Hedy Goldsmith gets to take her sweet tooth on the road.
On the new Cooking Channel show,Unique Sweets
, premiering 10:30 p.m. Sunday, the local dessert queen will share her expertise and indulge a little, too.Goldsmith, executive pastry chef at Michaels Genuine Food & Drink, got to peek into the kitchens of eateries across America, some of which are doing some deliciously inventive stuff something the Coral Gables resident knows a lot about. After all, she invented such tongue tinglers as basil ice cream, banana toffee panini and pear and cardamom granita.Tell us about the show.
Its very cool. I go to different bakeries and restaurants and little chocolate shops tasting all kinds of wonderful things. Then I go into the studio and talk about my experiences. I use the fact that Im a pastry chef to be able to speak the language. Its just really an insiders look into what goes on, how things are created and what new chefs are putting thing together. Its exciting for me to see the next generation.What was one of your favorite things you ate?
I was really impressed byChristina Tosi
at Momofuku Milk Bar in New York. Shes world-class, young and hip. Sometimes we tend to be jaded professionals, but there I felt like a kid again. Savory sweet is a passion of mine, and what she does with crushed potato chips and pretzels and coffee grinds they are really unique, clever riffs on things. You dont know what youre eating, but you know you cant stop! The salt keeps you coming back for more.You are also working on a cookbook. How do you juggle it all?
I have an amazing staff at Michaels that keeps me in check and grounded. Pastry chefs tend to be very organized and thoughtful. I consider us the Zen masters of the kitchen. The preplanning is so important. It makes it so I can just catch a flight and eat something sweet, say, in Boston.Whats happening at Michaels dessert-wise?
Im looking forward to summer. Mangoes are coming into season. I have this dehydrator and am having a great time making these fun, fruit leathers.What is a typical day like for you?
Im up at 4 or 4:15 every morning. Someones gotta make the donuts! Im not a late-night person so I enjoy waking up when its very serene. But then later, when the drama of the clattering and clanging comes with all the cooks, its a great balance. Thats always been my M.O.How do you stay slim?
Its a lot of working out, Ill say that! A lot of spinning classes and running around. I used to spin five days a week, but a lot less lately. Its an ongoing battle.The Cooking Channel is available on At&T U Verse (Ch. 456); Comcast (Ch. 122), DIRECTV (Ch. 32), DISH Network (Ch. 113)