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Sweet Street Desserts

post #1 of 15
6/6/06 at 6:08am
Thread Starter 
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)

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post #2 of 15
6/6/06 at 6:52am
I used to use sweet street products, I wonder if I used some that you actually worked on.
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post #3 of 15
6/6/06 at 9:38am
Thread Starter 
Actually it was quite awhile back that I was there. 1998-2000 but perhaps...
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post #4 of 15
6/6/06 at 12:19pm
back in 1998 I seem to remember the whipped cream rosettes were a little askew. Do you remember that?
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post #5 of 15
6/6/06 at 2:32pm
Thread Starter 
Only too well, only too well:o

Actually here is the reason. This is the smaller version of the baby I used to operate, blame this!

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post #6 of 15
6/6/06 at 5:22pm
Ch were you making rosettes as Pan suggested or pumping out Michelin tires.:D
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post #7 of 15
6/6/06 at 6:01pm
Thread Starter 
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.
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post #8 of 15
6/6/06 at 10:27pm
1998 to 2000 that was about the time I used them.
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post #9 of 15
6/8/06 at 7:05pm
Wow, I'm going to TIVO this!
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post #10 of 15
11/5/06 at 3:05pm
Thread Starter 
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.
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post #11 of 15
11/5/06 at 7:13pm
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????
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post #12 of 15
11/6/06 at 10:27am
Thread Starter 
A little too much yeast in the punchdowns this morning?:crazy:
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post #13 of 15
12/3/06 at 5:42pm
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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post #14 of 15
12/3/06 at 6:33pm
I think most everyone used them. They were on like every restaurant's dessert tray, mine included.
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post #15 of 15
12/3/06 at 6:56pm
Thread Starter 
Well I finally saw it. I can't really say if it was any good as I was looking more at the people to see if I recognized any, and sho' nuff! I saw some old friends and co-workers so that was nice.
One thing I can say having worked there is that all the ingredients are top notch quality and freshness. There are no corners cut! The bad part is that everything is so incredibly bad for you!:cry: :lips: :cry: :D and yet oh so good for you.....:rolleyes:
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