Part 2 – In Conversation with Robert Wemischner

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Q1 – Which is your favorite tea? What is your favorite tea pairing? How do you define the Perfect Cup of Tea? And what is your favorite time to have tea?
RBW – Favorite tea: I love Indian teas..malty Assams as much as delicate single garden Darjeelings…Perfect cup of tea is the last one you brewed…Favorite time is about 10 pm….., recalling the fond memories of bed tea….that I have enjoyed in India…but I start my work day, at work, with tea that I brew at 6 a.m., capturing a few moments of calm before the rush of things to come during the day.

Q2 – What are you planning to present at the upcoming World Tea Expo? Tell us about your research and expectations?
RBW – I will be preparing 5 desserts especially to pair with 5 teas and talk about these desserts/sweets marry well with the flavors of the teas being paired with them. This will be a wonderful primer for tea shop owners/hotelier food and beverage managers,  who offer afternoon or high teas in their shops. I find that each tea expresses a certain flavor profile and it is that flavor profile that “speaks to me” and reveals how it will pair with specific foods, whether sweet or savory

Q3 – Tell us about your book “The Dessert Architect” and your upcoming projects ?
RBW – The Dessert Architect was released in 2010; so it has been released for five years and is used in culinary and baking programs for professionals in training all over the US and Europe……well known among pastry chefs and baking educators worldwide. I am currently working on a fifth book which will be a simple baking book for home bakers and enthusiasts using just five ingredients in each dessert/sweet, simplifying the process without sacrificing the pleasure.

Catch Robert Wemischner at the World Tea Expo, tomorrow, 8th May in Long Beach, California.

 

INTERVIEW – In Conversation With Robert Wemischner

Tea Interview Base RobertPastry chef and Culinary EducatorRobert 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.

In Robert’s world of bold flavors, you will find a contemporary approach to desserts, drinking and cooking with premium whole leaf tea. His journey is an exploration of exciting ingredients and tools.

Q1 – Working for many years in the industry, you’ve decades of experience. What would you like to share with our urban- generation of tea lovers?
RBW – Tea is timeless and infinite in variety; there’s something for everyone; for people who love subtle flavors and for those who wish something bold…

Q2 – What inspired you to use tea in your recipes?
RBW – I am a lover of flavors, appreciate the bold as well as the subtle….I think of tea as a seasoning, as a spice, and in that way, decoding its flavors, I figure out what dishes tea can benefit from…what preparations could include tea…

Q3 – How do you incorporate the flavors and goodness of tea in your recipes? And what is your personal favorite combination that you like to prepare?
RBW – I associate green and oolong teas with white wine (and therefore use them as flavorings in delicate dishes involving fish and seafood and even light poultry; and black teas as perfect partners to red meats and bolder flavored fish….

To be continued…

My Interview About TEA

tea

“I believe in practicing happiness, with reflection and tea.”- LoveforTeas

Check out my interview about tea, with UK based tea community, DrinkMilitia, that also featured some of my favourite tea recipes http://www.drinkmilitia.com/summer-2014-interview-ruhani-sandhu/