WEBVTT - UNPACKED REALITY - MASTERCHEF AUSTRALIA - LOCHY 0:00:00.200 --> 0:00:01.760 It's in the news today, but it was actually on 0:00:01.800 --> 0:00:02.920 TV Reload. 0:00:02.600 --> 0:00:04.040 The podcast last week Neverline. 0:00:04.640 --> 0:00:07.040 Welcome back, guys to TV Reload. I want to thank 0:00:07.040 --> 0:00:10.360 you for clicking and downloading. On today's episode with Lockie, 0:00:10.440 --> 0:00:14.200 the sixteenth elimited contestant from mastershef Australia, which is on 0:00:14.240 --> 0:00:18.000 Network ten from Sundays through to Wednesdays at seven point thirty. 0:00:18.440 --> 0:00:22.120 Inspired by his travels including to Europe, Vietnam and Mexico, 0:00:22.360 --> 0:00:25.759 and he's time spent living in London, Charleston and Detroit. 0:00:25.920 --> 0:00:30.200 Lockie loves recreating big flavors at home. Lockie is an 0:00:30.280 --> 0:00:33.000 easy going character, which we saw this year in the kitchen, 0:00:33.200 --> 0:00:36.920 living with absolutely no regrets and always looking for the 0:00:37.000 --> 0:00:40.040 silver lining. His dream is to open a restaurant that 0:00:40.120 --> 0:00:43.280 speaks to his love of botany, with a kitchen, garden 0:00:43.400 --> 0:00:48.520 in and outdoor experience with a constantly rotating menu sounds delicious. 0:00:48.920 --> 0:00:51.720 Lockie really used this opportunity and I could see him 0:00:51.760 --> 0:00:55.240 focus very hard throughout the series, and boy did he 0:00:55.320 --> 0:00:57.640 do a good job with some of those amazing cooks. 0:00:57.840 --> 0:00:59.440 I feel like we're going to get to see more 0:00:59.560 --> 0:01:01.680 and more from him after this time on the show. 0:01:01.920 --> 0:01:04.080 And hey, we're all going to be in his audience. 0:01:04.480 --> 0:01:07.360 Lockie will unpack everything from Hong Kong to last year 0:01:07.400 --> 0:01:10.200 taking some time out, and what he thinks is important 0:01:10.280 --> 0:01:14.000 about food and culture. We will also unpack cooking shows 0:01:14.080 --> 0:01:17.320 all over the world and why Australia has really nailed 0:01:17.319 --> 0:01:20.399 this show for so many years. I will ask Locky 0:01:20.440 --> 0:01:22.880 about his bond with Harry. I'll find out who his 0:01:22.880 --> 0:01:25.399 favorite judge is and what he thinks about the way 0:01:25.560 --> 0:01:29.720 in which the auction affected last night's outcome. We are 0:01:29.800 --> 0:01:32.600 also going to discuss the contestants who have had more 0:01:32.640 --> 0:01:35.200 of an X factor which resulted in them getting a 0:01:35.200 --> 0:01:37.640 little bit more screen time, and why he chose to 0:01:37.680 --> 0:01:41.600 focus on presenting his personality with his cooking. There's actually 0:01:41.600 --> 0:01:44.720 so much to unpack with Lachlan, so sit back and 0:01:44.800 --> 0:01:48.600 relax as we unpack his wonderful time in the Master 0:01:48.720 --> 0:01:51.240 Chef kitchen. How are you lucky? You will? 0:01:51.400 --> 0:01:53.200 I'm all right, yeah good? Hell are you? 0:01:53.320 --> 0:01:55.160 I'm good? I did see that look on your face 0:01:55.200 --> 0:01:57.440 in the last night's episode because I feel like if 0:01:57.480 --> 0:02:00.000 I was on this show, I'd practiced my elimination faith 0:02:00.200 --> 0:02:02.800 for months leading up to it, just to make sure 0:02:02.960 --> 0:02:05.200 that I looked like I was coping, but I think 0:02:05.240 --> 0:02:07.400 we saw some cracks in the look on your face 0:02:07.440 --> 0:02:08.440 of disappointment. 0:02:08.639 --> 0:02:10.240 Oh yeah, there was definitely disappointment. 0:02:10.240 --> 0:02:13.080 That's why I said straight out to how devastated I was. 0:02:13.120 --> 0:02:15.600 It's never a good feeling. 