WEBVTT - GETTING HOT IN THE KITCHEN WITH SARAH TODD (MASTERCHEF RUNNER UP) 0:00:00.160 --> 0:00:02.640 I want the fairy tale. I want the prince charming. 0:00:03.120 --> 0:00:06.000 She how do I put this? Isn't a fan of 0:00:06.040 --> 0:00:07.800 my kissing style with. 0:00:08.200 --> 0:00:10.600 The boyfriend and girlfriend for about twelve hours. 0:00:10.680 --> 0:00:11.680 He's in a trash bin. 0:00:11.760 --> 0:00:13.880 He's non recyclable, catching them up. 0:00:15.200 --> 0:00:17.239 I love being love. I love love. 0:00:17.800 --> 0:00:19.880 On today's episode of Where's Your Head At, we are 0:00:19.920 --> 0:00:22.480 thrilled to welcome Sarah Todd into the studio. 0:00:22.800 --> 0:00:26.200 Sarah is a runner up from Mastership Australia twenty twenty 0:00:26.200 --> 0:00:28.920 two and we are looking forward to hearing about her 0:00:28.960 --> 0:00:31.360 time on this season of the show and how it 0:00:31.400 --> 0:00:32.720 differed from the last. 0:00:33.200 --> 0:00:38.479 Stay tuned to hear everything unfolded at the finale. 0:00:40.840 --> 0:00:43.239 Where's Your Head At is a podcast that talks all 0:00:43.360 --> 0:00:48.640 things relationships, breakups, reality TV, trending shows and everything in between. 0:00:48.920 --> 0:00:51.640 This is your new go to destination for laughs, gossip, 0:00:51.800 --> 0:00:53.960 intimate details, advice and much more. 0:00:58.920 --> 0:00:59.880 Okay, we have Sar. 0:01:00.000 --> 0:01:02.280 We are It's hard at the runner up from Master 0:01:02.400 --> 0:01:04.360 Chef Australia in the studio today. 0:01:04.360 --> 0:01:07.160 We are so excited to have you in here. How 0:01:07.160 --> 0:01:07.880 are you feeling? 0:01:08.480 --> 0:01:16.119 You know what? I feel like? He's really laughing at 0:01:16.120 --> 0:01:17.400 me for coming second. 0:01:18.360 --> 0:01:20.960 That I honestly thought you were going to win. 0:01:21.200 --> 0:01:23.679 No, Well, I was backing you one hundred percent. I've 0:01:23.680 --> 0:01:27.720 been watching the season. Your cooks are amazing, Michael, and 0:01:27.800 --> 0:01:30.600 I actually went to your pop up before you were 0:01:30.640 --> 0:01:33.319 even on the show, and I swear to god, it 0:01:33.400 --> 0:01:36.800 was the best Indian food that we have ever eaten, Like, 0:01:37.240 --> 0:01:41.080 hands down, it was like this Indian fusion, amazing food. 0:01:41.280 --> 0:01:43.440 So I was all on you to win. 0:01:43.640 --> 0:01:46.520 Oh, thank you, And it's it is a hard pill 0:01:46.560 --> 0:01:48.760 to swallow because it's a huge deal. I think holding 0:01:48.840 --> 0:01:51.440 up that Master Chef trophy there's a lot more than 0:01:51.520 --> 0:01:53.640 just the money that comes with it. I think that 0:01:54.080 --> 0:01:57.840 Master Chef is really respected globally and I think, you know, 0:01:57.920 --> 0:02:01.200 even coming second, I think is a huge, a huge thing. 0:02:01.280 --> 0:02:04.120 And I mean I came night in my first season 0:02:04.160 --> 0:02:06.440 and I've managed to create a career out of it 0:02:06.520 --> 0:02:09.440 after that. So second, I'm not complaining. 0:02:09.680 --> 0:02:12.240 Yeah, how did this year change from the first year 0:02:12.240 --> 0:02:13.600 you went on there in two thousand and fourty And 0:02:13.680 --> 0:02:14.239 what was different? 0:02:14.639 --> 0:02:17.839 I definitely I walked in thinking that I wasn't going 0:02:17.880 --> 0:02:20.240 to put as much pressure on me this time round, 0:02:20.240 --> 0:02:24.280 because I think having that experience and working in the industry. 