and i had no pastry shop, no pastry kitchen. i was in the main kitchen with the cooks, and the main kitchen at the white house would have been about, let's see, from this table over there, come here, square. that was about it. now as a pastry chef, try to work with chocolate when the chef is browning meat on the stove. impossible to do, okay? and so that was very hard. anyway, i made it work for seven years. seven years, i did that. and after seven years, i had enough. i went to see mr. gary waters, who was the head usher. very good man, very good man. and i said, listen, sir, i cannot continue to work like this. because with each president, by the way, the workload got stronger, bigger. and i said, i'm not putting a knife under your throat or anything, but i said, if i cannot -- if you tell me that i cannot have a pastry kitchen, i will be leaving. i have a job waiting for me. pastry kitchen? yes, you will get it. and i said, i also need a serious raise. my wife can tell you, she never saw me. she never saw me. we have a son, i

remember i'm just a pastry chef. i'm not an engineer or anything of that kind. >> is that good for you? >> but, yeah. the papers may fly everywhere.. i don't know. good morning, everyone. welcome to the beautiful capitol city of washington d.c. of course. and the beautiful willard hotel. yes my name is roland and i was the executive pastry chef for the white house inor 26 years. served proudly five presidents. you w,know, to get into the whi house, youer know, everyone wan to work at the white house until they get the job, and then the don't know what to do with it. i mean it. that's the truth. you have to understand this job is very scary because of the people that you are serving. you are no longer serving just anybody in a restaurant or whatever. you're serving people that have achieved great things in life. that have had great job, great thing, so you better be on the same b level with your food. i also serve numerous emperor, king, head of states, all during my tenure. but when i started at the white house in fr

>> that is puff pastry. you can buy it at any grocery stor when you use a muffin tin, you want to butter it properly. you roll out the puff pastry. >> haperfect. is too much? >> that's perfect. >> is that good? >> that's perfect. >> this is easy. this.do and parmesan on top. it's simple. i'm all about simple fo

season for pastry chefs they make sweet cakes typical of the region and pretty leans a favorite is a bust of the famous prussian queen louisa. the fig one is in the tradition of course the figures are closely tied into the history of pots and since louisa was a very positive figure customers like to give her likeness as a present to call for st from. potsdam is also a very modern city even if the old prussia lives on at every turn that includes the christmas market here visitors can enjoy tinsel and holiday lights in one particular color. all courses flowers will bloom pression blue is generally associated first with the uniforms of the old prussian army as me then. make under the soldier king the colors of all the different uniforms were standardized with prussian blue only from father to file i placed they wish to place a spell on what sounds so potsdam as christmas market is the only one in germany that uses all blues and ave to. originally the blue holiday lights were conceived as a marketing strategy for the city down they've become a tradition many stallholders has picked up on

thomas the holiday season is peak season for pastry chefs they make sweet cakes typical of the region and pretty leans a favorite is a bust of the famous prussian queen louisa all in chocolate. the figurines and letters of course the figures are closely tied into the history of pots and since louisa was a very positive figure customers like to give her likeness as a present to call for saying to the. potsdam is also a very modern city even if the old prussia lives on at every turn that includes the christmas market here visitors can enjoy tensile and holiday lights in one particular color. all courses flower will bloom pression blue is generally associated first with the uniforms of the old prussian army as me then. under the soldier king the colors of all the different uniforms were standardized with russian blue only for five hundred fifty they wish to place a spell on what sounds so potsdam as christmas market is the only one in germany that uses all blue. ave to. originally the blue holiday lights were conceived as a marketing strategy for the city down they've become a tradition

he carves the needs and wraps the pieces in filo pastry parcels putting them back in the oven briefly. then he serves them with the vegetable jam and the dumpling. the cranberry jelly and cheese mousse provide the finishing touch. to go down there i would recommend a dry red wine to go with it to create a contrast with the solid fruits and sweeter scientists. compas. marinated lamb with sweet potato dumplings a commentary journey through colin's mouth and. while off a day on the breezy mountains or in fact anywhere that's cold outside there's nothing highlight mol than coming inside a cup of tea so british of me i know i am but i'm not alone here in germany taken somerset has been rising steadily for nearly a decade but you know how many t.v. there are to choose from in total over three thousand eight hundred we went to a tee tasting in hamburg to find out why germans like it so much. is undergoing a renaissance in germany people here drink more than twenty eight leaders of it a year on average three out of four prefer black teas but a quarter of tea drinkers swear by green varieties.

