Go to ChefTalk.com  
Cooking ArticlesCookbook ReviewsCooking ForumsRecipesCooking Glossary  

Go Back   ChefTalk Cooking Forums > Professional Food Service Forums > Professional Pastry Chefs Forum

Professional Pastry Chefs Forum A forum for professional pastry chefs and bakers.


Reply
 
Thread Tools
  #1  
Old 06-19-2004, 07:21 PM
panini's Avatar
Registered User
Culinary Experience: Owner/Operator
 
Join Date: Jul 2001
Posts: 3,128
Default Wedding cakes food channel

Just my opinion,
Food channel Wedding shows.
I had to turn off this crap before I did something I regret. I've watched a couple of these shows and can't believe there is no reference to the taste or quality of these cakes. I tuned out when they were interviewing Kerry Vincent and she is describing how difficult this all is.
JMHO decoration is about 20% of a wedding cake!!!!!!!!
What happend??????
I'm embarrased to be so close to OK> These cakes are styro!!!!!!
The artistic rewards??????
Sorry! had to rant.
Reply With Quote


  #2  
Old 06-20-2004, 05:27 AM
ChefTalk Moderator
Culinary Experience: Professional Pastry Chef
 
Join Date: Mar 2000
Location: norwalk, CT USA
Posts: 3,753
Default

Agreed, the flavor is essential!


But that's not what the contest was about. I wouldn't get all worked up about it. This was a contest sponsored by TVFN; not a centuries-old French Culinary Society.

What I'm saying is, it was understood that this contest was made for TV, and the viewers care more about what they can SEE.

As a cake designer, I could care less about what's inside their cakes. It's the design technique that inspires me.

There you have another humble opinion...
Reply With Quote
  #3  
Old 06-20-2004, 05:50 AM
panini's Avatar
Registered User
Culinary Experience: Owner/Operator
 
Join Date: Jul 2001
Posts: 3,128
Sick

I usually don't watch the food channel. I don't know about this competition. I'm just dissapointed in the concept merely because potential brides will follow this trend and were bake to the looks nice, but it's the same old dry white cake that isin't eaten.
This was held in OK not to far from me. I do some pretty high profile cakes and never would be able to charge 4-5000 for a cake.
I guess it's why I don't watch. All sizzle and no steak just does't get it for me.
MOMO, it take more than this to get me worked up. It just makes me laugh to see someone decorating a cake in a hotel room! Throwing the cakes in a car for 12 hours! 75lbs of cake held up by a small piece of Royal Fondant, what ever that is! Where's the reality? maybe I need to start thinking about a bakery reality show.
miss ya! How's the family,jammin here, 40% over last year!!! maby only a few more years!
Reply With Quote
  #4  
Old 06-20-2004, 09:02 AM
ChefTalk Moderator
Culinary Experience: Professional Pastry Chef
 
Join Date: Mar 2000
Location: norwalk, CT USA
Posts: 3,753
Default

I understand. The food channel isn't all that, for those of us who know the reality of professional cooking/baking. One can only hope that those great cake designers know a thing or two about baking. I've tasted some of Sylvia W's cake, and it's awful!!!

Got back from Alaska last week, and since then, got 2 wedding cakes, a shower cake, and some catering work.

Glad to hear you're doing well. See you soon, I hope!
Reply With Quote
Reply

Bookmarks


Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are Off
Forum Jump

Similar Threads
Thread Thread Starter Forum Replies Last Post
rolled fondant wedding cake tommyncal Professional Pastry Chefs Forum 3 07-06-2004 08:00 AM
why? Devils Food wizcat3 Pastries and Baking General 4 05-23-2004 11:33 PM
Fructose taking a bad rap phatch Food & Cooking Questions and Discussion 7 04-08-2004 09:55 PM


All times are GMT -7. The time now is 12:33 AM.


Powered by vBulletin® Version 3.7.2
Copyright ©2000 - 2008, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.2.0
© 1998 - 2006 ChefTalk.com • All rights reserved

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46 47 48 49 50 51 52 53 54 55 56 57 58 59 60 61 62 63 64 65 66 67 68 69 70 71 72 73 74 75 76 77 78 79 80 81 82 83 84 85 86 87 88 89 90 91 92 93 94 95 96 97 98 99 100 101 102 103 104 105 106 107 108 109 110 111 112 113 114 115 116 117 118 119