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Speaker 1: This is Breakfast with Bong on seven o two. Let's

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Speaker 1: walk little.

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Speaker 2: How hard can it be to make a burger? Well,

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Speaker 2: it turns out it's not as simple as that might sound.

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Speaker 2: We're talking, of course about Master Chef South Africa. It's

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Speaker 2: on ETV every Sunday night at six o'clock and the

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Speaker 2: challenge was very simple this Sunday, reinvent the burger, you

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Speaker 2: may remember on Friday. In fact, we offered you a

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Speaker 2: chance to be a part of the fun by you

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Speaker 2: showing us your own reinvention of the burger for a

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Speaker 2: chance to meet some of the contestants and some of

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Speaker 2: the judges from Master Chef South Africa.

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Speaker 1: So if you did, do remember to.

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Speaker 2: Tag us, to tag me specifically, and we'll have a

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Speaker 2: look at your burgers and we'll see how they compare

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Speaker 2: with those that you see on the show. Shock Horror Surprise.

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Speaker 2: Two fan favorites, Miles and Buns sent home in a

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Speaker 2: last minute double elimination. Miles went big with a local

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Speaker 2: flavored burger pie duck fat semolina potatoes and avocado, coconut

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Speaker 2: chocolate milk shake. Buns tried cabbage buns, sweet potato fries

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Speaker 2: and ava salad, but a soggy cabage and simple plating

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Speaker 2: left the judges and impressed. Even though they have creativity

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Speaker 2: and flair, time and technique were not on their side

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Speaker 2: this time. Welcome to you both. Welcome to seven Oto Breakfast,

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Speaker 2: a very good money. Thank you so much for having

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Speaker 2: us buns.

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Speaker 1: Let me start with you, Yes, cabaj.

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Speaker 3: Look, I wanted to be innovative and I wanted to

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Speaker 3: really think out of the box because I automatically assumed

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Speaker 3: people were going to do the conventional burger bun.

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Speaker 1: You know, I'm a keto.

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Speaker 3: I've been doing it for years, almost ten years now,

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Speaker 3: and I thought I used this as a bread anyway,

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Speaker 3: it could be like a great substitute for actual bread.

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Speaker 3: But I guess that like that was my nail in

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Speaker 3: the coffin.

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Speaker 2: You say I didn't call you bands? Hey, did you

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Speaker 2: see I didn't call you bands? I called you bands.

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Speaker 3: I mean, Oh, I'm fragile. Okay, I'm still traumatized, So

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Speaker 3: give me miles.

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Speaker 2: Your burger pie was ambitious, but time just wasn't on

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Speaker 2: your side.

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Speaker 4: Hey, No, and I'm still furious.

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Speaker 2: Gosh, I'm gonna ask you to come a little closer

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Speaker 2: to the microphone. Yeah, there we go.

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Speaker 4: Yeah, I thought I had a really smart plan, But

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Speaker 4: I think what happened a challenge like that is that

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Speaker 4: you're fooled by the simplicity of the challenge. Yeah, you

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Speaker 4: see kind of inroads into how to kind of making

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Speaker 4: it great and showing invention, but there's a lot of

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Speaker 4: things you can't for see, like I didn't think about

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Speaker 4: putting warm stuffings into buttery pastry. And I think you

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Speaker 4: saw that on the episode that things just started melting.

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Speaker 2: When did you know you were in trouble pretty soon?

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Speaker 2: So that would have allowed you time to pivot.

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Speaker 4: No, gosh, I think at that point I was too

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Speaker 4: far in with my flat.

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Speaker 1: I committed yeah, heil, you are going to die.

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Speaker 4: On When I heard that they said the burger challenge,

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Speaker 4: I immediately just assumed, Okay, we're going to get an

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Speaker 4: hour and a half to make bread and everything's gonna

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Speaker 4: be fabulous. No no, no, no no, we just had

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Speaker 4: an hour. And then also, to top top it of,

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Speaker 4: I hate everyone burgers, so I had to find another

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Speaker 4: place for this damn EBow.