0:02:16.760 --> 0:02:19.560 To go home from a competition like that, esally when 0:02:19.680 --> 0:02:22.240 your mindset is really trying to win. But I mean, 0:02:22.600 --> 0:02:25.160 still pretty happy with how things ended up, and there 0:02:25.160 --> 0:02:27.760 are there's some great cooks still left. 0:02:28.000 --> 0:02:31.679 I just think you must have exceeded your expectations when 0:02:31.680 --> 0:02:33.640 it came to this, because it's hard for us as 0:02:33.639 --> 0:02:36.800 a viewer to kind of understand or predict a journey 0:02:36.840 --> 0:02:39.440 for anyone on this show because you just never know. 0:02:39.880 --> 0:02:42.160 But I felt like at times you were a bit 0:02:42.240 --> 0:02:44.520 Wuieter up against some of the other people. So it 0:02:44.560 --> 0:02:46.520 made me wonder, well, maybe they're not showing a lot 0:02:46.520 --> 0:02:48.399 of him because he's not going to be around as long. 0:02:48.639 --> 0:02:50.840 And yet you kind of slow and steady stayed in 0:02:50.919 --> 0:02:51.760 there in the background. 0:02:51.800 --> 0:02:53.519 You know. I think I came in there to cook, 0:02:53.520 --> 0:02:54.200 and to cook only. 0:02:54.240 --> 0:02:56.919 I didn't feel like I needed to explain my story 0:02:57.080 --> 0:03:00.360 at every moment as such, Like I really wanted to 0:03:00.360 --> 0:03:02.200 come in there and let my cooking do the talking. 0:03:02.240 --> 0:03:04.320 So I guess that's why you probably saw me a 0:03:04.320 --> 0:03:06.360 little bit quieter. But I'll tell you what, behind closed doors, 0:03:06.400 --> 0:03:07.960 I'm not that quiet. 0:03:08.520 --> 0:03:10.080 I could start and to hear that in the sound 0:03:10.120 --> 0:03:12.480 of your voice in the back, Curber, what would you 0:03:12.520 --> 0:03:15.920 say that the mastership experience teached or taught you? I 0:03:15.919 --> 0:03:19.480 should say in terms of maybe this being a money 0:03:19.480 --> 0:03:20.919 can't buy in training school. 0:03:21.200 --> 0:03:24.200 I mean, it really taught me that I know how 0:03:24.240 --> 0:03:28.240 to push myself in situations where you literally backed up 0:03:28.240 --> 0:03:30.560 against the wall and the only way to get out 0:03:30.560 --> 0:03:33.000 of that situation is to just do your best and 0:03:33.080 --> 0:03:34.120 run straight through it. 0:03:34.280 --> 0:03:36.760 Like I'm talking specifically about. 0:03:36.480 --> 0:03:41.960 Like Mum's passing and that first challenge with Andy's Mum's 0:03:42.280 --> 0:03:45.840 coming in for that that was a really, really tough 0:03:45.880 --> 0:03:47.360 moment that I never saw coming. 0:03:48.040 --> 0:03:49.480 Kind of blindsided me a little bit. 0:03:49.560 --> 0:03:51.480 But to be able to make it through that cook 0:03:51.520 --> 0:03:53.920 and that day and cook, well, that really gave me 0:03:54.040 --> 0:03:56.200 a lot of confidence and a lot of energy going 0:03:56.240 --> 0:03:58.000 into the rest of the competition. 0:03:58.480 --> 0:04:00.480 Some of those things in these realities shows can be 0:04:00.520 --> 0:04:03.880 quite difficult at times. I remember with Big Brother, they 0:04:04.520 --> 0:04:07.160 made a mistake because on Father's Day they decided to 0:04:07.160 --> 0:04:09.400 call us all into the diary room to leave a 0:04:09.400 --> 0:04:12.240 message for our dads, and my dad had passed, and 0:04:12.320 --> 0:04:14.800 so it was a very differ. They were expecting to 0:04:14.800 --> 0:04:18.120 click together a montage of everyone having this happy experience, 0:04:18.279 --> 0:04:21.200 but when you have lost a parent, there's nowhere to 0:04:21.240 --> 0:04:21.920 go emotionally. 