Are you a "Sweet Genius?"

Photo by Food Network

Any of you who watch the Food Network regularly have probably seen the hit show “Sweet Genius.”  The show is returning for a second season starting March 15 on the Food Network Channel.  Pastry chefs from around the country compete for a $10,000 prize.  It’s kind of like an “Iron Chef” or “Chopped” competition where the chefs only create decadent and sweet desserts.

The host of the show is also the judge.  His name is Ron Ben-Israel and he is a renowned dessert master and pastry chef.  He is the owner of “Ron Ben-Israel Cakes” in Manhattan.  The business was started in 1999 and has become one of the most prestigious bakeries in the country.  Ron’s cakes are delivered all over the United States and abroad.

Honestly, I had never heard of Ron Ben-Israel before the show started.  I guess I wanted to learn a little more about him and share it with you.  Ron used to be a professional modern dancer before entering the world of pastry arts.  He also served in the Israeli Army.  The rigorous training from both careers helped him pursue the world of pastry. 

As a young child he was inspired by his Viennese mother’s culinary talents.  Martha Stewart is credited for discovering Ron and his masterful cakes when he arrived in New York to start his business. Each cake that Ron creates is just as important to him as the first one.  He never loses his passion for making the best, most decadent cake for any special occasion.

Ron is also a master pastry instructor at the International Culinary Center in New York City.  He has won gold medals for his pastry achievements.  The famous Zagat Survey has said “he’s the wedding cake master.”  He participates in many fund raising events to give back to the community.

It just goes to show that anyone can become a master pastry chef if they really pursue it.  Ron has taken that direction and has given the world some of the best desserts ever imagined.  I am looking forward to watching the new season of “Sweet Genius” to help inspire me as an amateur chef to create decadent desserts!

Happy Baking,

Pam

Sources:  foodnetwork.com and weddingcakes.com

Gale Gand, Executive Pastry Chef

Photo by chicagomag.com

Gale Gand is a nationally acclaimed pastry chef, cookbook author, restaurateur, and television personality.

In 1994, she was one of Food & Wine’s “Top Ten Best New Chefs.”  She was then recognized in 2001 as “Outstanding Pastry Chef” by the James Beard Foundation, and “Pastry Chef of the Year” by Bon Appetite magazine.

Gale has been the Executive Pastry Chef and partner of “TRU” restaurant in Chicago for over 12 years.  TRU offers French cuisine at its finest.  Some of Gale’s mouth-watering desserts include “honey crisp apple beignet with vanilla ice cream, and a mango, champagne, huckleberry trio of sorbet and orange confit.”

The Food Network asked Gale to host its first all dessert show called “Sweet Dreams.”  This was one of my favorite shows to watch.  I can still remember her making her famous sugar “boing boings.”  She caramelized sugar and wound it around a stick.  When it cooled, it looked like a long curly stick of sugar used to garnish desserts.

In 2008, two of Gale’s desserts were featured at the USA House at the Beijing Olympics.  She has also taught pastry and baking at her children’s schools.  What lucky kids they are!  

If that is not enough, Gale has her own root beer company!  She is a huge fan of root beer and produces “Gale’s Root Beer,” a cinnamon, ginger and vanilla infused root beer.  I don’t know about you, but that sounds awesome!  She also makes a good vanilla cream soda.  Her products can be ordered on-line.

Here is one of Gale’s recipes that she used to make at a restaurant she owned called “Osteria di Tramonto.”  It’s called Almond Ciabatta French Toast:

Ingredients

3 eggs
2 pinches salt
3 tablespoons granulated sugar
¼ teaspoon pure vanilla extract
¼ almond extract
1¼ cup milk
¼ cup heavy cream
Eight 1-inch slices ciabatta
1 cup sliced almonds

Instructions

Heat a griddle to medium low heat.

In a medium bowl, whisk the eggs well. Whisk in the salt, sugar, vanilla, almond extract. Gradually whisk in the milk and the cream. Pour the mixture into a shallow baking dish. Working in batches if necessary, place the bread in the dish and let soak for 3 minutes, then turn and soak on the other side.

Place the almonds in a shallow bowl big enough to fit the bread slices. Butter your griddle and let the butter bubble. Just before placing the soaked bread slices on the griddle, press one side of the bread into the almonds then quickly slap it on the griddle, almond side down. Cook until golden brown, about 4 minutes, then flip to the other side and cook until speckled golden brown. Serve hot.

Gale was once asked if she hadn’t been a pastry chef, what would she have done for a living?  Her response was “a classical guitar player or a garden landscaper.”  I’m so glad she decided to be a pastry chef!

For more recipes and fun facts about Gale, you can visit www.galegand.com 

Pam

Source: galegand.com