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Speaker 1: Let's focus our attention now on what you ought to

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Speaker 1: be doing on Sunday evening. Not that it's my business

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Speaker 1: to tell you what to do with your weekend time,

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Speaker 1: particularly at the tail end of the weekend, but people

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Speaker 1: who have been watching Master Chef on ETV at six

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Speaker 1: pm are very very glad that they did. We're getting

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Speaker 1: into a very interesting part of the competition now and

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Speaker 1: we're going to look ahead to the next episode. This

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Speaker 1: is season six. I think this is going to be

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Speaker 1: episode eight if I'm not mistaken, and it is an

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Speaker 1: elimination round, so the excitement levels, the pressure on people

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Speaker 1: cooking is going to be quite extreme. So let's speak

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Speaker 1: now to Chef Cutlejolm Lambele, who is a judge on

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Speaker 1: Master Chef and joins us now on seven oh two drive.

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Speaker 1: Cutler Hall, welcome, it's great to have you with us

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Speaker 1: on the show.

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Speaker 2: Thank you so much for having me. Good afternoon. I

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Speaker 2: think I might be worsting. It's called my baby boys,

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Speaker 2: so I'm trying to Tomorrowchi talk like the contestants have

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Speaker 2: to multitask on Mastershire South Africa. So just be with

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Speaker 2: you please, Okay.

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Speaker 1: We promise not to eliminate you. We will just simply

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Speaker 1: if something comes up, will give you a moment to

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Speaker 1: deal with it and I'll make sure our pad. But

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Speaker 1: let let let me ask you this elimination rounds. I mean, look,

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Speaker 1: I think right from the beginning contestants are under pressure.

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Speaker 1: But is it much harder to think clearly when you

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Speaker 1: know that there's so much more on the line. Some

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Speaker 1: might say, of course, that that emulates being a chef

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Speaker 1: in a kitchen where you've got lots of clients out there,

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Speaker 1: customers out there who have brought their most critical palettes

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Speaker 1: with them.

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Speaker 2: I mean one hundred percent that. I mean, you look

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Speaker 2: at it this way, I mean with mastershif. If you've

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Speaker 2: got so much happening and so much at stake, you know,

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Speaker 2: it's obviously the title of martyrschif South Africa and a

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Speaker 2: million rounds, and you've got these these judges I'm not

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Speaker 2: just sing drag that are there watching you every step.

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Speaker 2: Bend of the fact that you're only as good as

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Speaker 2: your last meal, meaning that you know you're so close

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Speaker 2: that you've said right now, it's like you've been on

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Speaker 2: this journey and you know in episode eight and you're

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Speaker 2: like you can taste a million round and then you

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Speaker 2: make one mistake and y exactly. So it's really even

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Speaker 2: for us. I mean that we all have a white

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Speaker 2: apron challenge, but the black aprons are the ones that

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Speaker 2: really cost so many years because you're all need for

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Speaker 2: someone to win, and unfortunately someone has.

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Speaker 1: To go home Sunday. It's chicken. You've got to come

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Speaker 1: up with as an understand it a three part tasting plates.

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Speaker 1: You can't just use the popular cuts, but you've got

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Speaker 1: to come up with something that isn't always regularly served.

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Speaker 1: Tell us in conceiving this this particular challenge, what do

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Speaker 1: you think you were testing about people's ability to cook

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Speaker 1: under this kind of pressure?

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Speaker 2: And the favorite cuts, your drums, tacks, your five your

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Speaker 2: chicken breast. But I think also now we're at stage

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Speaker 2: where you want to push wood that which we're see into.

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Speaker 2: You know a lot of people tend to forget the

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Speaker 2: forgetting the forgotten cuts, the gizards, the hearts, the feet,

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Speaker 2: the head, the next So it's us actually taking those

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Speaker 2: cuts that are really fond upon and you taking them

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Speaker 2: to a market shift, you know, next level. I mean,

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Speaker 2: everyone can cook a nice chicken breast, one can cook

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Speaker 2: a nice but if you're giving someone who's never dealt

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Speaker 2: with the chicken heart or chicken feed before, and to listen,

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Speaker 2: take this this forgotten cut and elevate it. That is challenging.

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Speaker 2: I mean, I must say, And some of the dishes

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Speaker 2: that came out, I can't give it too much. Some

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Speaker 2: of them were absolutely world class.

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Speaker 1: Indeed, I've often done interviews around wine, and you know

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Speaker 1: when people judge wine competitions, obviously you've got to keep

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Speaker 1: your eye but particularly your palette absolutely fresh if you

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Speaker 1: possibly can. How much of a challenge is is that

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Speaker 1: for you as a judge, Because you're tasting an as

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Speaker 1: you taste, presumably your ability to taste I wouldn't necessarily

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Speaker 1: say is compromise, but it must change. I mean, do

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Speaker 1: you drink lots of water? Do you like wine tasters

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Speaker 1: eat lots of cream crackers?

