Podcast appearances and mentions of ron ben israel

Ron Ben-Israel is one of the best known cake makers in the world. A true pioneer, he is the executive chef and owner of Ron Ben-Israel Cakes in New York City. He is known for his wedding and special occasion cakes and for his detail in sugar paste flowers. From 2011 - 2013, he also hosted the cooking competition TV show Sweet Genius, and he is currently a judge on Food Network's Cake Wars.The Big Bake Castings Follow Ron Ben-Israel https://twitter.com/rbicakeshttps://www.instagram.com/rbicakes/https://www.linkedin.com/in/ron-ben-israel/https://www.weddingcakes.com/Follow Elizabeth SolaruLuxury Business Emporium Website: https://luxurybusinessemporium.com/ Linkedin: https://uk.linkedin.com/in/elizabeth-solaru-1ba901 Instagram: https://www.instagram.com/luxurybusinessemporium/ Who is Ron Ben-IsraelEARLY LIFEBen-Israel was born in Israel. His mother was born in Vienna and was rescued from the ghetto by American volunteers, later immigrating to Israel. His father, Moshe, lost most of his family in the Holocaust, and survived Auschwitz. His father worked in the printing industry, while his mother worked in map-making for the government.Ben-Israel grew up in Tel Aviv. He loved baking in the kitchen as a child. He attended the Thelma Yellin High School of the Arts, specializing in dance.In the mid-1970s, he served as a soldier in the Israel Defense Forces. He gives credit to his Israeli military training for his later success, saying it gave him discipline and precision in his work.DANCING CAREERBen-Israel started a dance career at age 21, right after leaving the army. He specialized in modern dance. He danced with the Israeli dance companies Batsheva and Bat-Dor over a period of some 15 years, and toured internationally. Near the end of his dancing career, he moved to the United States.BAKING CAREERIn 1993, while living in New York City, Ben-Israel retired from dancing, in part due to having developed arthritis. He started a new career in cooking, doing temporary jobs making cakes and designing shop windows. In 1996, he fell in love with baking. He was discovered and mentored by Martha Stewart who saw one of his cakes in a window.Ben-Israel's confectionery pieces have been featured at the openings of the Mandarin Oriental, New York and The Ritz-Carlton and are part of events at other New York hotels including the St. Regis, the Pierre, and the New York Palace. Modern Bride, Town & Country, Martha Stewart Weddings, In Style, The New York Times, and Vogue have commissioned his cake designs. His television appearances include Martha Stewart, the Bravo Network, The Oprah Winfrey Show, the Food Network, and the Late Show with David Letterman.From 2011 to 2013, Ben-Israel was the host and judge of the Food Network competition show Sweet Genius.Ben-Israel is a Visiting Master Pastry-Instructor at The International Culinary Center in New York City. He teaches the Classic Pastry Arts class and the Cake Techniques & Design class his approach to sugar paste.

Andy welcomes Elizabeth Solaru to this episode of The Wedding Biz! Elizabeth is the founder of Elizabeth's Cake Emporium and Luxury Business Emporium and creates the most opulent and decadent handcrafted cakes using the finest ingredients! With clients that include British, European, and Middle Eastern royalty; international celebrities; and high net worth individuals, Elizabeth's creations have been featured in many prestigious national and international publications! She has even appeared on several television programs as a luxury expert and is a regular on Sky TV, being the only three-time winner of The Great Cake Bake! She is also a published author, having published the bestselling book Opulencia: Artisan Baking & Sugarcraft and offers master classes in cake-making and overall business consulting. Elizabeth discusses various aspects of her career with Andy, such as her former job as a biomedical scientist and how it was more than two decades before she fully made the switch to making cakes. She also details her artistic process and what it tends to look like between her and her clients, gives an example of one of her favorite client experiences, reveals some of her greatest disasters and what she learned from them, explains how she balances art and business and how she was impacted by the COVID-19 pandemic being that many of her clients are international, and so much more such as her experience of having a cake of hers featured in the movie My Best Friend's Wedding! Andy found his conversation with Elizabeth to be so fascinating and such a pleasure and hopes that you have as much fun listening to the conversation as he did having it! Be sure to check out Elizabeth's Cake Emporium online, and until the next episode of The Wedding Biz, please share this interview with at least three good friends who might also benefit from it, and leave a review of the podcast wherever you listen! Have you heard about the brand new show on The Wedding Biz Network, Stop and Smell the Roses with Preston Bailey? Listen as Preston shares the secrets, tools, and technologies behind his extraordinary ability to create a theatrical environment out of any space. Also, don't forget about Sean Low's podcast The Business of Being Creative, where Sean discusses the power of being niched, pricing strategies, metrics of success, and so much more. You can find both shows on The Wedding Biz Network.   SUPPORTING THE WEDDING BIZ Become a patron and support Andy and the show! If you are so inspired, contribute!   Time Stamps [0:36] – Andy reveals that today's special guest is Elizabeth Solaru of Elizabeth's Cake Emporium and Luxury Business Emporium. [2:31] – Elizabeth talks a bit about her background in microbiology. [3:45] – We learn how and why Elizabeth made the leap from microbiology to cake designing. [5:48] – We discover that it was about 23 years before Elizabeth made the switch to making cakes. [8:57] – Elizabeth credits Ron Ben-Israel as being her hero. [10:28] – Elizabeth describes the artistic process between her and her clients. [14:11] – Elizabeth gives an example of one of her favorite experiences with a client. [17:15] – Elizabeth addresses the pressure that she feels as a result of this job. [18:48] – We learn about some of Elizabeth's catastrophes and what she learned from them. [22:51] – Elizabeth reflects on how she balances art with business. [26:38] – Andy and Elizabeth discuss what she still struggles with and what is most challenging for her in this industry. [29:20] – We discover whether or not Elizabeth plans to follow up on Opulencia and write another book. [31:01] – Elizabeth enthuses over her cakes being featured in movies such as My Best Friend's Wedding. [33:07] – We learn about Elizabeth's master classes. [36:10] – Find out where Elizabeth can be found online!   RESOURCES The Wedding Biz Episode 48 RON BEN-ISRAEL: Answering the Call of Creativity with Couture Cakes The Wedding Biz Episode 328 A Conversation With: RON BEN-ISRAEL   Find Elizabeth: Elizabeth's Cake Emporium - Website Elizabeth's Cake Emporium - Facebook Page Elizabeth's Cake Emporium - Instagram Page Luxury Business Emporium - Website Opulencia: Artisan Baking & Sugarcraft   On Clubhouse, follow Andy @andykushner and join his club “The Wedding Biz” to get additional content and to get direct access to Andy.   Follow The Wedding Biz on Social: The Wedding Biz The Wedding Biz on Instagram: @theweddingbiz The Wedding Biz on Facebook: @theweddingbiz The Wedding Biz Network The Music Makers   Support The Wedding Biz by clicking here.   Title Sponsor: This episode is sponsored by Kushner Entertainment.  