0:02:24.320 --> 0:02:26.400 I thought I had the tools to get through it, 0:02:26.440 --> 0:02:29.360 but I realized there was more pressure because it's now 0:02:29.480 --> 0:02:32.080 it's credibility. It's you know, the pressure of you know, 0:02:32.240 --> 0:02:33.840 showing that you can do it, showing that you're a 0:02:33.880 --> 0:02:36.160 good cook, putting myself out there. I think my ego 0:02:36.280 --> 0:02:40.280 was a little bit scared as well. But yeah, I 0:02:40.320 --> 0:02:43.359 think it took me time to go, Okay, it's fine, relax, 0:02:43.560 --> 0:02:45.359 you can cook. It's just food at the end of 0:02:45.400 --> 0:02:48.480 the day. It's not saving lives. And I think once 0:02:48.520 --> 0:02:50.360 I got to that point where I was like, it's 0:02:50.600 --> 0:02:52.679 it's okay, I can relax and I'm not going to 0:02:52.760 --> 0:02:55.160 lose anything from doing this, I think I started to 0:02:55.240 --> 0:02:57.119 relax and enjoy it a little bit more. 0:02:57.320 --> 0:02:59.519 Did you have a feeling that you were going to 0:02:59.600 --> 0:03:02.080 do well well, because I mean, second is amazing. 0:03:02.680 --> 0:03:06.639 I didn't. It's weird. I think I'm such an overthinker. 0:03:06.800 --> 0:03:09.360 Put so much pressure on myself and I just set 0:03:09.400 --> 0:03:11.840 small targets. I was like, Okay, I need to make 0:03:11.880 --> 0:03:14.200 it to top ten. But until I got to top ten, 0:03:14.760 --> 0:03:17.480 I was freaking out the entire time. Like every cook 0:03:17.600 --> 0:03:21.720 was highly stressful. And yeah, I think that because Master 0:03:21.800 --> 0:03:26.640 Chef is a show that is it's really respected. I 0:03:26.639 --> 0:03:29.080 think you do take it very seriously every time you 0:03:29.120 --> 0:03:32.799 walk in the kitchen. So I think that drive helped 0:03:32.800 --> 0:03:34.880 me to keep pushing myself. And I didn't think that 0:03:34.920 --> 0:03:37.480 I would grow in the competition. I thought that I'd 0:03:37.520 --> 0:03:39.480 just go in, I'd cook the dishes that I knew, 0:03:39.520 --> 0:03:42.720 But I realized pretty quickly that I needed to, I think, 0:03:42.800 --> 0:03:45.080 find my own personal cooking style a little bit more. 0:03:45.160 --> 0:03:46.920 I think a lot of the time I was cooking 0:03:46.920 --> 0:03:50.880 dishes that were maybe replicated from something I was taught 0:03:50.880 --> 0:03:53.320 in India, or it was a dish that I had 0:03:53.400 --> 0:03:55.520 on my menu. But you can't just whip those kind 0:03:55.520 --> 0:03:57.280 of dishes out all the time. You need to find 0:03:57.280 --> 0:04:00.600 your own cooking style. And I think that. But that's 0:04:00.840 --> 0:04:04.360 one piece of advice that I often had people saying 0:04:04.400 --> 0:04:07.280 to me, was find your own style. And that can 0:04:07.320 --> 0:04:10.120 be in any industry. But it's so hard to find 0:04:10.160 --> 0:04:14.400 your own style, like you keep pulling pieces from everywhere 0:04:14.480 --> 0:04:16.800 and until you get there. And I think through this season, 0:04:16.839 --> 0:04:17.320 I got there. 0:04:17.880 --> 0:04:20.360 Look, I'm a massive fan of Master Chef. I love 0:04:20.400 --> 0:04:23.520 watching it. Are the mystery Box challenge is real. They 0:04:23.680 --> 0:04:26.640 legit like I think everyone wants to know, like do 0:04:26.680 --> 0:04:27.960 you generally have no idea? 0:04:28.040 --> 0:04:29.680 You have to make them up on the spot. 0:04:29.600 --> 0:04:32.360 One hundred percent honestly. Like the first time when I 0:04:32.400 --> 0:04:34.559 went into Master Chef, I was watching a mystery box 0:04:34.600 --> 0:04:38.040 on TV. They lifted the lid and I started crying 0:04:38.240 --> 0:04:40.520 because I was like, I can't think of anything to cook. 0:04:40.920 --> 0:04:42.920 I'm like, this can't be real. They must let you 0:04:43.040 --> 0:04:45.600 lift the box, go out the back, google some recipes 0:04:45.640 --> 0:04:47.960 and come back a cook. No, they do not let 0:04:48.000 --> 0:04:48.360 you google. 