0:04:22.120 --> 0:04:23.800 Do they did their homework one that one for you 0:04:23.960 --> 0:04:24.560 or it. 0:04:24.600 --> 0:04:26.440 Turned out later on I did some research on that 0:04:26.440 --> 0:04:28.840 one and it was a mistake someone who was organizing 0:04:28.880 --> 0:04:32.080 the challenge for that, and so I did get an apology. 0:04:32.240 --> 0:04:35.280 But it just was such a strange thing because I 0:04:35.360 --> 0:04:37.680 was like, when you're on reality television, you think you 0:04:37.720 --> 0:04:40.400 can control your emotions a little bit better, but when 0:04:40.440 --> 0:04:42.480 something as deep as the loss of a parent can 0:04:42.560 --> 0:04:45.440 sometimes impact you, it culminates explodes. 0:04:45.760 --> 0:04:46.680 Yeah exactly. 0:04:46.880 --> 0:04:50.640 I mean that those days after coming back from mom's 0:04:50.680 --> 0:04:54.240 death were obviously difficult, but being a part of the 0:04:54.320 --> 0:04:56.960 Master Chef crew and everybody there, it. 0:04:57.000 --> 0:04:57.640 Was the most. 0:04:57.920 --> 0:05:01.279 It was the most although actually the best place to 0:05:01.360 --> 0:05:03.919 be for me at that point. Everybody was so lovely, 0:05:04.200 --> 0:05:07.719 so supportive, and it just made me feel better about 0:05:07.760 --> 0:05:08.520 the whole situation. 0:05:08.680 --> 0:05:09.960 And your mum would be so proud. 0:05:10.360 --> 0:05:12.240 Yeah, I mean, I hope. So she wasn't a big 0:05:12.279 --> 0:05:15.360 fan of my cooking. Yeah, just in her. 0:05:15.360 --> 0:05:18.120 Lady is spice and chili and stuff like that, which 0:05:18.120 --> 0:05:20.640 I love to you so much. Wasn't a big fan 0:05:20.800 --> 0:05:24.240 for her stomach. So there was always a little bit 0:05:24.279 --> 0:05:25.040 is there chilli in this? 0:05:25.200 --> 0:05:25.720 Is there chili? 0:05:25.800 --> 0:05:27.800 I'm like, yeah, there's a little bit. There's a little bit, 0:05:27.920 --> 0:05:29.560 like I don't know if I can have it, then 0:05:29.600 --> 0:05:31.080 I'm like, just try it please. 0:05:31.400 --> 0:05:33.760 My mom is exactly the same, Like I've got a 0:05:33.760 --> 0:05:36.400 spaghetti a sauce that I make and I love it, 0:05:36.440 --> 0:05:38.479 and it's like I try to show off with it. 0:05:38.680 --> 0:05:38.880 You know. 0:05:38.960 --> 0:05:40.599 Everyone has that kind of meal that when their friends 0:05:40.640 --> 0:05:43.400 are coming and it's spaghetti's basic, but you know they've 0:05:43.400 --> 0:05:45.720 all got their own spin on it. And I put 0:05:45.839 --> 0:05:47.800 chilli in it. And so my mom doesn't like it, 0:05:47.880 --> 0:05:49.960 and so I'll never forget going over to her place 0:05:50.000 --> 0:05:52.120 and making it for her, being like, well, I don't 0:05:52.120 --> 0:05:52.960 want to eat it, you know. 0:05:53.360 --> 0:05:55.640 Yeah, I know. The feeling the Hong. 0:05:55.600 --> 0:05:59.080 Kong episodes felt like a real win for everybody in 0:05:59.160 --> 0:06:02.080 terms of a huge cherry on top of what had 0:06:02.120 --> 0:06:06.280 already been a our phenomenal experience. How was that for you? 0:06:06.520 --> 0:06:08.520 It kind of looked a bit surreal in some ways. 0:06:08.560 --> 0:06:11.240 It was almost like master Chef leveled up Master Chef 0:06:11.279 --> 0:06:12.320 on holiday kind of thing. 0:06:12.600 --> 0:06:15.799 Yeah, I mean I backed myself on like traveling for food. 0:06:15.839 --> 0:06:17.800 That's where I got my love and my inspiration of 0:06:17.839 --> 0:06:20.400 the food was traveling and having what the locals had, 0:06:20.520 --> 0:06:22.719 learning about the history of the food, where it came from, 0:06:22.760 --> 0:06:25.040 and to be able to do that with a whole 0:06:25.080 --> 0:06:27.680 crew of people that are there for the food. Yes, 0:06:27.680 --> 0:06:30.000 it's a TV show, but essentially it is the show 0:06:30.080 --> 0:06:31.000 based around food. 0:06:31.320 --> 0:06:33.039 Was just an experience that I'd. 0:06:32.880 --> 0:06:36.520 Never thought I would be able to haven't actually had 0:06:36.560 --> 0:06:38.800 the pleasure of doing, and so being there in Hong 0:06:38.880 --> 0:06:40.080 Kong with everybody. 