Israeli - Chef | 1957 -
'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.
Ron Ben-Israel
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I had - like a cat with nine lives, I've had so many different careers and tried so many different things.
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For years, I survived as an artist on grants and touring as a dancer with dance companies, and I was living underground like so many artists, hand-to-mouth and so forth. And I never had the power to make decisions.
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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.
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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.
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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.
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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.
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The product I deliver is a luxury item. It's not cupcakes. A team of 10 works on my cakes.
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A chocolate cake can include almond praline or blackberry, and a vanilla one can have cinnamon, cappuccino, or pistachio... Each is distinctive, and I bake only to order.
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I went to art school first and thought that I'm going to design theater sets. That was my path.
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I always loved cake. I loved the chemistry of it.
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I'm very much Israeli and American; I never was tempted to change my name. Some people suggested I should have a different name, and I said absolutely not. That's the name I inherited, and it's meaningful: Israel is on every cake that I present.
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