What happens to desserts after filming? Junior has it all figured out, look at those numbers! – Aktuality.sk

Do you bake with them too? Which one do you keep your fingers crossed for? And what happens after the cameras are turned off with all the baked goods? We asked and found out more from behind the scenes of the famous show.

You may not know what the Bakes show is all over Slovakia

“It’s great that this is a project where you don’t bumble, but it goes into positive things. Not into sensations, “says the moderator of the popular show Pečie whole Slovakia, Milan” Junior “Zimnýkoval (43).

In gastronomy, it feels like a fish in water, and it is one of our best moderators. Add to that the perfect colleagues, clever and funny contestants, dozens of interesting recipes and, of course, a surge of positive energy that we all feel in every episode. No wonder that the Pec show throughout Slovakia is enjoying unprecedented success.

In the interview you will also read:

– why the Junior gastro sector is an inexhaustible source of ideas,

– what bet he made with his colleague Juraj Bač,

– what happens to all the goodies after filming,

– how he addressed the address of the jurors,

– why not allow this competition,

– and explains, for example, how it is possible that she radiated so much joy

At the beginning of October, RTVS broadcast the first episode of the show Peces All Slovakia, in which you collaborate as one of the two main moderators of the competition. Try to tell us a few interesting statistics from behind the scenes of preparations, which ordinary viewers certainly do not know.

I have it all per gram, because I had every single purchase under my thumb. Although it is true that this is usually the role of side moderators, and I was one of the two main ones. (smile) Since I’m a big fan of the Ball at the Opera, I always look forward to publishing info on how many tons of food ate, how many teaspoons were washed and lost.

So let’s do it:

The 12 contestants baked a total of 150 recipes and faced 10 technical challenges. They used more than 1,500 kg of raw materials and 468 types of raw materials, had 140 kitchen utensils at their disposal and baked a total of 81 hours during 10 episodes.

Last minute:

2,000 eggs

250 kg of flour

150 kg of sugar

100 kg of chocolate

100 kg butter (400pcs)

100 l of milk

60 l cream (240pcs)

50 kg of fondant (for coating cakes)

22 kg Mascarpone

The format of the cooking competition was already present in Slovakia in various forms. Today we have baking here. Is this the original content of RTVS, or did the show come to us from abroad?

This is the world-famous British format The Great British Bake Off from the Love Productions workshop and licensed BBC Studios distribution, where they have been dealing for the 13th season. It currently operates in 30 countries around the world, and this show was closest to us in the Czech Republic. She enjoyed great popularity and quite a few Slovaks watched her with enthusiasm.

Baking the whole of Slovakia is not your first culinary show in which you performed. Did you gain a relationship with cooking only with the increasing number of offers in this genre, or did you sleep in you from an early age?

The relationship to cooking has gone hand in hand since childhood, but mainly with consumption. I hung my grandmother in cooking a lot, I went to the boys’ kitchen alone. It is said that when a guy has ketchup, he can start cooking. (Laughter) The turning point came when I was approached about 10 years ago to moderate a culinary competition. In the meantime, I traveled a lot and tasted. He partly rehearsed at home. Television was already a logical sequel.

In the first episode, you introduced the audience to the contestants, who are really diverse. Can you tell us how they are selected?

As one of the two main moderators, I did not have access to the contestant selection process. I myself was tested and evaluated by the expert council at RTVS until the last moment, which carefully selected the main moderators. Baking the whole of Slovakia is a focal and very important project, so nothing is left to chance. I will also add special backstage info especially for your portal.

The competitors went through a demanding casting and had to fight hard for their place in the TOP twelve. The creators of the show first carefully prepared a wide selection based on web questionnaires, which came up to 350. Subsequently, for several weeks there were personal interviews and tastings of bakery and confectionery products, from which the best advanced to the last selection round – camera tests. During them, dozens of contestants tried simulated baking of one competition challenge in the presence of cameras, jurors and moderators. The selection of the best of the best thus made it to the finals.

The competition jurors Jozefína Zaukolcová and Petra Tóthová have capacities in their fields. Have you ever had the opportunity to collaborate in the past?

I’ve known Jožka for a long time. She is the first lady of the Slovak confectionery. And when I met her at the camera rehearsals, I was very happy that she was part of this project. She is a master who represents Slovakia at international culinary competitions, she has brought up a number of professional confectioners.

I didn’t know Peter, but I’m all the happier to meet such a well-skilled and well-traveled cake designer who has taken as many courses as the world’s confectioners as we can imagine. That’s why I’m glad I was able to be with them and learn even more about baking.

You also have a very good impression with the moderating colleague Juraj Bač. Many readers are probably wondering if it’s so perfect in reality.

Yes. It’s like me! It’s no coincidence that we sat down. It’s easier when both moderators are perfect. I’m just glad that I proved my versatility to another moderating colleague. Juraj is a talented young man and readers are interested in him rightly. The pros.

Can you (un) modestly tell us what he values ​​in you? Of course, if you have any idea.