0:06:39.760 --> 0:06:41.640 Was just You're right, it was surreal. 0:06:42.200 --> 0:06:44.279 It was completely surreal to be able to cook in 0:06:44.320 --> 0:06:48.039 these beautiful locations. I've always thought about cooking outdoors beautiful locations, 0:06:48.080 --> 0:06:50.080 and We've got to do that, And that for me 0:06:50.200 --> 0:06:52.040 really was like, Yeah, I really want to do this 0:06:52.120 --> 0:06:53.160 for the rest of my life. 0:06:53.240 --> 0:06:55.240 I feel like there's a really good idea in that. 0:06:55.680 --> 0:06:58.640 As I was watching the Hong Kong episodes, I felt 0:06:58.720 --> 0:07:01.160 like you know there's been a spin off with Dessert Masters, 0:07:01.279 --> 0:07:03.680 but they could easily be a large chunk of the 0:07:03.720 --> 0:07:07.480 elimination process out of this show. Just to sort of 0:07:07.760 --> 0:07:11.440 take maybe five or six amazing up and coming chefs 0:07:11.720 --> 0:07:14.280 around the world and watch them interact with different culture 0:07:14.320 --> 0:07:17.480 and different food and maybe keep everyone in the competition 0:07:17.520 --> 0:07:19.600 until you bring them back to Australia and then do 0:07:19.680 --> 0:07:20.320 an elimination. 0:07:20.760 --> 0:07:23.440 That would be phenomenon. Sign me up tomorrow. 0:07:23.640 --> 0:07:26.560 Hey, look, let's ring Channel ten and we'll pitch it. 0:07:26.720 --> 0:07:28.320 Then you and I can produce that show. 0:07:28.520 --> 0:07:31.840 Ah, absolutely lovely speaking my language. I'm already trying to 0:07:31.880 --> 0:07:34.600 think about things that I can do and do stuff 0:07:34.640 --> 0:07:38.440 just like around Melbourne, around Australia for now, until I 0:07:38.480 --> 0:07:40.800 get some funds to go overseas to do that type 0:07:40.800 --> 0:07:41.040 of thing. 0:07:41.040 --> 0:07:44.120 I've always a big lover of Anthony Baudain. 0:07:43.960 --> 0:07:46.640 And the way that he talks about culture and food 0:07:46.680 --> 0:07:49.240 and everything that brings people together over like a meal 0:07:49.280 --> 0:07:51.000 on the table. I love that type of thing and 0:07:51.200 --> 0:07:52.960 like where we get our food from and stuff like that. 0:07:53.000 --> 0:07:55.120 So that's something I really want to look into in 0:07:55.160 --> 0:07:58.480 the future, is doing something down those lines and having 0:07:58.680 --> 0:08:01.480 people come along and have the I guess the understanding 0:08:01.520 --> 0:08:03.760 of food of like how I understand it and what 0:08:03.840 --> 0:08:06.120 it means to me and what it can mean to 0:08:06.400 --> 0:08:08.840 the everyday person if they just do a little bit 0:08:08.840 --> 0:08:11.119 of research, do a little bit of homework about where 0:08:11.440 --> 0:08:13.200 I guess our food comes from and what it means 0:08:13.240 --> 0:08:13.840 to other people. 