RON BEN-ISRAEL
CAKE ARTIST EXTRAORDINAIRE
As chef-owner of one of the world’s finest couture cake studios, Ron and his accomplished team have made specialty cakes that have been hand-delivered to destinations throughout the continental U.S. and abroad.
“Each cake is like a performance—my team and I feel like we are attending countless opening nights every weekend.“
Ron Ben-Israel
Ron started his confectionery adventures after a 15-year career as a professional modern dancer. Upon retiring from performing with companies spanning three continents, he incorporated his art training, military background and ballet regime into the discipline of pastry arts.
Ron’s cakes were discovered by Martha Stewart while on display in the windows of Mikimoto on Fifth Avenue, an encounter that propelled him to a prominent position in the print media and TV. In 1999 he established his flagship design studio and bakery in Manhattan. Along the way he became the only guest master pastry chef-instructor at the International Culinary Center in New York City, has been awarded prestigious gold medals for his confectionery achievements, and influenced countless aspiring cake designers. He has been the sole host and judge of the three seasons of the hit Food Network show “Sweet Genius”, and continued with three seasons of the channel’s popular “Cake Wars”. Ron is sought after as a teacher and a lecturer for cake techniques and design as well as an inspirational speaker for the wedding and special events’ industry.
Having provided elaborate wedding cakes and special occasion confections for over twenty years, chef Ron Ben-Israel found that all orders for celebration cakes have stopped in March 2020 due to the Pandemic. The need to bake and provide sweetness to fellow New Yorkers had not stopped, though. Out of shutdown a new venture began with a his colleague, pastry chef Thomas Smallwood.
The chefs began delivering the range of “RBI TREATS” to all boroughs using bicycles, and allowed curbside pickups from the studio+bakery in midtown Manhattan. In July they added nationwide shipping of their cookies, and have since expanded the line to include more sweet offerings such as mini-cakes and special Holidays editions.
“I am so pleased that the kitchen and I found each other. I’m where I was meant to be.“
Ron Ben-Israel
Ron is a big fan of Chef Rubber, and here’s why:
“Each cake is like a performance—my team and I feel like we are attending countless opening nights every weekend.“
“We depend on the molding tools and supplies of food-safe silicone, and adore the huge collection of pre-made molds.“
“For special events and charity presentations, we adore the freeze Dried Fruit Powders as a garnish to our cake tastings.“
“But most of all, we highly appreciate Chef Rubber’s ability and willingness to customize any of our needs – from the right shade of Red to match a client’s swatch, to providing ingredients in any quantity.“
Almost as much as Ron loves baking, he thrives on teaching. He spends over 30 days a year wearing his professor toque. He is the only Guest Master Pastry Chef at the renowned International Culinary Center in New York City (founded as the French Culinary Institute), where he contributed to the creation of the Cake Techniques & Design program and works with students in the Professional Pastry Arts program. Ron also leads workshops, master classes and personally appears at industry events around the world. To learn more about Ron, his company, and his classes, click the button-
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