To Ron Ben-Israel, a cake is far more than a cake. It's equal to a performance. And if anyone knows about performance, it's surprisingly the master of couture celebration cakes. After graduating college with a Fine Arts degree, Ron saw the world through two distinct lenses: the Israeli military, and a ballet company he joined after serving in his early 20's. He traveled around the world, performing with two companies over nearly 15 years before finding himself in New York City and wanting to make a career transition. This is where he began to discover his talent for baking. From never having baked a professional cake to founding Ron Ben-Israel Cakes, Ron shares the path and experiences that got him there. His practical and disciplined approach to growth illustrates the level of passion, dedication, and humble learning that successful pastry chefs possess. About Ron Ben-Israel Ron Ben-Israel is a renowned pastry chef originally from Israel and currently based in New York. Ron is the founder of Ron Ben-Israel Cakes, where he and his team create delectable cakes for luxury events. From 2011-2013 hosted a Food Network show Sweet Genius, and was also a judge on the network's reality competition series, Cake Wars. His specialty and wedding creations are consistently featured in national periodicals, including Martha Stewart Weddings, Brides Magazine and New York Magazine and are also prominently highlighted in books. Show Highlights: The two characteristics innate in Ron  that make him a successful pastry chef How Ron's education in fine art made for an inspirational platform for his career Ron shares how he came to love ballet while he was serving in the Israeli military Where Ron was when he first began designing artisanal cakes How Ron acquired professional pastry chef mentors The importance of learning how to develop new skills in person The benefits of making new mistakes The two necessities that you should prove when managing your business The difference between being an artist and providing a creative service Ron shares about his experience being on two Food Network TV series Ron gives tips on how to truly experience cakes, understand and describe flavors Links Mentioned in the Show: https://www.weddingcakes.com/ www.asthecaketurns.com Connect with Ron: Instagram: @rbicakes   Facebook Twitter https://www.youtube.com/user/RonBenIsraelCakes https://www.youtube.com/watch?v=7NVfxmUo2iM  

Andy has the funny and forthcoming Ron Ben-Israel on the show today. Listen as they discuss the second season for his new show, The Big Bake, and his new venture called RBI Treats. We also talk about how the pandemic has impacted both his business and personal life, plus much more on this episode of The Wedding Biz.   Ron is the Founder of Ron Ben-Israel Cakes. In addition to creating stunning and delectable cakes, he hosted the cooking competition TV show Sweet Genius from 2011 to 2013, and was a judge on Food Network's Cake Wars. He now has a new television show called The Big Bake on Food Network, Canada.   Listen, as Ron discusses how the pandemic has affected his business and how he has kept himself busy and continued to create. Ron talks about his Instagram (IGTV) show  called Cake Talk and how he believes it helped him exercise his creativity and get back to work. Ron also shares about his television show, the Big Bake, and talks about the judges who are on the show with him.   Have you always wanted to try Ron's amazing desserts? Ron speaks about RBI Treats, the new retail division of RBI Cakes. He shares how it got started, the challenges of selling online, shipping to customers, and how much fun he had deciding what to sell and how to package it. Check out his website for RBI Treats, www.RBITreats.com, and start taste testing.   Have you heard about the brand new show on The Wedding Biz Network, Stop and Smell the Roses with Preston Bailey? Listen as Preston shares the secrets, tools, and technologies behind his extraordinary ability to create a theatrical environment out of any space. Also, don't forget about Sean Low's podcast The Business of Being Creative, where Sean discusses the power of being niched, pricing strategies, metrics of success, and so much more. You can find both shows on The Wedding Biz Network.   SUPPORTING THE WEDDING BIZ Become a patron and support Andy and the show: If you are so inspired: contribute.    Show Highlights: [02:07] Welcome back to the show, Ron! [04:14] Ron shares he is in Toronto getting ready to film his TV show on Food Network, but they had to quarantine first. [06:25] Ron reveals the concept of the show. [08:34] Ron talks about who the other judges for the show are. [10:57] Ron says that a lot of his business expenses have continued during the pandemic, so he is trying to stay out of debt. [13:34] Ron shares what he has done since the pandemic to keep busy. [15:20] Going live on Instagram, IGTV, he hosted Cake Talk from his couch. [19:53] Ron believes that Cake Talk is a way to exercise his creativity and get ready to get back to work. [21:59] Ron discusses how RBI Treats started. [24:07] Ron talks about Shopify and how they are taking a stand on what they are allowing on their platform. [26:31] Ron shares they started on Shopify to sell their retail products and the challenge of getting their product shipped. [29:19] They ship all over the US and Puerto Rico, go to www.RBItreats.com. [32:30] Ron's show is The Big Bake, which will be on Food Network Canada. [34:29] Andy shares a story about Harriet Rose Katz, an acclaimed event planner. [36:20] Thank you for being on the show!   RESOURCES   Find Ron: Ron Ben-Israel Cakes RBI Treats Ron Ben-Israel Episode 48 on The Wedding Biz @RBIcakes Instagram | Twitter | Facebook   Follow The Wedding Biz on Social:  The Wedding Biz The Wedding Biz on Instagram: @theweddingbiz The Wedding Biz on Facebook: @theweddingbiz   The Wedding Biz Network The Music Makers   Support The Wedding Biz by clicking here.    Title Sponsor: This episode is sponsored by Kushner Entertainment  www.KushnerEntertainment.com

#OnTheStacks Episode 41 with Jane Henry, owner and lead decorator at Jane’s Sugar Magnolia. In this episode Jane shares her experience working with celebrity pastry chef, Ron Ben-Israel in New York City before returning to her hometown of Dallas Pennsylvania to follow her dream of opening her own specialty pastry shop. Jane also talks about […]

