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 1980 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 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 photograph of the Situation Room, then known as the West Wing Conference Room, was taken by Robert Knudsen on February 7, 1962 during the John F. Kennedy administration.

This photograph of the Lincoln Bedroom was taken in August 1976 by Larry D. Kinney during the administration of Gerald R. Ford. Located on the Second Floor of the White House, in modern times the Lincoln Bedroom is used for official and personal guests of the president’s family. In the past, it served as an office and the Cabinet Room. The room became a bedroom in the family quarters during the 1902 Theodore Roosevelt renovation. The high-back bed, known as the Lincoln Bed, was purchased for the White House by First Lady Mary Todd Lincoln. While it was purchased during the Lincoln administration, the bed was probably never used by President Abraham Lincoln, nor was it originally placed in this room. Repurposed during the administration of President Harry S. Truman, the room features furniture, artwork, and refurbishing reminiscent of the 1860s. In 2005, the room underwent refurbishing under the direction of First Lady Laura Bush, enhancing the historical accuracy of the room.

This photograph of the Lincoln Bedroom was taken in August 1976 by Larry D. Kinney during the administration of Gerald R. Ford. Located on the Second Floor of the White House, in modern times the Lincoln Bedroom is used for official and personal guests of the president’s family. In the past, it served as an office and the Cabinet Room. The room became a bedroom in the family quarters during the 1902 Theodore Roosevelt renovation. The high-back bed, known as the Lincoln Bed, was purchased for the White House by First Lady Mary Todd Lincoln. While it was purchased during the Lincoln administration, the bed was probably never used by President Abraham Lincoln, nor was it originally placed in this room. Repurposed during the administration of President Harry S. Truman, the room features furniture, artwork, and refurbishing reminiscent of the 1860s. In 2005, the room underwent refurbishing under the direction of First Lady Laura Bush, enhancing the historical accuracy of the room.

This photograph of the Green Room was taken in February 1975 by Larry D. Kinney during the administration of Gerald R. Ford. The Green Room is located on the State Floor of the Executive Mansion. It was the first room named after the color of its textiles and has Federal style furnishings. The elegant but relaxed parlor is used for small gatherings, interviews, and teas.

In this photograph taken by Shealah Craighead on November 30, 2006, members of the White House pastry team including Eileen Cortese (left), White House Executive Pastry Chef Roland Mesnier (center), and Marlene Roudebush (right) pose with the 2006 White House Gingerbread House. Although Chef Mesnier retired in July of 2004, he was asked to return in 2006 to help out between chefs and to build the gingerbread house. For this gingerbread house Chef Mesnier used a red and white color scheme. The house was covered with red bows and 800 sugar snowflakes. The White House Gingerbread House is a combined effort between the pastry staff and carpenters who provide advice and tools. 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 (right), carry a "Best of Kenya" dessert and accompanying petit four tray into the State Dining Room. The desserts were served at a State Dinner in honor of President Mwai Kibaki of the Republic of Kenya and Lucy Muthoni Kibaki, the first lady of Kenya, hosted by President George W. Bush and First Lady Laura Welch Bush on October 6, 2003. The main dessert consisted of white chocolate espresso cups filled with banana and tea mousse circling the coffee grinder centerpieces and coffee ice cream shaped like giant coffee beans. Each dessert was accompanied by trays of petit four decorated with sugar giraffes. In 2014, Chef Morrison went on to become the first woman to appointed White House 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 the White House pastry team poses in the State Dining Room with the dessert they prepared for the White House 200th anniversary dinner on November 9, 2000. In the front row, from left to right, are: White House Executive Pastry Chef Roland Mesnier, Marlene Roudebush, and Susan "Susie" E. Morrison. The team members in the back row are: Patrick Musel, an unidentified person, and Lynn McCartin. Guests at the 200th anniversary dinner, including former First Lady Lady Bird Johnson, former President Gerald R. Ford, former First Lady Betty Ford, former President Jimmy Carter, former First Lady Rosalynn Carter, and former President George H.W. Bush, and former First Lady Barbara Bush, joined President Bill Clinton and First Lady Hillary Rodham Clinton for a formal dinner in the East Room. The desserts included a decoration designed to look like John Adams' Blessing which was engraved into the mantel in the State Dining Room in 1945. It reads, “I Pray Heaven To Bestow The Best Of Blessings On This House And All that shall hereafter Inhabit it. May none but Honest and Wise Men ever rule under This Roof.” For the full menu from this dinner, see 1140937. 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), Social Secretary Catherine Fenton (center), and assistant pastry chef Susan "Susie" E. Morrison (right) pose with a birthday cake for President George W. Bush in the Green Room. The cake was made by the pastry team to celebrate President Bush's 56th birthday. Decorations on the cake included the Presidential seal and a Texas longhorn, likely a reference to Bush's childhood in Texas. 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.

