The Great British Bake Off ended last week with a nail-biting final that proved a triumph for Candice Brown. Mel Giedroyc brought the last bake to a halt by announcing: You can do no more ! You’ve finished! However, the climactic Showstopper Challenge failed to feature the one dessert I craved, namely, a custard pie. Being slammed in Paul Hollywood’s face. What a tart.
The GBBO shows all the traits of any great entrepreneurial endeavour – stepping outside of your comfort zone, being tested time and time again, and having to make spontaneous decisions in a challenging environment. Whilst it’s reality television, the situation created in the bake-off tent reveals many parallels to startup life.
There were three challenges: the Signature Challenge was to make a family-sized meringue crown; the Technical Challenge was to make a Victoria Sandwich, which seemed elementary, and the Showstopper Challenge was a picnic hamper consisting of forty-nine items – sausage rolls, quiche, scones, fruit tarts, and a chocolate cake.
The final was close, with all three bakers in contention as they approached the Showstopper. Andrew Smyth was the boyish aerospace engineer from Ireland with ambitious ideas and ambitious shorts; Jane Beedle was the maternal, traditional contestant, a garden designer with two kids and an interesting haystack hairdo, with which I readily identified.
Finally, Candice Brown, famous/notorious for sending more time fixing her appearance than fixing her ingredients, and as Mary Berry put it, ‘liking to do things over the top.’
The bakers had a mammoth five hours to make twelve puff pastry sausage rolls, twelve mini quiches, twelve savoury scones, twelve fruit and custard tarts, and one plain chocolate cake. Mel and Sue shouted Bake! for one last time. Andrew is so nervous he drops his bowl, but it didn’t shatter.
In the Signature Challenge, Jane made three tiers of meringue – a Pavlova with strawberry and raspberry compote, blueberry compote, and white flesh nectarines. Candice went a little further and made two different meringues. The three layers contain Prosecco-soaked strawberries, mango curd, gold-dusted physalis and glittered pistachios. Then there was a fourth tier inspired by the tiny crown of Queen Victoria.
Andrew somehow managed to stick his pecan praline to the wrong side of the baking paper where it became glued solid. His victory in the Technical Challenge meant he was back in the game, but his Signature Challenge did not turn out well thanks to that cursed pecan praline.
Candice’s Queen Victoria Meringue Crown on the other hand was remarkable. Paul bestows upon her the highest accolade: the Hollywood handshake. Candice squeals in the manner of a teenage girl at a Justin Bieber concert. Andrew is like the only kid at Christmas not to get a cracker.
The edginess around the Victoria Sandwich was palpable. A Victoria is all about having exactly the same amount of the ingredients – I should know, my wife bakes World Class Victorias every week – but the contestants were given no measurements. Equal parts flour, butter, sugar, eggs and tears today.
It’s 259 grams of everything asserted Jane. Quite precise. For the jam, her ratio of sugar to raspberries is 50-50. Andrew has only half the quantity of sugar and is following his grandma’s recipe from memory. Candice’s ratio was 350 grams to 150. Who knew jam could be so controversial?
Candice over-cooks her sponge cake, which the judges frown is too dark on the top. Her jam hasn’t set and is really a jelly not a jam and the buttercream is quite grainy. Fussy. Apart from that it’s fine.
The Showstopper is a picnic fit for her Majesty. To produce such an (absurd) array of different food Andrew has a spreadsheet detailing what he should be doing in every five-minute block of the whole five hours. The amount of multi-tasking going on here is mind-blowing, remarks Andrew. If I didn’t have a plan I’d be flapping.
As time passes, Andrew starts flapping, skipping round frantically in his alarming shorts and boyish cheeks getting redder and redder. But Candice nails it. I loved her little piglets, her sausage rolls filled with black pudding, which have peppercorn eyes and a curly tail made of crackling. Aside from that, her bravery by putting rhubarb into her custard tarts is the ball-in-the-back-of-the-net moment for Mary and Candice’s ambitious bakes.
Candice could bake, but raised the stakes with a combination of her technical skills, her artistic flair and her strawberries soaked in Prosecco. In the second week, she wowed with a cake model of her parents’ north London pub. It was authentic in every detail, right down to the sticky (gingerbread) carpet. Over the three-months of competition, cockney Candice became the Eliza Doolittle of the GBBO tent, cheeky and spirited, determined and passionate, showing undoubted entrepreneurial flair.
This was the winning spectacle of ordinary people surprising themselves by doing extraordinary things, with a dash of eccentricity thrown into the mix. It was a humdinger of a Showstopper. I’m reliving memories of all the TV cooking shows I watched, from Fanny Craddock to the Galloping Gourmet to Delia, Rick Stein and James Martin.
For me, to win GBBO you have to be resilient and brave. There’s something inspirational about seeing the level of contestants’ effort and passion laid bare and vulnerable. Each contestant struggles with the constant presence of the challenge to their ability and confidence, triggering anxiety.
Under pressure, the dignity of someone utterly wholeheartedly committed to his or her craft is incredible to watch. This is competitive cooking that is hard to imagine, and they produce unbelievable dishes. The effort really gets to me, by committing to their goal, they truly expose themselves. By trying so hard, they leave no room for comfort should they fail.
