Speaker 1: It's in the news today, but it was actually on
Speaker 1: TV Reload the podcast last week Neylight. Hey guys, welcome
Speaker 1: back to TV Reload. I want to thank you for
Speaker 1: clicking and downloading on today's episode with Semat, the fifteenth
Speaker 1: eliminated contestant on Mastership Australia for twenty twenty four, which,
Speaker 1: by the way, guys, is still on Network ten from
Speaker 1: Sunday through to Wednesday nights at seven thirty and boy
Speaker 1: is the competition starting to look very tight. Our love
Speaker 1: of food is in Semite's blood, embedded deep in her
Speaker 1: Pujabi culture and ingrained in her family upbringing. Growing up
Speaker 1: in India, Sumit has fond memories of her parents throwing
Speaker 1: parties when she and her brother would be keenly watching
Speaker 1: the preparation and the planning process. Her late mother was
Speaker 1: a warm and welcoming hostess, and Samait would always step
Speaker 1: up to help whenever the party needed her. After studying
Speaker 1: hotel management, Semat forged a career in sales, but had
Speaker 1: always known deep down that food is where she belongs.
Speaker 1: The kitchen is a mediative space for Sami. A stressful
Speaker 1: day is remedied by some time cooking. I think Australian
Speaker 1: audiences have fallen in love with Semite. I can imagine
Speaker 1: her brand being on my shopping list for a very
Speaker 1: long time to come. Samite will unpack everything from bacon
Speaker 1: and eggs, the pressure to cook within her cultural heritage,
Speaker 1: and why she believes Jean Christov is her favorite judge.
Speaker 1: We will also unpack the Master Chef kitchen in terms
Speaker 1: of the dynamics between the cast and if there were
Speaker 1: any jealousy or overly competitive contestants this year. Who will
Speaker 1: ask Semite about her journey to Master Chef and why
Speaker 1: she felt confident in any color apron once the cameras
Speaker 1: started rolling. We will also discuss why she brought two
Speaker 1: fish to look after during the filming of this season,
Speaker 1: and if she does actually love drinking Scotch and whiskey,
Speaker 1: which I heard as a rumor. There is so much
Speaker 1: to unpack with Semeat, So sit back and relax, guys,
Speaker 1: as we unpack her wonderful time in the Master Chef
Speaker 1: Australian Kitchen. Hi, Semite, how are you high?
Speaker 2: Good morning, n How you doing.
Speaker 1: I'm doing very well. I have been very disappointed, a
Speaker 1: lot of tears from the calf last night and I
Speaker 1: can only look at the silver lining of the fact
Speaker 1: that I get this joyful experience of being able to
Speaker 1: talk to you this morning.
Speaker 2: Oh you're so beautiful. Thank you for the kind words.
Speaker 2: I appreciate it.
Speaker 1: Yeah, I think that, you know, a lot of people
Speaker 1: thought you were going to take this competition out, you know,
Speaker 1: with the confidence that you seem to come at with
Speaker 1: this competition. I think, yeah, it was easy to believe that.
Speaker 1: But I guess that's the nature of this show, is
Speaker 1: that if Sashi can go, this is what I say
Speaker 1: to everybody, Sash can go on this show. Anybody can go.
Speaker 2: I know, I know it's pretty incredible, right, and exactly
Speaker 2: what you said it is, you know, it is the
Speaker 2: nature of the competition. You're only as good as your
Speaker 2: last book, essentially.
Speaker 1: But there's nothing predictable of bet the show, because then
Speaker 1: that's why it's on TV sixteen seasons later, is because
Speaker 1: you won't know, you don't know, you could be the
Speaker 1: best of the best, and then you have this bad
Speaker 1: cook and then you're gone.
Speaker 2: Absolutely, you know, I think it's we've seen it enough, right,
Speaker 2: I've watched enough many you know, Master Chef seasons previously
Speaker 2: to know that that's the case. And yeah, it was
Speaker 2: just my time to leave. You know, that's the only
Speaker 2: way you can sorder, you know, I guess come to
Speaker 2: terms with it.