0:04:48.360 --> 0:04:52.280 How long do you have just like on the spot. 0:04:51.320 --> 0:04:53.880 Yes, you just lift the lid and then you have 0:04:53.960 --> 0:04:57.359 to start cooking, like there's no googling in between, Like 0:04:57.600 --> 0:04:58.440 I thought. 0:04:58.320 --> 0:05:00.560 So terrifying it is. 0:05:00.880 --> 0:05:03.200 There's no mental blanks because no one's had a mental 0:05:03.200 --> 0:05:05.719 blank from my recollection watching the show, have they? 0:05:05.960 --> 0:05:09.200 There's definitely mental blanks. You're thinking what did I do that? 0:05:09.240 --> 0:05:11.440 It's literally like me opening the pantry every night when 0:05:11.440 --> 0:05:12.039 I get home. 0:05:12.440 --> 0:05:13.200 What can I cook it? 0:05:13.360 --> 0:05:13.520 Here? 0:05:13.880 --> 0:05:18.200 Google? Yah? Even still the same. 0:05:18.800 --> 0:05:21.279 How do you think of this year? Have you cooked 0:05:21.480 --> 0:05:23.320 the dreaded rocken Bush? Is that what it was? 0:05:23.400 --> 0:05:25.520 Kro Rock? 0:05:26.440 --> 0:05:28.520 Oh? Yeah, I don't know. I don't know. What it is, 0:05:28.560 --> 0:05:30.120 but it looks scary. 0:05:30.279 --> 0:05:32.760 I have never made a crook and bush and made it. 0:05:33.360 --> 0:05:36.320 I mean, it's shoe pastry, so I've made that before, 0:05:36.560 --> 0:05:39.640 but it's just the level of what my crook and 0:05:39.680 --> 0:05:42.400 bush pastry is not really my thing. I'm more savory 0:05:42.440 --> 0:05:45.320 for sure, so I usually in my restaurant give it 0:05:45.320 --> 0:05:47.800 to the pastry team to do. But I wouldn't let 0:05:47.800 --> 0:05:50.200 me bring anyone into MASTERSHEV this season, so it was 0:05:50.200 --> 0:05:50.480 a bit. 0:05:50.880 --> 0:05:52.920 Yeah, it's a little tricky. 0:05:53.839 --> 0:05:55.599 Let's maybe cook one and let me know how you go. 0:05:57.720 --> 0:06:02.120 I have a question because I did your YouTube series recently. 0:06:02.320 --> 0:06:04.880 Well, when I say recently, this was like back in November, I. 0:06:04.839 --> 0:06:07.600 Think, and you had just told me that you were 0:06:07.600 --> 0:06:10.160 on this season of Master Chef and you. 0:06:10.120 --> 0:06:13.400 Have been filming pretty much up until that time. Like 0:06:13.440 --> 0:06:16.760 that seems like so long. How long have you been 0:06:16.760 --> 0:06:17.480 filming for? 0:06:17.760 --> 0:06:21.120 It's about six months filming. It is huge. It's sixty 0:06:21.160 --> 0:06:25.440 one episode, so it's yeah, it's massive. And I think 0:06:25.640 --> 0:06:29.159 it's like this crazy apprenticeship where you are just thrown 0:06:29.240 --> 0:06:33.560 into everything about food, and I think that's why you 0:06:33.600 --> 0:06:36.520 grow so much. You're just living and breathing food. So 0:06:36.839 --> 0:06:38.719 it's it's an amazing thing to go through. 0:06:38.960 --> 0:06:41.640 Yeah, you said before you found your style on what 0:06:41.680 --> 0:06:45.279 your cooking style was, it's Indian inspired. What made you 0:06:45.320 --> 0:06:47.200 come up with this inspired? 0:06:47.279 --> 0:06:47.640 Quaisin? 