One thing I miss about the original BBC seasons was the educational requirement placed upon the show, which resulted in those little segments where the hosts told us about the history of a particular ingredient or type of food. I would love if the shows would bring this back, especially when for challenges like this. Even though the hosts gave some quick explanations before each challenge, it would be nice to see a little more depth and some visuals.
ITA about Kyla and Bruno (this goes for the current Australian judges as well). I have grown so used to Paul's very narrow British/Eurocentric palate and preferences that I always worry about the bakers who dare to venture from typical western flavor combinations. Paul is always happy to see something traditional like chocolate with cherries but it's clear that he is typically skeptical of anything non-European. Kyla, Bruno, Rachel, and Darren all have wider ranges of flavors that they're comfortable with and they are much more open-minded about things that they haven't had before (which is what I expect from culinary professionals).
One thing I miss about the original BBC seasons was the educational requirement placed upon the show, which resulted in those little segments where the hosts told us about the history of a particular ingredient or type of food. I would love if the shows would bring this back, especially when for challenges like this. Even though the hosts gave some quick explanations before each challenge, it would be nice to see a little more depth and some visuals.
ITA about Kyla and Bruno (this goes for the current Australian judges as well). I have grown so used to Paul's very narrow British/Eurocentric palate and preferences that I always worry about the bakers who dare to venture from typical western flavor combinations. Paul is always happy to see something traditional like chocolate with cherries but it's clear that he is typically skeptical of anything non-European. Kyla, Bruno, Rachel, and Darren all have wider ranges of flavors that they're comfortable with and they are much more open-minded about things that they haven't had before (which is what I expect from culinary professionals).
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