Speaker 1: Did you make bacon and eggs for breakfast this morning?
Speaker 1: That's what I want to know.
Speaker 2: No chance, not at the minute I think it's going
Speaker 2: to be. It's going to be a little bit before
Speaker 2: I make bigger at eggs.
Speaker 1: No one's getting breakfast at my house for a long time.
Speaker 2: Cereal and orange and boring stuff we beneat And you're
Speaker 2: not going to get bigger and eggs for sure. No, no, no,
Speaker 2: nothing like that, but definitely not this morning.
Speaker 1: My partner can make coach eggs really well, that is
Speaker 1: to perfection. So when people come over and stay with us,
Speaker 1: people always say to him, you know you should go
Speaker 1: master chef. And I was thinking about your credibility with
Speaker 1: your knowledge on cooking what you already were armed with.
Speaker 1: Surely you've had people saying that to you over the years.
Speaker 1: How many times have you heard you should go on mastershif?
Speaker 2: Oh my gosh, I could I would be a millionaire
Speaker 2: find you if I could, you know, get get a
Speaker 2: dollar for every time I've been told that. So you know, yes,
Speaker 2: there's been many, many years that people have always said
Speaker 2: to me, my friends, have my beautiful children, have my
Speaker 2: you know, my partner has family has everyone who's always
Speaker 2: said that to me, My work colleagues have you know,
Speaker 2: They're like, well, aren't you doing it? You should still
Speaker 2: be there, And it's like, oh, yeah, you know, maybe
Speaker 2: maybe I don't know, I don't know, you know, so
Speaker 2: as you know, one year goes, the other year goes,
Speaker 2: and you know, it's just just been like that. But yes,
Speaker 2: absolutely been told that very often before.
Speaker 1: Well, how has the experience then stacked up? Because I mean,
Speaker 1: if that has been a conversation that's been floated around
Speaker 1: amongst your friends, your work colleagues and in your own mind,
Speaker 1: I wanted to know about your expectations versus the experience.
Speaker 2: Oh my gosh, oh wow. So yes, how vastly different
Speaker 2: the expectation from what it actually is. But so how
Speaker 2: you know, so beautifully vastly different. So you know, you go,
Speaker 2: you watch the show and I've been watching it for
Speaker 2: so many years, and you sort of see it you think,
Speaker 2: oh my god, this is incredible. But when you actually
Speaker 2: walk through those doors and see that clock, and you know,
Speaker 2: the just that whole the vibe of that kitchen and
Speaker 2: charges in front of you, and those workstations, you know,
Speaker 2: the kitchens that we have, and the whole experience, you know,
Speaker 2: the whole filming experience. Oh my god, exponentially much much
Speaker 2: more magical than you can ever imagine it to be.
Speaker 2: That's the truth. It's it's actually almost unbelievable how much
Speaker 2: better it is to actually be in it than watch it.
Speaker 1: That makes a lot of sense, right, you know, it
Speaker 1: makes a lot of sense to be able to want
Speaker 1: to put yourself into that situation. I mean, I can
Speaker 1: imagine though this could easily flow, people could easily intimidate people.
Speaker 1: So it does take a certain type of person to
Speaker 1: say I'm going to take this on and then be
Speaker 1: able to be in front of those cameras to be,
Speaker 1: you know, under that kind of pressure. But now that
Speaker 1: we're at this point, and I might be the first
Speaker 1: person to ask you this, but what have you learned
Speaker 1: about yourself? Not necessarily from the experience as you were
Speaker 1: there day to day, but today, like now, looking back,
Speaker 1: you've watched your season of Master Chef, what have you
Speaker 1: learned about yourself?
Speaker 2: Oh? Yeah, you know, a really good question. Ben, because
Speaker 2: it's true. I've been you know, sort of mulling over
Speaker 2: that last night, going, oh, you know, how do I feel,
Speaker 2: and actually really introspecting into you know, I guess, do
Speaker 2: my checks and balances within myself to see what I've
Speaker 2: gained and how I've you know, how I see myself now.
