WEBVTT - How Melissa Leong Controls her Sweet Tooth Working on Dessert Masters

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<v Speaker 1>Hi, welcome back to Bounce Forward with me, Tip Paul.

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<v Speaker 1>I'd like to acknowledge the traditional custodience of the land

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<v Speaker 1>on which I'm recording this podcast. The wereundre people of

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<v Speaker 1>the cooler Nation. I pay my respects to elders past

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<v Speaker 1>and present. Today on Bounce Forward, we have the wonderful

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<v Speaker 1>Melissa Leoon. You may have seen her on your TV

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<v Speaker 1>screens a lot in the past years, from being a

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<v Speaker 1>judge of Masterschef Australia and now the hosts of Channel

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<v Speaker 1>ten's Dessert Masters. She's a TV Week Gold Logie nominated presenter,

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<v Speaker 1>a food and travel writer MC and a cookbook editor,

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<v Speaker 1>and she dabbles in BJJ and now she is a

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<v Speaker 1>guest on Bounce Forward. Welcome Melissa, Melissa. I'm so excited

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<v Speaker 1>to have you on Bounce Forward. Thank you so much

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<v Speaker 1>for joining us. I halcome to start with a question,

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<v Speaker 1>how much delicious food do you think you get to

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<v Speaker 1>eat on a likely basis for your job?

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<v Speaker 2>It depends on the week, and that I know that

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<v Speaker 2>that sounds like a deeply unsatisfying answer, but it.

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<v Speaker 3>Really just depends.

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<v Speaker 2>I have the most unpredictable week, So there could be

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<v Speaker 2>a week where I am in the studio shooting a

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<v Speaker 2>show that involves food, and then it's every day and

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<v Speaker 2>it's an abundance and a wealth of experience that comes

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<v Speaker 2>along with that. And then there are other weeks where

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<v Speaker 2>I might be at home finishing an article or out

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<v Speaker 2>on the road or something like that, And I think,

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<v Speaker 2>then it just becomes a subjective thing when it comes

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<v Speaker 2>to what I decide to eat. So there's I think

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<v Speaker 2>it's more about when I have choice and when I

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<v Speaker 2>don't have choice, because I'm when it comes to like,

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<v Speaker 2>when it comes to the standard of food.

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<v Speaker 3>I consume, it's.

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<v Speaker 4>You know, I have standards, Yes, of course you do.

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<v Speaker 1>So we Dessert Masters, for example, Yeah, there's a lot

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<v Speaker 1>of sugar and like more decadent things. How do you

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<v Speaker 1>balance a more like a nutrition has diet and how

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<v Speaker 1>do you work that out amongst work?

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<v Speaker 2>That is actually a little bit easier because we know,

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<v Speaker 2>going into Dessert Masters.

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<v Speaker 3>We're talking about the magic of sweets.

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<v Speaker 2>We're talking about things that defy logic, that are special foods.

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<v Speaker 3>That you don't eat on a regular basis.

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<v Speaker 2>And you know, we shoot for about a month, so

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<v Speaker 2>we know that it's a limited time and we need

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<v Speaker 2>to kind of keep a little bit of a balance.

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<v Speaker 2>And I think one thing that's really good is that

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<v Speaker 2>Amari and I are both very much into fitness and

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<v Speaker 2>into balancing what we do in the world of food

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<v Speaker 2>and how we like to feel in our bodies. So

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<v Speaker 2>for us, we would always make sure that the other

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<v Speaker 2>foods that we eat in the day to design to

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<v Speaker 2>kind of counterbalance and give us fuel and make us

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<v Speaker 2>feel a little bit more sort of sated and nutritionally balanced,

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<v Speaker 2>if you like.

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<v Speaker 3>Outside of that.

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<v Speaker 2>So we're talking grilled chicken, charred greens, sushi, things that

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<v Speaker 2>just kind of have that good balance of carbohydrates, fats,

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<v Speaker 2>and proteins. And I know you talk about macros a lot. Yeah,

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<v Speaker 2>but you know that it's important for a reason. I

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<v Speaker 2>think there are times to enjoy food and not worry

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<v Speaker 2>about that, you know, what the calories and the new

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<v Speaker 2>nutritional panel of it is or anything like that, and

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<v Speaker 2>then there are other times when we need to just

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<v Speaker 2>sort of, you know, just calm down a little bit

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<v Speaker 2>and then think about how we want the food to

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<v Speaker 2>make us feel in the long term.