Nesse podcast iremos contar a história de transição de carreira da Lívia Wolf que sempre teve na família a tradição de cozinhar. Ela até tentou fazer arquitetura, mas logo que acabou a faculdade já sabia que o caminho dela seria a confeitaria. Você também acredita que ser Confeiteira é o seu propósito de vida? Gostaria de fazer essa mudança profissional? Então segue todas as dicas da Lívia Wolf para você transformar o seu quem me dera na sua própria realidade: 1. Seja curioso! A Li não fez nenhum curso ou faculdade para começar a criação dos seus bolos. Ela leu muitos livros (indicações abaixo) e assistiu milhares de vídeos no Youtube. Ou seja, dá pra ser autodidata nessa profissão. Livros que a Li indica: - The King Cake: A Arte de Confeitar, de Nelson Pantano - Confeitaria Escalafobética: Sobremesas explicadas tim-tim por tim-tim, de Raiza Costa - Manual Prático de Confeitaria, Senac (diversos autores) - Por uma vida mais doce, de Danielle Noce Profissionais que a Li admira: - Ron Ben Israel: https://www.instagram.com/rbicakes/?hl=pt - The King Cake: https://www.instagram.com/thekingcake/?hl=pt-br - Raíza Costa: https://www.instagram.com/raizacostaofficial/?hl=pt-br - Dani Noce: https://www.instagram.com/nocedanielle/?hl=pt-br 2. Defina um estilo e saiba qual caminho dentro da confeitaria você quer seguir. Isso irá te ajudar a aperfeiçoar suas técnicas e crescer dentro de um segmento. 3. Coloque a mão na massa (literalmente)! Não adianta ficar só na teoria, pois muitas variáveis podem influenciar no resultado final, então você só vai aprender testando – muitas vezes. 4. Para definir um preço, entenda a região que você irá atuar, qual a margem de lucro que você pretende alcançar e principalmente o valor das suas horas. Pedir orçamento para outros lugares que fazem o mesmo trabalho que o seu pode ajudar a entender esse cenário! 5. Confie no seu trabalho! Faça testes, seja cara de pau, não tenha vergonha de cobrar um valor justo, use os melhores ingredientes que você pode oferecer e acredite que vai dar certo. 6. Aprenda a empreender e tente fazer parte de todas as etapas para conhecer o processo de planejamento de compras, atendimento ao cliente, organização das entregas, execução dos pedidos. O Sebrae (https://www.sebrae.com.br/sites/PortalSebrae) tem bastante curso e consultoria para apoio nesses primeiros momentos da jornada. 7. Divulgue seu trabalho! Crie uma marca e use as redes sociais. O boca a boca e a experimentação dos doces e bolos continuam sendo a melhor propaganda, mas a internet pode ajudar

In this episode, Steven talks with celebrity baker, and the foremost creator of wedding cakes in the world, Ron Ben-Israel. What is it like doing business during the pandemic, and does a world famous chef baker with premier brand recognition still find ways to pivot and thrive during uncertain times? These questions, and may more are addressed and answered in this weeks episode. Hosted on Acast. See acast.com/privacy for more information.

Today we are interviewing the Michelangelo of the baking world. Food Network Cake Wars Winner, Shantal Der Boghosian sets big goals, and meets them, using her business acumen, and her extreme creativity. We talk to her about her engineered cakes that move and spin, baking for Gordon Ramsey, Ron Ben Israel, and spirituality.New Segment - Zoom, Zoom, ZoomNew Segment - Thinking vs ActionWelcome Shantal to the This Is Yu Podcast!Thank you to Shantal of Shakar Bakery again for your time and connection. I can’t wait to meet you to get my coffee grounds read!Make sure you take a look at her guest chef blog on www.ThisIsYu.com.com where she shows us first how to do some pandemic cooking, and second, we provide a slide show with all the details on the giant Harry Potter cake that took her 300 hours to build.We’d love to hear your food stories, or ways that you are connecting with friends and family. You can always call us at the This Is Yu Hotline at 562-291-6037 or email us at carole@thisisyu.com or scott@thisisyu.com You may even show up on a future podcast.Our home base is www.ThisIsYu.comInstagram is @ThisIsYuOfficalOur Facebook is This Is Yu VIP CommunityWe leave you with one final thought from Albus Dumbledore as he said to Harry in The Chamber of SecretsWhile coming down from his battle with Tom Riddle and the basilisk in the Chamber of Secrets, Harry fears the similarities between his immense powers and that of Voldemort. However, Dumbledore assuages and disproves Harry's fears that Harry might become evil one day by explaining that one's intentions are the bedrock of one's identity, not one's capabilities."It is our choices ... that show what we truly are, far more than our abilities."

"Just like cake, we always rise!" On this episode of the Anthony Vazquez Show, it is our absolute pleasure to have on a celebrated and beloved pasty chef Ron Ben-Israel of Ron Ben-Israel Cakes. His artistry is legendary and he is truly America's cake maestro, the wizard and darling of the industry. His specialty and wedding creations are consistently featured in national periodicals, including Martha Stewart Weddings, Brides Magazine and New York Magazine and are also prominently highlighted in books, such as Vera Wang on Weddings. Anthony sits down with Ron to talk about Ron's upbringing—being the child of Holocaust survivors, growing up around baking, and always having a sweet tooth. However, he had never expected to go into baking or confectionary, and instead, inspired by his parents, he had gone into practical arts. Ron talks about fate leading him to baking through life's circumstances that included walking into Betty van Nostrand master class and having Martha Stewart reach out to him to design cakes for her magazine. Anthony and Ron talk about a myriad of topics that range from the differences between New York wedding market vs the rest of the US, the pressures of servicing high end clients, Ron's fascination for America's culture and his heart being set on New York as his home, and much more. Connect with Ron Ben-Israel: https://www.weddingcakes.com/ https://www.instagram.com/rbicakes Subscribe to The Anthony Vazquez Show: iTunes: https://podcasts.apple.com/us/podcast/anthony-vazquez-workshops/id1464026842 Spotify: https://open.spotify.com/show/0GNX6yyTKqWxTa1sYNIS0L Anchor: https://anchor.fm/anthony-vazquez4

