Born in the center of France, Chef Roland Parny attended Saint Amand-Montrond Cher culinary school in Central France.  His culinary experiences include: Tulbaght Hotel, Capetown, South Africa; The Opera, Paris, France; Madison House, Houston, TX;  Mommouth Plantation, Natchez, MS; Flamingo Cay Rod & Gun Club on Andros Island, Bahamas and the Silver Star Casino, Philadelphia, MS.  He was instrumental in the inception and start-up of the national bakery-café chain, La Madeleine and was owner/operator of his own restaurant, Chez Roland of Natchez, Mississippi.  While employed with Mississippi State University Chef Roland served as Executive Chef/Catering Manager.  Chef Roland retired from his position as Coordinator in Culinary Research and Development of Food Science from Mississippi State in the Spring of 2009 and has relocated with his wife, Elaine Parny, to the Ozarks area, near to Branson and Springfield, Missouri.  He has recently formed Chef Roland Enterprises, LLC.