A Quote by Ron Ben-Israel

Pastry chefs are very particular people - we like a controlled environment; we don't like an audience.

Ron Ben-Israel

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Audience Chefs Controlled Environment Like Particular Pastry Pastry Chef People Very

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Ron Ben-Israel
Israeli - Chef
Born: 1957

Chefs hate desserts. The smartest thing a chef can do is hire a great pastry chef. Cooking savory food is all about feel - you season something, you taste it, you go back in and adjust, more butter, more olive oil, more acid, whatever you want to get it to taste the way you want. Pastries are like a science project. To me, the greatest chefs are the ones who have the greatest feel for food, while the greatest pastry chefs have to be people that are extremely precise.

Michael Symon

I feel like a lot of the pastry chefs and chefs I worked for and worked under were always really, really big on the philosophy of 'everyone's in it together in the food world.'

Christina Tosi

There are divisions between a culinary chef and a dessert chef, also called a pastry chef. There are specializations within the pastry chef field. Some pastry chefs specialize in baking breads, while others are master cake designers. Each field requires an exceptional level of creativity and attention to detail.

Ron Ben-Israel

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.

Ron Ben-Israel

I've always believed that pastry chefs are born, not made. They're patient, methodical, tidy, and organized. It's why I stick to the savory side of the kitchen - I'm far too messy and impulsive to do all the measuring, timing, and rule-following that pastry demands.

Samin Nosrat

'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

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

As chefs, especially pastry chefs, your creativity plays such an important part in your daily work. We truly do have a blank canvas to work with every time we create a new dish.

Johnny Iuzzini

Out of culinary school, I worked as a pastry cook in amazing restaurants for years. I ended up leaving the pastry cook scene because, though I loved the industry, the restaurants and the chefs I worked for so much, I had to be honest with myself. I was never going to be them.

Christina Tosi

I'd like to talk to Sean Hannity in a controlled environment and say, 'O.K., you can't interrupt and jump up and down like a professional wrestler.'

Henry Rollins

Following the devastating India Ocean tsunami of 2004, I founded Chefs for Humanity, modeled after Doctors Without Borders, but comprised of chefs. There wasn't anything out there like it, and there was a definite need for chefs to be able to offer assistance and aid.

Cat Cora

I kind of think of engineering like the chefs at a restaurant. Nobody's going to deny chefs are integrally important, but there's also so many other people who contribute to a great meal.

Ben Silbermann

Our lives are pretty calm. Merging on the freeway in the closest you get to risking your life. So what’s missing now is that primal emotion of being scared to death, and I think that’s why people crave thrills like roller coasters or scary movies. They give you the chance to feel this very primal emotion in a very controlled environment.

Oren Peli

Our lives are pretty calm. Merging on the freeway in the closest you get to risking your life. So what's missing now is that primal emotion of being scared to death, and I think that's why people crave thrills like roller coasters or scary movies. They give you the chance to feel this very primal emotion in a very controlled environment.

Oren Peli

One thing that makes me very happy is to see the growing activism among chefs in America. Chefs like Tom Colicchio, Bill Telepan, and Rachel Ray and food writers like Michael Pollan have gone to Congress, indeed sometimes even have testified before Congress, have lent this support to Mrs. Obama's effort to combat childhood obesity.

Jose Andres

Cat Cora

A Quote by Ron Ben-Israel

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