Robert Wemischner
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 four books including his latest, 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 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 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 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 cooking with tea, baking, pastry and other food-related topics to professional organizations including the International Association of Food Professionals, Retail Bakers of America, 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 Silversea Cruise lines to Sri Lanka, India and Thailand where he presented on tea, cooking with tea, and tea and food pairings and also escorted tours to tea manufacturing plants as part of the shore excursions programs. He has also been guest chef aboard Crystal Cruise lines luxury trip through the Baltic where he lectured on desserts, cooking with tea and worked side by side with the chefs onboard to create a menu of his signature desserts with appropriate beverage pairings. He has presented about cooking and baking with tea at the World Tea Expo in Las Vegas, at the Chefs of the World conference at the University of Massachusetts-Amherst, and also at the national conference of the American Culinary Federation’s in Anaheim as well as at the Retail Bakers of America/International Baking Industry Exposition in Las Vegas. He has been guest chef onboard Holland America cruise lines through Alaska where he presented on dessert making and cooking with tea. He recently presented a class on cooking with tea at the Western regional hospitality show in Anaheim. In winter 2013, he will be presenting as guest chef onboard Silversea Cruise lines to South America and through the Panama Canal ending in Mexico.

He currently is a regular contributor to Dessert Professional magazine, The National Culinary Review, and also to the tea website,

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