His lifelong love for tea, bread, and dessert put him on a path to a 50+ year career including teaching for 30 years at Los Angeles Trade Tech College. The author of four books, Wemischner recounts his somewhat unorthodox journey in food and writing from 1970 through today. Wemischner also reveals his thoughts on baking trends and the wider world of ingredients in the culinary paradise that is L.A.

While at the University of Pennsylvania, Wemischner wrote a column on food for the  school’s newspaper. Upon graduation, he embarked on a career in cooking and catering in his native New Jersey. Moving to L.A., he opened Le Grand Buffet, a gourmet to go operation in Beverly Hills to great acclaim. After replicating his success in Baltimore, MD he returned to L.A. where he joined the faculty at L.A. Trade Tech and remains teaching professional baking, restaurant-style desserts, and restaurant management. His books include Cooking with Tea and The Dessert Architect. He continues to blog about tea for www.tching.com and also contributes regularly to Pastry Chef magazine and The National Culinary Review, the magazine of the American Culinary Federation. He constructs crossword puzzles some of which have been published in the LA Times and the Wall Street Journal. On his bucket list: a puzzle accepted and published in the NY Times. He’s working on it.