As the current competition drew to a close this year, former runner-up and winner Steven Carter-Bailey reminded us of his time on the show that has catapulted many amateur bakers towards culinary careers.
Steven Carter-Bailey, head tutor at the ProCook Cookery School in London, worked as a Marketing Manager until glory on television’s Great British Bake Off made him rethink his future.
Steven was a finalist in Season 8 (in 2017) and then returned in 2019 for the New Years’ Day special in which he was crowned winner. He was described by judge Prue Leith as ‘one of the nicest guys in the world, a joy to work with, and one hell of a baker’, and is probably best remembered for a biscuit creation shaped like a giant chessboard, complete with individual playing pieces.
The Bake Off win gave him the skills and confidence to leave the corporate world and pursue his life-long passion for food.
Steven hosts regular baking and cookery classes at The ProCook Cookery School.
“I started my journey after finishing the Bakeoff in 2017,” he remembers.
“I immediately started teaching at Leith’s School of Food and Wine, in London. I knew I wanted to teach from that very first class.”
Steven’s memories of the Bake Off are, he says, ‘a fuzzy and distant memory’.
“I was so tired by the end that I don’t remember much more than what I can see on the TV. Sometimes, I watch an episode to remind myself of what happened.”
Steven does, however, remember being very nervous, and is happy to give away a couple of behind-the-scenes secrets.
“The application process was long and painfully slow. I remember wishing I would get on the show, and when I did, I started to panic about how well I would do. I had to keep everything private and secret, so the nerves were intensified by not being able to talk openly. The application process took about three months, and consisted of paperwork, questions, interviews and very little baking . . . that came later.
TV Secrets!
“We wear the same clothes over both filming days so the editing team can use content from day one on day two,” he reveals. “It’s TV, so we have to make a show. I also knew that if I turned my mic off then no one knew if I’d made a mistake – I got away with a lot!” Steven made it through the entire series, only losing out in the final.
In 2019, Steven was asked to return to the Bake Off tent for the New Year’s Day Special which he won.
“I’m not competitive, and not winning the main season didn’t bother me in the slightest. But, when I was offered the chance to compete again, I wanted to give it one more go. I also just wanted to get back in that tent. The episode was amazing to film and it was like catching up with long lost friends – probably the happiest time of my life,” he reminisces.
He says, after Bake Off, everything changed overnight. He admits he still isn’t used to being recognised in the street, but has absolutely no regrets about the new career.
“I work twice as hard as before, but my job is my hobby, and that is something I’m truly grateful for.
Steven has always loved food and cooking, and is delighted to have discovered a drive to teach others..
“After the show I spent the first few years doing live demos to thousands of people. I loved that feeling of showing people how to do something simply, but also speaking to large crowds. Teaching is a privilege, and I knew I wanted to take what I knew and help others achieve their goals, big or small.”
Steven’s love of food was fostered from a young age with the support of his mother.
“My Mum has always been my food inspiration. She allowed me space in her kitchen, and never stopped me being creative with food. She gave me a confidence in a kitchen that I’ve never lost.” Steven admits he wasn’t a model school pupil, and food was a way to express his creativity.
“It was a time in my life that was a combination of happy memories and confusion as to why I didn’t fit in or understand. I was diagnosed in the late 1980s with what we now know to be ADHD, but at the time I was labelled mischievous and non-academic. Luckily, I had food as my creative outlet.”
Over the years, Steven has learnt to allow his creativity to shine while also keeping to schedule.
“Creativity shines when I plan what I’m doing around it. I am incredibly creative and talented, but I am disorganised and scatter-brained. I have learned to plan,” he says.
Steven has been Head Tutor at The ProCook Cookery School for two years, which is located above the ProCook Cookware Store in Tottenham Court Road specialising in baking, cake decorating and pastry making.
“When I started at the school, I was teaching one day a week. I created the five baking classes and happily taught them for the first year. I then started teaching some of the cookery classes and realised how much I love being in a kitchen.”
The cookery school offers classes in baking and cooking that specialise in different cultures, cuisines, flavours and different methods of food preparation. Steven says it’s vital that classes use ingredients that are readily available in supermarkets so that students can easily replicate their recipes at home.
“My style of teaching is relaxed and fun – I try to replicate a home environment, and not a commercial kitchen,” he says.
The ProCook Cookery School has recently been assessed for its teaching standards and facilities, and become a member of the Independent Cookery School Association (ICSA), joining cook schools run by Steven’s food heroes who include television cook James Martin and leading baker Richard Bertinet, who are each independently assessed for their teaching experiences and second-to-non facilities. Look out for their red ‘Accreditation logo’ for a fully immersive cookery experience, each featured in our own ‘Cookery Collection‘ of selected cookery schools, providing ideal gourmet gift experience days.
“We often go through our working days never realising the positive impact we are having on peoples lives. This ICSA accreditation is evidence that our hard work is paying off, and people are learning a valuable skill,” he states, proudly.
Steven’s style of teaching is about learning together, no shouting or need for competitiveness.
“Students always arrive with a fearful look in their eyes, as if I’m about to start shouting like a chef. That couldn’t be further from the truth. I welcome you into my kitchen and encourage you all to take part as much or as little as you want. There is an open forum of discussion, with no question being too silly. I don’t try to be the all-knowing power in the room, but I ask questions and opinions from people – you know more than you think and I try to build your confidence instead of lecturing.”
You can guarantee no disparaging comments about ‘soggy bottoms’ or Bake-Off style eliminations for students at ProCook Cookery School!
Learn more and purchase ProCook Cookery School Experience Days and gift vouchers here
Steven Carter-bailey looks forward to welcoming his next class of students on one of his ICSA Accredited Cookery Courses.
