Cherish Finden | Bake Off : The Professionals Press Pack 2026

Cherish Finden is a world-renowned pastry chef, international pastry consultant and TV chef. She began her remarkable journey more than 40 years ago when, working as a 14-year-old waitress at a restaurant in Singapore, she asked if she could volunteer in the kitchen. Two years later, she enrolled on a pastry course at Shatec Institutes, going on to work as a pastry chef at some of Singapore’s top hotels.

In 2001, Cherish moved to London where she led the pastry kitchen team for the opening of The Marriot Hotel and has worked as executive pastry chef at The Langham Hotel and the Pan Pacific London. Whilst at The Langham, she was awarded Best Afternoon Tea in UK. Throughout her accomplished career, Cherish led a team to victory at the IKA Culinary Olympics winning 8 gold medals and has 25+ medals from international events around the world, 18 of which are gold. Cherish has won a host of awards, including Dessert of the Year, Pastry Chef of the Year and received The Macallan Lifetime Achievement Award at the World Gourmet Summit in 2015. Cherish has been appointed as the chair of pastry judges for the 2026 National Chef of the Year and Young National Chef of the Year competitions. She has been a judge on Bake Off: The Professionals, alongside Benoit Blin, for all 11 series of the show, and recently appeared as a guest judge on this year’s series of The Great Stand Up to Cancer Bake Off.

Interview

Bake Off: The Professionals is back for series 11. What was the standard like this year?
The standard this year is exceptionally high and continues to elevate with each series. We are seeing some of the UK’s most talented pastry chefs, and the level between teams is incredibly close, so even the smallest detail can make all the difference.

For me, the standard has truly skyrocketed. The contestants are more refined, more creative, and far more daring in their approach. It’s not just about technique anymore it’s about precision, elegance, and pushing boundaries. That’s what makes the competition so intense and exciting.

Tell me about the teams and the institutions they were representing.
The teams this year came from across the full breadth of our industry: hotels, cafés, patisserie restaurants, and large-scale catering operations and that really showed in their work.

Each team brought a distinct strength, whether it was precision, creativity, efficiency, or consistency, reflecting the demands of their environment. This diversity not only elevated the competition but reinforced the exceptional standard seen throughout.

How important is it for each team to have a definite leader?
This is extremely important! In a professional kitchen, especially in a competition like this, you need someone clearly leading the team. It’s about having that one person who takes control, keeps everything on track, and makes decisions when it matters most. Of course it is still extremely important to work as a team. 

Without a strong leader, things can very quickly become disorganised. Even the most talented teams can fall apart under pressure. For me, clear leadership is absolutely key. It brings focus, calm, and ultimately allows the team to perform at their best.

There are a couple of childhood showpieces – toys and hobbies What did they come up with?
The monster truck, for me, was a real standout, quite dramatic, and genuinely thrilling to watch. Then you had the robot, which was very cleverly put together – so intriguing and fun to look at. I loved the detail of hiding the treat inside the tummy; it added that extra layer of surprise and fun.

Did you have a favourite childhood toy?
Yes, my favourite childhood toy was a little brown teddy bear named Chocolate. He has travelled with me all around the world. I still talk to him before I sleep, and when I’m at home, he even sits with me during mealtimes. I almost lost him once in Paris that was a very stressful moment for me. 

What were your hobbies as a kid?
I grew up in a small village in Singapore called a Kampong, and as a child I loved exploring outdoors. One of my favourite things was looking for tiny, shiny spiders. I would catch them, bring them home, and keep them in a small tank filled with leaves so I could watch them closely.

There are rounds featuring modern landmarks and ancient wonders, that sounds like they had the potential for both spectacular creations and spectacular disasters. How did they turn out?
There were some ambitious interpretations of both tasks, and they definitely had the potential to go either way but overall, they turned out brilliantly. I absolutely loved the Eiffel Tower – so much effort, planning, engineering-work and precision went into it, all built from biscuits. The Tower Bridge over the River Thames was another standout for me; it was so grand and sleek, with glass details and even a London bus that really brought it to life. The Taj Mahal was also incredibly impressive. It was so cleverly put together, with beautiful attention to detail that really captured its elegance. 

For me, it all comes down to choosing the right biscuits and, just as importantly, the right edible glue. It’s what holds everything together and makes those ambitious builds possible.

Tell me about the circus of horrors piñata. What was it like, breaking these beautiful creations just after they’d been made?
The Circus of Horrors piñata challenge was a standout moment in the competition, combining theatrical spectacle with technical precision. It was both exciting and incredibly tense to watch the teams suspend their showpieces. There’s nowhere to hide when your creation has to quite literally hold itself together.

One piece that really captured my attention featured a giant balloon with a sinister clown’s face emerging from it, complete with a decaying tooth. It was visually striking, deeply unsettling, and perfectly in keeping with the brief – memorable in all the right ways.

