Legendary White House Pastry Chef Joins L’Academie de Cuisine

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Former White House Pastry Chef Roland Mesnier is joining the teaching staff at the recently expanded LÂ?Academie de Cuisine.

Pastry Chef Roland Mesnier, who retired from the White House in November, 2004, will be joining the teaching staff at L’Academie de Cuisine, Founder and Director Francois Dionot announced today. L’Academie de Cuisine is a well-known culinary arts school that serves the Washington, DC region and beyond from its home in nearby Gaithersburg, Maryland.

Hired by Rosalyn Carter in 1977, Mesnier was the White House Executive Pastry Chef for 25 years, creating pastries for hundreds of state dinners as well as family occasions. He also developed the original Pastry Chef Program for L’Academie de Cuisine in 1979 and continued to teach the program until 1988.

“We are thrilled to have Roland Mesnier back in the fold”, said L’Academie de Cuisine Director Francois Dionot. “He is one of the most accomplished pastry chefs in the world. His dedication to classic French pastry techniques and his love for education will provide an unparalleled opportunity for aspiring students.”

The announcement came on the heels of L’Academie’s grand opening of a 6,000 square foot expansion of the school on March 6. At that event, the new pastry chef kitchen was dedicated to Mesnier.

Mesnier recently published “Dessert University”, a pastry cookbook in which he shares his years of expertise creating confections for the First Families and international dignitaries. He will begin teaching aspiring pastry chefs during the spring 2005 session. “Trayed Desserts, Presented in the Manner of a State Dinner” will be his first class.

With expansion of the school to 13,000 square feet, Mesnier will have all the space he needs for instructional lessons as well as grand buffet displays, according to Mark Ramsdell, Head Instructor in the pastry chef program. “He will be able to offer students the personal attention and small class size they have come to expect at L’Academie.”

L’Academie is currently accepting applications for the April 2005 and July 2005 Culinary Arts and Pastry Chef programs. To apply online, visit http://www.LAcademie.com. Class schedules, financial aid options and special programs for home cooks can also be found at the school’s website. Due to the school’s expansion, the professional pastry chef programs are now offered four times a year – January, April, July and October.

About L’Academie de Cuisine

For over 29 years, L’Academie de Cuisine has been the premier source of talent for fine-dining establishments in the nation’s capital. Founder and Director Francois Dionot created a small, private school where students could learn classic French techniques to become skilled culinary professionals. It has become a nationally known, award-winning school that has produced many of the exceptional pastry chefs in the Washington, DC area.

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