Ron Ben-Israel Quotes

I have dreams of becoming a professional pastry chef and having a little bakery - that's how much I love baking. I love to cook in general, but my heart lies in desserts.

My dad's an architect and my mom owned a French bakery for twelve years.

I love to eat, I love to feed people, and I'm a great cook. I joked with my friends that I wanted to write a book where desserts had to be extensively researched, since I have a terrible sweet tooth. My particular downfall is cake.

Baking is my business, and it will always come first.

No great pastry chef has sweet teeth.

I have been a baker for more than 30 years now, and in terms of equipment, all I really need is flour. It still amazes me what a versatile commodity it is, as you can do so many different things with it, and I never tire of trying new blends and recipes.

I watch Letterman. Once in a while, on the odd night, I'll catch the Food Network and watch 'Ace of Cakes,' which I'm kind of obsessed with.

Every chef should have an understanding of pastries or desserts.

I've always been hooked on baking.

When you're in theater, you inevitably wind up working in restaurants. I made pastry.

I am not a shock jock pastry chef. I don't create desserts using strange ingredients just for the sake of doing so, like so many of my colleagues in the industry.

I won a prize for 'best sponge cake' at the Clacton Festival 2005. Having said that, I was only up against three other cakes.

I've never been much of a cake-maker.

I fell in love with pastry because I felt I could be much more creative. It's precise, and you don't have to kill anything.

Oh my God, I love 'Bake Off!' I absolutely love it. It's amazing.

It's true that writing and pastry-making are similar, but when you work as a pastry chef, you can get a kind of mania that everything you see is related to pastries.

I took a Chinatown bus to New York to enroll in the International Culinary Center's pastry program.

Frosting Freedom Is just frosting On somebody else's Cake-- And so must be Till we Learn how to Bake.

Baking is my pastime. I just love creating things. But it's not what I want to do for a living. Acting is what I want to do.

I am good at baking. I don't know if that counts as a talent, but I love to bake. Everybody says I'm good at it, so apparently I make the best banana bread.

I'm really a scientist. I follow recipes exactly - until I decide not to. And then I'll follow something else exactly. I may decide I could turn this peach tart into a plum tart, but if I'm following a recipe, I follow it exactly.

'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.

No matter what the recipe, any baker can do wonders in the kitchen with some good ingredients and an upbeat attitude!

I'm a very bad baker.

Lovingly crafted and super-creative cupcakes are not exactly on tap in my household after a full day at work, and I do not blame my mother for a second that they were not on tap in hers, either.