0:06:48.560 --> 0:06:52.039 So my son is half Indian, so I lived with 0:06:52.120 --> 0:06:55.839 his family for some time, so Punjabi family, and it 0:06:55.960 --> 0:06:59.360 was really quite crazy because I would be studying at 0:06:59.560 --> 0:07:03.800 French culinary school and bringing home these classical French dishes 0:07:04.320 --> 0:07:07.360 and then my son's grandma would be throwing in these 0:07:07.400 --> 0:07:10.600 spices and making you know, beautiful Indian dishes, and it 0:07:10.680 --> 0:07:14.240 was such a contrast in dishes. So I just fell 0:07:14.280 --> 0:07:16.920 in love with it. I remember her watching Bollywood on 0:07:16.960 --> 0:07:19.480 TV and throwing spices into a pot, and I'm sitting 0:07:19.520 --> 0:07:21.600 there trying to write it down. But it's like, Indian 0:07:21.600 --> 0:07:24.480 food isn't about writing down recipes. It's about, you know, 0:07:24.640 --> 0:07:27.360 just feeling the food, putting love into it, and just 0:07:27.400 --> 0:07:28.280 finding the balance. 0:07:28.400 --> 0:07:31.440 Oh what is your favorite dish? 0:07:31.480 --> 0:07:33.840 Gosh, you know what, there's so many now. I think 0:07:33.880 --> 0:07:36.720 my favorite's probably gema, which is like a it's a 0:07:36.760 --> 0:07:40.520 spiced mince meat. But I think it's probably partly also 0:07:40.640 --> 0:07:43.280 due to nostalgia, and it's one of the first dishes 0:07:43.320 --> 0:07:46.520 that I tried that were authentically North Indian and my 0:07:46.600 --> 0:07:49.480 son still loves it now, So it's one we cook 0:07:49.520 --> 0:07:49.720 a lot. 0:07:50.040 --> 0:07:51.960 Yeah. Food is like that though. 0:07:52.000 --> 0:07:54.760 Like I am from the UK, as you know, and 0:07:54.880 --> 0:07:57.400 when we go back to the UK, like we have 0:07:57.560 --> 0:08:01.320 this ret like I love like haggisneat some Tatty's. 0:08:00.880 --> 0:08:07.400 Which is like, you know, the quintessential Scottish dish. 0:08:06.880 --> 0:08:09.320 And I've like let other people or like friends of 0:08:09.320 --> 0:08:11.320 mine try it and they're like, ugh, what is that? 0:08:11.360 --> 0:08:14.000 But I'm like, it's so nostalgic and it reminds me 0:08:14.000 --> 0:08:16.280 you of being with family, and food is such a 0:08:16.320 --> 0:08:17.280 nostalgic thing. 0:08:17.240 --> 0:08:20.120 Right, Yeah, that's the thing. I think with food, you 0:08:20.160 --> 0:08:23.640 can bring up so many emotions through dishes, and I 0:08:23.640 --> 0:08:25.960 think it's just so powerful. And I think even when 0:08:25.960 --> 0:08:28.840 it comes down to creating dishes and menus, now I'm 0:08:28.840 --> 0:08:30.679 not just going to put a dish on the menu 0:08:30.760 --> 0:08:33.560 because I like it. It's got to have some sort 0:08:33.559 --> 0:08:36.400 of emotion, you know, connected to me or connected to 0:08:36.480 --> 0:08:40.000 the people that are trying the food, or you know, 0:08:40.240 --> 0:08:42.440 using produce from where you are. I think it's important 0:08:42.440 --> 0:08:44.280 to just add a bit of love and connection to 0:08:44.320 --> 0:08:47.000 the dish, and people think that's, you know, pretty cliche 0:08:47.120 --> 0:08:49.120 or you know, put love into your food, but it's 0:08:49.160 --> 0:08:51.600 actually very true and you can see that when you 0:08:51.679 --> 0:08:55.760 remember dishes from your childhood. Mine's corned beef that my 0:08:55.840 --> 0:08:58.320 men used to make, and it's just like I love it, 0:08:58.360 --> 0:09:00.880 and it's the same thing. Not everybody loves that, so 0:09:01.480 --> 0:09:03.440 it's the nostalgia that connects well. 0:09:03.480 --> 0:09:07.000 Speaking of loving your dishes, how did the judges find 0:09:07.160 --> 0:09:10.120 your dishes? Did they take nicely to it or were 0:09:10.120 --> 0:09:12.199 they a bit nasty about him? 0:09:13.400 --> 0:09:14.959 Well, did you have any. 0:09:16.760 --> 0:09:19.560 Him or I think I did have some pretty tough 0:09:19.600 --> 0:09:22.920 criticism throughout