The President's Pastry Chef Makes a Change

Students at pastry chef schools might think that being a personal baker to the President of the United States is the highest point you can reach with your culinary degree. Thaddeus R. DuBois thought so, too. He was hired as the White House pastry chef in 2004. It was a post he dreamed of from the beginning of his career. Now he has added his name to a growing list of administration professionals who are leaving.

Reasons for the Career Move

DuBois is one of the few White House employees who did not say he was leaving to spend more time with his family. The pastry chef said the change was purely a career decision, allowing him to make more money in his pastry chef career.

DuBois had nothing negative to say about his experience in baking for the first family. The star pastry chef is too "old school" to become a carrier of White House gossip. He is simply taking his culinary skills to a higher degree of financial reward.

The Next Stage of His Pastry Chef Career

DuBois is going back to his old job as top pastry chef at an upscale resort in Atlantic City. The position pays about twice the $120,000 annual salary he received in his previous position at the White House in his pastry chef career.

DuBois' predecessor, Roland Mesnier, had held the White House position for more than 25 years. DuBois has said he doesn't like to be compared with Mesnier. The fact that Mesnier stayed in the job so long while DuBois left after less than two years does not reflect on either chef's skills and abilities, he pointed out.