LISTEN TO PAPER TALK - EPISODE 23: Sugar Flower Artistry with Jacqueline Butler As paper florists, we ultimately found our artistic medium in paper. Jacqueline Butler of Petalsweet Cakes found her perfect medium in gum paste. Based in San Diego, California, but internationally renowned, Jacqueline specializes in creating and teaching sugar flower art. She teaches around the globe and is the author of “Modern Sugar Flowers Vol 1” (which Jessie owns and believes every paper florist should have on their shelf). In it, she generously shares her experience, tips, and tricks. Her style is forever tasteful and stylized; her techniques innovative and applicable across disciplines (like our’s!). In addition to being a generous teacher of sugar artistry, she is also incredibly personable and humble.Now, Jacqueline is publishing her second book, “Modern Sugar Flowers Vol 2”, available for preorder on Amazon UK, Amazon US and Amazon CA. It will be released on November 1st in the UK and November 19th in North America. We are so excited to get our hands on it!Listen to Jacqueline as she talks about how she go started making cakes and sugar art, how she found her artistic style in the gum paste medium, and her new book, “Modern Sugar Flowers Vol 2”. 1. Who is Jacqueline Butler?Sugar flower artist, former wedding cake designer, baker, author, dog lover, red wine and burrito lover (not together!), trail runner, world traveler, and wife to my wonderful husband Keith!2. How did you get started in sugar art?I had a great dollhouse when I was young and used to buy miniature kits and make all the furniture and accessories for it. I also modeled tiny plates of food and desserts with polymer clay for the dolls’ kitchen and dining room tables. I think this is where I learned to love using my hands and making little things. As an adult when I was baking and making cakes as a hobby, I found a small book that featured simple sugar flowers and I was immediately drawn to the art form! As I learned more about sugarcraft, I was fortunate to take classes with a few great artists I admired (Colette Peters, Scott Woolley, Nicholas Lodge and Ron Ben Israel) and I learned a strong foundation in sugar flower making techniques. This gave me the confidence to try making sugar flowers on my own, and over time these flowers became the signature style for my business, Petalsweet Cakes.3. Tell us about Petalsweet Cakes.Officially founded in 2005, I created my wedding cake business after being a longtime hobby baker outside my day job at a national non-profit organization. I finally decided to make the leap to building a business, and knew I wanted to focus on wedding cakes with sugar flowers. I created cakes full-time for about 6 years, servicing San Diego and a bit in the Bay Area where I’m originally from. Around that time, I began getting a lot of inquiries from colleagues in the industry who wanted to buy my sugar flowers or learn how to make them. I started teaching a few classes and sharing the results on Flickr and Facebook (remember this was before Instagram!). Because of social media, I had a lot of interest from lovely folks all over the world and started saying yes to invitations to teach overseas. I was enjoying the teaching so much I cut back on making cakes, and really the rest is history! I rarely make any cakes these days, spending almost all my time developing content and focusing on instruction. 4. How would you define your style? How did you find your artistic style? How has your style evolved to what it is today?When I started my business, I was making stylized sugar flowers in soft pastels. My “formula” was to mix them with green and white for a fresh, modern look and feel. Everything was light and soft. The flowers also came together quickly because they didn’t need much work to finish before going on a cake. I interpreted flowers in my own way, getting rid of parts I didn’t find pretty or useful, or that took too long to create. I considered sugar flowers a “confection” since they were going to be placed on a cake, so my style was not botanically correct. Much of my style was born from functionality. I wanted to create (and teach) sugar flowers that were achievable and profitable for someone who was running a business, including me! There are some incredible sugar flower artists out there who make truly jaw-dropping sugar flowers. I am blown away by their talent. Not everyone can replicate that type of work, nor can they make money doing it. So, it’s always been important to me to have a balance between pretty and cost effective, and I think my students have appreciated that. Today, with the constant exposure to IG and other social media, I can’t help but be inspired and influenced by so many amazing real flower florists AND paper flower artists such as yourselves (Quynh and Jessie). The trends in cake design have been shifting towards more realism in sugar floristry and towards fine art mediums and textures for cake finishes. The result is the cake industry has been beautifully elevated, which makes me so happy, but that can also mean much more time and work for makers to meet those levels of artistry. So, it’s both exciting and stressful at the same time. I’ve been expanding my color palette to include deeper and brighter colors, and I’ve been creating a lot of new flowers, or re-tooling older flowers to include more details. All while still trying to balance the time involved in making them. I also started using darker backgrounds for some of my photography, which initially made me nervous. In my head, I thought I had to stay with soft pastels on a light and bright background to fit my brand. I thought anything else would be rejected by my students and followers. But I couldn’t have been more wrong! I’ve felt incredibly encouraged by so many lovely messages and comments about the changes, and I’m feeling more open to trying new things than at any other time before in my sugarcraft career.5. What are some of the challenges you’ve faced during your career?Being a creative person running a business (even with a lot of leadership experience from my previous career) has been very challenging. I don’t have a lot of natural business acumen and it’s hard for me to see the big picture. My