0:08:13.960 --> 0:08:15.440 The idea of this concept that I was sort of 0:08:15.440 --> 0:08:18.520 talking to you about is giving some up and comers 0:08:18.520 --> 0:08:22.600 some shared experience and allowing them all to be washed 0:08:22.640 --> 0:08:25.559 over with different culture to then be able to see 0:08:25.920 --> 0:08:29.000 how they draw those elements together in the end. Like 0:08:29.080 --> 0:08:31.400 I think that's where I think that sort of concept 0:08:31.440 --> 0:08:32.440 would work really well. 0:08:32.679 --> 0:08:34.000 Oh yeah, yeah for sure. 0:08:34.120 --> 0:08:36.440 Like I mean everybody when they travel, when they come back, 0:08:36.720 --> 0:08:38.520 I mean of people that I know, they're like, oh, 0:08:38.640 --> 0:08:40.520 I remember this dish that I had in this spot, 0:08:40.559 --> 0:08:43.240 Like I really want to recreate that. That's what drove me. 0:08:43.720 --> 0:08:46.679 I guess when COVID first hit, was like, I can't 0:08:46.679 --> 0:08:48.880 travel anymore. How am I going to get this food? 0:08:49.240 --> 0:08:51.200 And then I'm like, well, you know what, I'm just 0:08:51.240 --> 0:08:53.200 going to have to cook it myself. And that's when 0:08:53.400 --> 0:08:56.000 I started getting very creative in the kitchen and getting 0:08:56.120 --> 0:08:57.959 very driven to be like, you know. 0:08:57.920 --> 0:08:58.679 What, I can do this. 0:08:58.840 --> 0:09:01.600 I don't have to go to these places to put 0:09:01.640 --> 0:09:02.680 that food on my table. 0:09:02.720 --> 0:09:04.640 I can actually just cook it myself. 0:09:04.840 --> 0:09:07.640 And because I try and pay homage that it's traditional, 0:09:07.640 --> 0:09:10.400 it possibly can be. I go around Melbourne and I 0:09:10.440 --> 0:09:13.600 go to like three different supermarkets or like little supermarkets 0:09:13.640 --> 0:09:15.559 to get the exact ingredients that I need. 0:09:15.600 --> 0:09:17.640 I don't try and short shortcut anything. 0:09:17.800 --> 0:09:20.520 Remember going to Vietnam and my partner said to me 0:09:20.920 --> 0:09:23.800 on the Thursday, I've booked us in to cook traditional 0:09:23.920 --> 0:09:26.080 Vietnamese food. And I was like, oh, this sounds a 0:09:26.080 --> 0:09:27.960 bit hokey. But what they did was they took us 0:09:27.960 --> 0:09:30.200 into the markets and we bought all of the ingredients. 0:09:30.240 --> 0:09:33.240 Like it wasn't just like a bunch of wanky tourists 0:09:33.280 --> 0:09:36.960 standing around, you know, just being shown a one two 0:09:37.000 --> 0:09:40.160 three how to paint by numbers type cooking experience. They 0:09:40.200 --> 0:09:42.560 really bought us about flavors that I still use to 0:09:42.600 --> 0:09:43.000 this day. 0:09:43.200 --> 0:09:45.600 I do that to every place that I travel. 0:09:45.760 --> 0:09:47.959 Every place I travel, I'll do like a local cooking 0:09:48.000 --> 0:09:49.320 class and want to do a tourist do one. 0:09:49.360 --> 0:09:50.120 It'll be one that. 0:09:50.040 --> 0:09:51.679 We get to go to the markets or meet some 0:09:51.920 --> 0:09:54.960 producers or some food and then cook with that after. 0:09:55.000 --> 0:09:57.480 I do it everywhere I go, and I always get 0:09:57.640 --> 0:09:58.439 so much out of. 0:09:58.360 --> 0:10:01.680 It to the experience of going overseas. Add to the 0:10:01.679 --> 0:10:04.640 bond between who was left in the competition, Like I 0:10:04.679 --> 0:10:08.480 wondered with Sav not going whether or not when you 0:10:08.600 --> 0:10:11.720 returned back to the kitchen, not that she was unfairly disadvantaged. 0:10:11.760 --> 0:10:14.840 I think in any way, was it noticeable that the 0:10:14.880 --> 0:10:16.760 rest of you had bonded in a way that Sav 0:10:16.840 --> 0:10:18.760 might have not been able to tap into at that point. 0:10:18.960 --> 0:10:20.080 I don't think so. 0:10:20.280 --> 0:10:22.679 I think Sav is able to bond herself in situations 0:10:22.679 --> 0:10:24.559 with people that she really enjoys being around. 0:10:24.640 --> 0:10:26.760 And I think we just generally missed her because I 0:10:26.800 --> 0:10:29.120 knew she would have enjoyed the food over there. 