Ron Ben-Israel

Why did you get involved with City Harvest?
As my cake designs became taller and more elaborate, we would end up baking more cake portions than necessary to feed the guests. Both the celebrants and I wanted to make sure that nothing went to waste. I found out that many of the hotels and locations I was servicing were already on City Harvest's route. Whenever a bride wants to order a very impressive cake, I offer the option of creating additional tiers to be picked up by City Harvest.

Why is hunger an important issue for you?
I cater to an affluent market and provide a luxury item. Our cakes are intended to impress and delight the senses, and get great exposure. It would be so easy to become "starstruck" by my clients, and let my ego inflate. I remind myself and my staff that we deal with food – even though it's the sweetest and fluffiest kind. It's very satisfying to know that after hundreds of guests at a glamorous wedding partake in our cake, so do the neediest members of society.

How has your involvement with City Harvest affected your outlook on food and/or hunger in New York City?
I am more grateful than ever for my daily bread and the ability to choose what I eat. Because of City Harvest's educational efforts, I've personally and professionally became more aware of sustainable agriculture, recycling, and healthy eating.

What is you favorite hidden gem of a restaurant in New York?
I love the falafel in a hole-in-the-wall place called Taim on Waverly Place in the West Village. My best meals, though, are cooked at Blue Hill on Washington Place. I've been eating there for years, but have never seen a menu. I just ask the chef to provide what's fresh from the farm.

What is your favorite type of cake to eat and/or to make?
I adore yeast-raised cakes, such as Kugelhopf. Unfortunately, they are not suitable for structured cakes, so I make them at home on my day off.

What can you not live without in your kitchen?
My kitchen at home as opposed to the bakery? I have the same tools and gadgets but on a smaller scale...But really, I'm dependent on my digital scale and thermometer. I guess I'm not impulsive when it comes to baking. I like to have the ingredients down to the gram.

What is in your refrigerator?
Organic chicken bones from Ottomanelli's, my butcher for more than 20 years. The rest is from the Farmer's Market in Union Square, next to home.

What inspired you to focus on wedding cakes as a career?
Each cake is like a performance – it's multiple opening nights every weekend. I also get paid well, and in advance.

What is your favorite junk food?
French fries, but I make aioli for dipping them.

Do you have any suggestions for couples getting married during this economic climate?
Don't cut down the cake size – it should be in proportion to the number of guests and the other visual elements in the reception. Nor do I recommend placing fresh flowers on the cake, as they carry pesticides. Look for designs that are bold and make a statement without being fussy. And be generous – celebrations are about sharing the plenty. I am currently planning my wedding and would like to know what you think are the most important elements to consider for the wedding cake. For me the most important elements of a wedding cake are the flavor combinations and texture, and ultimate freshness.

• At the Chef's Table
• The Food Council