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Paul Hollywood

Paul Hollywood

Paul Hollywood

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Paul Hollywood became a household name in 2010 with his show through the BBC. He achieved worldwide success in the baking arts with his recipe books, TV show for Public Broadcasting Service (PBS), and lecturing ability. He has recently published a book about dough.

Baker

For over a decade now, The Great British Bake Off (titled The Great British Baking Show in the U.S. for copyright reasons) has enchanted British and American audiences with its charming contestants and cozy appeal. Described by many as Xanax in the form of reality TV, the world of Bake Off stands out for its good sportsmanship and friendship among the bakers. There’s plenty of tension surrounding the challenges — do you use the balloon method for your sugar dome, or a mold? — but the stakes are low and there’s no cash prize, so almost everyone leaves the competition tent with graciousness and new friendships.

So if GBBO does want to go by week by week, it needs to do it properly, and also ask who that actually serves. One of the show’s strengths has always been its investment in the bakers’ journeys — they tell everyone how it’s going, people find their favourites, and they care about how well they do. If everyone knew that those previous weeks didn’t matter, then maybe the fandom would change; the problem with Hermine’s elimination, and Sura’s earlier in the series, was that it felt like the judges were telling the audience to care about every episode and then telling them that they had been fools to do so, because they didn’t matter at all. (Source: www.eater.com)

Home

He's reportedly worth £11.5 million and takes home a hefty £400,000 pay check from Channel 4 every year. However, Paul Hollywood was pictured hard at work during a night shift as a pizza chef at his girlfriend Melissa Spalding's, 37, Kent pub on Tuesday. The GBBO judge, 55, worked up a sweat in a white jacket and a black striped apron as he worked with his team while moonlighting at Smarden's The Chequers Inn

JH: At least, if you historicize a biscuit that was made once for an 11th-century banquet in an obscure corner of Normandy, at-home bakers can learn something or have a better shot at doing it and it makes the show feel less about, “So, there’s this whole history of baking... but what really matters is that these two British people Paul and Prue like it y/n.” (Source: www.eater.com)

 

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