Handling criticism is hard. Regardless of whether the feedback you receive is constructive or destructive, listening to someone’s honest opinion about your work is never easy. If you’re a creator of anything, from art to poetry, music to prose, photography to food, you know the courage it takes to submit your work to the inspection and judgment of others.
Last year, I personally learned how challenging it can be to receive criticism. For six months, I worked to craft a short story I believed worthy of admiration. I then entered it into a contest in which a judge would provide me with feedback and I would have the possibility of winning the grand prize: publication alongside four other contestants. Waiting for the results, I told myself repeatedly that I would not be upset by the outcome. However, no amount of positive self-talk could have prepared me for the crushing blow that was dealt: no grand prize as well as negative feedback from the judge. I even missed out on being named an honorable mention.
I brooded quietly for several months after, dejected and full of self-pity, wondering why I had even tried. Then one day, as I was watching one of my favorite TV series, The Great British Baking Show (TGBBS), I got to thinking about what it means to properly and professionally handle criticism. If you have ever seen this wonderful show, you know just how brave those twelve bakers are to submit their creations to the judgment of Paul Hollywood and Mary Berry. Their often ruthless and unforgiving assessment of the contestants’ bakes can sometimes leave me cringing in my seat, but the way in which the bakers handle this feedback is always something worthy of praise.
After watching nearly every season of TGBBS, I have learned five valuable lessons about how to handle criticism.
- Remember that everybody has different taste buds.
Just because one person dislikes your creation doesn’t mean everyone will! There have been many times on TGBBS when bakers receive criticism from the judges on a bake that their family or co-workers adore and eat regularly. Other times, Mary and Paul disagree on the quality of a bake depending on how much alcohol the baker adds. Still other times, bakers graciously accept the judges’ criticism but share with the audience that they personally enjoy the bake. The fact is, no two persons are alike when it comes to appreciating food; similarly, no two persons are alike when it comes to appreciating art, literature, or anything else creative. Never let the criticism you receive from one person or one group of people dissuade you from sharing your creation with others.
- Accept when something you made is stodgy.
The ability to see your creation from another person’s point of view and accept his or her criticism is the sign of a truly confident and mature creator. It’s never easy for a Great-British-Baking-Show contestant to hear the dreaded word “stodgy,” but I have never once witnessed a baker who didn’t accept the evaluation with grace and dignity. In fact, many of the bakers are so self-aware that they approach the gingham altar knowing a poor critique is imminent and justified. Is this willingness to concede to the judge’s point of view a sign of weakness? Quite the opposite! Accepting criticism is the first step in growing to become a stronger, more experienced creator of any art form.
- Find your Mel and Sue!
Perhaps the greatest lesson I’ve learned from TGGBS is that you can’t make it on your own as a creator. Just as the hosts of the show, Mel Giedroyc and Sue Perkins, encourage the twelve bakers through thick or thin, so you must find the people in your life who will lift you up when you hit rock bottom. Much like the delicately balanced flavors of a cake, making it in this world as a creator also requires balance between the criticism you receive from judges offset by the encouragement you receive from friends and family. Only then can you truly be successful as a creator.
- Don’t be afraid to cry.
There’s no shame in tears; they show that you care passionately about your creations. Oftentimes on TGBBS, bakers come away from a harsh critique with tears in their eyes, asking themselves why they’re so terribly upset. “It’s only a cake, after all,” they state rationally. “Am I really crying over a biscuit?” others ask themselves, laughing through the tears. But the fact is, it isn’t just a bake, or a poem, or a painting, or a song. It’s what each of those creations represent: the hard work, time, and care put into creating it. Never be afraid to mourn a failure so long as you do not lose the will to try again!
- Live to bake another day.
Winston Churchill, a remarkable Brit much like the twelve Great-British-Baking-Show contestants, once said, “Success is not final, failure is not fatal: it is the courage to continue that counts.” While the criticism that many bakers receive from Paul and Mary is often harsh, not one of them walks away from the experience lacking the will to continue growing as a baker. This lesson, although simple, is perhaps the hardest to put into action, but it is also the most important. Criticism is hard to handle, but we must, and we shall, so that we too can live to create another day.
Written by Meredith