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<v Speaker 4>Yeah, that's a that's a great philosophy for life.

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<v Speaker 1>I reckon, like you know, you can have your treats,

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<v Speaker 1>but then you know, most of the time you've got

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<v Speaker 1>to think about your macros a little bit and about

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<v Speaker 1>the long term what am I, how am I going

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<v Speaker 1>to feel in the future, and how am I going

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<v Speaker 1>to be and new fitness goals and things like that totally.

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<v Speaker 4>So where does your love of food come from?

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<v Speaker 2>Melissa Well, I always like to say it's it's just

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<v Speaker 2>it's DNA. I'm Singaporean Chinese, so that just means that

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<v Speaker 2>it's a cultural thing. We are born with a love

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<v Speaker 2>of food. It's something that's passed down from general to generation.

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<v Speaker 2>Eating out is a huge part of Singaporean culture. So

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<v Speaker 2>on the island's very tiny island, but everybody loves to

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<v Speaker 2>get out and socialize and eat great food. And great

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<v Speaker 2>food is a really egalitarian pursuit. You know, it doesn't

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<v Speaker 2>cost a lot to eat really really well. And I

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<v Speaker 2>think that that's something that was gifted to me from

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<v Speaker 2>since before I could remember, and then as I got

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<v Speaker 2>to learn about food when I was a child, I

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<v Speaker 2>discovered that I really love I'm a total feeder. So

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<v Speaker 2>I really love watching people discover the joy of something

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<v Speaker 2>new or I'd love to encourage people to try something

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<v Speaker 2>that they would never conceive of, And I kind of

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<v Speaker 2>get a little bit of a kick out of seeing

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<v Speaker 2>people achieve something orld defy their own expectations when it

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<v Speaker 2>comes to food, and I think that that's just ended

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<v Speaker 2>up sticking with me and now I get to call

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<v Speaker 2>it part of my career.

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<v Speaker 4>It's amazing. It's amazing. Do you have a favorite dish

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<v Speaker 4>or a favorite food?

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<v Speaker 2>That's something that I get asked all the time, and

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<v Speaker 2>it's a fantastic question and it's very context driven for me.

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<v Speaker 2>So when people say, you know, what's your favorite dish,

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<v Speaker 2>I really struggle to pull out a very simple answer,

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<v Speaker 2>purely because it's about where you are, who you're with,

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<v Speaker 2>what's the season, you know, what's available in that part

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<v Speaker 2>of the world, and that tends to kind of make

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<v Speaker 2>my choices for me. So, you know, thinking about to

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<v Speaker 2>I was lucky enough to go on holidays to southern

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<v Speaker 2>Italy last year and just you know, going to the

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<v Speaker 2>market and finding these beautiful, you know, Sicilian olives that.

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<v Speaker 3>Were almost the size of small plums.

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<v Speaker 2>They were just so huge and verdant and just gorgeous

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<v Speaker 2>to look at. You know, a hunk of prosciutto, a

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<v Speaker 2>hunk of parmesan cheese, some bread, some olive oil, and

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<v Speaker 2>some really really ripe, juicy tomatoes, the kind that you

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<v Speaker 2>can smell before you And I just bought all of

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<v Speaker 2>these little bits and pieces, and I just sat at

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<v Speaker 2>the beach and just kind of I didn't have a

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<v Speaker 2>knife with me. I just sort of tore it all

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<v Speaker 2>up and just made a makeshift sandwich out of those things.

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<v Speaker 2>And the saltiness from the seawater having a swim and

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<v Speaker 2>having the salt crystals drying on your face, and the

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<v Speaker 2>pushutto along with the acidity from the tomatoes, and the

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<v Speaker 2>you know, the savory quality of the parmesan cheese, that

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<v Speaker 2>beautiful bread, I mean perfect right.

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<v Speaker 4>Oh so that just made me so hungry, Oh my goodness.

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<v Speaker 3>So yeah, I think it's a lot about context.

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<v Speaker 1>Context. It absolutely makes sense. And you know, even people

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<v Speaker 1>have asked me that question before, what's your favorite food?

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<v Speaker 4>And it is It is about context. Absolutely. Can you

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<v Speaker 4>tell us what a.

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<v Speaker 1>Day in the life is like on dessert masses, like

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<v Speaker 1>how many meals would you eat in a day?

