Ron Ben-Israel Quotations

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.

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.

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.

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.

Your best creative assets do not occur unless you do a mental shift. You have to be in a positive frame of mind because inspiration is fleeting. I walk to work for inspiration and to clear my mind.

I don't follow trends. I make each cake for a particular wedding, or event.

Repetitiveness and discipline are the secrets of cake decorating. The art comes from the meticulous technique, the way it does for a dancer.

I did a cake for the 60th birthday of Elton John, for Britney Spears' 27th birthday and for the 'Circus' album she put out - the cake had circus themes. I prepared a cake for a surprise 82nd birthday event for the architect Frank Gehry; the cake was comprised of mini-replicas of his buildings.

I have a showroom where we experiment with twelve cakes. We develop sketches and ideas for cakes for the next season. We work with the top fashion designers to see what type of lace they are using or work with the top florist for us to be able to make various sugar roses or flowers.

The most successful person is the one who is most inspired. That is true in food and in life.

I have a crusade against fondant, also shortening. There's no reason why wedding cakes can't taste good if you know what you're doing.

We used to be referred to as bakers and then we became known as cake decorators and now we are known as cake designers. I teach at the French Culinary Institute in New York and cake design is a legitimate profession.

When I celebrated my bar mitzvah, there was no cake. Today, there is no such thing as a bar mitzvah in the United States without a special cake. It can be even more complicated and expensive than a wedding cake, because bar-mitzvah cakes are often based on a particular theme.

For months I've been working on creating techniques to reproduce Swarovski crystals in sugar using the real stones to guide me.

I like crazy, childlike, candy bar-filled cakes with gooey caramel, chocolate-covered nuts, marshmallows, and the like.

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.

After I quit dancing, I tried a lot of jobs. But I could always bake.