Robert Wemischner
Robert Wemischner Pastry chef and culinary educator, Robert Wemischner has always been intrigued by the flavour potential of ingredients, from turmeric to tea and from cumin to coffee. Author of three books with a fourth, The Dessert Architect, a book for professionals and serious amateurs alike about how to craft sensational multicomponent desserts, Wemischner began his career to great media acclaim in the food business in the early 70’s as the owner of a pioneering gourmetto-go shop in Beverly Hills. He then went on to open a similar operation in Baltimore, and in the early 90’s, returned to LA and began teaching pastry and culinary arts in earnest. Drawing upon his exposure to classical cooking at a young age during informal apprenticeships to chefs in France, he has been imparting his knowledge to a diverse audience of students as a teacher of baking and pastry for the past eighteen years at Los Angeles Trade Technical College. He has also vigorously pursued freelance food writing and is a valued and regular contributor to Food Arts, Angeleno, Pastry Art and Design and Robb Report magazines, among others, writing on a wide variety of food and food business-related subjects. He is also the author of The Vivid Flavors Cookbook, a groundbreaking book about fusion cuisine, Gourmet to Go on the business of specialty food retailing and Cooking with Tea, an exploration of the culinary potential of the leaf.
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