What makes a piñata challenge so compelling is that it tests far more than just flavour. Contestants must demonstrate strong engineering skills alongside their culinary expertise, ensuring their structures are both visually impressive and robust enough to hang yet delicate enough to break in a satisfying way.

And of course, there’s the final moment: the smash. I love it, love it, love it! Seeing the suspended showpieces break open to reveal the hidden chocolate elements inside is always incredibly rewarding. It’s dramatic, unpredictable, and a true celebration of creativity and skill.

There’s a summer holidays showpiece. Is there a particular holiday that you would memorialise in pastry?
For me, it would have to be James Bond Island officially known as Khao Phing Kan in Phang Nga Bay, Thailand. It’s a truly iconic destination, with its dramatic limestone cliffs rising out of emerald waters, and it holds very special memories from one of my favourite holidays.

If I were to memorialise it in pastry, I’d create a refined coconut choux, filled with a pineapple compote infused with lemongrass and fresh pandan mousse and decorate with Chocolate coconut tree. The flavours would reflect the vibrant, tropical character of the location fresh, fragrant, and full of contrast.

The final had a masquerade ball theme. How did that turn out?
The Masquerade Ball Final was nothing short of spectacular. Over two extraordinary days, the three remaining teams were pushed to their absolute limits, tasked with creating a breath-taking Masquerade Ball Banquet filled with mystery, elegance, and pure extravagance.

Every detail mattered. There was no room for error only precision, creativity, and nerves of steel. The pressure was relentless as each team fought to outdo the others in a battle of imagination and execution.

What unfolded was electric. The atmosphere crackled with anticipation, the stakes were sky-high, and the competition was so close it came down to the finest margins – truly neck and neck until the very end.

We were completely captivated by the displays, each team delivering something unforgettable. And now, after all the tension, drama, and brilliance, we are going to crown one team as the winner.

What happens to all of the creations after judging? Does everyone dive in with a spoon, or take food home, or does it go somewhere else?
After judging, it’s always a very lively moment once the formalities are over, everyone dives straight in. It’s usually gone within minutes, with the creations disappearing incredibly quickly as the production team finally gets to taste them properly.

Are you conscious of sustainability while making the show?
Absolutely! Sustainability is always front of mind while making the show. In some challenges, we intentionally limit the amount of chocolate available for the showpiece, encouraging contestants to be both creative and mindful in their use of ingredients.

We also closely monitor wastage throughout the process, ensuring that as little as possible is discarded. It’s about balancing creativity with responsibility and making thoughtful choices at every stage.

You also became a judge on the recent series of Celebrity Bake Off shown earlier this year. I presume the standard was somewhat different from what you’re used to on BOTP?
Yes, it was completely different. These are celebrities, not professionals, so I definitely took a more lenient approach! It was a real mixed bag: some truly surprised me with their skills, but there were a few car crashes. But that’s all part of the charm. At the heart of it, Celebrity Bake Off is about having fun and raising money for charity, which makes it incredibly special. I have a huge amount of respect for the celebrities – they give their time, step out of their comfort zones, and genuinely try their best, which is what really matters. But let’s just say perfection is taking a holiday!

Did you still have your ruler with you?
Absolutely. I always have my ruler with me. It’s become something of a signature tool for me on set. It brings a bit of precision to all the chaos and creativity, and I think people now expect to see it appear at just the right moment.

Is the vibe very different in the tent?

Yes, the vibe in the tent is completely different from Bake Off: The Professionals. The main Bake Off tent is much more open, relaxed, and full of warmth and humour, whereas The Professionals is naturally more intense and focused, with a stronger emphasis on precision and technique. Both have their own unique energy it just depends on the level of competition and what’s being tested.

You said you felt really nervous, like it was your first day at school. What was the whole experience like, in the end?
I had the most fantastic experience working with Paul, Noel, and Alison. I was definitely nervous at first. It really did feel like my first day at school, but I was so warmly welcomed that those nerves quickly faded. By the end of it, I felt completely at home. It turned into a genuinely joyful experience, and Alison even sang Cherish The Love to me at one point, which was such a special, unexpected moment and made me feel truly part of the team.

How do you relax, when you’re not working?
Going to the gym. That’s my ultimate happy place. I always feel so good, energised, and motivated after a session; it really sets me up for the day. I usually go around 7am and start work at about 9:30, so it’s the perfect way to begin the morning. It just makes me feel focused, positive, and ready for whatever the day brings.

Do you ever have a store-bought dessert?
No, never! Well, I say that, but I have to admit when I’m in Singapore I do love traditional desserts like kueh tutu, ice kachang, and chendol. Those are my little guilty pleasures.

What advice would you give to someone wanting to get into the industry?
Work hard. There really are no shortcuts. Be disciplined, stay curious, and push yourself to keep improving every single day. Passion is important, but consistency and dedication are what truly build a career in this field.