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Talk to any food professional working as a judge on a culinary competition series and they'll tell you that it's always an educational experience. Johnny Iuzzini, James Beard Award-winning pastry chef and a judge on ABC's "The Great American Baking Show" is no exception. In fact, he keeps a notebook by his side when something a contestant does piques his curiosity. "When I see something interesting or if they do a technique very different from anything I've ever (done)," he says, "I'll jot it down or research it. Or an ingredient that I don't understand why they use that, you'll see in one of the episodes I speak to it. Or if someone uses an acid for some reason, I (will ask), 'Why do you do that?' " "There are so many ways to make the same thing," he continues, "so to be the best chef you can be you have to be able to make something not just one way but a bunch of different ways because ... you never know what equipment you'll have, you never know what kind of ingredients you'll have, you never know where you'll be in the world. So the most well-rounded, strongest chefs are the ones that can make the same thing a lot of different ways." Season 2 of the series that is based on the wildly successful British program "The Great British Bake-Off " gets going Thursday, Dec. 1, with Iuzzini and Mary Berry (who until recently was pulling double duty with the U.K. series) returning to judge the work of some of the nation's best bakers in a series of themed challenges and eliminations. Husband-and-wife actors Ian Gomez and Nia Vardalos are once again the hosts. Working on the American series, which last season aired as "The Great Holiday Baking Championship," has proven to be a positive experience for Iuzzini, not just because of the tips and techniques he picks up from other pastry chefs but also for the collegial atmosphere it exudes. "American competition shows tend to be, nowadays, very dramatic and kind of pitting people against each other and this and that," he says. "And there's none of that. This is such a sweet, light-hearted show, you see all the competitors become like family. There's no animosity between anybody. When we judge, we judge solely based on what (the dishes) were. We're not looking to hurt their feelings or zing them in any way. It's such a positive show." And it's why Iuzzini chooses his words carefully when it's time to criticize another chef 's work. "I come over from a totally different skill set plus being a professional chef but I'm a bit aggressive at times," he says. "And I had to really think about what I wanted to say, how I wanted to say it, what's a more encouraging way to give criticism. So it encouraged me to be a more positive person in general just being on the show." Johnny Iuzzini BY GEORGE DICKIE Iuzzini is judge and student on ABC's 'The Great American Baking Show' Page 8 November 28 - December 4, 2016 8:00 p.m. GOLF Australian PGA Championship, Final Round. (N) SUNDAY 11:00 a.m. GOLF Hero World Challenge, Final Round. (N) 1:00 p.m. WNDU 0 Hero World Challenge, Final Round. From Albany, New Providence, Baha- mas. (N) GOLF Asian Tour: Pana- sonic Open India, Final Round. (N Same-day Tape) 4:00 p.m. WNDU 0 2016 World Long Drive Cham- pionship. From WinStar World Casino and Resort in Thackerville, Okla. Hockey TUESDAY 7:30 p.m. NBCSN NHL Boston Bruins at Philadel- phia Flyers. From Wells Fargo Center in Philadel- phia. (N Subject to Black- out) 8:30 p.m. CSNCH NHL Florida Panthers at Chica- go Blackhawks. From the United Center in Chicago. (N) WEDNESDAY 8:00 p.m. NBCSN NHL Pittsburgh Penguins at New York Islanders. From Barclays Center in Brook- lyn, N.Y. (N Subject to Blackout) 10:30 p.m. NBCSN NHL San Jose Sharks at Los Angeles Kings. From Staples Center in Los Angeles. (N Subject to Blackout) FRIDAY 6:00 p.m. WHME N Col- lege Hockey Notre Dame at Massachusetts. (N) ruGBy FRIDAY 2:30 p.m. NBCSN Pre- miership Rugby Sale Sharks vs. Exeter Chiefs. Stade AJ Bell. (N) SUNDAY 2:30 p.m. NBCSN Pre- miership Rugby Worces- ter Warriors vs. Wasps RFC. (N Same-day Tape) On or Off - Site Catering All Occasions Dine under the glow of gas lanterns Breakfast and Lunch Meals also available Open Tuesday through Saturday

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