Chef Nick Wesemann has over 25 years of experience in the hospitality industry. He has spent most of his career as a pastry chef, most notably at The American Restaurant for over a decade. He has also worked as a sous chef, consultant, and server. He is a certified Introductory Level Sommelier, has been featured in local and national publications for his work in the pastry field, has been named one of Bake Magazine top 20 pastry chefs, and has been a named Semifinalist for The James Beard Foundation?s Outstanding Pastry Chef award twice. He recently completed his Certified Executive Pastry Chef certification from the American Culinary Federation. He has been an educator at various culinary schools for over a decade. He is currently a Professor of Hospitality Management at Johnson County Community College. During his time at JCCC, he has worked to update and modernize current classes and create new classes to prepare students to have the skills needed in the current hospitality industry. He is one of the coaches of the JCCC Student Competition Culinary Team. He has collaborated with professors across disciplines to create study away programs for students to study coffee and cacao in Costa Rica and Fermentation in France. He continues to mentor young Chefs and Pastry Chefs throughout their culinary education even following graduation.