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Speaker 1: Curtistone Master Shift Sunday night, seven thirty on Channel ten.

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Speaker 1: What hell?

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Speaker 2: What is going on?

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Speaker 3: We don't know? To be honest, you heard riddle time.

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Speaker 3: We've completely lost control. It's been weird week and Curtis,

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Speaker 3: I was set the challenge this week. I don't know

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Speaker 3: if you've ever heard of any records like this, but

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Speaker 3: to try and need one hundred dumplings and one hundred minutes.

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Speaker 1: Oh man, as a shift? Would you you'd hate these

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Speaker 1: eating challenges as a shift? You know that Joey chestnut

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Speaker 1: bloke that knocks off about eighty hot dogs at one go, Curtis.

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Speaker 2: I've seen it. I'm so disgusted watching it. I can't

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Speaker 2: even I mean, not much sense my stomach. And you

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Speaker 2: could ask me a witchity grab and it wouldn't bother me.

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Speaker 2: The idea of stuff in hot dogs and they get watery, Yeah,

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Speaker 2: water get weird.

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Speaker 3: Don't dip your buns in water.

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Speaker 1: Well with the thing. He made a mistake this week, Curtis,

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Speaker 1: because he loves dumpling so much, so this is why

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Speaker 1: we had this challenge. Unfortunately, I think it may have

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Speaker 1: scarred him for the rest of his life. I don't

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Speaker 1: think he can go near another dumpling, Curtis, Oh no.

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Speaker 2: That's terrible. You've taken a wonderful thing. If you've destroyed it, well,

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Speaker 2: you know what I mean.

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Speaker 3: Everybody growing up I think has an experience with alcohol

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Speaker 3: as well. I mean for me it was Southern comfort.

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Speaker 3: I will never ever touch that again. Is there a

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Speaker 3: food or drink from your youth where you maybe got

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Speaker 3: to involve, Curtis and you could never ever have it again?

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Speaker 2: Now, there might have been an Irish cream incident my youth.

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Speaker 2: There just might have been a mixture of things ending

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Speaker 2: in that delicious drink, Oh Irish cream, And every time

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Speaker 2: I smell it, just you know, even thirty five years on.

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Speaker 3: Back to that horrible evening.

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Speaker 1: Mate, you're on Master Chief this Sunday night. It's so

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Speaker 1: good to watch these. I mean, there's so many young

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Speaker 1: chifts that you want to get into the industry. Can

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Speaker 1: we take you back to when you that pressure cooker situation?

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Speaker 1: Because we've been to your restaurant over in la I

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Speaker 1: can see you being a great well a great boss

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Speaker 1: to be around in the kitchen. But you know what

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Speaker 1: we look at also, Gordon.

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Speaker 3: Ramseys, your mark, isn't it?

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Speaker 1: Marco Pierre White's it's really really tough in the kitchen.

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Speaker 1: Did you who did you learn from? Did you have

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Speaker 1: some really harsh, sort of inspiring people that got you

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Speaker 1: through when you were younger?

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Speaker 2: Curtis, I did, you know? I worked for Marco for

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Speaker 2: almost ten years, and you know, he was an incredible boss.

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Speaker 2: He taught me a crazy amount, but he was very,

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Speaker 2: very tough in the kitchen, but he was fair, you know,

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Speaker 2: like he just didn't take any nonsense. Yeah. There's another

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Speaker 2: guy named Charlie Rushman who was pretty crazy.

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Speaker 3: Yeah.

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Speaker 2: I had my fair share of matters in the kitchen, which,

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Speaker 2: to be honest, I kind of really enjoyed it.

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Speaker 3: You know.

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Speaker 2: There was something about am I going to make it

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Speaker 2: through the night?

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Speaker 1: I really like, can you remember what's your biggest blow up?

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Speaker 1: Can you remember the biggest blow up that you got

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Speaker 1: or someone around you or did they do something wrong?

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Speaker 2: I mean, yes, food would go flying around the kitchen.

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Speaker 2: Things would get thrown, little dishes would get thrown. I

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Speaker 2: remember one night I was you know, as a line cook,

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Speaker 2: you're sort of on the line and you're cooking your

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Speaker 2: little bit to make the meal, and you put it

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Speaker 2: up and Charlie got Charlie with Marco's head chef at

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Speaker 2: the time, and he got pretty crazy angry about something,

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Speaker 2: and the phone rang, and he picked the phone up,

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Speaker 2: and then he just slammed it back down and then

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Speaker 2: it rang straight away again, you know, because I mean,

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Speaker 2: in his mind, who on earth is calling us in

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Speaker 2: the middle of service, and he's throwing little pans around

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Speaker 2: at everybody, and then he picked the phone up. And

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Speaker 2: I can't say it on the air what he said,

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Speaker 2: but you can imagine the other person on the other

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Speaker 2: end of the phone just being sold in the most

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Speaker 2: aggressive way possible to not call it that time. And

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Speaker 2: then you just slammed the phone back down, and I

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Speaker 2: can just remember thinking I would love to do that

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Speaker 2: to someone.

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Speaker 3: Right down as a prank to play.

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Speaker 2: Well, that's right, yeah, it was. It was a fun fine.

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Speaker 1: How are all the restaurants over there, Curtse You guys

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Speaker 1: back to full business now? Because so many people have

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Speaker 1: been vaccinated, I would have thought you back allowed at

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Speaker 1: full capacity.

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Speaker 2: Look, we're still at twenty five percent has of this weekend,

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Speaker 2: and they say within four weeks we'll be back at

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Speaker 2: one hundred percent, So we're gearing up right now. I've

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Speaker 2: just written a new menu and we'll be back open

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Speaker 2: in three weeks, even in a limited capacity, but we

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Speaker 2: will be back open and we're very excited. I mean,

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Speaker 2: you can't imagine, you know, for the team, there've been

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Speaker 2: just troopers. You know, they go from making this fancy,

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Speaker 2: high end food. For the last twelve months we've been

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Speaker 2: doing deliveries of lasagneur and mashed potatoes or buy it

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Speaker 2: and you know the idea of putting that by behind

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Speaker 2: us and being able to cook, not if there's anything

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Speaker 2: wrong with a good lasagne or mash potatoes, but to

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Speaker 2: be able to sort of get back to what we

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Speaker 2: do is super exciting.

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Speaker 3: Hey, Curtis, we're off here now, mate, so you can

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Speaker 3: tell us openly and honestly. How are you going with

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Speaker 3: the negotiations with your wife and family to come back

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Speaker 3: to Australia.

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Speaker 2: Chat's going, well, I'm losing again.

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Speaker 1: There's a television show in that Curtis coming home.

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Speaker 2: Tell me about it, you know, you know the craziest part.

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Speaker 2: Every time I get asked about it, I tell the truth.

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Speaker 2: I'm like, look, I'd love to come back. I love

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Speaker 2: for my kids to grow up in Australia, But right now,

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Speaker 2: we're sort of pretty stuck in l A and you know,

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Speaker 2: by business and all the rest of it. And then

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Speaker 2: of course the headline the next day is Curtistone planning

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Speaker 2: his move home. But my mum rings me at this point,

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Speaker 2: how dare you? How dare you? You know you're not

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Speaker 2: coming home? You're playing with my emotions. Oh no, I

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Speaker 2: copy from my wife.

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Speaker 1: Well, mate, it's always great to get you on the show.

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Speaker 1: And you can catch Curtis Mastership this Sunday night, seven

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Speaker 1: thirty on Channel ten. Appreciate it, mate, have a great weekend.

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Speaker 2: Thanks you guys. Nice chap here everybody it fits in

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Speaker 2: Whipper