the competition because the judges expected a lot 0:09:22.960 --> 0:09:26.960 from me as well, and I think that was good 0:09:27.000 --> 0:09:30.000 for me. I think it just really made me make 0:09:30.040 --> 0:09:33.200 sure that I pushed myself to the limit and executed 0:09:33.200 --> 0:09:35.320 my dishes really well. And I expect that of myself 0:09:35.360 --> 0:09:37.480 as well. So I think they love my food and 0:09:37.520 --> 0:09:40.040 there's a lot of amazing dishes that I did throughout 0:09:40.040 --> 0:09:43.000 the competition, but I definitely think that I had some 0:09:43.200 --> 0:09:44.480 tough criticism at times. 0:09:44.600 --> 0:09:47.000 Here was your toughest critic on the judging panel? 0:09:47.600 --> 0:09:52.800 I think probably Jock, I would say that, Yeah, but 0:09:53.040 --> 0:09:55.640 I think that's because it's that same thing. He really 0:09:55.640 --> 0:09:58.400 did expect a lot from me, and he doesn't cook 0:09:58.440 --> 0:10:00.319 it in a similar way, but he knows those French 0:10:00.320 --> 0:10:04.040 techniques really well. It's the way he started his career. Yeah, 0:10:04.080 --> 0:10:07.559 and then he kind of fuses it with Australian ingredients. 0:10:07.800 --> 0:10:10.360 So mine's kind of similar where it's French techniques with 0:10:10.800 --> 0:10:13.520 Indian flavors. So I think that's why he pushed me 0:10:13.559 --> 0:10:14.000 so hard. 0:10:14.200 --> 0:10:17.120 Okay, well, look, let's talk about more of your career 0:10:17.520 --> 0:10:18.960 and your love life and. 0:10:19.160 --> 0:10:20.680 Everything in between next. 0:10:24.280 --> 0:10:27.160 Okay, Sarah, we have known each other for a very 0:10:27.200 --> 0:10:28.920 long time. I don't know if a lot of people 0:10:29.000 --> 0:10:32.040 know this, but we actually modeled together back in the day. 0:10:32.520 --> 0:10:35.680 And it's so amazing to see how far your career 0:10:35.760 --> 0:10:38.040 has come. Honestly, so proud of you as a friend. 0:10:38.520 --> 0:10:42.920 You've done amazing and exceeded every single expectation. 0:10:42.559 --> 0:10:43.720 And some so. 0:10:43.800 --> 0:10:51.880 You studied culinary arts at Licordon Blur, is that right? Yeah, 0:10:51.920 --> 0:10:55.360 and you traveled to India to refine your style. You've 0:10:55.400 --> 0:10:59.520 opened multiple restaurants in India, which is amazing. You've also 0:10:59.679 --> 0:11:03.640 been on several TV shows, including My Restaurant in India, 0:11:03.679 --> 0:11:06.760 which has aired in one hundred and fifty six different 0:11:06.800 --> 0:11:08.520 countries world wide. 0:11:08.840 --> 0:11:11.160 Like, what the hell, that's crazy. 0:11:11.200 --> 0:11:13.280 I didn't even know this about you, didn't It's not 0:11:14.679 --> 0:11:16.040 one hundred and fifty six. 0:11:15.800 --> 0:11:17.880 Countries world why, that's super impressive. 0:11:18.160 --> 0:11:22.160 Yeah. No, Honestly, I think that there's something about our 0:11:22.440 --> 0:11:25.120 like when we were modeling, Like looking back at those days, 0:11:25.160 --> 0:11:27.720 I think that there's something about I think the lifestyle 0:11:27.720 --> 0:11:29.840 that we live that gives us a lot of tools 0:11:29.880 --> 0:11:32.440 to be able to push ourselves and work really hard. 0:11:32.480 --> 0:11:35.720 Because I'm so proud of you as well, totally smashing 0:11:35.760 --> 0:11:38.960 it and it's like, yeah, I mean, it does feel 0:11:38.960 --> 0:11:41.360 like another lifetime ago, but it's just so good to 0:11:41.400 --> 0:11:45.960 see what you're doing now as well. It's amazing, kicking 0:11:46.520 --> 0:11:48.440 kicking over, it's so good. 0:11:50.200 --> 0:11:53.400 Yeah, because