Speaker 2: You know, I've always been someone that's you know, had
Speaker 2: to be very I guess centered in a storm, and
Speaker 2: that's you know, that's that's just generally me. I tend
Speaker 2: to be very when there's a storm happening around me.
Speaker 2: I really go inside and find that piece of cup
Speaker 2: place of calm and you know, just work from there
Speaker 2: and really keep it very rock solid. But this was
Speaker 2: so different to see it in this environment because you
Speaker 2: sort of removed from your regular life, you know, you
Speaker 2: don't have your regular distruction that you have at home,
Speaker 2: and you're really sort of insulated in a space where
Speaker 2: you're actually just deeply immersed in your passion. So it
Speaker 2: really is a very good litmus test to see, you know,
Speaker 2: how deep that passion truly is. And so it just
Speaker 2: solidified that for me so much. I was really well
Speaker 2: aware of whether it was a black apron or white,
Speaker 2: apron orange, no matter what color I wore, how aligned
Speaker 2: I felt with my center, like with my calling, I guess,
Speaker 2: you know, with my passion. Yeah, it was deeply revealing
Speaker 2: for me. So it just solidified the fact that, you know,
Speaker 2: I mean I also do a copper job before, and
Speaker 2: I could not even I cannot even imagine how I
Speaker 2: did that. Like even just the thought of it just
Speaker 2: brings me down. So you know, it's like it just
Speaker 2: really solidifies that. So definitely that's something that I absolutely learned.
Speaker 2: But also with the cameras, it was so interesting. You know,
Speaker 2: I was I was worried about you know, my gosh,
Speaker 2: I hope I'm not conscious in front of it or
Speaker 2: you know, I'm not well.
Speaker 1: You know, that's other thing they do say. You know,
Speaker 1: introverted people can become extra verted. Extroverted people can become
Speaker 1: introverted by being around camera like that. So it absolutely
Speaker 1: is a different dynamic that not everyone would necessarily understand
Speaker 1: and what that is going to do to you, you.
Speaker 2: Know, that's right, absolutely, But I think I just felt
Speaker 2: so comfortable. I didn't feel like it was you know,
Speaker 2: it didn't just there with me. I just I thrived.
Speaker 2: I just loved it, you know, and it didn't distract
Speaker 2: me at all. I just because when you go in
Speaker 2: there and the clock starts, like, oh my god godcause
Speaker 2: it's just like seventy five minutes, and you forget about
Speaker 2: the cameras. You just like so focused and so zero
Speaker 2: in on what you're doing, is that it sort of
Speaker 2: takes over.
Speaker 1: I wanted to mention to you at this early stage about,
Speaker 1: you know, the thoughts and feelings that other people had
Speaker 1: about you during this season. I think you must be
Speaker 1: like miscongeniality or something, because so many people brought up
Speaker 1: their time with you and how much they appreciated you
Speaker 1: as well. I think they appreciated your sentedness and your wisdom,
Speaker 1: and I think people were surprised by you, a little
Speaker 1: bit surprised. Is this correct to say that someone told
Speaker 1: me that you enjoy a good scotch or a whiskey.
Speaker 1: I can't remember who it was. Someone stopped it.
Speaker 2: Oh my god, oh secrets revealed. Yeah. I do. I
Speaker 2: do enjoy you know, a good whiskey, A good single made,
Speaker 2: a good scott you know it is it is such
Speaker 2: an indulgent drink and it is so it's a real
Speaker 2: experience to have it. I love it. I do enjoy
Speaker 2: my whiskey nines.
Speaker 1: And when I heard about that, I just was like,
Speaker 1: I didn't expect that and now and I said to
Speaker 1: the person at the time, I was like, you know,
Speaker 1: samit to me, he's not the sort of person who's
Speaker 1: going to be smashing a bottle of this stuff. She'd
Speaker 1: find a really good one and she would, you know,
Speaker 1: one glass and tell your really good story. And that
Speaker 1: has been on my mind ever since I've thought about it.