more french than dutch is the country salif and he said to us the holiday season is peak season for pastry chefs they make sweet cakes typical of the region and pretty leans a favorite is a bust of the famous prussian queen louisa all in chocolate. the food wins and the tradition of course the figures are closely tied into the history of pots and since louisa was a very positive figure customers like to give her likeness as a present for saying to her. is also a very modern city even if the old prussia lives on at every turn that includes the christmas market here visitors can enjoy tinsel and holiday lights in one particular color. all courses flower pression blue is generally associated first with the uniforms of the old prussian army as me then. under the soldier king the colors of all the different uniforms were standardized with prussian blue only for fi life if they wish to place a spell on what's that and so it stands christmas market is the only one in germany that uses all blue and yellow ave to. originally the blue holiday lights were conceived as a marketing strategy for the cit

it now bakes ten million pastries a year. how many people do you employ here?siness, but a big employer locally. yes, yes. when businesses are compulsorily purchased, they have to fund the move themselves and justify any compensation claim. the onus was on you to say, listen, we are a thriving business. yes, we had to save ourselves. is that fair? none of it was fair, but they had the power, hs2, to do whatever they want to. i think they had a plan in their minds which was to go to the big companies, relocate their factory, sit with them afterwards, go through bills, then pay. with a small business, that doesn't work. small businesses don't have the cash flow to move and carry on, let alone build a new factory. hs2 says it recognises the process can hit businesses like sweet land hard. the company has had some compensation but says it's not enough. we've borrowed money on the trading of the company, the family put up their houses, their flats, everything they had. so you've invested everything into keeping the business? yes, it's like poker. you've gambled ever

eight kilos each and made by more than sixty bakeries the stolen called here is the main traditional pastry from dresden a giant stolen is served every year on the second advent sunday the very first one is said to have been ordered by the saxon king the strong in seventeen thirty this year one slice costs six year and the money raised goes to charity. fast food doesn't always have to be associated with make donalds or other junk food places german chef or robyn piped. has proven that top cuisine can also be made quickly he prepares yummy christmas dishes in just five minutes and he shows us how to do it as well. so i have five minutes to make that's.

and made by more than sixty bakeries the stolen called inch treats and here is the main traditional pastry from dresden a joint stolen is served every year on the second and in sunday the very first one is said to have been ordered by the saxon king goose the strong in seventeen thirty this year one slice costs six year olds and the money raised goes to charity. fast food doesn't always have to be associated with make donalds or other junk food places german chef or robin pipes has proven that top cuisine can also be made quickly he prepares yummy christmas dishes in just five minutes and he shows us how to do it as well. as help for you so i have five minutes to make the perfect christmas appetizer so let's get started here we have pomegranates and red beans i'm going to put on some gloves otherwise i'll end up with red hands so that's the first thing i have to do with some little. different and i'll start with the pomegranates everyone thinks the seeding of pomegranate is a thankless task that requires lots of work but there's a really simple way to do it and some just take a spoon. out

on more french than dutch is the country so he felicie tops the holiday season is peak season for pastry chefs they make sweet cakes typical of the region and pretty leans a favorite is a bust of the famous prussian queen luisa all in chocolate. the food wins and the tradition of course the figures are closely tied into the history of pot sales and since louisa was a very positive figure customers like to give her likeness as a present to cofer saying to. potsdam is also a very modern city even if the old prussia lives on at every turn that includes the christmas market here visitors can enjoy tensile and holiday lights in one particular color. all courses flower will bloom pression blue is generally associated first with the uniforms of the old prussian army as me then. under the soldier king the colors of all the different uniforms were standardized with brush and blue only for five hundred fifty they were still. on what sounds so far stands christmas market is the only one in germany that uses all blue and ave to. originally the blue holiday lights were conceived as a marketing strate

