IN MY KITCHEN

摘要

Chef Roland Mesnier, who served as the executive pastry chef at the White House though five administrations for more than 26 years is renowned for his culinary creativity. Currently working on his sixth book, this one featuring many of the recipes he used during the Christmas season at the White House, Chef Mesnier is a featured speaker at The Americas Cake & Sugarcraft Fair, September 18-20, in Orlando, FL. He will be sharing his experience at the White House, where over the years, for countless state dinners, holiday events and other special occasions he made it a point to never serve the same dessert twice. In spite of his resistance to repetition, he says there is one surprising tool he could never work without-the brake line of a 1970 Chevy.