Speaker 1: I'm like, hmm, I just want to be a yeah house,
Speaker 1: having the food and hearing your stories with a scotch always.
Speaker 2: Yeah, absolutely, absolutely that. I love doing that. You know,
Speaker 2: my husband may really enjoy that, so we both have
Speaker 2: a you know, shared passion for it. And it is
Speaker 2: really a little you know, and you're right, just savor
Speaker 2: the whiskey, you know, you know, actually really enjoy it
Speaker 2: and you know, mull over it and hold it and
Speaker 2: it's just beautiful. Yes, it's a good it's a good
Speaker 2: experience to have everyone to do it.
Speaker 1: Oh, I'm up for it. I'm up for it. That's
Speaker 1: my dream. That is my dream. But you know, with
Speaker 1: reality shows, there's this urban legend that if you win
Speaker 1: a car, or if you win them any challenge, like
Speaker 1: having your source put in calls, it means that you
Speaker 1: don't win the show. It can sometimes mean that that's
Speaker 1: a sign that you might not come out on top.
Speaker 1: Did you know about the urban legend? Did you worry
Speaker 1: once you won the source that Master Chef had given
Speaker 1: you something and that you may now not win.
Speaker 2: I did not know about that urban legend, but I
Speaker 2: did have someone from the crew say, you know that
Speaker 2: is basically say that after top ten you sort of
Speaker 2: see the motivation sort of drop off. And I was
Speaker 2: very surprised when I heard that, because actually the win
Speaker 2: of the sauce sort of powered me even more because
Speaker 2: it sort of made me feel like if I can
Speaker 2: do this, I can do that, you know. So yes,
Speaker 2: it actually the opposite for me. But yeah, you know,
Speaker 2: who knows. Maybe the universe does work it a way
Speaker 2: of balance. I don't know.
Speaker 1: I don't know whether or not it's something that happens
Speaker 1: consciously from behind the scenes, like whether it's coordinated by producers.
Speaker 1: They're like, you know, with your children. I mean, I
Speaker 1: don't have any children, but I can imagine, you know,
Speaker 1: you give one thing to one child, then it's by
Speaker 1: human nature to balance it out and give something to another.
Speaker 1: I wondered whether or not there's something quiet.
Speaker 2: No, I doubt it, Ben, you know, I think in
Speaker 2: that regard, I have to say it was. It was
Speaker 2: really I doubt there was any any sort of agenda
Speaker 2: like that, you know, because I remember, you know, even
Speaker 2: when I went walked into the show, you know, you
Speaker 2: had a sort of save in me very similar sort
Speaker 2: of you know, flavor profiles. But I really found that
Speaker 2: and I was bored. Sort I hoped it owns, you know,
Speaker 2: judge her curry to my curry. And there was a
Speaker 2: situation where Dash and I meet sort of like a
Speaker 2: Trifley type of a dessert when he met it with
Speaker 2: Durian and I meet it with Starr andes. You know,
Speaker 2: it was they similar, and you obviously get those thoughts like,
Speaker 2: oh my gosh, I hope they don't, you know, sort
Speaker 2: of compare us. But they don't, you know. So I
Speaker 2: was really impressed with the fact that they actually just
Speaker 2: see your dish as Yordish and their dish as their dish,
Speaker 2: Like each individual is judged on their own the dish
Speaker 2: that they meet on the day as an individual dish,
Speaker 2: which is a good thing to do, so yeah, yet
Speaker 2: no agenda there.
Speaker 1: I wonder whether or not the ability to do that
Speaker 1: with the dishes and be very separate and to not
Speaker 1: pit people against each other is the reason why we
Speaker 1: don't feel as a viewer any jealousy or segregation or
Speaker 1: any kind of animosity amongst the cast, because yeah, that
Speaker 1: kind of ability has been ingrained into the processes to
Speaker 1: make sure that aren't competing or feeling that competition. I mean,
Speaker 1: is it as sweet and lovely as we see it
Speaker 1: to be? I mean, have they edited out the Melrose
Speaker 1: Place kitchen where I don't know? Is it a sweet
Speaker 1: and lovely as we are led to believe.