0:10:29.240 --> 0:10:33.600 I don't think that she was upset or anything, or 0:10:33.640 --> 0:10:35.640 like we had like an extra bond. I think we 0:10:35.720 --> 0:10:38.960 shared the experiences with her along the way and everything else, 0:10:38.960 --> 0:10:40.640 so she kind of felt like she was there. Can 0:10:40.679 --> 0:10:42.800 we just talked about the food and what we had 0:10:42.840 --> 0:10:45.440 and like, yeah, no, I think she. I think with 0:10:45.600 --> 0:10:48.200 not being there, she was able to experience what we 0:10:48.280 --> 0:10:51.240 all felt and what food we tried and all the 0:10:51.400 --> 0:10:52.520 like the good times that we had. 0:10:52.559 --> 0:10:54.880 She was able to experience that through our story. 0:10:55.080 --> 0:10:57.400 Well, that's amazing, which I think is good. You know, 0:10:57.440 --> 0:10:59.160 I was wanting to ask you about I don't know 0:10:59.200 --> 0:11:01.040 if you saw this, yes, because I saw this over 0:11:01.080 --> 0:11:03.400 the weekend a couple of times that someone shared like 0:11:03.400 --> 0:11:05.160 a I think it was TikTok. I'm not really sure 0:11:05.160 --> 0:11:07.800 where it originated from, but the US version had some 0:11:07.840 --> 0:11:11.200 footage seen here in Australia of the contestants fighting during 0:11:11.240 --> 0:11:13.960 an episode, and it was so hilarious to read the 0:11:14.000 --> 0:11:17.560 comments from US here in Australia because our version is 0:11:17.679 --> 0:11:20.880 so worlds away from any of that. Did you see 0:11:20.920 --> 0:11:22.760 I don't know, did you see that over the weekend. 0:11:22.880 --> 0:11:25.000 I didn't see it over the weekend, but I have 0:11:25.200 --> 0:11:28.600 seen a couple of clips recently of the US Mastership 0:11:28.640 --> 0:11:31.840 and it is just, oh, it is just drama heavy, 0:11:31.880 --> 0:11:34.440 which I just don't think has a place to do 0:11:34.559 --> 0:11:35.600 with food at all. 0:11:35.880 --> 0:11:38.360 I mean, I think I've tried to use like Hell's Kitchen. 0:11:38.400 --> 0:11:40.120 There's been some other shows that have come into the 0:11:40.120 --> 0:11:43.200 country where they've probably toyed with that kind of experience 0:11:43.240 --> 0:11:45.959 for us, and those shows aren't on TV anymore, you know, 0:11:46.000 --> 0:11:48.079 what I mean. I mean, that's that's kind of academic 0:11:48.120 --> 0:11:50.440 as to you know, what is and isn't working in 0:11:50.520 --> 0:11:53.000 terms of what audience is here in Australia wants when 0:11:53.000 --> 0:11:55.439 it comes to something like food. I think, but how 0:11:55.440 --> 0:11:57.840 do the producers control this element? I mean, aren't we 0:11:57.880 --> 0:12:01.440 all human by nature? And sometimes people behaved badly, Like 0:12:01.600 --> 0:12:04.360 surely for the three months that it takes to shoot 0:12:04.400 --> 0:12:06.720 the show, everyone is in so Coomboya. 0:12:06.840 --> 0:12:08.079 Look, you'd think that. 0:12:08.400 --> 0:12:11.400 But if you were in on this season with the 0:12:11.480 --> 0:12:15.080 contestants as we were, I mean, there was nothing of 0:12:15.120 --> 0:12:17.960 a sort. I mean, we were just such a great 0:12:18.000 --> 0:12:20.480 bunch of people and I think from day one everybody 0:12:20.520 --> 0:12:23.000 kind of understood that we were like this beautiful collection 0:12:23.200 --> 0:12:25.800 of different cultures, different backgrounds, and then were the sole 0:12:25.880 --> 0:12:28.880 reason we were there was for food, and like everything 0:12:29.000 --> 0:12:31.680 that we did was for the enjoyment of food. We 0:12:31.760 --> 0:12:34.720 would be sharing meals all the time, talking about food 0:12:34.720 --> 0:12:35.679 all the time, Like there was. 0:12:35.720 --> 0:12:39.880 No unnecessary drama for no reason in that it was 0:12:40.120 --> 0:12:41.959 just it was. It was beautiful. 