The Great Canadian Baking Show is a Canadian cooking competition television series which premiered on CBC Television on November 1, 2017. The show is hosted by Dan Levy and Julia Chan with French chef Bruno Feldeisen and Canadian-Australian pastry chef Rochelle Adonis as judges. The program is an adaptation of the U.K. series, The Great British Bake Off (which is aired in Canada under the title The Great British Baking Show).
Video The Great Canadian Baking Show
Premise
The show brings ten amateur baking contestants together in a bake-off competition of "themed culinary challenges" to find a best, over-all competitor. Each episode features three rounds: the Signature Bake, the Technical Bake, and the Showstopper. After the judges taste and critique the entries, they will decide which contestant is crowned each week's "Star Baker," and which contestant will go home. Pastry chef Bruno Feldeisen, a multiple James Beard Award nominee and the former executive pastry chef for Four Seasons Hotels in New York and Vancouver, and Quebec-born pastry chef Rochelle Adonis, the European-trained creator of a flagship high tea salon and eponymous confectionery brand in Australia, served as judges.
Once pared down to the final three bakers, they will compete for the Great Canadian Baking Show title.
Maps The Great Canadian Baking Show
Production
Produced by Proper Television in association with CBC and Love Productions, the show was filmed on the grounds of the Windfields Estate in Toronto starting mid-July 2017, and the first season premiered November 1, 2017 on CBC. Levy, a self proclaimed "huge fan" of the British series upon which the show is based, stated that he "actively pursued" the hosting role.
The executive producer is Cathie James, and the series producer is Marike Emery.
Reception
John Doyle, reviewing the first episode for The Globe and Mail, called the show boring and said that it lacked "the major ingredients of eccentric flair and idiosyncratic contestants [of the original]." Doyle's criticism of host Dan Levy's "feyness" in the review was called homophobic by Levy and others. Eater Montreal writer Tim Forster said the show's first episode is "like somebody left the sugar out of the recipe: it looks right, but the flavour is kind of bland" due to a lack of focus on the contestants' stories, he primarily blamed poor editing and a rushed pace due to a shorter running time than the British series. Joanna Schneller called the judging by Bruno Feldeisen and Rochelle Adonis "consistently dull" in a review of the second episode for the Toronto Star. She suggested that, like the judges in the original series, they should be instructing on the significance of dishes as well as judging.
Greg David of TV, eh? called the show "unapologetically entertaining" and "a calming oasis amid the noisy negativity we're besieged with," specifically praising the chemistry of hosts Levy and Chan. Katherine DeClerq, reviewing the final episode in Women's Post, said she was "pleasantly surprised" by the series and "while the dry humour could be a bit dryer and the puns slightly less cheesy, I have to say I am in love with the Great Canadian Baking Show."
Bakers
Results summary
Episodes
- Baker eliminated
- Star Baker
- Winner
Episode 1: Cake
For the signature challenge, the bakers were given two hours to make 24 cupcakes with two different types of flavours. The technical challenge was to create a cherry and pistachio Battenberg cake - a recipe handpicked by Rochelle - with the marzipan, fondant, and jam provided to them. The bakers had an hour and 45 minutes to complete the cake, making sure to expose the ends of the cake as traditionally presented. For the showstopper, the bakers had four hours to make a chocolate layer cake with at least two layers and at least two different kinds of chocolate.
Episode 2: Bread
For the signature challenge, the bakers were given two hours and 30 minutes to make a flavourful focaccia in whatever shape they chose. The technical challenge was to bake one dozen Montreal bagels: six with poppy seeds and six with sesame seeds. The bakers had two hours and 10 minutes to complete the bagels, ensuring they were properly poached in honey water to achieve subtle sweetness and the balance of a crispy crust and chewy centre. For the showstopper, the bakers had four hours to make a bread-based centrepiece with one or more sweet fillings.
Episode 3: Dessert
For the signature challenge, the bakers were given two hours to make a sweet pie or tart. The technical challenge was to bake one dozen Fondant Fancies, small sponge cake squares glazed with butter cream and then drizzled in fondant. The bakers had two hours to complete the fancies, ensuring they were all equally square and properly coated in fondant. For the showstopper, the bakers had three hours to make a pavlova.
Episode 4: Canadian
For the signature challenge, the bakers were given two hours to bake a tourtière. They were allowed to fill the pie with whatever they wanted, but had to also make a condiment to complement the pie. In the technical, the bakers were given one hour and forty-five minutes to make sixteen maple leaf cream cookies. The showstopper challenge was to make twelve doughnuts - six in one flavour and six in another - in three hours.
Episode 5: Best of Britain
Episode 6: Holiday Baking
Episode 7: French Pâtisserie
Episode 8: Finale
References
External links
- Official website
Source of the article : Wikipedia
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