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Sugar Work is the art of pulled and blown sugar

decorations. It has been Chef Mesnier's passion

from his early days at the Savoy Hotel in London.

He demystifies this process for his students; no matter

amateur or the professional. An accomplished teacher

as well as a master chef, he shares his expertise in

Sugar Work with home cooks in, Dessert University

giving recipes that are simple to make.

Presentation of food is important at the White

House and Chef Mesnier's innovations brought a

lavishness to decorations not seen since the era

of Theodore Roosevelt. All the Presidents Pastries,

A Memoir, is an inspirational rags-to-riches story,

of a chef who witnessed major world events from the

hub of the world's superpower. Powerful, Postive,

and Inspirational, the climb to the top as Executive

Pastry Chef to the most powerful house in the world.

In his classes and books Chef Mesnier has distilled the experience of an extraordinary career. He developed the

first professional pastry program in the Washington, DC.

area at L'Academie de Cuisine, in Bethesda, Maryland. Whether you're a novice who has never picked up a rolling

pin or an accomplished cook looking to enhance your skills, you can learn from a genius personally in his easy to follow classes and books you will not want to do without.

Roland Mesnier, Executive Chef, Scholar, Master, and Author, All the Presidents Pastries and

Dessert University and Basic To Beautiful Cakes.

"Roland is truly a great pastry chef -every dessert he created was delicious work of beauty. If there is such a thing as a 'genius pastry chef,' Roland Mesnier is it!" -Barabra Bush

Roland Mesnier's SUGAR WORK