the two pastry chefs who started it, chris hoover and walker who is sam's wife, supplied all the pastriesakeries for the market. they found a space on the block to do that and the ice cream kind of came as an afterthought. they realized the desire for ice cream and we now have lines around the corner. so, that's been a huge success. >>> in 2008, sam started 18 reasons, which is our community and event space where we do five events a week all around the idea of bringling people closer to where the food comes from and closer to each other in that process. >> 18 reasons was started almost four years ago as an educational arm of their work. and we would have dinners and a few classes and we understood there what momentum that people wanted this type of engagement and education in a way that allowed for a more in-depth conversation. we grew and now we offer -- i think we had nine, we have a series where adults learned home cooking and we did a teacher training workshop where san francisco unified public school teachers came and learned to use cooking for the core standards. we range all over t

like now their peers have shared with us some of their favorite things about took twenty five he's a pastry. one putting the first time i heard it i thought the name taco tronic just sounded great and kind of technical like. he found second hand and indeed his track suit jackets they were just awful if i mean we all bought these damn jackets and the corduroy pants and the worn out adidas sneakers only p.e. teachers where yuck. but i liked them right away because they had such outrageous song titles. and so i for one wouldn't. reason must never prevail i really liked that i thought it was great. for them which was. the shits i appreciate their music a lot and i'm always very very curious about their lyrics and i get to him and especially the smart and exciting stories they tell. and respond so i can machine. this. momentous and you can tell those are people who just do their own thing nothing to matter you can see how much they love each other and i think it's a very homogenous band. i was in new york and they're all so funny i mean really really funny. just want us to be able to leave your

do you want to make some announcements here with these pastries?> i'm focused on the job that we have right now to do as democrats and it's an honor to be -- have elected as the next house of the democratic caucus. nancy pelosi has a phenomenal track record of success. i look forward to serving with her. >> we have a government shutdown we're dealing with still. yesterday, incoming acting chief of staff nick mulvaney said the white house could come off the $5 billion demand and they would be willing to take something over the $1.3 billion or $1.6 billion that has been offered. do you have any idea what number they would be willing to take at in point? >> well, that's not clear right now. what is clear is that this is the third trump shutdown of 2018. they've gotten themselves into a difficult situation and they're looking for us as democrats to get out of it. but we are not going to allow the american people to be held hostage to a $5 billion or somewhere south of that ransom note in order to build a ridiculous border wall that will not make anyone

not now we heard from another protester who sent us a video comment actually then said pickard is a pastry chef and here's what he said about the protests. we're starting to see that these demonstrations have been a success the mobilization efforts have been very strong whether in paris or all over france including in the villages every day across the country people are putting up barricades day and night there we sleep there and everything you know we're trying to blockade the country's economy. so call i could see you nodding there he says that the government is wavering hanging by a thread what's your take. well it's very interesting as we're seeing micro on the defensive in a way that we just haven't seen in his presidency so far making concessions seeming very upset in his speech saying that he understood he's hurt people in the working class and i think what you also have to put in this discussion is it's not just about taxes that are affecting the working class and lower middle classes it's also about the fact that micro is one of the tweets you just you just showed you know micro h

with the pastry situation. >> my doctor said i should be off sugar.o now you're talking to me. >> well, maybe we can get the smoothies on the set. >> as long as they're sugar free. >> do we have no budget, no paper plates? >> yeah. i thought, you guys, come on, seriously. i'm being told to move on. so let's start with the very big news. a brand-new interview with john kelly. there's a lot in it and we're still working through it. "the los angeles times" saying kelly defended his tenure arguing that it's best measured by what the president did not do when kelly was at his side. and then in the interview he discusses a lot of the key immigration moments that defined the policy in the past, and now the current shutdown is in the ninth day. to be honest, get this, everybody, it is not a wall. border protection agents long ago told him they needed a physical barrier in some places and technology in others. kelly says quote, the president still says wall often times he'll say barrier or fencing. now he's tended towards steel slats but we left a solid, concr

