of Carl XVI Gustaf, King of Sweden, and Queen Silvia on April 11, 1988. President Ronald Reagan and First Lady Nancy Reagan hosted the King and Queen of Sweden for their first night of their United States tour. Chef Mesnier took inspiration for this dessert from the many fountains of Stockholm, Sweden. On top of the white chocolate fountain was a cantaloupe encased apricot mousse and nougat barquettes filled with raspberry and kiwi sorbets. The dolphins at the base spouted green pulled sugar into white chocolate basins nestled between piles of raspberries. The dessert was accompanied by petit four trays full of butterfly cookies, chocolate truffles, and Florentine squares. For the full menu from this dinner, see 1140690. 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 Ralph Alswang, White House Executive Pastry Chef Roland Mesnier blows sugar for an Easter display on April 8, 1993. Chef Mesnier used sugar techniques to make the decorations for many of the desserts he served at events, holidays, and family celebrations, including blown-sugar, pulled-sugar, and spun-sugar. 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 Ralph Alswang, White House Executive Pastry Chef Roland Mesnier blows sugar for an Easter display on April 8, 1993. Chef Mesnier used sugar techniques to make the decorations for many of the desserts he served at events, holidays, and family celebrations, including blown-sugar, pulled-sugar, and spun-sugar. 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 pastry chef Marlene Roudebush work on a blown-sugar swan decoration for a dessert served over the winter holidays. Chef Mesnier places poinsettias on the back of the swan, which carries a holly bough in its mouth. 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 the finishing touches on a batch of blown-sugar snowmen made to decorate desserts over the winter holidays. The snowmen were made from three blown-sugar spheres each attached to the other with a hot sugar tag. 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 with White House Executive Pastry Chef Roland Mesnier and pastry chef Susan "Susie" E. Morrison in the East Room on July 4, 2003. In the photograph is a birthday cake Chef Mesnier and his team created in the shape of the aircraft carrier, USS Abraham Lincoln for President Bush's birthday. This photograph also features a handwritten and signed note by President Bush. 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 with White House Executive Pastry Chef Roland Mesnier and pastry chef Susan "Susie" E. Morrison in the East Room on July 4, 2003. In the photograph is a birthday cake Chef Mesnier and his team created in the shape of the aircraft carrier, USS Abraham Lincoln for President Bush's birthday. 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 First Lady Laura Welch Bush and White House Executive Pastry Chef Roland Mesnier at an Easter event in the White House. On the buffet table of desserts is a giant chocolate egg, a tradition of Chef Mesnier's during his time working in the White House. Mrs. Bush's inscription on the photograph reads: "To Roland, With congratulations on your great work! Laura Bush" 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 features President Bill Clinton and First Lady Hillary Rodham Clinton surveying an Easter dessert buffet created by White House Executive Pastry Chef Roland Mesnier (seen on the left) for the 1998 White House Easter Egg Roll. The buffet features chocolate eggs, cookie trays, and cakes. This photograph was take on April 13, 1998 in the East 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.

This is a photograph of First Lady Nancy Reagan with White House Executive Pastry Chef Roland Mesnier and White House Executive Chef Henry Haller sampling dessert options in the White House Kitchen on June 24, 1982. Mrs. Reagan asked chefs to provide samples of potential desserts for major events beforehand. This photograph features a dessert that was not used until two years later for a State Dinner honoring the President of the Democratic Socialist Republic of Sri Lanka on June 18, 1984. The key dessert for that State Dinner was a nougat glace with fresh cherries and coconut ice cream in the shape of asparagus. 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. Please note: date on attached paper has been confirmed inaccurate. Use the date provided in this description and in the date field below.