Only immodestly, as usual. (laughs) On this project, we got to such a level that we knew each other and could say who you are to whom and what you value. It is actually a sign of trust, and that is why I will keep it to myself. The rest can be seen on the RTVS screens.

Competitors gradually drop out after each round. Did it happen to you that you had a different opinion than the jury when eliminating competitors?

We were in contact with the jurors and talked daily, not only for television. At the beginning, during the preparation weekend, when the finalists got to know the kitchen and baked the exam, we got to the point where we wrote down a tip for the winner, glued it and put it in a biscuit container. We placed a regular bet on the winner. Whoever loses shaves his eyebrows. This does not sound on the screens, for example, but we have already talked about it in our instagrams. So imagine me, or Juraj, without one eyebrow.

The show also has a very friendly effect on an uninterested viewer, and the currently lacking humanity is pouring out of her. Did you get a closer, friendly relationship with any of the competitors?

It seems to me that we were lucky with the person and the cast. Whether on the jury, the staff, the playwright, the environment … etc. But especially for the finalists! That’s why I’m glad it’s the most common note on this program’s address. That it is positive, pleasant and lively. I think there is one more thing that unites us – that we are all in a friendly relationship. We write almost on a daily basis and share opinions on the program, but also events outside the project.

Competitors are strictly selected from the ranks of amateur bakers and confectioners, their profession is usually completely different and they perceive baking as a hobby. Do you think they have a tendency or the opportunity to transform this hobby into a state where they will really make a living from it?

I think that was what each of the finalists wanted. That there is no need to prove that they love their hobby, that they give room for reflection that it is a craft, that it needs to be unlocked, not just lying down as in other reality shows. And it’s great that they show it with their commitment and attitude to the craft. Nevertheless, they receive advice from jurors.

What advice would you give to a good friend who would tell you that in this difficult, pandemic period, he is starting a business, especially in the gastro sector?

What can I do for you?

Do emotionally tense and exciting moments also occur during filming? Do you have to be a psychologist?

I have a lot of experience with how the professional TV environment works and I was able to use my experience while baking. It’s great that this is a project where you don’t bumble, but it goes into positive things. Not into sensations.

Surely all housewives are interested in what will happen after the shooting with the cakes and cakes that will be baked in the competition?

Everything is ground, balls are formed, it is wrapped in coconut and it is subsequently distributed to other TV productions. (smile) Since our studio is television and we are not a classic operation, we cannot give it away, sell it, because there are strict hygiene rules for it. But since there were about 70 amateur tasters, we all ate on the spot.

You also regularly prepare our gourmet podcast TASTY, on the Dobruchut.sk fans will find it every other Sunday. How did you get along with this new job opportunity?

I am pleased with the reactions from the editorial office, but also from the gastro-world. And there were already reactions from the listeners of the podcast TASTY that they did not know the chef, listened to the podcast and went to see him. And then they sent me a report that it was great. I’ve heard a lot of pros and that’s literally flattering me.

Nowadays, there are many podcasts on various topics and the choice of guests ultimately greatly influences the play / number of plays of a particular episode. How and how do you choose guests for new episodes?

It’s a combination of what I get from the newsroom. They give me a tip on the operation and then it’s the contacts and the names I have. I have about 30-40 names in my head, I would give another 30 after mature consideration and I have no idea about the other 30, but I think I would look up or give me a tip of others. After personalities of Slovak cuisine, I could easily go after honest Slovak producers of cheese, meat, herbs, fish, farms, oils … there is enough for several years.

Which of the guests of your podcast did you talk to for the longest time, even after turning off the microphones, and will you also reveal to us some kind of pickpocket that you learned behind the scenes?

There was something to everyone before, during and after the podcast. It’s always the current podcast. Now it’s Jarda Židek who has explained to me why we don’t and won’t have a Michelin now. This question is a mandatory feature of every podcast. And I’m so glad I saw the zeal for him.

He told me about the Bocuse d’Or world competition, which opens the door to Slovak gastronomy, and thanks to it, Slovakia can get on the gastro map of the world. Only then do the ratings come, some points in bedekers that even Michelin will no longer be able to ignore. I recommend listening to everyone. Professionals, apprentices, gastronomy fans, restaurant owners and politicians. This is a common thing, support for gastronomic tourism – but abroad. Unfortunately and so far.

Why is cooking and gastronomy as such a topic with an immense dose of inspiration?

Because it’s delicious! Because it is a passion, it is scents, tastes, places, memories and experiences.

We are slowly reaching the end of the year. Junior, what will you be grateful to him for, even though he was so demanding in many ways? What did he teach you?

The year 2021 taught me to make cones, that it is necessary to have oil at 170 degrees, that the correct cone should have a white stripe around the perimeter, and that the temperature of the oil should be taken into account when fermenting. And many other sweet and tasty things.

Junior, as we do not know him in our last interview, revealed more about his sorrows, joys, motivations, but also about the project – the Tasty appetite. What really drives him? And why is he the king of second chances?