0:12:41.960 --> 0:12:43.400 I don't know how it can come up like that 0:12:43.440 --> 0:12:45.760 with people that are doing this filming and doing these 0:12:45.800 --> 0:12:47.880 long days and all of that together without having some 0:12:48.000 --> 0:12:51.160 narkinness against each other. But there really really wasn't and 0:12:51.160 --> 0:12:52.559 that's what made it so special. 0:12:52.760 --> 0:12:55.320 It's also interesting because you think about maybe in the 0:12:55.360 --> 0:12:57.520 psych tests, because they psyched test you for these shows, 0:12:57.800 --> 0:12:59.800 there must have been like a selection of questions which 0:12:59.840 --> 0:13:02.560 is like, if you overcook your carrots, do you a 0:13:03.240 --> 0:13:06.600 start again? B throw them on the ground, see throw 0:13:06.600 --> 0:13:10.520 them at another contestant. Well, okay, this person's coping mechanisms 0:13:10.559 --> 0:13:12.120 proves that they can deal with it. 0:13:12.320 --> 0:13:14.640 Yeah, they they can deal with anything that kind of 0:13:14.679 --> 0:13:17.680 comes their way. They're not going to outlash against somebody else. 0:13:17.840 --> 0:13:20.480 Well, the cook that sent your home last night was 0:13:20.520 --> 0:13:23.160 down to four people in that elimination cook, and everyone 0:13:23.200 --> 0:13:26.240 seemed to really get some great reviews. You did sort 0:13:26.240 --> 0:13:28.880 of maybe have the most amount of a tease to 0:13:29.040 --> 0:13:31.400 maybe thinking it could be you going home. They weren't 0:13:31.440 --> 0:13:33.760 sort of saying that the Slavers all came together or 0:13:33.760 --> 0:13:36.600 they married together, as well as maybe some of the others. 0:13:36.640 --> 0:13:38.480 And that's a really small detail, I guess at this 0:13:38.520 --> 0:13:41.240 point in the competition that could send anyone home. When 0:13:41.280 --> 0:13:44.520 did you in this episode start to think it was 0:13:44.559 --> 0:13:45.880 you and it was your time to go? 0:13:45.920 --> 0:13:49.920 Home, not really till right at the end where they 0:13:49.920 --> 0:13:53.040 were going through all the dishes and saying how good 0:13:53.040 --> 0:13:56.679 of a job each was, And after they finished with 0:13:56.720 --> 0:13:58.640 all of that, I was like, oh, yeah, okay, yeah, 0:13:58.840 --> 0:14:01.120 I think it's going to be me Like, yeah, the technique, 0:14:01.160 --> 0:14:03.719 the flavor of each individual stuff's there, But. 0:14:03.880 --> 0:14:05.520 I don't know. In my mind, I was like, I 0:14:05.520 --> 0:14:07.960 don't know how well they're going to marry together. 0:14:08.400 --> 0:14:11.880 If I had I had got that damn spice, I 0:14:11.920 --> 0:14:14.760 think everything would have married really well together because it 0:14:14.760 --> 0:14:16.960 would have been the undertone of spice that went through 0:14:16.960 --> 0:14:17.640 the whole dish. 0:14:17.679 --> 0:14:19.520 But without that, I knew. 0:14:19.600 --> 0:14:21.240 At that point that it was like, yeah, it hasn't 0:14:21.560 --> 0:14:23.560 It hasn't come across on the plate the way that 0:14:23.600 --> 0:14:24.200 I wanted it to. 0:14:24.480 --> 0:14:26.320 It's interesting the way in which you can do that 0:14:26.400 --> 0:14:29.720 with cooking and making a comprehensive dish is by having 0:14:29.760 --> 0:14:32.680 a spice that can pull through, that can marry the 0:14:33.040 --> 0:14:35.680 flavors all together. So I think that that. I mean, 0:14:35.720 --> 0:14:37.840 it's kind of interesting because in this type of at 0:14:37.840 --> 0:14:40.280 this point