Sarah actually, as I mentioned before, asked me 0:11:53.520 --> 0:11:55.560 to come on her YouTube series and it was the 0:11:55.559 --> 0:12:00.280 first time that we reconnected in ages And obviously I 0:12:00.320 --> 0:12:02.800 love papaya salad and you taught me how to cook it, 0:12:02.840 --> 0:12:06.000 which I'm eternally grateful for. But I was thinking when 0:12:06.000 --> 0:12:08.120 we were doing that, like, when was the first time 0:12:08.160 --> 0:12:11.800 you really got into cooking? Because yeah, like obviously we 0:12:11.800 --> 0:12:14.800 were modeling, and obviously I had no idea about your 0:12:14.960 --> 0:12:16.840 extraordinary cooking talent. 0:12:17.240 --> 0:12:18.400 When did you get into that? 0:12:19.040 --> 0:12:21.839 I used to love cooking desserts when I was younger, 0:12:21.920 --> 0:12:25.160 which is strange because now it's the opposite. But I 0:12:25.480 --> 0:12:27.839 feel like in the modeling days, you really need to 0:12:27.920 --> 0:12:30.520 understand food. You're kind of like an athlete, like you 0:12:30.600 --> 0:12:34.360 need to really nourish the body and understand food. And 0:12:34.440 --> 0:12:36.320 I really did start to get into it then. But 0:12:36.360 --> 0:12:38.920 I always have loved flavor, so it was like finding 0:12:39.000 --> 0:12:42.000 this way to make healthy dishes that have a lot 0:12:42.000 --> 0:12:44.160 of flavor. So it was kind of it started around 0:12:44.200 --> 0:12:47.720 those that time, and I think also down to the travel, 0:12:47.840 --> 0:12:50.600 like living in all of these different countries. One of 0:12:50.600 --> 0:12:55.080 my nostalgic memories was being in Germany and having this, 0:12:55.640 --> 0:12:59.160 you know, living with a host family and they couldn't 0:12:59.160 --> 0:13:02.160 speak English and speak German, but I remember this very 0:13:02.520 --> 0:13:07.000 interesting dish which was like a warm cucumber till dish, 0:13:07.080 --> 0:13:09.720 which it was just it was such an incredible flavor. 0:13:09.720 --> 0:13:11.440 I've never had anything like it. But it made me 0:13:11.520 --> 0:13:15.120 realize that food brings people together no matter what language 0:13:15.120 --> 0:13:17.560 you speak. So for me, I think That's when it 0:13:17.600 --> 0:13:20.520 started to you know, the different cultures and different cuisines 0:13:20.559 --> 0:13:22.680 started to really get my mind ticking. 0:13:22.960 --> 0:13:24.000 Yeah for sure. 0:13:24.720 --> 0:13:27.280 You also have two cookbooks as well. How'd you go 0:13:27.280 --> 0:13:28.760 about making those? To start on them? 0:13:28.800 --> 0:13:30.640 They seem like a lot of work goes into them. 0:13:30.880 --> 0:13:33.920 Yeah, you know what, It's just like research and travel 0:13:33.960 --> 0:13:36.360 around India. My second one is, you know, a pretty 0:13:36.400 --> 0:13:39.040 cool one. I think because I got to experience all 0:13:39.040 --> 0:13:41.800 these dishes around India and then bring that back into 0:13:41.800 --> 0:13:44.520 a book. I really wanted to show people that Indian 0:13:44.520 --> 0:13:47.839 food doesn't need to be so complicated, and that I'm 0:13:47.880 --> 0:13:51.280 Australian I have learned the cuisine you know, to this 0:13:51.440 --> 0:13:54.440 point just from travel and research and all of that, 0:13:54.559 --> 0:13:57.200 and anyone can I think people feel like Indian cuisine 0:13:57.280 --> 0:14:00.040 is really complicated, So I think I just wanted to 0:14:00.160 --> 0:14:02.400 simplify it in the book and give people an option 0:14:02.520 --> 0:14:03.920 to try it at home. 0:14:04.120 --> 0:14:06.320 Look, I'm not a big cook. I get told by 0:14:06.360 --> 0:14:08.600 my girlfriend all the time that I'm a terrible Like, 0:14:08.640 --> 0:14:11.480 I just don't like cooking. I can't find the love 0:14:11.559 --> 0:14:13.719 for it, Like, I don't know why is there any 0:14:13.720 --> 0:14:16.520 advice on how I can be more of a chef 0:14:16.559 --> 0:14:18.920 and cook her a meal here and then leave it 0:14:18.960 --> 0:14:19.880 all on her shoulders. 