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Speaker 2: Listen. I'd love to say that we get a couple

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Speaker 2: of glasses wine in between, that'll be your first time,

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Speaker 2: but that happened. But that I think the most important

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Speaker 2: thing is it has to be the first taste, first

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Speaker 2: impressions do you last. So as much as our Pa

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Speaker 2: goes through this amazing master shift journey, they are certain

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Speaker 2: things that take the box from the kid, go, you know,

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Speaker 2: and once again we have to taste so many dishes,

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Speaker 2: so something when it lands, it lands, And I think

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Speaker 2: that's what makes the job so much hard and easy

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Speaker 2: at the same time, because something is deliciously going to

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Speaker 2: go in for another bite, you know, but there's so

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Speaker 2: many addititions that are going to be delicious as well,

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Speaker 2: and that makes it exciting and challenging at the same time.

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Speaker 1: So last week was a meat free challenge and and

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Speaker 1: and people really enjoyed that. You had to come up

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Speaker 1: with a whole range of dishes absolutely no meat involved. Again,

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Speaker 1: a very creative way of testing people's skills, I mean

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Speaker 1: in your life as a chef and and the many

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Speaker 1: iterations of that life. I mean, have you have you

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Speaker 1: enjoyed would you have enjoyed a challenge like that? Presumably

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Speaker 1: is one you faced?

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Speaker 2: Absolutely? I mean, once again, you know, us being South

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Speaker 2: Africans and Africans, meat plays such an important part in

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Speaker 2: our lifestyle. But you know, everyone has a good land

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Speaker 2: trop or good steak. But for you to be able

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Speaker 2: to transform these these vegumes and these vegetables and these

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Speaker 2: ancient grains into something that's worthy to be on a

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Speaker 2: on a buffet. You know, it's quite challenging, and I

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Speaker 2: think also a lot of movements about meat free mondays.

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Speaker 2: It really helps with our planet, you know, it really

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Speaker 2: helps with our pockets because we all know. And another thing,

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Speaker 2: I always say that our grand great grandfathers have always

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Speaker 2: been vegetarians, have always been vegans, you know what I mean,

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Speaker 2: because you are what you eat, a little gray whatever

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Speaker 2: they had in the back garden and putting it on

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Speaker 2: the table. So it's just really taking us back to

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Speaker 2: our roots of life, not forgetting because we all have

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Speaker 2: a lamb chop, we all have a visa eat. But

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Speaker 2: I mean sometimes it also feels good just to enjoy

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Speaker 2: what the Earth has given us without having to just

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Speaker 2: smother with the fact piece of steak.

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Speaker 1: I know we're not done yet. We're up to episode eight.

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Speaker 1: Competitions hearting up. Some people have obviously left the show.

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Speaker 1: Others are hanging in there very doggedly. So maybe a

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Speaker 1: little too early to be absolutely categorical cutlet or what

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Speaker 1: observations you have about the class of twenty twenty six,

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Speaker 1: But let's let's have them atric prelum here and maybe

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Speaker 1: you can just tell us what you've noted and enjoyed

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Speaker 1: about this year's contestants.

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Speaker 2: I mean, I think for me the most. Sorry, sorry

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Speaker 2: for you. Sorry, sorry my boy, Sorry, very very very sorry,

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Speaker 2: so sorry, sorry boy, sorry, good boy, Sorry sorry sorry sorry.

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Speaker 1: Nearly nearly they're my friends. Nearly there.

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Speaker 2: Really, I think what I what I've enjoyed most, Sorry, Freddy,

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Speaker 2: sorry my point. I think what I've enjoyed most about

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Speaker 2: this competitions this is yeah, I'm sorry, say sorry, sorry

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Speaker 2: my point. Sorry sorry that.

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Speaker 1: Fred we Freddy, we owe you one. Tell him from us.

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Speaker 2: So, I think what I've enjoyed most about the class

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Speaker 2: of twenty twenty six is there's so many surprises, and

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Speaker 2: you think you you kind of know who has an

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Speaker 2: agent someone and seeing them, I mean, you look at

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Speaker 2: my shatty. You know my shaty comes from a small village,

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Speaker 2: and the fact that one challenge is really really amazing

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Speaker 2: and really inspires us a shift. So I think what

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Speaker 2: that being said, you you informed. I'm sorry, my boy,

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Speaker 2: You're in for such a big surprise. And yeah, the

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Speaker 2: the I really think the guys are taking those competitions

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Speaker 2: to your heart and the world is definitely going to

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Speaker 2: be there. Always one hundred percent.

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Speaker 1: Thanks to much Chef Cutlero Lambo having to do the

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Speaker 1: kind of multitasking that contestants on Master Chef Season six,

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Speaker 1: Episode eight will absolutely have to achieve if they're going

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Speaker 1: to progress to be on on the following Sunday. But

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Speaker 1: it's this Sunday that's very much in focus. I hope

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Speaker 1: you're watching. I hope you If you haven't watched yet,

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Speaker 1: you can definitely pile in now. It's a really interesting challenge,

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Speaker 1: all focused on the I nearly said the humble chicken,

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Speaker 1: but not humble at all when you see what the

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Speaker 1: contestants come up with. I'm sure six pm on ETV

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Speaker 1: don't miss it. Two minutes to four