of the competition, to have an auction to 0:14:40.400 --> 0:14:43.160 determine how you're going to survive in the competition. I 0:14:43.160 --> 0:14:47.200 wonder if that's fair because changing the variables and the elements, 0:14:47.440 --> 0:14:50.440 I mean, it gives people advantages and disadvantages. That doesn't 0:14:50.440 --> 0:14:53.200 really highlight whether or not kept the someone in the 0:14:53.200 --> 0:14:54.480 competition that's the right cook. 0:14:54.640 --> 0:14:56.000 I mean, I think it is quite fair. 0:14:56.040 --> 0:14:57.840 I think if you really want to grow as a cook, 0:14:57.920 --> 0:14:59.960 those situations are the ones that you really need to 0:15:00.080 --> 0:15:02.440 relish and be able to work with what you're given 0:15:02.440 --> 0:15:04.960 and what you've got depending on what there is and 0:15:05.000 --> 0:15:07.520 who gets what or what everything or anything like. 0:15:07.440 --> 0:15:10.160 That, You've got to be able to. 0:15:09.760 --> 0:15:13.840 Overcome that and still put something that is cohesive and 0:15:13.960 --> 0:15:15.680 delicious on the table. Like I mean, if I had 0:15:15.680 --> 0:15:18.040 my time again, there'd be other things that I would 0:15:18.080 --> 0:15:19.760 do in that dish to try and make it a 0:15:19.760 --> 0:15:22.880 bit more cohesive or go down another route. But I 0:15:22.920 --> 0:15:25.640 mean that's how you grow, I think as a cook 0:15:25.720 --> 0:15:28.040 or as a chef is being able to work with 0:15:28.080 --> 0:15:30.120 what you're given and make the best of it. 0:15:30.200 --> 0:15:32.080 So it's a level headed approach to being able to 0:15:32.120 --> 0:15:34.000 sort of see it that way, I think, and it's 0:15:34.040 --> 0:15:36.480 probably important to see it that way. I mean, the 0:15:36.520 --> 0:15:39.400 strategy of having the most amount of time do you 0:15:39.400 --> 0:15:40.400 think that works for you. 0:15:40.720 --> 0:15:42.440 It wasn't my strategy going in to get the most 0:15:42.440 --> 0:15:44.560 amount of time. It just kind of fell in my 0:15:44.640 --> 0:15:46.360 lap a little bit, really, and. 0:15:47.120 --> 0:15:49.200 I think maybe I had a little bit too much 0:15:49.280 --> 0:15:52.200 time to think about things that first. What it was 0:15:52.240 --> 0:15:55.600 at fifteen twenty minutes or so before the others got 0:15:55.640 --> 0:15:59.400 started was a very weird experience in the Master's Jeff kitchen, 0:15:59.440 --> 0:16:02.040 being the only one cooking, and then how quiet it got. 0:16:02.080 --> 0:16:04.480 At some point I was like, wow, yeah, she's the 0:16:04.480 --> 0:16:06.120 all eyes are on me right now. 0:16:06.320 --> 0:16:08.960 I loved the Star Wars reference though, I thought the Star. 0:16:08.800 --> 0:16:11.840 Wars from Harry Yeah, God, that was good. I didn't 0:16:11.840 --> 0:16:14.600 actually know that he said that until watching last night. 0:16:14.680 --> 0:16:16.200 I thought that was hilarious. 0:16:16.280 --> 0:16:18.040 I think you'd have to have seen that, you know, 0:16:18.160 --> 0:16:20.280 you have to have seen Phantom Menace to get it. 0:16:20.480 --> 0:16:23.160 But it was yeh once it was articulated really well 0:16:23.200 --> 0:16:25.400 because you could you could feel that, you could hear 0:16:25.440 --> 0:16:27.040 the Star Wars sound effects. 0:16:27.600 --> 0:16:28.640 Yeah, I could. 0:16:28.680 --> 0:16:30.480 As soon as he said, I just I know that 0:16:30.560 --> 0:16:33.200 scene quite well. It's an amazing scene. 0:16:33.240 --> 0:16:34.720 And yeah, as soon as. 0:16:34.600 --> 0:16:36.360 He said, I'm like, that is actually one of the 0:16:36.440 --> 0:16:38.800 perfect way to describe this situation. 0:16:38.560 --> 0:16:41.400