Pastry chef and culinary educator, Robert Wemischner has always been intrigued by the flavor 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, to be published in June, Wemischner began his career to great media acclaim in the food business in the early 70’s as the owner of a pioneering gourmet-to-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 more than twenty years at Los Angeles Trade Technical College. He has also vigorously pursued freelance food writing and has been 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 currently contributes to Dessert Professional magazine and writes regularly for www.tching.com, one of the most widely read blogs about all things tea. 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.

Over the past twenty five years, he has presented on baking, pastry and other food related topics to professional organizations including the International Association of Food Professionals, Retailers Bakery Association, Women Chefs and Restaurateurs, and continues to consult and present to food service professionals and media for companies such as Lipton Tea/Unilever, and independent operations including start ups in the baking, food service and restaurant fields. He has also been guest chef onboard a number of cruise lines including Silversea, Crystal and Holland America, presenting classes on baking and pastry, on tea, cooking with tea, and tea and food pairings. As part of these guest chef stints, he has also escorted tours to tea manufacturing plants and often works side by side with the chefs onboard to create a menu of his signature desserts with appropriate beverage pairings.