Tuesday, July 7, 2009

Robert Wemischner - Cooking with Tea

TeaCast is pleased to announce our next guest, Robert Wemischner, accomplished chef, instructor, writer and speaker. Mr. Wemischner will join us to discuss using tea as an ingredient in both sweet and savory recipes as well as how to pair tea with food. We invite you to call in and participate on Wednesday, July 8, 2 pm - 3 pm PDT.

Mr. Wemischner is currently a Lead Instructor in Professional Baking and Entrepreneurial Studies at Los Angeles' Trade Technical College. He has appeared on two Public Broadcasting television shows, Regina's Vegetarian Table and Breaking Bread with Father Dominick, NBC’s Bay Cafe, “Canada AM,” and segments for TV Food Network and CBS News-Los Angeles and radio shows including “The Splendid Table” (National Public Radio), The Restaurant Show, Los Angeles, and many others. He has also been the subject of numerous articles in trade publications including Food Management Magazine, Nation’s Restaurant News, Chef Magazine and others.

TeaCast is an internet based talk show, broadcasted live every Wednesday, 2pm PDT. By dialing 347 237 5676, you can listen to the show or select option '1' to indicate to the host that you wish to participate in the conversation. (Please note that area code 347 is in New York, and local and long distance charges will apply). Those with high speed internet access can hear the show broadcasted live at www.blogtalkradio.com/teacast or via podcast about an hour after the show.

For more information, visit our blog at teacast.org.

Mr. Wemischner's Publications

The Vivid Flavors Cookbook, (1994). Lowell House-NTC Contemporary Books.

Gourmet to Go: A Guide to Opening and Operating a Specialty Food Store (1997), co-authored with Karen Karp. John Wiley Publishers.

Cooking with Tea (2000), co-authored with Diana Rosen, Tuttle-Periplus Editions, publishers.

The Dessert Architect (2009), Cengage Learning, a book about multi-component plated desserts, geared to professional and serious amateur alike

No comments:

Post a Comment