i tell ya though the bakers in this competition, they would give professional pastry chefs a run for really? >> so i have to ask you are you a baker? >> i try with my children. i do try, but it doesn't matter because i've got a good pallet and i'm a good eater. they do the baking. i do the tasting and it's great. >> here's what i'm going to say. i do not give you a compliments, but you can bake. you can cook. >> that's the best compliment he's ever paid me in life. >> it's the last one. >> good-bye, boy. >>> still ahead -- >> there was blood. >> it wasn't all make believe for sandra bullock. how she got hurt filming her dangerous new movie. >> when you pull away and blood, you think oh, my god it's 8 inches across your face. >>> plus -- >> mom, you're iconic. but we've seen it like 100 times. >> what kim k. really thinks about kris jenner's "mean girls" music video moment. >>> and charlize theron's emotional new interview. how michael b. jordan left her in tears. >> i need a tissue. >> i'm sorry. i'm sorry. >> you should be sorry. >>> tomorrow on "e.t." -- our closed captioning provi

nearby you'll find austria's highest back to sri stephanie santa is hard at work here paying pastries and crisis money. you put it see and when everything is produced up here in the bakery we make all the desserts for the two restaurants the bits and customers and we also supply café three for forty with fresh cake and. eat. every morning the desserts are sent up by cable car to austria's highest coffeehouse cafe three four forty it lies six hundred meters about the bakery aside from the fantastic view there's another treat for visitors the so-called place yes no cake. course i don't know cannot find apple very fluffy very large but if you get in fresh it's quite magical but certainly recommended would put it in feet. but operating a sky high bakery has its pitfalls. about three thousand four hundred forty meters the boiling point is different so if we know that the weather will change we'll produce the biscuit bases a day early because otherwise they might not be so fluffy and could fall apart on a side as nice ocean. milk eggs flour sugar that's all. kinds of smarm doesn't require a

reporter: at dragon papa a candy maker creating dragon beard wowed >> it's a traditional chinese pastrythe american society. >> reporter: elizabeth chu is a fan of the mochi. >> it's freshly made and it's warm. really good. you should try it. >> reporter: over at orangey lounge families lined up for dinner. >> we had a feast that my mom made homemade with my mom and ourselves. we got the cooking out of our system and we wanted to grab good food cooked about i somebody else. >> lots of people having a merry christmas tonight. i don't think a lot of these folks want to go home, but the ice rink closes at 11:30, and we did try the candy over at dragon papa, and it was delicious. gene elliott, nbc bay area news. >> hopefully have you some to share, jean. thank you. it did look good. >>> christmas in the park is going dark a week earlier than usual. the popular south bay attraction, and why it's shutting down at midnight tonight. >> plus, people who had a tough 2018 receiving a helping hand in the south bay. all in the hopes of wrapping up the year on the right foot. >> and you'll want an ex

i hired three of the best pastry chefs in the key west area to help me come up with a new and betterwe really want to do is come up with a proprietary recipe and know that we have a recipe that will last for the ages, something we can pass on. >> well, i got to say, marcus, my recipe has stood the test of time too. this has been around for decades. >> when people come into the store, they expect to get the pie that was from scratch, and they're not getting that, so we can't do that anymore. >> that is a tried-and-true product. >> would you use a keebler crust? >> no, i would make my own. >> 2.5 million people visit key west a year. you only sell 40,000 pies. all right, guys, well, listen, can we get started? >> oh, yeah. >> sure. >> that'd be great. >> absolutely. >> what is this base? >> this is 50 graham crackers, 50 oreos, and macadamia paste. >> it's all well and good to experiment, but-- >> you bake the crust. once the crust is set, then i have a pot here of chocolate. that gets poured across the bottom of it. >> very laborious. >> so-- there's no sweetened and condensed milk in

