Ron Ben Israel Quotes

In the past few years, we've been doing amazing stuff with desserts. Pastry chefs have been using herbs and spices in their desserts. So vanilla cake doesn't have to be just vanilla, it can have a little thyme. Or you could have a custard with a little lavender in it, which is just amazing.
I've always been hooked on baking.
Just like I am a food snob, I am also a rabbinical snob.
Martha Stewart convinced me to have a business. She sometimes takes a very personal interest, and she kept saying, 'You have to open your own business,' and gave me chances. She took my cakes on 'The Oprah Winfrey Show.' I met a lot of people through her.
My background is inseparable from my work.
My parents were artists, so my salvation was to make pretty things - and ultimately delicious things at the same time.
On 'Sweet Genius,' you have to be tough with the chefs, but my goal was to guide them and choose the genius who will win $10,000 - not a bad sum at all for one day's work.
Over the years, quite a few TV producers proposed that I do a program, but I refused. I didn't want to work on a set that looked like a theater; I wanted a kitchen of the sort every chef dreams about.
Pastry chefs are very particular people - we like a controlled environment; we don't like an audience.
Pastry is different from cooking because you have to consider the chemistry, beauty and flavor. It's not just sugar and eggs thrown together. I tell my pastry chefs to be in tune for all of this. You have to be challenged by using secret or unusual ingredients.
People do need to stay healthy and eat right to keep the body fit and functioning. But, our sweet tooth is a part of this wonderful machine, so we have to honor it and spoil it from time to time... to time.
Really, a wedding is the first and biggest party people throw in their lifetime, so there's a lot of challenges and a lot of pressure.
Regrettably, people today don't watch many programs that actually teach people how to cook, so I agreed to do a competitive show that I think will provide inspiration.
Repetitiveness and discipline are the secrets of cake decorating. The art comes from the meticulous technique, the way it does for a dancer.
Sometimes I have a tough time getting along with myself. When I was a child, I needed a lot of attention... and I don't have a small ego. For me, appearing on a stage or presenting a cake is the same thing. You need a crowd around you to do it.
'Sweet Genius' viewers will be on the edge of their seats as we continue to push the limits with inspirations and ingredients, while showcasing the talents of some of the best pastry chefs around. As a result, the desserts that the chefs create are truly outrageous.
The most successful person is the one who is most inspired. That is true in food and in life.
The process of making a wedding cake is complex on its own, from designing, mis-en-place, baking, frosting, structuring, decorating, to delivering.
The product I deliver is a luxury item. It's not cupcakes. A team of 10 works on my cakes.
There are divisions between a culinary chef and a dessert chef, also called a pastry chef. There are specializations within the pastry chef field. Some pastry chefs specialize in baking breads, while others are master cake designers. Each field requires an exceptional level of creativity and attention to detail.
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Ron Ben-Israel
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