strength is in the details. I’ve struggled with all aspects of my business, from finance and growth, to marketing and now scaling. I’m grateful to get great help from my brilliant husband and a few wonderful mentors, but I’m still very much a work in progress. I spend a lot of time learning things that have nothing to do with sugar flowers, and I’m only recently learning to welcome it instead of fighting it! I also really struggled when I first began teaching internationally. I didn’t know anyone doing the same, so I had to figure it all out myself. I was thrilled for the opportunities to teach in Australia, Europe and Asia, but there were so many other things to figure out beyond the actual time spent teaching the class. Preparation and organization at home, the exhaustion of travel, schlepping tools and equipment, cultural differences, and not having access to similar supplies were all part of the adventure. And while difficult at the time, they did hone my problem-solving skills quickly, and forced me to become better at asking for exactly what I needed and standing firm in those expectations. 6. How have you made yourself stand out in the crowd of other sugar artists?My brand is well established within the industry, but a lot of that is simply some luck mixed with good timing. I created Petalsweet at a time when there weren’t many known sugar flower artists in the world, and access to them or information about learning sugar flowers was very limited. It was a great time to build a brand. Also, my style is very clean and achievable, so I think a lot of artists starting out find my work a good starting point for them. I’m one of the more “seasoned” sugar artists now, and a lot of the younger artists today kindly point to me as their initial inspiration when they started their businesses. It’s very kind, and the OG status isn’t lost on me, ha ha! I do my best to continue to work on content that reflects what I think is pretty and what I think students will enjoy making for their cakes and clients. I also pride myself on being kind and helpful to anyone who is looking for information or wants to learn more about sugarcraft, and I think that goes a long way. I was fortunate to have a few amazing artists help me in the same way years ago – it’s a great honor and pleasure to pay it forward. 7. What advice would you give to an artist who is starting out today? And one that is about to give up?Don’t try to be everything to everyone and pay attention to the art you enjoy creating most. When you are starting out, many times you must take on a wide range of orders to pay the bills, but that doesn’t mean you have to do those things forever. One of my favorite exercises with my students is to give them a blank 4 tier wedding cake and tell them to decorate it however they wish. And to pay attention to the decorations they choose. It can tell them a lot about a direction they might want to pursue, as well as the types of cakes they DON’T want to make. If someone wanted to give up, I’d suggest stepping away for a break, and then trying a completely different art form. I always enjoy my work more when I’ve exercised or spent an extended amount of time outdoors. A break could mean a vacation, or a hiatus, or both. Everyone needs something different to stay motivated. Trying a different art form also helps your brain problem solve in new ways. And getting your hands on different textiles can spark new creative joy. I’d also ask them if the reason they wanted to give up was founded in comparing themselves to someone else. I’m guilty of doing it and it always makes me feel poorly about myself and my work. It’s not easy to get out of that headspace, so the more you can focus on your own path the better. Easier said than done these days when we are surrounded by beautiful photos of outstanding work. It’s hard – you must focus on what is in front of you and make that meaningful. And the more you can enjoy the process of creating over results, the better. 8. Tell us about your books, Modern Sugar Flowers and MSF Volume 2.Both books are sugar flower how-to instructional manuals with added inspirational photos and cake projects so readers can learn how to use their flowers once they have made them. Filled with tips and techniques that have worked well for me all throughout my business. Writing a book was a longtime dream of mine, and I was thrilled for the opportunity to share my processes for making and finishing flowers with the folks at David & Charles. And to do it twice! Turns out my brain is good at breaking things down into achievable steps, so the technical writing came easier than I expected. The cake projects and the creative design for all the flower chapters were quite challenging for me, but I loved the process of styling the photos. The books are a true set. We carried over the fonts and layouts to the second book so they can sit side by side on the shelf. The flowers and cake projects in Volume 2 are different from the first book but are all broken down the same way. The only overlap from book 1 to book 2 are the hydrangea and filler flowers which are staples we use in many cake designs. We wanted to include them so the second book could stand on its own, and readers could learn my arranging skills without having to start with the first book. It’s been an incredible amount of work over several years now, and a lot of highs and lows. But I love hearing from students who have used the first book and seeing them get excited about making sugar flowers has been amazing. I hope the second book is well received and that everyone enjoys making the new flowers! 9. Is there anything else you’d like to share with us?Just so grateful to both of you for inviting me to talk with you on your podcast, and to share the news about my new book, thank you so much! We didn’t have a chance to chat about the tools and processes that might be shared across our two mediums, so I’d love to come back another time to talk about it! Thank you again! Learn more about Jacqueline Butler by following her on social media:WEBSITES: Petalsweet CakesINSTAGRAM:@petalsweetcakesBOOKS:Modern Sugar Flowers Vol 1Amazon.co.ukAmazon.comBook DepositoryModern Sugar Flowers Vol 2Amazon.co.ukAmazon.comAmazon.ca