Speaker 2: I think it's sweeter and lovelier than it actually led
Speaker 2: to believe because at the edge sometimes you don't see
Speaker 2: the beautiful friendships that are there because it's you know,
Speaker 2: the time is so short. But yeah, absolutely, the green
Speaker 2: room was a fun, happy, safe space and you know
Speaker 2: that was a really and you're right, you know that's
Speaker 2: the beauty of the show. And I think, you know,
Speaker 2: copper culture is so can be so hard, can be toxic,
Speaker 2: can be they can be jealousy, they can be you know,
Speaker 2: all of those things, and everybody wants to rise above
Speaker 2: the other. There's that, you know, the vibe. But I
Speaker 2: think it's because it is a top down type of
Speaker 2: a situation in a Master Chef kitchen. Everybody in the
Speaker 2: crew is incredibly well bonded and so beautiful. They share
Speaker 2: such a beautiful friendship and energy and that comes across
Speaker 2: and flows through to the contestants. And I think because
Speaker 2: all of us that you know, sort of part of it,
Speaker 2: have had some sort of a sense of what the
Speaker 2: show was, give or take a some more, some less.
Speaker 2: But you walk into an environment that has that sort
Speaker 2: of a culture and you sort of almost imbbe that
Speaker 2: you and it sort of flows through. So you know,
Speaker 2: culture is top to bottom and this is truly the
Speaker 2: way it is. But yeah, the green room was a
Speaker 2: really safe space. You know, people could really I mean,
Speaker 2: you know, if there was something I didn't know, I
Speaker 2: could ask someone that knew, Like I say, for example,
Speaker 2: fish right, So Harry is the fish lord in the
Speaker 2: group and he really knows everything fish related. And I
Speaker 2: am gosh, I was so afraid of even chopping the
Speaker 2: head off of the issue in a few episodes, but
Speaker 2: he was so generous with his you know, sharing his
Speaker 2: knowledge with me. And there really is that camarade race.
Speaker 2: All of that happens behind the scenes that you don't
Speaker 2: see on the.
Speaker 1: Cameras, which I love because like Master Chef plays during
Speaker 1: winter and it is the winter warmer of television that
Speaker 1: Australia needs. You could have easily pigeonholed yourself with curry dishes.
Speaker 1: And I remember very early on when we got introduced
Speaker 1: to your profile. Yeah, I could have easily imagined that
Speaker 1: you wouldn't want to step outside of that box watching
Speaker 1: you on the show, you could have easily leant into
Speaker 1: just your skill set, but you really pushed yourself because
Speaker 1: that's what the competition needs. But then now for you
Speaker 1: to succeed in a market, you really need to own
Speaker 1: a particular space, and you're now kind of having to
Speaker 1: do the opposite of what you need to do to
Speaker 1: survive in a show like this.
Speaker 2: It's interesting because you know, people sort of do you
Speaker 2: know pigeonhole you to say, oh, she looks like this,
Speaker 2: so she must be that. But it's interesting because I actually,
Speaker 2: you know before like my my husband now needs to
Speaker 2: eat his Indian food and I make it often, but
Speaker 2: before I met him, I would probably cook curry once
Speaker 2: in six months because it was not something I would
Speaker 2: make all the time, and I would only do it
Speaker 2: like if my friends just, oh please, can you make
Speaker 2: us like you know, and I was like, all right,
Speaker 2: then I'll make an Indian you know, curry night. But
Speaker 2: it was not something I do actually generally eat, very
Speaker 2: very simple food. You know, it's usually grilled meats and
Speaker 2: vegetables and bakes. And you know, I do a little
Speaker 2: lot of baking at home, so there's a lot. I
Speaker 2: do roast dinners, a lot, we do steaks. I'm the
Speaker 2: barbecue person at home my husband, so I'm the one
Speaker 2: that you know, does all the barbecued meats, so I
Speaker 2: do a lot of that. In fact, just the other
Speaker 2: day we made a cattleman steak. So it's like we
Speaker 2: actually do a lot of other foods, but in the
Speaker 2: kitchen it was. It did take me a little while
Speaker 2: to break out of that stereotype because you know, it
Speaker 2: was almost like we were typecast and I felt like
Speaker 2: I needed to do it because that was what was
Speaker 2: expected of me. Almost I struggled that first couple of weeks.
