RWood

This is just how it is. Even though at my last job, it was my responsibility to write the dessert menu, it had to go through the exec. chef for a final proof read and he would make changes as he saw fit. Whether it be just re-wording, or totally taking one dessert off and replacing it with what he wanted. Needless to say, we never totally saw eye to eye on that, but I still got along with him really well. I just knew it's his menus, and what he says goes. Pastry chefs are usually on the botton of the totum pole. I was laid off a couple of months ago from a large corporate facility, and it was because they figured they could just get lowered paid pastry cooks to do the production. They didn't need to have a "Pastry Chef" to get things done. The Chef and Chef de Cuisine can get a menu written and just have the pastry cooks produce it. I've been doing this for 12 years, and it's just something you have to get used too.

The chef I used to work with gave me several bags of them last year. From what I can remember, they seemed fine. I mainly used them for sorbets in the restaurant. I tried raspberry, mango & blackberry. I haven't tried them for anything else though. I used to order a different frozen puree from Albert Uster, but it seems the Caramanfruit is the only thing they show online. Since being laid off, I'm not in contact with my rep, but I can email him. He was always good with info.

Well, I'm new here, at least at being able to post . But, I just received the Revolation Delta, and used it for the first time today. I am impressed so far. I use El Rey exclusively and the only thing I changed temp wise on the machine was when it was in temper mode I raised it from the factory setting of 88.7 to 90 degrees. The set melt temp is 108 and that is in the range that El Rey recommends. My molds all look great, but will find out tomorrow when I fill and seal them. I was rather surprised at how quiet it is. I had heard that a lot of the smaller machines were really loud so I was worried about that. But, hardly any noise. I had issues about spending that much money, but I needed a machine to help me with production, and will just hope things keep going as well as they did today. I was more impressed with this machine being computer controlled with a fan for temp regulation. Some of the ones I've read about use a light bulb for the heat source. I have no idea about customer service yet, so I can't comment on that.

Mexican Chocolate Bundt Cake We experimented with adding a little ancho chili powder to the cakes as well, so that's an option if a more spicy cake is wanted. ( RG2168 )