As paper florists, we ultimately found our artistic medium in paper. Jacqueline Butler of Petalsweet Cakes found her perfect medium in gum paste. Based in San Diego, California, but internationally renowned, Jacqueline specializes in creating and teaching sugar flower art. She teaches around the globe and is the author of “Modern Sugar Flowers Vol 1” (which Jessie owns and believes every paper florist should have on their shelf). In it, she generously shares her experience, tips, and tricks. Her style is forever tasteful and stylized; her techniques innovative and applicable across disciplines (like our's!). In addition to being a generous teacher of sugar artistry, she is also incredibly personable and humble. Now, Jacqueline is publishing her second book, “Modern Sugar Flowers Vol 2”, available for preorder on Amazon UK, Amazon US, and Amazon CA. It will be released on November 1st in the UK and November 19th in North America. We are so excited to get our hands on it! Listen to Jacqueline as she talks about how she go started making cakes and sugar art, how she found her artistic style in the gum paste medium, and her new book, “Modern Sugar Flowers Vol 2.” First, let's get to know Jacqueline:1. Who is Jacqueline Butler? Sugar flower artist, former wedding cake designer, baker, author, dog lover, red wine and burrito lover (not together!), trail runner, world traveler, and wife to my wonderful husband Keith! 2. How did you get started in sugar art? I had a great dollhouse when I was young and used to buy miniature kits and make all the furniture and accessories for it. I also modeled tiny plates of food and desserts with polymer clay for the dolls' kitchen and dining room tables. I think this is where I learned to love using my hands and making little things. As an adult when I was baking and making cakes as a hobby, I found a small book that featured simple sugar flowers, and I was immediately drawn to the art form! As I learned more about sugarcraft, I was fortunate to take classes with a few great artists I admired (Colette Peters, Scott Woolley, Nicholas Lodge, and Ron Ben Israel) and I learned a strong foundation in sugar flower making techniques. This gave me the confidence to try making sugar flowers on my own, and over time these flowers became the signature style for my business, Petalsweet Cakes. 3. Tell us about Petalsweet Cakes. Officially founded in 2005, I created my wedding cake business after being a longtime hobby baker outside my day job at a national non-profit organization. I finally decided to make the leap to building a business and knew I wanted to focus on wedding cakes with sugar flowers. I created cakes full-time for about 6 years, servicing San Diego and a bit in the Bay Area where I'm originally from. Around that time, I began getting a lot of inquiries from colleagues in the industry who wanted to buy my sugar flowers or learn how to make them. I started teaching a few classes and sharing the results on Flickr and Facebook (remember this was before Instagram!). Because of social media, I had a lot of interest from lovely folks all over the world and started saying yes to invitations to teach overseas. I was enjoying the teaching so much I cut back on making cakes, and really the rest is history! I rarely make any cakes these days, spending almost all my time developing content and focusing on instruction. 4. How would you define your style? How did you find your artistic style? How has your style evolved to what it is today? When I started my business, I was making stylized sugar flowers in soft pastels. My “formula” was to mix them with green and white for a fresh, modern look and feel. Everything was light and soft. The flowers also came together quickly because they didn't need much work to finish before going on a cake. I interpreted flowers in my own way, getting rid of parts I didn't find pretty or useful, or that took too long to create. I considered sugar flowers a “confection” since they were going to be placed on a cake, so my style was not botanically correct. Much of my style was born from functionality. I wanted to create (and teach) sugar flowers that were achievable and profitable for someone who was running a business, including me! There are some incredible sugar flower artists out there who make truly jaw-dropping sugar flowers. I am blown away by their talent. Not everyone can replicate that type of work, nor can they make money doing it. So, it's always been important to me to have a balance between pretty and cost-effective, and I think my students have appreciated that. Today, with the constant exposure to IG and other social media, I can't help but be inspired and influenced by so many amazing real flower florists AND paper flower artists such as yourselves (Quynh and Jessie). The trends in cake design have been shifting towards more realism in sugar floristry and towards fine art mediums and textures for cake finishes. The result is the cake industry has been beautifully elevated, which makes me so happy, but that can also mean much more time and work for makers to meet those levels of artistry. So, it's both exciting and stressful at the same time. I've been expanding my color palette to include deeper and brighter colors, and I've been creating a lot of new flowers or re-tooling older flowers to include more details. All while still trying to balance the time involved in making them. I also started using darker backgrounds for some of my photography, which initially made me nervous. In my head, I thought I had to stay with soft pastels on a light and bright background to fit my brand. I thought anything else would be rejected by my students and followers. But I couldn't have been more wrong! I've felt incredibly encouraged by so many lovely messages and comments about the changes, and I'm feeling more open to trying new things than at any other time before in my sugarcraft career. 5. What are some of the challenges you've faced during your career? Being a creative person running a business (even with a lot of leadership experience from my previous career) has been very challenging. I don't have a lot of natural business acumen and it's hard for me to see the big picture. My strength is in the details. I've struggled with all aspects of my business, from finance and growth to marketing and now scaling. I'm grateful to get great help from my brilliant husband and a few wonderful mentors, but I'm still very much a work in progress. I spend a lot of time learning things that have nothing to do with sugar flowers, and I'm only recently learning to welcome it instead of fighting it! I also really struggled when I first began teaching internationally. I didn't know anyone doing the same, so I had to figure it all out myself. I was thrilled for the opportunities to teach in Australia, Europe, and Asia, but there were so many other things to figure out beyond the actual time spent teaching the class. Preparation and organization at home, the exhaustion of travel, schlepping tools and equipment, cultural differences, and not having access to similar supplies were all part of the adventure. And while difficult at the time, they did hone my problem-solving skills quickly and forced me to become better at asking for exactly what I needed and standing firm in those expectations. 6. How have you made yourself stand out in the crowd of other sugar artists? My brand is well established within the industry, but a lot of that is simply some luck mixed with good timing. I created Petalsweet at a time when there weren't many known sugar flower artists in the world, and access to them or information about learning sugar flowers was very limited. It was a great time to build a brand. Also, my style is very clean and achievable, so I think a lot of artists starting out find my work a good starting point for them. I'm one of the more “seasoned” sugar artists now, and a lot of the younger artists today kindly point to me as their initial inspiration when they started their businesses. It's very kind, and the OG status isn't lost on me, ha ha! I do my best to continue to work on the content that reflects what I think is pretty and what I think students will enjoy making for their cakes and clients. I also pride myself on being kind and helpful to anyone who is looking for information or wants to learn more about sugarcraft, and I think that goes a long way. I was fortunate to have a few amazing artists help me, in the same way, years ago – it's a great honor and pleasure to pay it forward. 7. What advice would you give to an artist who is starting out today? And one that is about to give up? Don't try to be everything to everyone and pay attention to the art you enjoy creating most. When you are starting out, many times you must take on a wide range of orders to pay the bills, but that doesn't mean you have to do those things forever. One of my favorite exercises with my students is to give them a blank 4 tier wedding cake and tell them to decorate it however they wish. And to pay attention to the decorations they choose. It can tell them a lot about a direction they might want to pursue, as well as the types of cakes they DON'T want to make. If someone wanted to give up, I'd suggest stepping away for a break, and then trying a completely different art form. I always enjoy my work more when I've exercised or spent an extended amount of time outdoors. A break could mean a vacation, or a hiatus, or both. Everyone needs something different to stay motivated. Trying a different art form also helps your brain problem solve in new ways. And getting your hands on different textiles can spark new creative joy. I'd also ask them if the reason they wanted to give up was founded in comparing themselves to someone else. I'm guilty of doing it and it always makes me feel poorly about myself and my work. It's not easy to get out of that headspace, so the more you can focus on your own path the better. Easier said than done these days when we are surrounded by beautiful photos of outstanding work. It's hard – you must focus on what is in front of you and make that meaningful. And the more you can enjoy the process of creating over results, the better. 8. Tell us about your books, Modern Sugar Flowers and MSF Volume 2. Both books are sugar flower how-to instructional manuals with added inspirational photos and cake projects so readers can learn how to use their flowers once they have made them. Filled with tips and techniques that have worked well for me all throughout my business. Writing a book was a longtime dream of mine, and I was thrilled for the opportunity to share my processes for making and finishing flowers with the folks at David & Charles. And to do it twice! Turns out my brain is good at breaking things down into achievable steps, so the technical writing came easier than I expected. The cake projects and the creative design for all the flower chapters were quite challenging for me, but I loved the process of styling the photos. The books are a true set. We carried over the fonts and layouts to the second book so they can sit side by side on the shelf. The flowers and cake projects in Volume 2 are different from the first book but are all broken down the same way. The only overlap from book 1 to book 2 is the hydrangea and filler flowers which are staples we use in many cake designs. We wanted to include them so the second book could stand on its own, and readers could learn my arranging skills without having to start with the first book. It's been an incredible amount of work over several years now, and a lot of highs and lows. But I love hearing from students who have used the first book and seeing them get excited about making sugar flowers has been amazing. I hope the second book is well received and that everyone enjoys making the new flowers! 9. Is there anything else you'd like to share with us? Just so grateful to both of you for inviting me to talk with you on your podcast, and to share the news about my new book, thank you so much! We didn't have a chance to chat about the tools and processes that might be shared across our two mediums, so I'd love to come back another time to talk about it! Thank you again! Jacqueline's books are now available for purchase worldwide! Modern Sugar Flowers Vol 1 Amazon.co.uk Amazon.com Book Depository Modern Sugar Flowers Vol 2 Amazon.co.uk Amazon.com Amazon.ca

