Nick Wesemann studied both Chef Apprenticeship and Food & Beverage Management at Johnson County Community College. In the last year of his studies, he started working at The American as a line cook. That was more than 10 years ago, making Chef Wesemann the most veteran member of the team. He eventually moved into the pastry program, where his talent has been recognized by publications and accolades, including twice nominated James Beard Foundation Best Pastry Chef.
Chef Wesemann most enjoys his creative freedom, which comes after years of hard work. He has the latitude to try new techniques and access interesting ingredients. He recently began teaching two classes: introduction to pastry, and advanced European cakes. He really enjoys this because he also learns as he instructs, and it inspires him to research and experiment. This dovetails with what he enjoys most about The American, which is that is has always been food focused. He believes the team is made of people who gain satisfaction from their craft, are interested in progressing, and they’re passionate about what they do. Chef Wesemann is proud that they attract the best professionals in Kansas City.
One of his most memorable meals was at Blackbird in Chicago, when he had just begun working at The American. He had experienced the service side of fine dining, but this was his first time as a guest. He realized why the smallest details matter, and that perfection is important. This permanently affected how he viewed his own work.