Speaker 2: And that's why you told me like sort of going
Speaker 2: you know, black white top dish, bottom dish, you know,
Speaker 2: ilimination pressure tests because it was just where I couldn't
Speaker 2: find my feet. I was like, do I go the
Speaker 2: Indian route because that's what they're expecting me to do,
Speaker 2: or do I do my style, which is this But
Speaker 2: you know, sauce has always been my thing, so and
Speaker 2: because it's a fusion sort of sauce area that I'm
Speaker 2: looking at actually gives me a lot of creative license
Speaker 2: to play with different cuisines and different flavors and match
Speaker 2: them up. So yeah, no, I think quite the opposite.
Speaker 1: Actually, I love the idea of you being not pigeonholed
Speaker 1: into something like that, and I think that Australians need
Speaker 1: to step outside of pigeon holing people absolutely.
Speaker 2: In fact, my Indian friends tell me that my food
Speaker 2: is not typical Indians. So they're like, oh, yes, there's
Speaker 2: a little bit fusion, a little bit modern, it's a
Speaker 2: little bit different from what we would stop. Yeah, so
Speaker 2: that's true, but you know that's all of us, right,
Speaker 2: we're all learning growing Absolutely life.
Speaker 1: You had to we should talk about this dish from
Speaker 1: last night just a little bit. But yeah, because you
Speaker 1: really kept doing this thing where you were reinvented dishes,
Speaker 1: and I thought that it was really admirable how you
Speaker 1: pushed yourself to always reinvent stuff. And then of course
Speaker 1: you were going to do that because you wanted to
Speaker 1: have the most original dish and win, you know, and
Speaker 1: you said that was last night the time to play safe.
Speaker 1: Should you have done that?
Speaker 2: Oh? No, I no, I don't think I should have
Speaker 2: played it safe at all. I feel like, you know,
Speaker 2: once you get to this point in the competition, you've
Speaker 2: got to really push yourself because you need to back
Speaker 2: yourself better. You know, like you've gotten to a point
Speaker 2: now where you should be. You know, playing it's safe
Speaker 2: probably would have taken me through last night possibly, but
Speaker 2: then I probably would not have been true to myself,
Speaker 2: and I think that is far more important than anything
Speaker 2: else for anybody. I mean, you know, that really should
Speaker 2: be the thing. But yeah, I know I did not
Speaker 2: want to play safe, definitely not not at this point
Speaker 2: in the competition. I really didn't. You know, I could
Speaker 2: have whipped up something, you know, Curry style or something
Speaker 2: like that, which it would have been easy for me
Speaker 2: to do, but I didn't want to. I wanted to
Speaker 2: do something different, so I did stay with you know,
Speaker 2: my heritage being Indian, sort of said, you know, it's
Speaker 2: my take on your Yeah, you know, baking an en
Speaker 2: year old type of thing, but using blue cheese, but
Speaker 2: using banando so and then also, oh my god, it
Speaker 2: was pretty tasty. But I can understand where they came
Speaker 2: from about the egg issue, right, because that's the tricky
Speaker 2: part of it. A nan is a double cooked dough
Speaker 2: and you rested twice and it's all there's a lot
Speaker 2: of things happening with it. So if I just made
Speaker 2: a blue cheese and bacon nan and probably put an
Speaker 2: egg on top of it, that is probably the hindsight
Speaker 2: that I've hadn't said, or maybe I could have unpacked
Speaker 2: the way I did it probably would have stuck with
Speaker 2: what I did, but maybe done the egg component a
Speaker 2: little bit differently. Possibly mean I've just flipped.