then take store-boug puff pastry.oon of water. you're going to brush it all over. and then to adhere these, this egg is going to act like a glue. just go ahead and put your edges that.e and then if you have any extra left over -- is this like decoration? >> it's actually to keep the sides up. cause what happens -- >> you built a ledge. >> when you put the filling on top of it, the filling is going to weigh down the puff pastry in the center. so whatto you wan do is have that nice edge. you'll spread this all ouks >> it l like a pizza. >> you can take that brie, put mozzarella in. goat cheese if you want. >> in the oven for 15 to 18 minutes. just go aad and watch it. >> and then this is it. >> that looks delicious. >> what is this? it looks like a pizza. >> toto/brie puff pastry. you can do that tart with all different things. mulled wwine. got right to the wine. >> when you're doing an open house, keep thell drinks rea simple. i say serve wine, der and like sparkling water. >> it smells so good. e the spices a key par

more french than dutch is the country so the felisa tops the holiday season is peak season for pastryhefs they make sweet cakes typical of the region and pretty leans a favorite is a bust of the famous prussian queen louisa. the fifty one senators of course the figures are closely tied into the history of pots and since louisa was a very positive figure customers like to give her likeness as a present to call for saying to the. potsdam is also a very modern city even if the old prussia lives on at every turn that includes the christmas market here visitors can enjoy tinsel and holiday lights in one particular color. all courses flower will bloom pression blue is generally associated first with the uniforms of the old prussian army me then. me under the soldier king the colors of all the different uniforms were standardized with prussian blue only for five hundred fifty in which to place a spell on it but sounds so potsdam as christmas market is the only one in germany that uses all blue and yellow ave to. originally the blue holiday lights were conceived as a marketing strategy for th

our series sweet delights we meet food blogger mark colma the graphic designer has a passion for pastry and his creations don't just taste delicious they also look good for his famous blog bake to the roots is perfect proof we met him in berlin to get a taste of his artistic creations. ma is a graphic design and he spends all his spare time baking and blogging about it he's back to the roots blog has won many accolades in germany it features delectable calorie rich recipes fix everything from lemon time task to tiramisu cup. cakes and blueberry cheesecake one look is enough to make your mouth water but before a recipe goes online chroma tests it for himself today he's making a trendy hybrid creation. things are delicious they're a cross between a cross and a muffin and not as fatty but just as tasty maybe even more so. for those who. has been watching his blog for more than four years and says at some point it just took on a life of its own. over thirty five thousand people now follow him on instagram. his recipes typically german and there's a reason for that is. my lived and worked in

world famous for its soft variety of gingerbread some even see it as the birthplace of the seasonal pastry records show that it was first made that as early as thirteen ninety five the city in northern bavaria even boasts a museum dedicated to its gingerbread tradition so let's guest let's get a taste of it. the castle st lawrence church the medieval town center nuremberg has much to offer and when the christmas season comes around the city boasts yet another attraction its famous gingerbread the sweet treats can be found on almost every corner and the greatest selection of gingerbread is available at the famous christmas market. people with a sweet tooth flock there all day so what makes this gingerbread so special. about to prove that it tastes like chocolate and cinnamon just like christmas which right now as if you know my name industrially made gingerbread just take three c. but here in nuremberg the gingerbread has a special spicy flavor of mcgreevey taste delicious it's neither too hard nor to squeeze it has a special fresh flavor and very. much nice combination of spices. nuremberg

nearby you'll find austria's highest patisserie stephanie is hard at work here paying pastries and the smart. you put it everything is produced up here in the bakery because we make all the desserts for the two restaurants the bits and custom and we also supply cafe three for forty with fresh cake and students. every morning that is sent up by cable car to austria's highest coffee house cafe three full forty it lies six hundred meters about the bakery aside from the fantastic there's another treat for visitors at the so-called place yes no cake. i know cannot find very fluffy very large but if you get it fresh it's quite magical i certainly recommend it. but operating a sky high bakery has its pitiful it's. about three thousand four hundred forty meters the boiling point is different so if we know that the weather will change will produce the biscuit bases a day early because otherwise they might not be so fluffy and could fall apart kind of. milk eggs flour sugar that's all. kinds of smarm doesn't require any delicate preparation just mix the milk in flour and separate the eggs and be