robert wemischner
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  • los angeles, ca
  • United States
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I enter competitions :
I consider my specialty to be:
Teaching and writing; new book The Dessert Architect will be out in June 09

Robert wemischner's Blog

Upcoming articles in Dessert Professional magazine

Posted on March 11, 2012 at 11:14pm 0 Comments

Pastry chefs and pastry lovers:


Look for my upcoming article in Dessert Professional on the trend by pastry chefs using transformed ingredients to add complexity and interest to their desserts. Caramelized milk solids, smoked dairy and flour, smoked chocolate all play prominently in the mix.......Look forward to your comments.


Robert Wemischner

author of The Dessert…


writing article on transformed dairy (caramelized milk solids, smoked chocolate, flour, butter

Posted on January 26, 2012 at 12:42pm 0 Comments

Any pastry chefs out there who are working on the use of transformed dairy, smoked chocolate, butter, flour in their desserts; please contact me at for an article that I am writing for Dessert Professional magazine. Tight deadline so respond quickly please. thanks.


Robert Wemischner

author of The Dessert Architect

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