Speaker 1: An egg on top. Someone else just put their little
Speaker 1: egg on top, and you know that they're still in
Speaker 1: the competition. Maybe that's what it can fun as well.
Speaker 2: You know, good on them. Actually, that's that's the thing
Speaker 2: is about having that presence of mind at that moment
Speaker 2: to say, oh, yeah, you know, what maybe, And good
Speaker 2: on them for doing that, because that's the whole presence
Speaker 2: of mind thing that needs to happen. And you know,
Speaker 2: that's seventy five minutes, which gets you, you know, one
Speaker 2: step further and one step further and finally to the trophy, right,
Speaker 2: because it's not just about making the dishes, but it's
Speaker 2: also having the presence of mind at the moment to
Speaker 2: make it happen.
Speaker 1: We have been doing this the whole season with asking
Speaker 1: this annoying question to mat who do you think deserves
Speaker 1: to win? And who is your favorite judge? And it's
Speaker 1: very hard to do this, and I completely understand. I
Speaker 1: think one of these questions can be hard, but I'm
Speaker 1: not taking business. I want to know who do you think?
Speaker 1: All right, now that we've got who we've got left,
Speaker 1: who's going to win?
Speaker 2: Oh my gosh. I love them all and you know that,
Speaker 2: of course, but you know I have a soft spot
Speaker 2: obviously for my best see my roomy, my darling, Natty goal.
Speaker 2: So I'm going to see nat for the win. Yeah.
Speaker 2: I just had an amazing experience bonding with her, So yeah,
Speaker 2: I just would love to see how big the trophy.
Speaker 2: I think. She's so beautifully talented.
Speaker 1: You're amazing. That's probably the easiest answer that I've got
Speaker 1: so far out of any of the other people so far.
Speaker 1: So thank you. I didn't have to harass you. Well,
Speaker 1: who do you think? Though? We have four new judges,
Speaker 1: and you know, I wouldn't want to be any of
Speaker 1: these judges because whilst they're judging you, Australia is judging them,
Speaker 1: and they are under a lot of pressure being new judges. Like,
Speaker 1: don't even go on Creddit. Don't even go on Reddit
Speaker 1: to read the comments about what people have to say
Speaker 1: about those judges. But I want to know from you,
Speaker 1: from your experience, who has been the hard one. This
Speaker 1: is so hard, it really is.
Speaker 2: It's very hard. This is not a fair question. Come on,
Speaker 2: you know what I mean.
Speaker 1: No, I want to know. I'm collecting a Dorsier. I'm
Speaker 1: trying to write it all down to see who we
Speaker 1: have as we may have a winner at the end
Speaker 1: of the season about who gets picked.
Speaker 2: Oh my god, this is this is actually tougher because
Speaker 2: it's like they were also beautiful and different in so
Speaker 2: many ways, and I got so much from each one
Speaker 2: of them. You know, Oh god, this is hard. But
Speaker 2: I'm gonna have to say, beautiful Chef show. Christophe Novelle
Speaker 2: is so beautiful. He's such a you know, such a
Speaker 2: humble man. For all the things that he's achieved in
Speaker 2: his life and you know, his personal life and his
Speaker 2: professional life, he's just the most humble man, the most
Speaker 2: generous person, a thorough gentleman. And yeah, it's just really
Speaker 2: wants everyone to succeed. He actually couldn't care less about,
Speaker 2: you know what, the rules of the show, and he's
Speaker 2: just like, I want everyone to succeed. That's this sort
Speaker 2: of missions. Yeah, he just is beautiful, generous with his praise,
Speaker 2: generous with his advice. Yeah, just humble, beautiful man.
Speaker 1: He also looks a little frozen in time. And I
Speaker 1: know people are going to think I'm big, man, but
Speaker 1: you know, like he's here. It's like you'd have that
Speaker 1: hair in the eighties, the nineties today, you know what
Speaker 1: I mean, Like I could imagine that in a Yeah,
Speaker 1: Jean Christoff is still alive and still critiquing people in
Speaker 1: the Master Chef kitchen and looks exactly Oh, he looks frozen.
