In the latest installment of a series he's calling Beyond the Plate, videographer Oliver Gallini documents how Townsend Wentz found his way from the chem lab at Rutgers into his current role as chef and restaurateur of acclaimed Townsend and an upcoming Italian restaurant in Fairmount. Wentz shares his background as well as a belief that the important thing for a chef is never to stop learning, be it "from a dishwasher, from a purveyor, or from your cooks."
Previously, Gallini shared another mini-documentary about chef Christopher Kearse of Will.
