GREAT British Bake Off 2021 star Amanda Georgiou has spilled the tea on how to make it past the intense audition stages – and win a place in the famous tent.
Amanda was the sixth baker to leave last year’s series after her showstopper pie fell apart in Pastry Week.
She has since given advice to wannabe contestants about how to get through to one of the final bakers.
と話す Johnny Seifert on the Secure the Insecure podcast, Amanda said you have to fill in a detailed application form with photographic evidence of your baking.
彼女は言いました: “It’s what your hobbies are, what things you like to bake what things you hate to bake, what are you good at what you’re not good at.
“というのは, the application is something else. They want you to send in photos as well, it’s not just an application form. They want to see at least five photos of different styles of baking, but that’s a minimum.
“I think I sent up to about 20 写真. It takes you forever just to fill that in.
“And then you wait for a phone call, which you may or may not get.”
Amanda warns that if you’ve lied in your application about your credentials, you’ll be found out during a grilling at the next part of the audition stage.
彼女が言います: “The phone call is technical, almost like a quiz. You spend an hour talking to someone who knows everything about baking, asking lots of questions to see if you actually are as knowledgeable as you’ve said in your application.
“You know what it’s like when you fill out an application for a job or anything, we all exaggerate a bit that we say, 「ええ, I got all these A stars and I’m brilliant at this and I’m brilliant at that’.
“そしてもちろん, you did the same thing on Bake Off, but they test you on that. So if you’re not as good as you say you are they will, they will work it out and you won’t get another phone call. So you need to get through that technical quiz. まず第一に, before you go any further.
“They might ask you what sort of things make your cake go flat.
“They also wan to know how many different types of pastries are there, how many different types of butter creams are there, ええと, you got swiss meringue, buttercream, Italian rang butter cream…
“There’s so many reasons, so you need to understand why things go wrong to be a good baker because you need to make sure you don’t do it again.”