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<v Speaker 4>What is the process like on a show like up.

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<v Speaker 3>It's an all singing, all dancing production.

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<v Speaker 2>It's a very big day, and especially with something like

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<v Speaker 2>Dessert Masters, it's a shorter season than Master Chef that

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<v Speaker 2>goes for months and months, but they're much more concentrated days.

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<v Speaker 2>So it really depends on the kind of challenge that

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<v Speaker 2>we have. But because pastry challenges, we need to tend

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<v Speaker 2>to give people more time to create things, because foods

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<v Speaker 2>need time to set and to freeze and to do

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<v Speaker 2>all of the things that they're meant to do. So

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<v Speaker 2>we might be setting say a four and a half

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<v Speaker 2>hour challenge, so there's a lot of there's a lot

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<v Speaker 2>of a waiting around, and b it's just an exhausting

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<v Speaker 2>day because it's just drawn out just a little bit longer.

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<v Speaker 3>So a day in the life for me on set.

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<v Speaker 2>With Dessert Masters would be sort of turning up in

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<v Speaker 2>the morning round sort of say anywhere between five thirty

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<v Speaker 2>five forty five six ish, depending on the length of

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<v Speaker 2>the day, go into hair and makeup. Robe will have

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<v Speaker 2>been decided and finalize the night before, so we know

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<v Speaker 2>what we're doing with the hair and makeup to put

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<v Speaker 2>on the clothing. We get miked up, and we go

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<v Speaker 2>through a briefing with our producers to talk about what

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<v Speaker 2>the challenge is for the day, what the steaks are,

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<v Speaker 2>what we really need to drive home, what the storylines are,

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<v Speaker 2>and then we get into the studio and we crack

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<v Speaker 2>on with the day, we set the challenge, and then

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<v Speaker 2>usually just before we actually hit the go button, that's

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<v Speaker 2>when the crew get a little bit of a break.

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<v Speaker 3>We have a little bit of a meal.

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<v Speaker 2>And I should also say during the briefing is when

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<v Speaker 2>we'll sort of have a little bit of breakfast or.

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<v Speaker 3>Something like that.

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<v Speaker 2>And for me, it's usually something very simple, so you know,

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<v Speaker 2>soft worlled eggs, some avocado, piece of toast, which is

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<v Speaker 2>something that's going to set me up well for the

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<v Speaker 2>day so that I don't feel, you know, angry, and

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<v Speaker 2>then I go and reach for an extra bite of

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<v Speaker 2>something amazing that's going to feel wonderful in the moment,

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<v Speaker 2>but then make me feel less able to do my

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<v Speaker 2>job six or seven desserts down the line. So yeah,

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<v Speaker 2>so that we have it morning, a little morning break,

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<v Speaker 2>and then we go into the challenge. And then during

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<v Speaker 2>the challenge, Marie and I are either.

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<v Speaker 3>Sitting in the.

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<v Speaker 2>Control room looking at what's going on on the cameras,

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<v Speaker 2>or we'll be on the stage talking to the contestants,

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<v Speaker 2>or we'll be side of stage watching what's going on,

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<v Speaker 2>so we're always aware of what's happening so that we

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<v Speaker 2>can jump in and provide advice or ask a question

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<v Speaker 2>and to sort of keep the show rolling. And that

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<v Speaker 2>can go on for quite a few hours before we finish,

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<v Speaker 2>and that's a purely unbroken challenge time. So if the

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<v Speaker 2>challenge goes for five hours and we start the clock

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<v Speaker 2>and we finish the clock and there's no gaps, so

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<v Speaker 2>you're on that whole time.

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<v Speaker 3>Yeah, yeah, so we need to know what's going on.

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<v Speaker 2>Yeah, and then after that, the kitchen gets reset, the

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<v Speaker 2>crew get a break, and then you go into judging.

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<v Speaker 2>That is a whole other sort of series of setups,

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<v Speaker 2>and we're tasting the food, we're talking about what we're loving,

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<v Speaker 2>we make decisions, and then the set gets reset again

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<v Speaker 2>and then we go and deliver it the you know,

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<v Speaker 2>the verdict. So it's a lot of chopping and changing

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<v Speaker 2>and moving around. But the Master Chef crew are one

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<v Speaker 2>of the best in the biers. They've all been together

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<v Speaker 2>for a very very long time, so we feel very

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<v Speaker 2>safe in their hands in terms of they know exactly

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<v Speaker 2>what they're doing, and we are just they're along for

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<v Speaker 2>the ride with them.

