'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.
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I don't follow trends. I make each cake for a particular wedding, or event.
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In the past few years, we've been doing amazing stuff with desserts. Pastry chefs have been using herbs and spices in their desserts. So vanilla cake doesn't have to be just vanilla, it can have a little thyme. Or you could have a custard with a little lavender in it, which is just amazing.
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I grew up going to bakeries in Tel Aviv; that's where we got our birthday cakes, they were always European baking and butter creams. We have such good baking in Israel, and we have the Diaspora of Jews from all over, and we learned early on to adapt and absorb flavors from all over.
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After I quit dancing, I tried a lot of jobs. But I could always bake.
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I imagine I appear very outgoing, and I do enjoy people and parties and being involved in life. I am also a very private person, and I value my quiet time. I think people assume I am just a party animal, and in truth, I need to recharge my battery just like everyone else.
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When I celebrated my bar mitzvah, there was no cake. Today, there is no such thing as a bar mitzvah in the United States without a special cake. It can be even more complicated and expensive than a wedding cake, because bar-mitzvah cakes are often based on a particular theme.
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I find that my Israeli background actually helps me to break some boundaries because we don't have such long traditions. We took traditions from Europe, from the Middle East, and we were encouraged to explore and adapt things.
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Martha Stewart convinced me to have a business. She sometimes takes a very personal interest, and she kept saying, 'You have to open your own business,' and gave me chances. She took my cakes on 'The Oprah Winfrey Show.' I met a lot of people through her.
