Ever wonder how a busy chef relaxes during the precious moments when he or she isn’t working? Since leaving his post as chef de cuisine at The Good Pie this past summer to open a bakery of his own, baker Ted Wilson has more time off than he’s had in years to visit the restaurants he wants. But when he’s up waiting for his loaves to rise, there are only two things he craves at 2 a.m.: the Schnuck’s hot bar and a bottle of Guinness.
To read more about Wilson’s new project, check out Rising Stars from Sauce’s November issue.
— photo by Ashley Gieseking
This article appears in November 2012.