Pastry chef Nick Wesemann on dorm-room kitchenettes and working the front of the house
An imaginary line runs between the front and back of the house in restaurants, and there’s a long unspoken agreement that servers and cooks remain on their side of said line. But what happens when a chef crosses that line? Chef Nick Wesemann is out on the floor of the American on an occasional Friday or Saturday night, offering wine recommendations (he has completed his level-one certification as a sommelier), meeting diners and surprising them with the revelation that he is the Crown Center restaurant’s pastry chef.
“It gives me a little bit more insight into food and wine pairings and a chance to banter with the guests,” Wesemann says.