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Speaker 1: And it just wasn't working.

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Speaker 2: No bands, How tough is it to have the judges

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Speaker 2: breathing down your necks. I mean, I'm one of those people.

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Speaker 2: I love cooking and when I'm cooking, get out of

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Speaker 2: my kitchen.

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Speaker 1: Don't stand there.

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Speaker 2: Don't ask me questions, don't don't double don't make me

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Speaker 2: double guess my choices.

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Speaker 1: Right?

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Speaker 2: Are you sure write that part? How difficult is it

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Speaker 2: to nagate that that part?

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Speaker 3: For me, the biggest thing is we're already in such

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Speaker 3: an environment that's unnatural because you don't really think about

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Speaker 3: cameras and having to you know, describe your dish while

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Speaker 3: you're still like trying to chop and not catch your

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Speaker 3: fingers with or sharp knives and all of that. You

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Speaker 3: really it's it's it's unnatural. So already you like thrown off.

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Speaker 3: But you kind of expect that when you go into

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Speaker 3: a reality television cooking competition. It's part and parcel of

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Speaker 3: the course. And they they also kind of you know,

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Speaker 3: when you see a face and you see a clue,

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Speaker 3: then it's like a little bit of a clue. Obviously

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Speaker 3: they can't outright say eight. But I I love having

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Speaker 3: the judges like around because you can kind of gauge

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Speaker 3: on the right direction.

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Speaker 1: Miles, do you like people in your kitchen when you.

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Speaker 4: Cook absolutely not, and I even found it difficult for

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Speaker 4: the working space, just being a big guy and being

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Speaker 4: a kind of messy cook. There were some cooks who

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Speaker 4: really right, Yeah, I was like a bull in a China.

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Speaker 1: Show, and so having the judges breathed down your.

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Speaker 4: Throat, I mean you could see there was a point

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Speaker 4: at which I just bummed the way.

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Speaker 1: Sorry. What's been the hardest part about leaving the show Man?

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Speaker 4: Well, I really felt that I could have gone further.

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Speaker 4: So I was really really really gutted and heartbroken that day.

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Speaker 4: But I still feel so privileged. I think there is

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Speaker 4: that feeling of like, but you know, not bit but

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Speaker 4: like just a little disappointed. But I think the more

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Speaker 4: prevailing feeling is this feeling of just like, gosh, amazing,

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Speaker 4: cass and what a great experience, and.

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Speaker 1: Bands you feel the same way.

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Speaker 3: For me, I Loki was just relieved because you kind

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Speaker 3: of have that it's pressuffled, like you wake up, you

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Speaker 3: go to bed, like it's just pressure, anxiety, anxiety, anxiety.

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Speaker 3: I took so many comments. The biggest thing for me

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Speaker 3: was leaving the contestants. That was what pattered me, Like

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Speaker 3: never mind the million. The million obviously was the goal.

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Speaker 3: But you go onto a show, spend hours shooting with people.

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Speaker 3: Even after the show, you become close. You don't even

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Speaker 3: expect to become close with people, but once you like

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Speaker 3: the realization that you're leaving, you're not going to see

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Speaker 3: these people anymore. Obviously, it is that sharing of a bond.

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Speaker 2: Listen, the two of you are braver than I because

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Speaker 2: it's one thing to be in a cooking competition in

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Speaker 2: your own home, with your appliances and implements and your

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Speaker 2: own time. To do it in front of these amazing judges,

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Speaker 2: these amazing cooks week in week art is absolutely fantastic.

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Speaker 2: I think we applaud you for even trying, and congratulations

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Speaker 2: on your master's journey so far.

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Speaker 1: Thank you so much.

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Speaker 2: This coming week, Chocolate will be taking center stage a

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Speaker 2: call fifty thousand and on the line. Masterschif Essay is

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Speaker 2: every Sunday at six o'clock on ETV