Speaker 2: Absolutely. He does not have a wrinkle on his face.
Speaker 2: That man, he's just got flawless skin and a head
Speaker 2: full of hair in his age, and he's just, yeah,
Speaker 2: he looks so dapper. He's really a handsome man, you know,
Speaker 2: and but also so beautiful. Yeah, absolutely right.
Speaker 1: I'm into that. I think that's a good answer. Before
Speaker 1: you go, everyone who joins the podcast gets asked this question,
Speaker 1: which is, what is something from behind the scenes, And
Speaker 1: I'm curious about your behind the scenes Okay, something that
Speaker 1: we didn't get a chance to see. Now that you've
Speaker 1: watched it all back, you know, maybe it's something that
Speaker 1: you've been thinking are they going to show that, or
Speaker 1: maybe something of a smate secret you know about you.
Speaker 2: Yeah, so you know, obviously my first room is Sue
Speaker 2: and I. We were just so you know, we just
Speaker 2: bonded so beautifully. We have the most We feel so
Speaker 2: lucky we have met on the show and just a
Speaker 2: beautifully talented person and I and we actually became fish moms.
Speaker 2: So we bought two little you know, goldfish that we
Speaker 2: used to have in our little you know, you know, apartment,
Speaker 2: which we loved, and so so yeah, I don't think
Speaker 2: you know, we didn't at that point. We just did
Speaker 2: it out of the pure love of, you know, a
Speaker 2: commitment to the show, and we were like, yes, you know,
Speaker 2: we're gonna commit ourselves to you know, making it really
Speaker 2: far in it, and this is our commitment to it.
Speaker 2: And it was these two beautiful goldfish that we had
Speaker 2: and one was called Gil and the other was called
Speaker 2: Sin And what.
Speaker 1: Are those names? Then? What have your named them after?
Speaker 2: So Gil as in you know, the gils of a
Speaker 2: fish and Finn as in thins of a.
Speaker 1: F I should have worked that out for everyone listening
Speaker 1: to the podcast. Yes I am that's duper pripp. Thank
Speaker 1: you for playing silly.
Speaker 2: That be silly. And I think it was Finn came
Speaker 2: from even I think Dash may have suggested because we
Speaker 2: told them, you know, we told the group of a
Speaker 2: game fish and they were like, I think Dash suggested,
Speaker 2: Oh how about Spin? And then we were I think
Speaker 2: it was Alex and Dash or you know that happened,
Speaker 2: and then Gil obviously comes you know g I double
Speaker 2: well as Juliana's deal as well, and you know selpe
Speaker 2: for you. So that was that was fun. So that
Speaker 2: was really good behind the scenes, which I wish i'd
Speaker 2: sort of taken more photos off and made it like
Speaker 2: a storyline, but we didn't think of it like that.
Speaker 2: We just did it for the love of the fish.
Speaker 2: But man, they're filthy. The amount of time we clean
Speaker 2: that there was a clean dust and it was this crazy.
Speaker 1: You know, I've got to go because I've got to
Speaker 1: go to Coals and buy your saws. I'm going to
Speaker 1: have to bring them in advance to make sure they've
Speaker 1: got it, because if they don't have it, I'm going
Speaker 1: to another Coals. So I want to see. I've got
Speaker 1: to rush, But I just want to say thank you
Speaker 1: for everything that you put into this season of Mastership.
Speaker 1: You have really left your mark on the show, your integrity,
Speaker 1: your ability to tell story. I could literally listen to
Speaker 1: you read me bedtime stories to go to sleep at night,
Speaker 1: but that might be a bit creepy. I have loved it.
Speaker 1: I've loved you and I've loved watching you on the show.
Speaker 1: So thank you.
Speaker 2: Thank you so much. Ben. I've really enjoyed speaking to
Speaker 2: you as well. Thank you so much.