As always, there are several lessons we can take into our startup business thinking from observing entrepreneurial endeavour in a non-business environment:
Be clear about your vision, the big picture and the end product Contestants visualise the process and their end product. The same applies to business outcomes. We need to use our imagination to create our vision and visualise our goal, to see it, taste it, feel it, smell it and keep it in our heads at all times through the ‘cooking’ process. The Lean Startup advocates holding the vision but pivoting on the detail, which is a good approach to crafting a forty-nine-piece picnic!
Strategise before filling the pans The contestants have to think through each and every small activity from the ingredients they require, to the time allocated and presentation. Little time is given but it has to be quick, effective decision making. Having a clear and agile strategy is also key to a startup founder.
Processes deliver productivity Cooking to a recipe is very much following a process with instructions. In a startup, ambiguity or inaccuracy can lead to wildly varied quality and results. The importance of including detail and clarity in a process so that the same results can be delivered every single time is a key element to successful scaling a business.
Customers have different personalities Mary is kind, wants them to succeed but is firm and professional. Paul is sometimes sarcastic and quick to criticise, but had plenty of heart too. Occasionally lessons come at you in a loud, angry voice, others supportive but still critical. You can focus on the anger or you can hear the lesson.
Keeping it simple can be the best option Sometimes the contestants tried to take it too far, using a particular ingredient just to be different. Occasionally it works, but it’s a risk and the competitor with the simple, well-prepared dish rarely goes home. Experimentation and testing are good startup business principles, but so is the discipline of an MVP.
Have a Plan A and Plan B After strategy, to obtain the desired culinary result, a good plan is needed. Kitchen malfunctions highlight the need for agility, to be able to respond quickly and have a contingency, unplanned events having adverse impact occur. The ability to recognise these risks and to respond with a back-up plan to pivot in an agile way is vital.
Stay cool when the heat is on What happens when the dish doesn’t turn out as expected? Yes, you have a Plan B, but Plan B is now under pressure and there isn’t time to deliver fully. You have to stay calm and present what is completed with conviction, even if failure is on the back of your mind, go with what you have. The build-measure-learn principles of Lean Startup apply here.
Be goal-oriented and time-aware As the saying goes, If you can’t take the heat get out of the kitchen. In each GBBO episode the challenges have clear goals, but a ridiculously short amount of time to complete. The contestants are motivated to win, but it’s remarkable how much pressure the contestants put themselves under to achieve success.
Leave yourself enough time to test the final product Contestants are often asked Have you tasted it? and often their response is No. Sometimes such trust in their own ability pays off, sometimes it doesn’t. It’s a big risk to take in business. Leave yourself enough time to not only put the final product together (plate it up) and make sure it works, but to also test it.
GBBO is a good example of stepping out of your comfort zone as entrepreneurs do everyday. It’s important to push the boundaries. But what is the ‘comfort zone’ exactly? Simply, your comfort zone is a behavioural space where your activities and behaviours fit a routine and pattern that minimise stress and risk. It provides a state of mental security.
The idea goes back to an experiment in 1908, psychologists Robert Yerkes and John Dodson explained that a state of relative comfort created a steady level of performance. In order to maximise performance, however, we need a state of relative anxiety, a space where our stress levels are slightly higher than normal but not such that they are destructive.
This space is called Optimal Anxiety, and it’s just outside our comfort zone. Too much anxiety and we’re too stressed to be productive and our performance drops off sharply. The idea of Optimal Anxiety is familiar to the GBBO competitors and anyone who’s pushed themselves to get to the next level to accomplish something. I call this the learning zone.
We all know that when you really challenge yourself, you step up and can deliver amazing results. However, pushing too hard can cause a negative result. I call this the panic zone, where you are unable to think logically with any structure, the box of frogs has opened in your head, your thoughts are jumping everywhere. After this, is the blind panic zone, where you really are uncomfortable, there is no semblance of order, simply a stream of unhelpful random consciousness.
As an entrepreneur, you should operate with optimal anxiety in the learning zone, that place where your mental productivity and performance reach their peak.
So ask yourself:
- Have you identified what the next level of startup success looks like?
- How often do you review how you’re performing, examining what’s working and not working? Too often we focus on what is being done as opposed to how it’s being done.
- When is the next opportunity to learn some new skills?
- When do you envisage you’ll next get out of your comfort zone to embrace a challenge?
- Why not create a crisis in your startup to create a learning moment?
- Are you curious, constantly looking to learn about your customers?
Startup life does occasionally throw eggs at us. We have to be ready with our oil and seasoning, and then hey, the world is our omelette.
Whether you love or loathe GBBO, the tension and the temperamental chaffing of the competitors, there are great personal and business lessons to be gleaned from cooking under pressure in terms of pushing the boundaries of your comfort zone.
Stepping out and becoming comfortable with the unfamiliar and the unknown, pushing and stretching yourself provides new perspectives by taking risks and making yourself a little scared. I’ll push myself time and again to learn and experience new things. Optimal Anxiety is the only place to be.