Food Network Contest Sweet 'Reaffirmation' for Chef

Erin Gardner had her first encounter with master cake-maker Ron Ben-Israel five years ago while working as a restaurant pastry chef, and Gardner said learning the art of sugar flowers from Ben-Israel was a "pivotal" lesson that pushed her passion and career to a whole new level.

Now, Gardner's hoping that creative crystallization can strike twice.

Gardner, the owner of Wild Orchid Baking Company in North Hampton, recently competed on the Food Network competition, "Sweet Genius," which is hosted by Ben-Israel. Gardner said she owes her career to the course she took with Ben-Israel, and having the chance to test her skills in a TV competition in front of her mentor has already started to pay similar dividends.

"It's kind of a reaffirmation to be on the Food Network," said Gardner, who's eagerly awaiting her "Baby Genius" episode of "Sweet Genius" to air at 10 p.m. Thursday. "More than anything else I'm taking confidence back with me. For what I do, it's kind of like checking in to find out, 'Oh yeah, I know what I'm doing.'"

"Sweet Genius" is a timed $10,000 dessert competition that pits four contestants against each other through three elimination rounds of themed baking. Contestants are given a mystery ingredient and theme each round, and are then judged based on their execution, imagination and inclusion of those requirements within the limited timeframe.

And, of course, on how the desserts — which depending on the round must be either a chocolate, candy or cake dish — taste.

Gardner said she couldn't reveal whether she won or give away too many details of the episode, although she said some of the mystery ingredients took her by surprise during the "overwhelming, but exciting," competition, which is in its second season.

Gardner — who watched "Sweet Genius" season one before applying during an open casting call for season two — opened Wild Orchid almost three years ago after working at Max Downtown in Hartford, Conn., and serving as head pastry chef at acclaimed establishments like Locke Ober in Boston, Mass., and the Bedford Village Inn in Bedford.

Preparing for the competition was daunting because Gardner said there was no way to practice using "completely wacky" mystery ingredients. Gardner said her experience in the restaurant world, though, proved invaluable for the Food Network show because both require putting out high-quality work in a limited amount of time, all the while immersed in a pressure-filled environment.

"It's about using all your knowledge," said Gardner, who said she was "pretty nervous" and practiced her go-to recipes and flavors ahead of time to prepare. "Either you have it or you don't.

"Intense was a really good word for it, but in a good way. I realized going in that I should take it as good experience regardless of what happened."

One thing she didn't expect to happen, though, was that Ben-Israel would recognize her. Much to Gardner's surprise the host did, and she said he had kind things to say about her sweet creations.

Gardner said her favorite part of her job, which focuses heavily on wedding and event cakes, is making almost anything out of sugar and "making people question what they're seeing" because of the level of realism that goes into each sugary detail.

It's too early to tell the full effect of her second encounter with Ben-Israel, although Gardner said she looks forward to what could happen after the country gets to see what her sweets are made of Thursday night.

"We'll see what happens [Thursday]," said Gardner, who said if she won she would use the $10,000 to pay bills and treat herself. "It definitely reaffirmed my choice. Where that takes me, I'll see. It's yet to be determined."