Interview with Cherish Finden - Judge

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 in a Singapore restaurant, 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, she and her family moved to London, where she has worked as executive pastry chef at the Langham Hotel, and the Pan Pacific, London. In her storied career, she has led a team to victory at the IKA Culinary Olympics, and has won a host of awards, including Dessert of the Year and Pastry Chef of the Year. She received The Macallan Lifetime Achievement Award at the World Gourmet Summit in 2015. She has been a judge on Bake Off: The Professionals, alongside Benoit Blin, for all ten series of the show.

This is the tenth series of Bake Off: The Professionals. How does that feel?
It is incredibly exciting! Ten years on, and the excitement hasn’t cooled a degree. Hitting our 10th anniversary is like pulling a perfectly risen soufflé out of the oven – pure joy and satisfaction. Every series brings fresh talent, new surprises, and breathtaking creations. It is amazing to see how they evolve. I’m honoured to still be part of this journey and continue to inspire and challenge the best pastry in the industry. 

How do you think the show has changed in that time?
The standard has skyrocketed over the years. Every season, the chefs get more innovative and daring with their designs and flavour combinations. It’s almost as if they’re rewriting the rules of pastry, blending tradition with cutting-edge techniques. The level of precision and creativity we see now is phenomenal; it’s like watching edible art come to life. Chefs today aren’t just pastry chefs; they’re engineers, architects, and storytellers all rolled into one.

Has that trend continued this year?
Oh yes, without a doubt! This year, the chefs have turned up the heat and pushed the boundaries even further. Their artistry and technique are sharper than a chef’s knife. It’s a season where imagination meets precision, and the results are simply extraordinary.

You’re back once again at Firle Place. What’s it like to film there?
Coming back to Firle Place feels like coming home, as it’s full of beautiful memories. Driving through the countryside, seeing the lambs grazing in the fields, it’s so peaceful and grounding. It’s a place where history and beauty come together, creating the perfect backdrop for the intensity of the competition. Firle has this magical charm that makes every season feel special.

There’s a new challenge in this series – Whoops, I Dropped the…. It sounds intriguing – what’s it all about?
This challenge is as thrilling as it sounds! We’re asking teams to defy gravity and create a fully suspended showpiece using chocolate, sugar, or isomalt. The theme is ‘Whoops, I dropped the…’ so the showpiece needs to depict an object that’s floating mid-air, something that shouldn’t be up there! It’s not just about making it look good; it’s a test of engineering, precision, and a dash of magic. And to top it off, they’ll need to incorporate 24 macarons in two different flavours. It’s the ultimate balancing act where art meets science, and where pastry meets engineering.

Did you have any favourite challenges from this series?
The Floating Showpiece challenge, inspired by the concept of Floating Cities, was a true test of skill and ingenuity. Chefs were tasked with crafting a showpiece that not only embodied the spirit of a city but also had to float on water – a delicate balance where artistry met physics. This challenge demanded more than just pastry expertise; it required architectural thinking to ensure structural integrity while maintaining the lightness necessary to stay afloat. Through clever use of hollow forms and air-filled designs, their creations defied expectations. Would their visions rise to the occasion or sink under pressure? You’ll have to watch to find out.

There are a few secret challenges. What do they tell you about the teams?
Secret challenges peel back the layers and reveal what’s truly cooking beneath the surface. It is a tough pastry competition that tests a team’s creativity, communication, technical skill, and resilience under pressure. Without preparation, they must think fast, delegate efficiently, and trust each other’s abilities to succeed. These challenges reveal which teams can innovate, stay composed, and execute flawlessly, proving that true success comes from adaptability and teamwork, not just talent. And, of course, in a secret challenge a lot can go wrong….

Were there any challenges that the chefs particularly struggled with?
One of the greatest challenges in pastry competitions is sugar work, a refined, intricate art that requires precision, speed, and an intimate understanding of sugar. There’s no margin for error. If a piece breaks, it’s beyond repair as sugar doesn’t simply crack, it shatters into countless irretrievable fragments, leaving chefs with no choice but to begin anew.

Obviously, skill and hard work are both crucial in the competition, but how important is the element of teamwork?
Teamwork is the secret ingredient for success in any competition. While skill and dedication lay the groundwork, it is the seamless coordination of a team, much like a flawlessly executed service, that truly elevates performance. A highly effective team ensures a smooth, dynamic workflow, transforming pressure into precision and challenges into opportunities. When individuals communicate openly, the chefs should trust each other and leverage their strengths. Talent may secure individual victories, but true success is built on collaboration. After all, even the finest recipe relies on the skilled hands that bring it to life

After ten years of the show, what have you observed are the main qualities a team needs to win?
Dedication, consistency, creativity, and passion, sprinkled with a willingness to take risks. Winning isn’t just about skill; it’s about pushing the envelope while staying rooted in technique. A great team knows when to play it safe and when to roll the dice. They need to dream big but stay grounded in discipline. It’s about finding that sweet spot where ambition meets precision.