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<v Speaker 4>Amazing.

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<v Speaker 1>It's always really cool to hear behind the scenes of

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<v Speaker 1>like what happens on television shows, Like a lot of

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<v Speaker 1>people don't get to see behind the scenes, so it's

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<v Speaker 1>really cool. What does healthy look like to you, Melissa,

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<v Speaker 1>in a physical sense and also in a mental sense.

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<v Speaker 2>I think that's really astute of you to divide that

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<v Speaker 2>up into two different things, because of course healthy feels

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<v Speaker 2>a certain way in the body, and it feels a

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<v Speaker 2>certain way in the mind, and those two things are

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<v Speaker 2>really really important for me. If one's not right, then

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<v Speaker 2>the other's not right, and there's definitely a relationship between

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<v Speaker 2>the two for me. Physiologically, I feel better when I'm

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<v Speaker 2>moving regularly. I feel good when I'm mostly eating a

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<v Speaker 2>fairly sort of sensible diet, and I kind of I'm

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<v Speaker 2>not really good with restricting myself, so I'm fairly intuitive

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<v Speaker 2>with the way that I eat. I tend to kind

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<v Speaker 2>of gravitate towards what I know makes me feel good,

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<v Speaker 2>what gives me energy, and then I leave about twenty

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<v Speaker 2>percent for life and my job and sol.

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<v Speaker 3>Those things the soul. Like you need to eat for

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<v Speaker 3>your soul.

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<v Speaker 2>Sometimes you know, especially when you're feeling a little bit hormonal,

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<v Speaker 2>it's like, don't absolutely don't deny.

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<v Speaker 3>Yourself the thing that your soul is asking you for.

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<v Speaker 1>I know, like my soul really wanted a burrito last

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<v Speaker 1>night and if no, and I just have to have

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<v Speaker 1>a Mexican burrito, and I just had to do it.

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<v Speaker 4>It was and that time.

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<v Speaker 2>Don't you find that if you go for say the

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<v Speaker 2>substitute thing, like the healthier option, or oh no, I

0:12:10.240 --> 0:12:14.000
<v Speaker 2>should have the grilled chicken and not the burrito, it's

0:12:14.040 --> 0:12:15.920
<v Speaker 2>never going to scratch the itch.

0:12:16.520 --> 0:12:17.520
<v Speaker 4>No, and it doesn't go.

0:12:17.520 --> 0:12:19.640
<v Speaker 3>Away for me.

0:12:19.720 --> 0:12:21.800
<v Speaker 2>It's like if I if I don't have the thing,

0:12:22.679 --> 0:12:25.200
<v Speaker 2>I will I will think about it and think about

0:12:25.200 --> 0:12:27.960
<v Speaker 2>it and think about it. So I'm much better off.

0:12:28.440 --> 0:12:31.079
<v Speaker 2>If I really want the cheeseburger, I'm just going to

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<v Speaker 2>have the cheese.

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<v Speaker 3>We all need. We all need a cheeseburger for our soul.

0:12:36.400 --> 0:12:38.600
<v Speaker 1>So really, I'm really happy to hear that you are

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<v Speaker 1>like eighty percent, have twenty percent treats and work and

0:12:44.720 --> 0:12:45.840
<v Speaker 1>you know the soul.

0:12:45.880 --> 0:12:46.720
<v Speaker 4>That's really good.

0:12:47.720 --> 0:12:51.040
<v Speaker 1>I'm going to leave that chat right there and come

0:12:51.080 --> 0:12:54.920
<v Speaker 1>back with part two very soon. Thanks so much for

0:12:55.000 --> 0:12:58.240
<v Speaker 1>listening to Bounce for Hey, I love having your company,

0:12:58.360 --> 0:13:01.160
<v Speaker 1>so please DM me on in Instagram at tip haul

0:13:01.360 --> 0:13:04.600
<v Speaker 1>Underscore XO and let me know what topics or questions

0:13:04.679 --> 0:13:07.240
<v Speaker 1>you'd love me to cover. Don't forget to rate and

0:13:07.280 --> 0:13:11.800
<v Speaker 1>review me on your podcast out Speak soon, Happy days,