The delightful, charming, generous and brilliant cake guru Ron Ben-Israel told me he is in “the business of making people happy.”  But, he is so much more than that. During our podcast earlier this week, he treated me to his cake and a peek into his life and work as we spoke of so many things: his belief that “cake is a celebration,” his early career as a ballet dancer and visual artist, how he became a U.S.citizen on an”Exceptional Artist Visa,” Martha Stewart’s role in his life and influence on his career —  from helping him secure his visa for U.S. citizenship to putting him on television, his deep sense of patriotism, our shared gratitude for immigrants (my family came from Eastern Europe),  the importance of bespoke cakes, the myriad variations of a carrot cake, color swatches and tastings, “the process” of working with clients,  his dynamic television personality, especially on “Food Network,”  how he feels about Instagram….listen to this episode and enjoy my conversation with one of the most universally beloved, elegant, talented, and extraordinary people I’ve ever met. Listen and discover for yourself.   Enjoy-Doug                                                                                              

We meet Ron Ben-Israel, known by the New York Times as ‘the Manolo Blahnik of wedding cakes’, and discover his remarkable journey from the Israeli army to the exquisite world of haute patisserie.

In this episode, we talk with Ron Ben-Israel, pastry genius, and owner of one of the finest couture cake studios of our times - Ron Ben-Israel Cakes. His trendsetting cakes have been featured in countless books, TV shows, films, publications, and in many of New York’s premier hotels and venues. Plus, Ron has been the host and judge of the Food Network’s hit show Sweet Genius for three seasons, a show that has since been syndicated around the world, as well as a judge for three seasons on the FN’s Cake Wars as well as several holiday specials. In the episode we discuss: Ron's accidental start in the cake business The mentor who inspired him & lessons learned His career evolution & rise in his popularity Working with clients & how he deals with difficult ones Transporting elaborate cakes long distances Ron's preference for icing & his new favorite cake color Thoughts on cooking shows & their direction A trend in baking he'd like to see go away Much more!   For more information visit pastryartsmag.com/podcast

Ron Ben-Israel has appeared on "Good Morning America," David Letterman's show and has baked cakes for Oprah Winfrey and President Obama. He made a cake for the wedding of Robert Downey, Jr., Britney Spears' new album party, and Elton John's birthday. His cakes are nothing short of extraordinary. The cake he made celebrating the Plaza Hotel's 100th birthday was an exact replica of the iconic building. It included 1,199 windows, 75 balconies, 58 planters and 23 street level lamps, painted with real 24 karat gold. The cake was 8 feet tall, six feet wide, and five feet deep. The cost of the two ton confection? $120,000. In addition to his cake business called "Ron Ben-Israel Cakes" he also teaches at the prestigious International Culinary Center in New York and is an active member of City Harvest Food Council, a non profit food rescue organization. On today's episode, we visit with Ron Ben-Israel to discuss his storied career including: how he was discovered by Martha Stewart, what it's like being a judge for baking competitions on TV and the best advice he'd give to brides and grooms searching for the perfect wedding cake. For extra show notes, photos and a transcript from today's episode, please visit www.ourfriendfromisrael.com.

To Ron Ben-Israel, a cake is far more than a cake. It’s equal to a performance. And if anyone knows about performance, it’s surprisingly the master of couture celebration cakes.   After graduating college with a Fine Arts degree, Ron saw the world through two distinct lenses: the Israeli military, and a ballet company he joined after serving in his early 20’s. He traveled around the world, performing with two companies over nearly 15 years before finding himself in New York City and wanting to make a career transition. This is where he began to discover his talent for baking.   From never having baked a professional cake to founding Ron Ben-Israel Cakes, Ron shares the path and experiences that got him there. His practical and disciplined approach to growth illustrates the level of passion, dedication, and humble learning that successful pastry chefs possess.   About Ron Ben-Israel   Ron Ben-Israel is a renowned pastry chef originally from Israel and currently based in New York. Ron is the founder of Ron Ben-Israel Cakes, where he and his team create delectable cakes for luxury events. From 2011-2013 hosted a Food Network show Sweet Genius, and was also a judge on the network’s reality competition series, Cake Wars. His specialty and wedding creations are consistently featured in national periodicals, including Martha Stewart Weddings, Brides Magazine and New York Magazine and are also prominently highlighted in books.   Show Highlights: -The two characteristics innate in Ron  that make him a successful pastry chef -How Ron’s education in fine art made for an inspirational platform for his career -Ron shares how he came to love ballet while he was serving in the Israeli military -Where Ron was when he first began designing artisanal cakes -How Ron acquired professional pastry chef mentors -The importance of learning how to develop new skills in person -The benefits of making new mistakes -The two necessities that you should prove when managing your business -The difference between being an artist and providing a creative service -Ron shares about his experience being on two Food Network TV series -Ron gives tips on how to truly experience cakes, understand and describe flavors   Links Mentioned in the Show:   https://www.weddingcakes.com/ www.asthecaketurns.com   Links: Social Media: Instagram @rbicakes    Facebook Twitter https://www.youtube.com/user/RonBenIsraelCakes   https://www.youtube.com/watch?v=7NVfxmUo2iM

Happy New Year! In our final episode of 2017, Mister Welfare sits down with Ron Ben-Israel, one of America’s most prominent cake bakers. Along with co-hosts Sherry and Ronald, Mister Welfare digests the many facets of Ben-Israel’s baking practice, and how it has been informed by his previous experiences in art school, and his life as a dancer. When he’s not baking, you can find him teaching at the International Culinary Center in New York City, on reruns of the Food Network’s Sweet Genius and Cake Wars, and on his recently launched blog, As the Cake Turns (www.asthecaketurns.com).

For this episode of our Wedding Industry Insider podcast, I had the privilege of interviewing Ron Ben-Israel, chef/owner of one of the finest couture cake studios in the nation. Ron established his flagship design studio and bakery, Ron Ben-Israel Cakes, in 1999 in Manhattan’s fashionable SoHo neighborhood. Over the years, his clientele has included esteemed... The post WII 023: Ron Ben-Israel on the Art of Staying True to Yourself appeared first on Timeline Genius Blog.

Weddings are magical, and many people dream of that singular day from a young age. Pastry chef Ron Ben-Israel and his team at Ron Ben-Israel Cakes play a fundamental role in that celebration for their clients, creating massive cakes with cascading sugar flowers, models of New York's most iconic buildings, and pretty much anything else their hearts desire, layered with artistry, geometry, architecture, traditional, precision, and love. On today's show, Ron shares what he's learned from this intimate relationship with his clients. Have the successes and failures he's witnessed taught him anything about lasting love that he's then pulled into his own romantic life? How have gay weddings, specifically, flourished since the legalization of same-sex marriage in New York five years ago on June 24th, 2011? As a gay man, what is Ron observing in his community after the recent horrific events in Orlando? What has being a food celebrity taught him about communication in romantic relationships? And does he think true romance is dead?