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, White House Executive Pastry Chef Roland Mesnier presents dessert for a luncheon with members of the media hosted by President George W. Bush on February 27, 2001 in the Family Dining Room. Standing next to Chef Mesnier is assistant pastry chef Susan "Susie" E. Morrison. The dessert consisted of a cake decorated with a chocolate keyboard and sugar news article. 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 in the State Dining Room with the dessert they prepared for the White House 200th anniversary dinner on November 9, 2000. In the front row, from left to right, are: White House Executive Pastry Chef Roland Mesnier, Marlene Roudebush, and Susan "Susie" E. Morrison. The team members in the back row are: Patrick Musel, an unidentified person, and Lynn McCartin. Guests at the 200th anniversary dinner, including former First Lady Lady Bird Johnson, former President Gerald R. Ford, former First Lady Betty Ford, former President Jimmy Carter, former First Lady Rosalynn Carter, and former President George H.W. Bush, and former First Lady Barbara Bush, joined President Bill Clinton and First Lady Hillary Rodham Clinton for a formal dinner in the East Room. The desserts included a decoration designed to look like John Adams' Blessing which was engraved into the mantel in the State Dining Room in 1945. It reads, “I Pray Heaven To Bestow The Best Of Blessings On This House And All that shall hereafter Inhabit it. May none but Honest and Wise Men ever rule under This Roof.” For the full menu from this dinner, see 1140937. 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 picture together in the Green Room on May 6, 1998. Led by White House Executive Pastry Chef Roland Mesnier, the pastry team had the desserts lined up in the Green Room for a State Dinner in honor of President of the Council of Ministers Romano Prodi of the Italian Republic, more commonly known as the prime minister of Italy, and Flavia Franzoni, his wife. The dinner was hosted by President Bill Clinton and First Lady Hillary Rodham Clinton in the East Room. From left to right are Chef Mesnier, Lynn McCartin, Susan "Susie" E. Morrison, Marlene Roudebush, and assistant pastry chef Franette McCulloch. For the full menu from this State Dinner, see 1140843. 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 by Ralph Alswang, the White House pastry team poses in the State Dining Room with dessert ready to be served at the NATO summit dinner hosted on April 23, 1999. The dinner commemorated the 50th anniversary of the signing of the North Atlantic Treaty (NATO). The desserts consisted of blue sugar stands that held domes of strawberry nougat glace. Each was decorated with hand-painted sugar flags for each country in attendance and garnished with sliced strawberry and kiwi. Accompanying the main desserts were a champagne sabayon, chocolate globe truffles, and passion fruit tuiles. Among the staff pictured are Susan "Susie" E. Morrison (far left), assistant pastry chef Franette McCulloch (second from right), and White House Executive Pastry Chef Roland Mesnier (far right). 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 stands with an unidentified member of the White House staff behind the dessert for the State Dinner in honor of President of the Council of Ministers Romano Prodi of the Italian Republic, more commonly known as the prime minister of Italy, and Flavia Franzoni, his wife. The dinner was hosted by President Bill Clinton and First Lady Hillary Rodham Clinton in the East Room on May 6, 1998. Chef Mesnier took inspiration for the flavors and construction of the dessert from Prime Minister Prodi's childhood in Bologna, Italy. He included Italian flavors and a Bolognese tower made of ice-cream. On the right are pastry team members Marlene Roudebush (left), Lynn McCartin (center), and assistant pastry chef Franette McCulloch (right). For the full menu from this State Dinner, see 1140843. 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 in the State Dining Room with the dessert they prepared for the White House 200th anniversary dinner on November 9, 2000. In the front row, from left to right, are: White House Executive Pastry Chef Roland Mesnier, Marlene Roudebush, and Susan "Susie" E. Morrison. The team members in the back row are: Patrick Musel, an unidentified person, and Lynn McCartin. Guests at the 200th anniversary dinner, including former First Lady Lady Bird Johnson, former President Gerald R. Ford, former First Lady Betty Ford, former President Jimmy Carter, former First Lady Rosalynn Carter, and former President George H.W. Bush, and former First Lady Barbara Bush, joined President Bill Clinton and First Lady Hillary Rodham Clinton for a formal dinner in the East Room. The desserts included a decoration designed to look like John Adams' Blessing which was engraved into the mantel in the State Dining Room in 1945. It reads, “I Pray Heaven To Bestow The Best Of Blessings On This House And All that shall hereafter Inhabit it. May none but Honest and Wise Men ever rule under This Roof.” For the full menu from this dinner, see 1140937. 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 behind a buffet prepared for a St. Patrick's Day celebration in the State Dining Room on March 17, 2000. 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 (center) and assistant pastry chef Franette McCulloch present First Lady Hillary Rodham Clinton with a cake for her 48th birthday in the East Room on October 27, 1995. President Bill Clinton can be seen behind the group. To go with the Dolly Parton-themed celebration, the cake was decorated to look like a barn with hay bales. Before enjoying the cake, guests, dressed in Western wear, square-danced 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.

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.