"I would use this book in our foods course. It would fit perfectly. I wouldn't change this proposal, because there is nothing like it on the market. I like that the author has many photos, diagrams and charts proposed. I understand what the author is attempting in the proposal and I applaud him because the information is sorely needed. I am excited about this proposal because it does not exist in the world of baking academia and it is sorely needed. So I would like to see the finished product as soon as it is written. I would most definitely consider adding this course to our classes!" Christopher Thielman, College of DuPage
"This text has a great base for students. It has the classical information as well as the general information any pastry culinarian needs to know. I do believe this has a good explanation of the project. I am excited to see it come to fruition and see if it has fulfilled the description. I think the overview is pretty thorough. I think the order of topics makes good sense." Elena Clement, Johnson & Wales University
"This text could make an excellent required supplement to my Baking course. The description is clear and adequately describes the product. I think that the topics identified are excellent and that they are arranged in a logical sequence. The topics are arranged in a fine order. I would adopt this book for the appropriate course. It will interest the students and further assist the instructors. With a price of $35.00, all students could and would buy this book." David Pantone, Florida Culinary Institute
"I think the proposal represents a fresh and intriguing way of looking at the craft of dessert making. This has the potential to be a unique tool that can revitalize the teaching of pastry and give students a firm foundation that will provide the basis for future growth and development. The author's ideas are sound. I like the fresh approach and the smaller size. Additionally I like the idea of the ingredient "tastings", which could be incorporated into lectures or at the beginning of labs. Adding "Tastings" is an idea that we recently discussed implementing, so the timing of this proposal is excellent." Paul Krebs, Schenectady County Community College
"I general, I like the concept of the Dessert architect. When published I would very much like to see it. The author does a good job of describing the content and goal of the book. I like the way his teaching methods are conducive to the way I teach a course. His building blocks are very strong. I like the tasting charts." Elizabeth Fackler, Alaska Culinary Academy
About the Author
Robert Wemischner is a pastry chef and culinary educator whose long-standing interest in the flavor potential of ingredients has culminated in The Dessert Architect, his fourth culinary book. Robert's career has ranged from a pioneering gourmet-to-go shop to freelance food writing -- he is a regular contributor to Food Arts and Pastry Art and Design, among others -- and from France to California. For the past 18 years, he has taught baking and pastry at Los Angeles Trade Technical College. Robert frequently consults with those in the food service industry and is a regular presenter at professional organizations, including the International Association of Food Professionals, Retailers Bakery Association, and Women Chefs and Restaurateurs.