Wedding planner and designer Jove Meyer shares the do's and don'ts of wedding planning, talks about the most recent episode of the bachelor. He also chats with special guest Ron Ben-Israel, the king of cakes!!!

Food Blog Radio Episode #20 We are excited to introduce Ashlee Marie Prisbrey of AshleeMarie.com, famous for her mad cake skills and brilliant hair colors, as this weeks guest! Ashlee has worked with an impressive line-up of brands, including Bosch, Mod Podge, Plaid Martha Stewart Collection, Lion Brand Yarn, Tillamook, Elmer's, X-acto, Duct Tape, Ubisoft, Staples, Epiphanie Bags,, Provo Craft, Leap Frog, Children's miracle network, Orson Gygi's, Campbells, Huggies, etc... She is a up and coming food star ... just trust us on this one! Today we will be chatting with about: Her family, marriage, and kids. Who she was named after. The challenges she faces as a food blogger, YouTuber and Celebrity. Her journey from cake maker to now. Plans for online cake making classes. During our conversation she reveals her exciting news - an appearance on the Food Network! New cookbook plans - in her spare time :-) What the future may hold ... She is not about just cakes either - we discover her other talents. And much, much more! Watch Ashlee compete on the Halloween Baking Championship for a chance to win $25,000! The 4 episode show is hosted by Richard Blais (Winner of Top Chef All-Stars) with Judges Sherry Yard (renowned pastry chef), Ron Ben-Israel (hello, couture cake decorating rock star) and Carla Hall (also from Top Chef). It airs October 5, 2015 on the Food Network. Want to know more?  Here is where you can find Ashlee Marie: Website: http://ashleemarie.com/ Facebook: https://facebook.com/ashleemariecakes Twitter: http://twitter.com/ashleemariecake Pinterest: http://pinterest.com/ashleemariecake Google+: http://plus.google.com/+ashleemariecakes YouTube: http://youtube.com/ashleemariecakes Instagram: http://instagram.com/ashleemariecakes Periscope: http://periscope.tv/ashleemariecake   Thanks for listening!  Remember to tune in every Friday for another great new guest!    Where to find FOOD BLOG RADIO! Facebook Twitter iTunes Libsyn Sticher Please feel free to share, like, love and leave a comment!

READ MY LIPS is not your typical blah-blah canned interview. akaRadioRed engages guests in lively, unscripted conversations. Tune in and hear for yourself!   Elinor Robin, PhD, author of The Professional Woman's Guide to Conflict Management, is a mediator and mediation trainer who helps people discover better ways to look at, respond to, and overcome their professional and personal conflicts. With wit, wisdom, and passion, Elinor has mediated thousands of disputes and developed a powerful method for analyzing and resolving the conflicts we face within our families, workplaces, and communities. Her innovative mediation training programs have prepared more than 12,000 professional mediators to handle diverse conflicts. Info: www.ElinorRobin.com.   Meet Charlotte "The Fashion Chef"Neuville, author of STYLISH CAKES: The Extraordinary Confections of the Fashion Chef, a Harper Design book presenting more than 60 stylish, masterfully designed, delicious confections. Charlotte parlayed her successful 30-year fashion design career into her lifelong dream – a couture cake design business. After graduating from The French Culinary Institute in 2011 and interning with master cake designer Ron Ben-Israel, she opened her business a year later. The Fashion Chef has shown the culinary world that merging the pastry arts, fashion, and beauty can produce visually compelling and equally sumptuous creations. Info: www.thefashionchef.com.

How do you find your voice and express yourself when you are the youngest of seven children? The answer: You take a lifelong passion and turn it into a sweet, artistic success! Pastry Chef Padua Player is as dedicated as they come and he is serious about his desserts! Coming from humble beginnings and the home of a single parent, Chef Padua learned a lesson very early, in work ethic and tenacity. Chef Padua has been praised for his work by Vice President Biden, featured in The Washington Post, on TLC’s Platinum Weddings and was a competitor on Food Network’s Sweet Genius hosted by famed Pastry Chef, Ron Ben Israel. His latest victory includes winning The 2013 Capital Food Fight’s High Stakes Cake Battle in DC, hosted by Duff Goldman.  Chef Padua has provided his sweet delicacies to countless singers, comedians and actors. He has also launched his line of signature dessert sauces and jams available now.

How do you find your voice and express yourself when you are the youngest of seven children? The answer: You take a lifelong passion and turn it into a sweet, artistic success! Pastry Chef Padua Player is as dedicated as they come and he is serious about his desserts! Coming from humble beginnings and the home of a single parent, Chef Padua learned a lesson very early, in work ethic and tenacity. Chef Padua has been praised for his work by Vice President Biden, featured in The Washington Post, on TLC’s Platinum Weddings and was a competitor on Food Network’s Sweet Genius hosted by famed Pastry Chef, Ron Ben Israel. His latest victory includes winning The 2013 Capital Food Fight’s High Stakes Cake Battle in DC, hosted by Duff Goldman.  Chef Padua has provided his sweet delicacies to countless singers, comedians and actors. He has also launched his line of signature dessert sauces and jams available now.

World renowned and critically acclaimed chef and baker Ron Ben-Israel is this week’s guest on Chef’s Story. Ron is the chef and owner of Ron Ben-Israel Cakes in New York City and is known for his famously detailed wedding and special occasion cakes. Hear how he went from serving in the Army to becoming a modern dancer in Israel before coming to New York City to pursue his passion in baking. Learn more about Ron’s cake making process and why he has been called the “Manolo Blahnik of wedding cakes”. This program was sponsored by Fairway Market. “Owning a business and committing to serve people’s special occasion is a big order. Miraculously, nothing went wrong in the beginning but I quickly realized I will always need backup equipment and ingredients.” “Baking a wedding cake is a little bit like a military operation…Some complex cakes will have 7 people working at the same time on one cake.” “It’s always scary. No matter what level you’re at there’s always a risk.” “I like being in the public eye. I get excited about my cakes, I like to talk about my cakes, I have an ego!” –Acclaimed chef and baker Ron Ben-Israel on Chef’s Story

Ron Ben-Israel is one of the most well known wedding cake designers in the world. I had the chance to interview Ron in his bakery in SOHO New York. Ron talks about his phiosophy on wedding cakes. We discuss color, shape and flavor. Ron takes us thr...

Ron Ben-Israel is one of the most well known wedding cake designers in the world. I had the chance to interview Ron in his bakery in SOHO New York. Ron talks about his phiosophy on wedding cakes. We discuss color, shape and flavor. Ron takes us thr...