He started working as an apprentice in a local cake shop in France at the age of 12. At that time, no one thought that he would see the world and work next to the most powerful man in the world for a quarter of a century? Relying entirely on his own hard work and talent, he gradually climbed to the world's most prestigious gourmet temples: Le Savoy in London, King George V in Paris, Princess of Bermuda... and several famous hotels in France, and gradually grew into France's top pastry chef. In 1976, he came to the United States. In 1979, he was spotted by the then first lady Rosalynn Carter and became the head pastry chef of the White House. Since then, he has served in the White House for 25 years and is the longest-serving pastry director in the White House.

After retiring from the White House in December 2006, Menier still tours the United States and around the world, giving speeches, serving as a judge for pastry competitions, participating in charity events and book signings. In his memoir, Roland Mesnier uses simple words to describe his experiences in the White House and the behind-the-scenes of some major events that concern the world.