New White House Pastry Chef

[mckayinutah]

Just read on the NY times newspaper website that the successor to Roland Mesnier at the White House has been named.

It is Thaddeus Dubois, formerly of the Borgata resort in Atlantic city. I believe he was named one of the top 10 pastry chefs a few years ago in PA&D, and I do know that he has worked in Pittsburgh as well as in Mississippi.

I think this is an interesting selection, going from what I would call an old school PC in Mesnier, to someone who is more in tune with the modern pastry scene.

It will be interesting to see how his desserts are received by the first family and by others who attend the receptions, banquets, and other parties that he will providing the desserts for.

Jason

[dejaq]

That is a tough position to fill from what I heard, Roland has some proprietary knowledge of the likes and dislikes of senior staff, guests, and of course the President; that he and only he knows. Good luck to ,Dubois, I think he is going to need it.

[tanabutler]

Bet me he tries a new recipe for soft pretzels.

[chefpeon]

Roland has some proprietary knowledge of the likes and dislikes of senior staff, guests, and of course the President; that he and only he knows.

I don't get it then. If the dude is retiring and only he knows the likes and dislikes of the bigwigs, doesn't he do them a disservice by not informing the new guy? He does no one a favor by keeping it to himself. I would be inclined to think that would be nothing less than selfish ego.

I know if it were me, I'd train the heck out of the new guy (gal). It's just the right thing to do.

Edited September 2, 2004 by chefpeon (log)

[alligande]

There is an assistant White House pastry chef, she worked for Roland and will continue to work with the new chef, I would have thought that would help the transition.

[mckayinutah]

Very interesting

Edited September 2, 2004 by mckayinutah (log)

[mckayinutah]

Another thing that came to mind, is Mesnier was there for 25 years ( since 1979 and Jimmy Carter I believe ). Wonder how long Dubois will stay.

Curious as to who the assistant PC is there, since the one who was shown with Mesnier in a past issue of PA&D ( a few years back ) left after some sexual harassment was allegdely going on.

Jason

[Steve Klc]

Thaddeus was also Ewald Notter's assistant for a few years. He'll be able to handle the sugar and chocolate work no problem. He's a hotel guy so he should be able to handle the demands of the big state dinners. If Susie Morrison stays on as well, he should really be fine--she stepped into that assistant position after Frenette left and/or got fired--and is a top-notch pastry chef in her own right.

Not many people realize that their shop was usually a two person operation--they only brought in outside part time help a few days before the big events.

[mckayinutah]

Well since I started this thread, I might as well say I didn't think he would last.

As per the new issue of Food Arts, Thad DuBois left the White House in March, less than 1 1/2 years into his tenure. ( Didn't think he would last 25 years like Roland Messnier )

The magazine says he is going back to the Borgata in Atlantic City, which is interesting since Daniel Pino seems to have left there ( he was in a recently aired Food Network challenge ) and there was a spotlight on who I thought was the new EPC there in the last PA&D issue. ( I guess he left as well ).

Jason

[dejaq]

Yes this is true, and when I spoke to him last fall, since he was right around the corner from me at the Metropolitan and the Blair House, I asked him how he liked it, and he seemed to have enjoyed working at ground zero.I have indication from a local rep. that Atlantic City is a holdover untill the destination spot, a New Vegas hotel is built, I not sure on this, so don't repeat it, but they are going to provide him with a "stage" for his own venue, which basically turns out to be a dry run for an indy dig of his own...Vegas gotta love it, it's where all the Top Guns are going, that is if you don't mind living in a dust bowl, speaking for myself, I have to have the Ocean close by...it's mandatory.LOL

Michael

[Sethro]

Bet me he tries a new recipe for soft pretzels.

←

Somebody ought to acknowledge that!

[nightscotsman]

Yes this is true, and when I spoke to him last fall, since he was right around the corner from me at the Metropolitan and the Blair House, I asked him how he liked it, and he seemed to have enjoyed working at ground zero.I have indication from a local rep. that Atlantic City is a holdover untill the destination spot, a New Vegas hotel is built, I not sure on this, so don't repeat it, but they are going to provide him with a "stage" for his own venue, which basically turns out to be a dry run for an indy dig of his own...Vegas gotta love it, it's where all the Top Guns are going, that is if you don't mind living in a dust bowl, speaking for myself, I have to have the Ocean close by...it's mandatory.LOL

Michael

←

The Borgata in Atlantic City is owned by Boyd Gaming, which also owns the Stardust. The Stardust is scheduled to be blown up early next year to make way for Echelon Place, a new multibillion dollar resort complex with four hotels (see more here). Probably won't open until at least 2010 or later. The first phase of the the $7 billion (yeah, the price went up) Project City Center by MGM Mirage will probably open first, though the $1.5 billion Cosmopolitan is already under construction, and the huge "W" hotel and casino will probably start soon. Both Wynn and the Venetian have started construction on expansion towers. Trump is also building two condo/hotel towers (you just knew he would end up in Vegas sooner or later).

All these new hotels and restaurnts will need lots of pastry people, and most of them are shooting for the "high-end" traveler. If you can stand the Summers and want to make decent money and benefits doing pastry, gotta be in Vegas.

[cakedecorator1968]

Dear nightscotsman,

Would love to hear what it's like to work at a big hotel in Vegas!