0:14:20.000 --> 0:14:20.200 Yeah. 0:14:20.240 --> 0:14:22.600 I think it's just like going for it and not 0:14:22.680 --> 0:14:25.520 having fear around cooking. I think we walk into the 0:14:25.600 --> 0:14:28.600 kitchen and think it's going to fail. It's just about 0:14:28.640 --> 0:14:30.600 going you know what, if it fails, just add a 0:14:30.600 --> 0:14:32.760 bit of masala or salt or something. 0:14:33.760 --> 0:14:35.880 Okay, So you're even saying whereas I don't know, now, 0:14:36.080 --> 0:14:39.400 can you keep it more simple for the flea? I 0:14:39.480 --> 0:14:41.440 might get your book? Where do I find your book? 0:14:41.480 --> 0:14:43.600 Then to get some recipes and or cook something out 0:14:43.600 --> 0:14:44.000 of there. 0:14:43.960 --> 0:14:46.040 On my website. I should have brought you on. 0:14:47.600 --> 0:14:52.000 I'll give you. 0:14:49.880 --> 0:14:53.880 I'll well for everyone listening and they want to get 0:14:53.880 --> 0:14:55.440 a book where and they find it on your website? 0:14:55.560 --> 0:14:57.880 Yes, yeah, Sarah tud dot com today you. 0:14:57.760 --> 0:15:00.560 Then you go, so, look, you've I've worried with a 0:15:00.600 --> 0:15:04.600 lot of chefs in your time, but also in Master Chef. 0:15:04.760 --> 0:15:08.000 Do you have a favorite big name that you've enjoyed 0:15:08.200 --> 0:15:11.040 cooking with or you've got a lot of inspiration from. 0:15:11.440 --> 0:15:14.480 Yeah, I think Shannon Bennett to be honest. First of all, 0:15:14.520 --> 0:15:18.920 he's an amazing guy. He has this really calm nature 0:15:18.960 --> 0:15:21.480 in the kitchen, and I think when you're trying to 0:15:21.920 --> 0:15:24.400 cook at such a high level, having that support in 0:15:24.440 --> 0:15:29.200 the kitchen and he just knows his stuff, so he is, yeah, 0:15:29.360 --> 0:15:31.840 really inspiring. And I think he's kind of that new 0:15:31.880 --> 0:15:35.080 generation of chefs where they're really nurturing rather than the 0:15:35.120 --> 0:15:38.240 old school ways of yeah, quite abusive in the kitchen 0:15:38.280 --> 0:15:42.280 at times, which is like that, that's not just god, 0:15:44.120 --> 0:15:46.800 I mean, yeah, that's just the way the industry was. 0:15:46.960 --> 0:15:49.760 It was really a tough industry for chefs. I worked 0:15:49.760 --> 0:15:54.120 in kitchens in London and yeah, like it was really 0:15:54.280 --> 0:15:58.000 really tough and long hours, long days and you'd start 0:15:58.000 --> 0:16:00.160 at eight a m. In the morning, work until one 0:16:00.200 --> 0:16:02.760 am and do that five or six days a week 0:16:02.800 --> 0:16:05.480 and it was tough. So I'm glad that the industry 0:16:05.480 --> 0:16:08.080 has changed and a bit more regulated now because it 0:16:08.240 --> 0:16:10.960 brings the love back into it. And yeah, and it's 0:16:10.960 --> 0:16:12.920 something you can do. I mean that you can't live 0:16:12.960 --> 0:16:14.640 a life and work those hours. 0:16:14.760 --> 0:16:14.800 No. 0:16:15.440 --> 0:16:18.400 Yeah, So you've done a lot in your career. What 0:16:18.400 --> 0:16:20.920 do you think your next step is? Maybe a documentary? 