Israeli - Chef | 1957 -
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.
Ron Ben-Israel
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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.
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Pastry chefs are very particular people - we like a controlled environment; we don't like an audience.
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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.
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After I quit dancing, I tried a lot of jobs. But I could always bake.
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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.
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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.
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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.
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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.
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For months I've been working on creating techniques to reproduce Swarovski crystals in sugar using the real stones to guide me.
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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.
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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.
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