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.

Ben-Israel is a Visiting Master Pastry-Instructor at The International Culinary Center in New York City. He loved baking in the kitchen as a child. Memberships
He is an active member of City Harvest Food Council a New York food rescue organization.

He is known for his wedding and special occasion cakes and for his detail in sugar paste flowers. Ron Ben-Israel is an Israeli pastry chef.