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Robert Wemischner

@gourtogo

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Author of The Dessert Architect; write for Pastry Arts & National Culinary Review magazines; Instructor (ret) Pro Bkg & Instructor of Rest. Mgt LATTC

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Variety for dinner—mini meatballs w pistachios snd pomegranate molasses, pan-seared zucchini w Jimmy Nardello peppers, long cooked green beans w tomato and thyme and quick cooked corn. Dinner Chez nous #thedessertarchitectcooksdinnerathome #lattcculinaryarts by @gourtogo

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Dinner at Hollywood Bowl. Salade niçoise and Mozart. by @gourtogo

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Loving the diversity of tones in these sunflowers from my garden—- a true summer pleasure. Mother Nature never disappoints. by @gourtogo

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Nicholas Forte @fortenj brings a refined sensibility to comfort, shaping Tahitian Gold Vanilla @tahitiangold, chocolate and hazelnut into a dessert defined by precision, texture and quiet elegance. In Pastry Arts Magazine Issue 25, the feature by Robert Wemischner @gourtogo explores Forte’s philosophy of elevating the familiar, alongside his shared recipe for Viennetta Classica. Tap the link in bio to subscribe and unlock this story, the full issue, and all past issues of Pastry Arts Magazine. by @gourtogo

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