Local baker takes tough reality challenge on the chin

When you hear the words ”ready, set, bake”, all the composure you mustered walking in goes out of the door and it feels like the floor drops from under you.

This is what Shawn Govender, an Atlasville resident, told the Advertiser after being eliminated from The Great South African Bake Off reality TV show.

When Govender walked into the SA Bake Off tent on episode six, he felt exactly like he did in episode one.

“There are moments of clarity, but then the panic sets in,” he said.

Govender managed to participate in six of the eight challenges before being eliminated.

“I was really proud of the feat. I always tried to give my best and to push myself beyond my limits, which I believe I definitely did,” he said.

“I am sure everyone wants to stay to the end, but you also make peace with the fact that this is a competition and not everyone gets to stay.”

Govender admitted that the pie challenge (episode 6, aired on November 10) was the most challenging for him.

It was the first time he had explored making his own puff pastry and for him to get it done with such great lamination and crispy layers was the best achievement for him.

“It was very rewarding trying out something when it turned out well,” he said.

He added that puff pastry is quite a labour-intensive process, which is time consuming.

“So, having to figure out how to get it done in the allocated time was also challenging,” he explained.

Having said that, Govender did not expect to be eliminated at this stage.

“I thought I had done pretty well for that challenge and the judge’s comments seemed to be in agreement.

“So, when the announcement was made it did take me by surprise, as I felt I gave it my all. But the judges’ decision is final and I am sure they had valid reasons.”

Govender had mentally prepared himself to be eliminated from week five, as he could see the challenges were getting more and more difficult.

When he heard his name, there was sort of relief.

“I had been missing my kids and they had been taking some strain with me not being at home over the filming period,” he told the Advertiser.

“My five-year-old daughter, in all her innocence, asked her mom the week before [I was eliminated] if everything was okay – ‘why is Dad not sleeping at home?’.

“That definitely affected my drive to be in the tent. I had gone into the challenge giving my all, but wanting to be at home with my kids.

“Nevertheless, I think I made an excellent attempt that week.”

In contrast with the pie challenge, Govender loved the macaroon challenge, as he felt quite confident with it.

“Unfortunately I did not get the macaroons as perfect as I normally do, but that was understandable considering we were baking in the bundu in a tent,” he said.

“I love that macaroons are devoured with such delight.”

Sitting at home in the comfort of his couch, watching the show, Govender wanted to slap himself for the silly mistakes he had made in the tent in the technical challenges.

“For the lemon meringue week, my meringue was perfect when I whipped it up, but then I piped it onto a hot tart and it started weeping – yes, that’s correct, even the tart cried,” he said.

“Then, for the cherry pie, I had got every step perfect, but then I didn’t cook the juice down enough with corn flour, so it was too wet and the pretty lattice I had on the top was woven too tight for the steam to escape.

“There were some valuable lessons in this process for me. I understood that sometimes it’s the small things that make the biggest difference.”

Govender loved the overall experience on the show.

“It is not without its stresses and challenges, even off camera; bearing in mind that this was the first time any of us had been in front of a camera, or even had our food judged,” he said.

“That brings with it extreme anxiety, but with all that in mind, this is one of the most memorable experiences I have had.

“The learning was huge and it opened up so many more avenues for me to explore in baking and cooking. This is the start of an amazing journey for me.”

His only regret is that the show didn’t go on for longer.

“Although the pressure was extreme and the hours long, we had an amazing journey with the other bakers and crew,” he said.

“There was such an amazing sense of family in the tent and we would share ideas and recipes and equipment.

“It was like each one of us was rooting for the next baker to win. There was no overwhelming sense of competitiveness.

“There was almost an unspoken understanding that ‘I am a baker. I am here to show you my best and to learn’; well that was what went on in my head anyway.

“If I had to do this over again I would worry less and enjoy the experience more.”

According to Govender, the SA Bake Off experience is a ”not to be missed journey”.

“I would highly recommend that aspirant bakers enter; not for anything else, but to help you grow and learn as a baker,” he said.

“I would volunteer to sit in the green room for all future seasons of the Bake Off. It’s great fun and you learn so much.”

He also loves sharing this experience with everyone.

“Some people walk up to me and say, ‘Wow, you are famous’, and I look at them a bit confused. I did not view this as an experience to bring me fame,” he said.

“I saw it as life enriching. When people walk past me and recognise me from the show and approach me to chat, I relish the conversation we have and how they share their own baking tips and achievements.

“There are those people who I can see recognise me from the show, but are either too shy or don’t want to encroach on my space.

“This is my open invitation to them to come and chat to me. I want to hear about other people’s baking journeys. I love it!”

Back at home, Govender has realised that your home is where your heart is.

“I love being at home with my family. On my first night back I had a hot shower, found comfort on my couch with my wife, switched off the TV and let my kids use me as a jungle gym.

“That was the best decompression anyone could ask for. I just want to absorb them.”

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