Do you enjoy watching the chefs prepare their showpieces or is it all too tense?
I absolutely love it! Watching chefs craft and construct their showpieces is nothing short of mesmerizing. But it’s also a nerve-wracking experience, especially that heart-stopping moment when they carefully carry their masterpiece to the display table. As judges, we often spot potential problems before they unfold, but in the end, it’s about more than just structure or technique. A true showpiece must tell a story, evoke emotion, and showcase the chef’s artistry at the highest level. Every detail matters: structure, technique, and medium-use because perfection isn’t just expected, it’s demanded.

The chefs often get emotional. Do you ever take them aside for a little pep talk?
This season has been an emotional rollercoaster, filled with intense pressure and high-stakes drama. In a competitive environment where precision is key, there’s little margin for error. Under the glare of the spotlight, unfamiliar kitchens can quickly unravel even the most experienced chefs. It’s in these vulnerable moments that we step in behind the scenes, offering guidance, encouragement, and quiet support to help them regain their confidence

Is it difficult, having to be brutally honest when things go wrong?
Absolutely. Honesty is essential because that’s how chefs grow and refine their craft. But I also believe that feedback should be constructive and delivered with respect. My approach is to be firm but fair. I want to challenge the chefs to bring out their best, while making sure they feel supported in the process.

You and Benoit have been working together for ten years on the show. How do your approaches to judging differ?
We bring a balance to the judging panel, each offering a distinct yet complementary approach. When it comes to tasting, Benoit and I have different approaches. I take my time, carefully dissecting each layer, savouring the nuances of every component to fully appreciate the complexity of the chef’s creation. Benoit, on the other hand, prefers to experience everything in a single mouthful, focusing on the immediate harmony of flavours and textures as a whole. Despite these differences, our fundamental criteria remain the same. We both assess the texture, composition, design, execution, and, most importantly, the taste. Together, our approaches offer a well-rounded and meticulous evaluation, ensuring that every aspect of a creation is judged with precision and expertise.

How often do you disagree?
From time to time, we do disagree. We see pastry through different lenses, shaped by our own experiences and expertise. We each have our own perspectives, but what matters most is our shared commitment to excellence. Judging is never about personal preference; it’s about a thoughtful exchange of viewpoints, where technique, creativity, and execution take centre stage. Mutual respect drives every discussion, ensuring that, in the end, we always reach the right decision.

Do you often get recognized in public from your work on Bake Off: The Professionals?
Yes, I do get recognized in public, but people are usually very respectful and sometimes a bit shy to approach me. Many choose to connect with me afterwards through direct messages on social media platforms like Instagram, Facebook, and TikTok. I always appreciate their kind words and support—it’s truly heartwarming to see how the show resonates with so many people.

What kind of stuff do people want to talk to you about?
Mostly, they just want to have a chat and sometimes they ask, “Where’s your ruler?” or “Do you have your micro-scales with you?” It’s become a running joke, but I love that people notice the little details I bring to judging. Precision is my trademark!

Along with Ellie and Liam, the four of you seem to get on really well. What do you get up to behind the scenes?
Behind the scenes, we’re like a close-knit TV family. We genuinely enjoy each other’s company, often sharing meals, exchanging stories, and having a good laugh. There’s a natural camaraderie that makes the time off-camera just as memorable as what happens on set. With Ellie, Liam, and Benoit, I feel completely at ease—I can truly be myself. It’s a bond that extends far beyond the cameras.

What is it that you love about the world of pastry?
That’s like asking how long is a piece of string! I eat, breathe, and live pastry. It’s a never-ending adventure where science meets art, and there’s always something new to learn, create, and discover. I can talk about pastry all day – it’s my passion, my heartbeat, and my art.

How would you rate your savoury cooking skills?
I love cooking, and I often enjoy experimenting by blending Eastern and Western flavours. One of my favourite creations is Peking Duck Croissant with hoisin sauce, pickled cucumber and spring onion mayonnaise, decorated with crispy duck skin. It’s all about balance and creativity.

What’s the last culinary disaster you had?
Just a few days ago, I put a loaf of sourdough in the oven and completely forgot about it until the smell of burning reminded me! Even after years of baking, moments like these are a humbling reminder that attention to detail is everything in the kitchen.”

In the history of Bake Off: The Professionals, do you have a favourite creation that chefs have made?
There have been many unforgettable creations, but Thibault and Erica’s vegan truffle doughnuts stood out for their incredible balance of flavour and texture. Emmanuel and Sam’s sugar and chocolate showpieces, which captured the essence of a chef in the kitchen, showcased impeccable technique and artistic vision. Those moments truly exemplified what Bake Off: The Professionals is all about.

Are there any ingredients that you really don’t like?
I have to admit, I’m not fond of bananas or durian. I find the texture a little too slimy, and the taste profile just doesn’t appeal to me.

Why has the show endured?
The show has endured because it’s not just about pastry, it’s about passion, resilience, and pushing boundaries. It captures the spirit of never giving up and always striving for perfection. Every season brings new stories, new challenges, and new triumphs. The show continues to captivate audiences and keep them coming back for more. It pushes chefs to keep learning, evolving, and striving for excellence, creating the perfect recipe for success.

Watch or stream Bake Off: The Professionals on Channel 4.