0:16:22.400 --> 0:16:25.120 She's done it all. I don't know whether I really 0:16:25.160 --> 0:16:27.280 want to. Yeah, I mean, you're going to delve into 0:16:27.720 --> 0:16:35.680 enough information today. Yeah, it's amazing having enter into to 0:16:35.720 --> 0:16:37.600 give her some tips on cooking and now she can 0:16:37.640 --> 0:16:38.120 give me some. 0:16:38.640 --> 0:16:43.360 On that note, Let's get into that next. 0:16:47.160 --> 0:16:50.720 Okay, Sarah, you've had an amazing career, but we want 0:16:50.760 --> 0:16:54.200 to talk on something that we've never really heard you 0:16:54.240 --> 0:16:56.720 talk on publicly, at least. 0:16:57.080 --> 0:17:00.240 Your dating life. 0:17:00.600 --> 0:17:02.920 So I reckon we start off by asking you are 0:17:02.960 --> 0:17:05.679 you single and ready to mingle or are you taking 0:17:05.680 --> 0:17:08.280 are you a committed relationship, a situation ship? 0:17:08.320 --> 0:17:09.000 Where are you at? 0:17:10.040 --> 0:17:10.680 I'm single? 0:17:10.840 --> 0:17:11.399 You're single? 0:17:11.560 --> 0:17:12.080 Yes? 0:17:12.400 --> 0:17:16.240 Okay, So, Sarah, you have a son. His name is Phoenix. 0:17:16.280 --> 0:17:17.760 Can you tell us about him? 0:17:18.160 --> 0:17:22.400 My son is eleven years old and he's a little angel. 0:17:22.560 --> 0:17:26.040 He's the cutest I think. When Mastership asked me to 0:17:26.080 --> 0:17:28.280 come back on the show, I sat down with Phoenix 0:17:28.320 --> 0:17:30.159 and I was, look, I've been asked to go back 0:17:30.200 --> 0:17:32.240 on Master Chef. Obviously it's going to be a big 0:17:32.240 --> 0:17:34.640 time commitment, and I just want to ask you if 0:17:34.640 --> 0:17:37.360 you're okay with this and you know what your thoughts are. 0:17:37.400 --> 0:17:40.480 And he was like, He's like, well, if it was me, 0:17:40.960 --> 0:17:43.800 I would do it, but you have to do whatever 0:17:43.840 --> 0:17:49.160 makes you happy. It's like eight months ago, ten years old. 0:17:49.320 --> 0:17:53.000 So this time round you and I say, this little 0:17:53.000 --> 0:17:57.119 angel is like, you know, such an amazing boy, and 0:17:57.520 --> 0:17:59.840 I think we have a really good bond and relationship. 0:18:00.040 --> 0:18:03.800 I think for us, after, you know, separating from his dad, 0:18:04.320 --> 0:18:07.040 it was all about communication. And I think you forget 0:18:07.080 --> 0:18:10.360 that kids are pretty smart, switched on, and just by 0:18:10.400 --> 0:18:14.760 communicating about things you can really make things a lot easier. Yeah. 0:18:14.800 --> 0:18:16.840 How old were you when you got pregnant with Phoenix? 0:18:17.200 --> 0:18:19.720 Oh gosh, twenty three. 0:18:19.680 --> 0:18:25.639 Twenty three, that's quite young. Yeah, it's young, young mom. Yeah, 0:18:26.920 --> 0:18:28.800 I was young, still. 0:18:28.600 --> 0:18:30.560 In the modeling days. So yeah, it was all right. Now, 0:18:30.560 --> 0:18:32.080 I just like eat lots of food. 0:18:31.880 --> 0:18:35.000 So, oh my god, it's amazing, amazing. 0:18:35.440 --> 0:18:39.480 So you were twenty three when you had Phoenix and 0:18:39.480 --> 0:18:41.879 were you engaged to his dad at the time. 0:18:42.160 --> 0:18:43.240 Yeah, we were engaged. 0:18:43.320 --> 0:18:45.320 Yeah, right, And how long were you engaged for? 0:18:46.320 --> 0:18:48.600 Not that long, to be honest, I think it was 0:18:49.000 --> 0:18:50.680 about six eight months. 0:18:50.480 --> 0:18:53.000 Okay, Yeah, And how long was the whole relationship? 0:18:53.480 --> 0:18:56.200 It was about three years. 0:18:56.160 --> 0:19:00.040 Right, so about two and a bit using he proposed. 0:18:59.720 --> 0:19:04.600 Yeah, yeah, so we yeah, felt pregnant. Phoenix was an accident. Yeah, 0:19:04.720 --> 0:19:07.159 so happy surprise, Happy surprise. 0:19:07.280 --> 0:19:07.639