Pastry Chef Ron Ben-Israel on Becoming a 'Sweet Genius'

Wedding cakes have come a long way. Remember when you thought of a wedding cake you used to think of a typical white cake with the plastic tiers and risers between the layers? Thankfully those days are far behind us. Cakes are much more elaborate, exotic and tasty. Ron Ben-Israel is the man known as "The Manolo Blahnik of wedding cakes", who is partly responsible for elevating pastry chefs and cake design. Ron is the host and sole judge of his new show 'Sweet Genius' on the Food Network. Each week four pastry chefs compete to come up with creative and delectable desserts using unusual ingredients. The winner of the challenge has a chance to win a weekly prize of $10,000 and the title of sweet genius of their concoction. I spoke with Ron about his background, cake design and his new television show.

You were in the army, a professional dancer and you have a background in fine arts before becoming a master pastry chef. How did you transition from one career to the next and remain focused?

There aren't many people who have an opportunity to have several careers that they enjoy like I did. To me it is all the same because I am disciplined and inspired by whatever I'm doing in my career.

People see you in magazines and now on TV with your own show and think it is all glamour. Share the reality of how you got from past to present.

I've worked for a long time at my New York City, Soho shop. Before people would only see my cakes in magazines or on display, but not me. Over time that has changed since the television audience has a chance to see the chef behind the product. It used to be that only culinary chefs were recognized. Pastry chefs are generally known as shy people. Now pastry chefs are celebrated for their artistry and they are in the spotlight. I'm a disciplined person and as a creative person I have to be inspired.

When creating 'Sweet Genius' I didn't want the contestants creating drama amongst each other. The drama is in the ingredients. You have to understand and see how a cake rises. If you get the chemistry wrong in the ingredients not only will you have a bad product but the contestants also hear from me. I think it is important that you work hard and continue to grow and challenge yourself to get to the next level.

What is the biggest change you've seen in the pastry industry in the last 15 years?

The professional level of the pastry industry has grown. The flavor, quality and taste of the cake have become equally important. We've always had chocolatiers that were known for their work. 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 started in the industry some of the products was not as good. They were usually for professional chefs only. I use many organic ingredients and local manufacturers. One of my favorite products to use is Satin Ice, a rolled fondant which is now available to the public in food and restaurant supply stores, supermarkets and confection suppliers. The consumer today has access to the same quality ingredients that we use, which wasn't the case years ago.

As a pastry designer has there ever been a day where you've worried you couldn't come up with something fresh or new?

I worry all the time. It's not a given thing that something will come to you creatively. We never create out of nothing. We have to assemble the ingredients. 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. 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. Pastry is a culmination of flavor, structure and beauty.

I understand that you premiere new cake ideas for brides for spring and fall similar to the fashion industry? How many cakes do you show?

Yes, in a sense it is similar to "fashion week" for cakes. 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. You'll also see the pastry chefs on 'Sweet Genius' using these same design elements that I use in creating my products. Whatever we create at Ron Ben-Israel cakes and what I require from the contestants boils down to flavor, ingredients and inspiration.

Did you ever think in your wildest dreams that you would be here today, with your own show?

I've worked really hard at being the best. I've always been a ham. I love creating and challenging myself in my own shop and now on 'Sweet Genius.' I'm so excited to be working with the Food Network and doing what I love. I get to help someone else fulfill their dream on 'Sweet Genius' by not only challenging their creativity but also a chance to win the $10,000 prize.

What can viewers expect tuning into your show?

We have four pastry chefs competing to win the weekly prize of $10,000. They want to win and I want to be inspired. On my show we have created an ideal work environment for these chefs to create their best products. When I started out as a pastry chef I didn't have all of the best tools to create my vision. I came from an art background and it took me years to create the type of vision and setting I work in today. On 'Sweet Genius' the contestants have the best equipment, tools and ingredients to work with. Their dessert not only has to be creatively appealing but the taste must be there too. I don't scream or curse at the contestants but they know not to try and pass by me a bland dessert. They must show me the cake!

'Sweet Genius' can be seen each week on Thursdays at 9 pm Central and 10 pm Eastern and Pacific on the Food Network.