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Dylan Bachelet Shakes up the Great British Baking Show with Gochujang Rolls

Dylan Bachelet, a competitor on The Great British Baking Show, left the other contestants astounded with his unique dish: gochujang and garlic rolls; these beautifully baked, vividly orange rolls resembled miniature pumpkins. As the judges examined and tasted the creation, they found the flavor intensity striking, leading to a well-received hand shake from the evaluators. This unusual use of gochujang, a spice not typically seen on the show, was a gamble that paid off, eventually contributing to Bachelet claiming the Star Baker award.

The image of judges being flabbergasted by the key ingredient ‘gochujang’ sparked a wave of bewildered reactions on social media. Gochujang, a type of Korean fermented chili paste, has been widely acknowledged in the United States over the past decade. Bon Appétit proclaimed this soybean and chili-pepper paste as ‘the leading hot sauce in the market’ by 2015; a recipe for gochujang-caramel cookies by Eric Kim even made it to the prestigious list of 50 Greatest Hits in New York Times’ ‘Cooking’ section in 2022.

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Although The Great British Baking Show is not a reflection of United States-centric food discourse, it sparks surprise that experienced chefs on the platform seem unfamiliar with gochujang’s flavor profile. The show, initially engrossing due to its vintage charm, appears to be revealing some cracks in its veneer, as dedicated viewers express discontentment over the judges’ narrow and outdated tastes.

The show once resonated with its audience due to its celebration of English cooking traditions. However, as the show diversifies and the challenges encompass a more global theme, the old-worldly charm can seem somewhat misplaced. The formulaic judgment of confections seems increasingly archaic when faced with the creativity and international flair of the current contestants.

There’s a certain sense of disconnect with the increasing age gap between the contestants and the judges which is being reflected in the show’s culinary scope. The modern cohort of bakers is influenced significantly by internet food trends, innovative recipes, and alternative ingredients such as vegan-friendly substitutes and exotic fruits and herbs. This shift towards a more inclusive and progressive approach to baking is not being mirrored in the show’s judging panel.

Remember the mess that was the ‘Vegan Week’ episode from series nine? The judges were left stumped about the taste of nutritional yeast, although oddly, no eyebrows were raised during the ‘Free-From Week’ episode in series 12 when they sampled tofu-and-soy-milk ice cream. The show seems to be cautiously including more diverse culinary challenges, yet, the evaluators often look baffled and less than thrilled when tasting these alternative dishes.

Currently, the judging system in The Great British Baking Show can be rather black and white when it comes to dealing with ‘unorthodox’ ingredients. These deviations from the norm can either spell disaster or bloom into pleasant surprises, but it’s always a gamble. The audience and the contestants have come to understand the judges’ flavor preferences over time and craft their dishes accordingly.

When Georgie Grasso baked a quite conventional Bakewell tart during Pastry Week’s signature challenge, the evaluators showered her with praise for sticking to tradition. Yes, a traditional dessert baked well can indeed be a delight, but the show’s essence lies in personalising the bakes. As the show grows and promotes creativity and novelty over traditional methods, it would make sense for at least one judge who is responsive to and can represent these values.

Considering that many Great British Baking Show finalists and winners transition into internet influencers instead of conventional restaurateurs, it’s a telling sign of the contemporary culinary industry’s trajectory. But surprisingly, none of these past contestants have been invited back to serve as judges. This seems like a missed opportunity – after all, who could be better suited to judge than someone who’s already been through the wringer?

Why not introduce former competitors like Nadiya Hussain or the ever-popular Chigs back into the mix as evaluators? The judges are supposed to be authorities in the field: individuals who understand not only how to bake these diverse treats but also how to appreciate them. To keep pace with the evolving landscape of the culinary world, it’s imperative for The Great British Baking Show to reconsider their current judging panel and format.