THE GREAT CANADIAN BAKING SHOW is CBC’s homegrown take on hit format The Great British Bake Off. THE GREAT CANADIAN BAKING SHOW brings together 10 amateur bakers from across the country to compete in a series of themed culinary challenges that celebrate their diverse backgrounds, families and communities. Each of the eight, one-hour episodes features three rounds: The Signature Bake, the Technical Bake and the Show Stopper. After the judges taste and critique the bakes, they crown one Star Baker and ask one baker to leave the tent. The final three bakers compete for the Great Canadian Baking Show title. THE GREAT CANADIAN BAKING SHOW is an affirming, warm-spirited competition that celebrates personal achievement and the joy of baking.
Bruno Feldeisen, Aurora Browne and Carolyn Taylor
A passionate and energetic chef, Bruno Feldeisen is recognized for cooking locally and seasonally inspired cuisine and creating unique food experiences. A supporter of the local food movement, Chef Feldeisen has developed a true commitment to food sustainability by supporting ethical farming and fishing.
Chef Feldeisen was born in the small French town of Clermont-Ferrand and began his career as an apprentice at one of France’s most renowned chocolate shops in Moulin: Les Palets d’Or. Chef Bruno graduated from his apprenticeship with almost a perfect score. After working as a chocolatier at Hotel de Paris in Monaco under the direction of world-famous Chef Alain Ducasse, Chef Feldeisen moved to the US in 1988, working at the Highlands Inn in Carmel, CA, then alongside his mentor, Chef Joachim Splichal at Patina Restaurant in Los Angeles. His culinary journey took him to the Four Seasons Hotel in New York, and then opening his own American-French restaurant, Soléa, in San Francisco. Upon moving to Vancouver, he became a Pastry Chef Instructor at the Pacific Institute of Culinary Arts and served as Executive Pastry Chef at Four Seasons Hotel Vancouver; Chef Bruno was recently honing his skills at the Semihamoo Resort in northern Washington state. Chef Feldeisen has been the recipient of Chocolatier Magazine’s Top Ten Pastry Chefs in America two years in a row and was nominated twice for a James Beard Award as Outstanding Pastry Chef.
Chef Bruno’s delicious works have been seen in the New York Times, Los Angeles Times, Gourmet Magazine, Bon Appetit Magazine, Seattle Magazine and New York Magazine among others. Chef Bruno is involved in supporting local organization across the Pacific Northwest such as Anxiety BC, partnering with them to promote mental health awareness and de-stigmatization. Bruno also spearheads the annual fund-raising efforts of Growing Veterans, a non-profit that empowers military veterans to grow food and build communities and end the isolation for war vets.
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