We used to be referred to as bakers and then we became known as cake decorators and now we are known as cake designers. I teach at the French Culinary Institute in New York and cake design is a legitimate profession.

In the quote, Ron Ben-Israel reflects on the evolution of the profession of cake design. He explains that what was once simply referred to as baking has grown into a more specialized field, moving through stages—from bakers to cake decorators, and now to cake designers. This shift in terminology signifies the increasing recognition of cake making as an art form rather than just a culinary task. The term "designer" suggests that the work involves creativity, innovation, and a level of artistic expertise that goes beyond basic baking and decoration.

Ben-Israel emphasizes the legitimacy of cake design as a profession, pointing out that he teaches at the French Culinary Institute in New York, a prestigious institution that acknowledges cake design as a serious discipline. This highlights how the field has gained respect and credibility within the culinary world. The quote reflects his pride in being part of a growing industry that now offers formal education and training, signifying that cake design is not just a hobby but a recognized and valued profession.

By discussing the progression of cake making, Ben-Israel underscores how the craft has evolved to encompass a wider range of skills and artistic expression. As a cake designer, he believes the role requires not only technical ability in baking but also an understanding of design principles, creativity, and a keen sense of aesthetics. This shift in perception elevates cake design from something done simply for sustenance to a form of art that can be appreciated in its own right.

Ultimately, Ben-Israel’s statement celebrates the transformation of cake design into a legitimate and respected profession. It acknowledges the creativity, skill, and artistic vision involved in cake creation, and reinforces the idea that the work done by cake designers is both valued and formally recognized within the broader culinary and artistic communities.