A few weeks ago, I received a proposal to participate in an amateur pastry cooking show casting. I replied to the email saying I was interested, that I had never worked in a pastry shop but that I had my CAP. Unfortunately and even though I expected it, the person told me it wasn't possible for this show because in their eyes, I was a professional.

It reminded me of a conversation I had at the Telethon with food bloggers who were wondering what was the best option between auditioning for The Best Pastry Chef or getting their CAP (the exams take place at the same time, so it's impossible to do both). So I wanted to explore the question by interviewing people who chose one or the other option. I think this feature will help those of you who are hesitating to make up your minds.

And for this first interview, I spoke with Lila, from The Best Pastry Chef season 5.

Hello Lila and thank you for taking some time (between two flights!) to answer my questions.

First, I'd like to know how many times you passed the casting before joining The Best Pastry Chef show?

I passed it… 1.5 times! The first half-time, that was 2 years ago. They had contacted me to provide additional photos for my application and then nothing… At the time it had hurt my feelings a bit, and I decided not to try again.

And then finally it was the show that came back to me thanks to my Facebook page (which I had opened 6 months earlier), which allowed me to be in a stronger position regarding my application. At the same time, I was doing amateur competitions so I think I was starting to make a bit of a name for myself on that side too.

The show was a real blessing for me because it was a way for me to test my project under real conditions. I was fully into pastry making and undoubtedly it helped me get started.

What were your projects before the casting?

I had (and I still have by the way) a project to set up a private lab to become a pastry caterer in my region. That's why the CAP has always been a priority for me. In fact, I had planned to take it when the production called me. But since the show takes place at the same time as the exams, I had to make a choice.

That being said, you can take the CAP later but you can't do the show if you have a CAP (since you're considered a "pro"). So it was decided pretty quickly… But I still plan to take it next June.

According to you, why do you think you were chosen for the show?

It's a bit difficult to say. Proof being, the first year I interested no one and the following year it was the production that was eyeing me. What's for sure is that the show looks for specific profiles. I embodied a well-defined profile: "red-haired", "technical", "strong personality", "competitive" and "linked to medicine". What made the difference I think, was the contrast pastry chef/dietician which was interesting to explore.

Do you have any advice to maximize your chances?

Hmm…not really… When passing the casting, there can be 10 people with more or less the same profile and in the end only one will be chosen. Obviously being comfortable in front of the camera is a big prerequisite. If you're very talented but you don't come across well on screen it won't work. There's also a small element of luck…

I think the most important thing is to be yourself and have the drive… You have to know from the start that it's going to be difficult and that you won't give up. It's a great experience but you have to know what you're getting into.

Note from Camille: Christelle from Once Upon a Time in Pastry made a very funny (and instructive!) video about how she failed the casting for The Best Pastry Chef.

You do have a strong personality, were you afraid of how you might be portrayed in the show?

I'm competitive and I completely own it! But yes, I was a bit afraid of coming across as "the bitch of the show". We all know how easy it is to skew a situation with editing and how the result can be cruel… In the end, apart from 2-3 occasions that were taken out of context, I have nothing to complain about. I recognized myself pretty well when it aired. I just regret not being shown more helping others at the end of the challenges. I often finished early and I always used that time to lend a hand.

After, we know it when we sign: it's TV, we benefit from strong visibility but in return, we don't control our image and we often have to stay quiet and accept. It was a bit difficult for me because I often say what I think, but in the end nothing too serious.

And what was your feeling about the public and your fame?

Overall it went well. I followed the comments live on twitter and on my Facebook page and I sometimes had unnecessary criticism but strangely, especially on the challenges where I succeeded!

After, we know very well that there are and will always be unpleasant and jealous people. At the very beginning, it's not easy to handle but for me I quickly got into the habit of focusing on the positive and ignoring the rest to move forward. I know other candidates had a harder time digesting the criticism. Again you have to know that when you commit. Doing such a high-profile show requires a lot of mental strength and a good dose of perspective to manage the aftermath of the show and the return to reality.

Do you think you would have had more opportunities if you had won?

Clearly yes. Apart from a few exceptions of candidates who managed to carve out a niche on the web (and they work like crazy to produce content and stand out), the public tends to only remember the winners who consequently have many more opportunities. It's understandable that they benefit from a lot of media coverage but I find it unfortunate that other very talented candidates aren't more highlighted.

After, it's also up to everyone to leverage the notoriety acquired to achieve their projects. We're all well aware that it's fleeting notoriety and that we're quickly replaced… It could end tomorrow. That's why I'm taking advantage of this period to hold cooking workshops while waiting to take my CAP.

And to finish, what do you advise an amateur who is wondering: the CAP or the casting?

Actually, I think the question doesn't really come up. In France, if you want to sell cakes, you absolutely need your CAP, it's the law. So if your project is to enter the professional world, the CAP is essential.

In other cases, I think it's better to remain an amateur as long as possible. There are plenty of amateur competitions (in addition to TV competitions) where you can be discovered. However, if you have your CAP you're considered a professional and that's it!

So it's better to be a very good amateur (and keep doors open for castings) than to be an "average pro" who has their CAP but doesn't have the level of someone who has 10 years of experience. So if you don't aspire to work in a professional kitchen, stay amateur, it's more flexible. After, getting into a TV show can't be a career plan, it's far too risky, you have to think bigger and focus on competitions that may be less publicized but equally interesting for improving.

Thank you Lila for your answers. For those who want to find your recipes, head to Facebook, Twitter, your blog: Living on Love and Cakes and your YouTube channel