| The Late Night Cafe (non-food/cooking discussion) A general forum to discuss all non-food/cooking related topics. |
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06-06-2006, 08:08 AM
|  | ChefTalk Book Reviewer Culinary Experience: Professional Chef | | Join Date: Nov 2000 Location: Rochester, NY, USA
Posts: 2,347
| |  Sweet Street Desserts
I just got this e-mail from a friend of mine who still works there. For a couple of years I was a "Finishing Master" at Sweet Street, quite an experience let me tell you! It's is slated to be on the Food Channel.
Here's the info. (You won't see me of course, but hopefully you'll see what I did running the decorating line) Quote:
To All:
With much anticipation, the Sweet Street Desserts "Unwrapped" segment will be shown on June 19th
Food Network's "Unwrapped" Show: segment called "Delicious Delights"
Check your local cable listings for time and channel.
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06-06-2006, 08:52 AM
|  | Registered User | | Join Date: Oct 2005 Location: washington state
Posts: 199
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I used to use sweet street products, I wonder if I used some that you actually worked on.
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06-06-2006, 11:38 AM
| | ChefTalk Book Reviewer Culinary Experience: Professional Chef | | Join Date: Nov 2000 Location: Rochester, NY, USA
Posts: 2,347
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Actually it was quite awhile back that I was there. 1998-2000 but perhaps... |
06-06-2006, 02:19 PM
|  | Registered User Culinary Experience: Owner/Operator | | Join Date: Jul 2001
Posts: 3,104
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back in 1998 I seem to remember the whipped cream rosettes were a little askew. Do you remember that? |
06-06-2006, 04:32 PM
| | ChefTalk Book Reviewer Culinary Experience: Professional Chef | | Join Date: Nov 2000 Location: Rochester, NY, USA
Posts: 2,347
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Quote: |
Originally Posted by panini back in 1998 I seem to remember the whipped cream rosettes were a little askew. Do you remember that? | Only too well, only too well 
Actually here is the reason. This is the smaller version of the baby I used to operate, blame this!  |
06-06-2006, 07:22 PM
|  | Registered User Culinary Experience: Line Cook | | Join Date: Sep 2005 Location: The Carolinas
Posts: 1,189
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Ch were you making rosettes as Pan suggested or pumping out Michelin tires.  |
06-06-2006, 08:01 PM
| | ChefTalk Book Reviewer Culinary Experience: Professional Chef | | Join Date: Nov 2000 Location: Rochester, NY, USA
Posts: 2,347
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Both! The Knobel machine basically did the work of 3 people or so, when it worked. We did the design on an onboard CAD system and then tweaked the speed, heights, dexterity of the machine etc. Sometimes the machine did all the decorating, sometimes we would just divert the line around it and it would do every other 1 or 2. So for the most part it was an addition as opposed to the sole decorator. It was really a lot of work though. You had to fill it by hand, keep the eyes and belt clean, tweak it up or down as necessary to keep it running smooth. It was a really interesting and sometimes mind numbingly boring task. But I was one of only 2 people that were trained to operate it. |
06-07-2006, 12:27 AM
| | Registered User | | Join Date: Oct 2005 Location: washington state
Posts: 199
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1998 to 2000 that was about the time I used them.
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06-08-2006, 09:05 PM
| | ChefTalk Moderator Culinary Experience: Professional Pastry Chef | | Join Date: Mar 2000 Location: norwalk, CT USA
Posts: 3,754
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Wow, I'm going to TIVO this! |
11-05-2006, 05:05 PM
| | ChefTalk Book Reviewer Culinary Experience: Professional Chef | | Join Date: Nov 2000 Location: Rochester, NY, USA
Posts: 2,347
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Well supposedly THIS time it's going to be on!
Monday night at 9:00PM EST http://www.foodnetwork.com/food/show..._43760,00.html
Got my fingers crossed this time. |
11-05-2006, 09:13 PM
| | Registered User Culinary Experience: Owner/Operator | | Join Date: Jul 2001
Posts: 3,104
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I Saved All Those Pepto Bismol Color Cake That Were A Little Crooked. So... What? Do I Send Them To You For Refund???
Or Was That Driselda At Bubbles Bakery, I Can't Remember! Hey, You Guys Want One Of Those Panclocks? Pan. Why Am I Screaming???? |
11-06-2006, 12:27 PM
| | ChefTalk Book Reviewer Culinary Experience: Professional Chef | | Join Date: Nov 2000 Location: Rochester, NY, USA
Posts: 2,347
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A little too much yeast in the punchdowns this morning?  |
12-03-2006, 07:42 PM
|  | Registered User Culinary Experience: Professional Chef | | Join Date: Nov 2006 Location: Hamilton, ON
Posts: 16
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I used to use Sweet Streets petit fours for my dessert course for golf tournaments at my club. They were DECADENT to say the least!
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12-03-2006, 08:33 PM
|  | ChefTalk Moderator Culinary Experience: Retired Chef | | Join Date: Jun 2001 Location: Minnesota
Posts: 4,133
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I think most everyone used them. They were on like every restaurant's dessert tray, mine included. |
12-03-2006, 08:56 PM
| | ChefTalk Book Reviewer Culinary Experience: Professional Chef | | Join Date: Nov 2000 Location: Rochester, NY, USA
Posts: 2,347
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