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Speaker 1: Welcome to fearlessly Failing hot Seat. In this app, I

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Speaker 1: fire rapid.

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Speaker 2: Questions at one of our fearlessly failing guests.

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Speaker 1: PS, I'm gonna be answ with you. I'm not so

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Speaker 1: good at the rapid part. I get too intrigued by

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Speaker 1: the awesome answers.

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Speaker 2: Now a new app is going to drop every Wednesday,

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Speaker 2: so enjoy this shortest style episode.

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Speaker 1: Of fearlessly Failing hot Seat Hot Seat. My friend first

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Speaker 1: of all, full.

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Speaker 3: Name Toby Thomas puttock.

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Speaker 1: Oh, I like.

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Speaker 2: Good combo, okay, favorite I'm going to give because you

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Speaker 2: are an incredible chef. I'm going to give favorite meal, sweet,

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Speaker 2: favorite meal, savory.

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Speaker 4: Favorite meal. Sweet is going to be chocolate ice cream

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Speaker 4: for sure.

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Speaker 2: Like handmade. Oh yeah, yeah Yeahalian like.

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Speaker 4: Chocolate fond of ice cream or something like that. I'm yeah,

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Speaker 4: go hard or go home. I'm like they're filthy sweet

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Speaker 4: tooth probably savory.

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Speaker 3: Do you know?

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Speaker 4: I'm going to say pennare with tomato sauce, basil and

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Speaker 4: parmesan cheese and good olive oil.

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Speaker 2: Simple like simple tomorrow pasta, oh yeam or a what's

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Speaker 2: that olive oil?

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Speaker 3: Yeah it's I got the tattoo right in my hands,

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Speaker 3: garlic and oil.

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Speaker 1: Oh yum yum. Okay, Okay, favorite place.

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Speaker 2: I know you've been all over the world, So favorite

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Speaker 2: nature spot and then favorite city.

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Speaker 4: Ah, favorite city probably going to be Rome or New York,

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Speaker 4: one of these, well done. Yeah, Rome's awesome. I love Rome,

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Speaker 4: and Paris is awesome to spend lots of time. Natures

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Speaker 4: spot I'm gonna say probably Zambia.

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Speaker 1: Really, I thought you're gonna say a snowboarding spot for sure.

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Speaker 3: Oh yeah, I mean, yes, the Alps are good.

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Speaker 4: But when you so, I do a lot of off

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Speaker 4: peace snowboarding as well, which is nature, but for me,

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Speaker 4: ski resorts aren't really Nature is surrounded by people, you.

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Speaker 1: Know, doing the same thing.

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Speaker 3: Yeah, on chairlifts and you.

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Speaker 1: Know, awesome, got it.

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Speaker 2: Not to like Digress, but I did Cadrona and I

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Speaker 2: was like, oh my god, I feel like I'm not

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Speaker 2: in New Zealand. I feel like, I mean, this was

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Speaker 2: or something cool insane. Okay, So, what's the bravest thing

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Speaker 2: you've done?

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Speaker 1: And I know you've done loads.

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Speaker 4: Probably Oh god, that's a that's an on the spot question.

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Speaker 4: I know, I don't know. Probably, I don't know, brave

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Speaker 4: or stupid? Probably probably opening fifteen Melbourne was a big

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Speaker 4: thing to do that was, I guess.

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Speaker 3: Brave, totally brave.

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Speaker 4: I think, actually what I'm doing now, although I don't

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Speaker 4: realize it was, is brave because I've just gone in balls,

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Speaker 4: you know, the wall head first, like and I've got

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Speaker 4: the mentality at the moment that there's no.

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Speaker 3: Possibility of this project failing.

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Speaker 4: It's just like we just go into it head first,

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Speaker 4: you know, aggression not aggression, but just you know.

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Speaker 3: Really go hard for it.

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Speaker 1: Yeah, I love that dominate exactly.

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Speaker 2: What You've had so many kind of like mentors, especially

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Speaker 2: throughout your career as a chef.

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Speaker 1: Has anything stuck.

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Speaker 3: With you like doing a puppeteering thing? I talk with

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Speaker 3: my hands Italian?

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Speaker 2: Is it anything that's kind of stuck with you at

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Speaker 2: like a little moment or like do you know what

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Speaker 2: I mean?

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Speaker 3: Yeah, definitely.

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Speaker 4: So I've had some amazing mentors, and a lot of

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Speaker 4: my friends, whether they know it or not, also mentors too,

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Speaker 4: and my parents. But Maurice Tozini heading up Iceberg's Restaurant

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Speaker 4: was my first boss. He I remember in my early

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Speaker 4: days always seeing him cleaning and having that attitude that

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Speaker 4: you never move, you know, you always have to stay

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Speaker 4: low and humble and attached to the craft of what

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Speaker 4: you're doing.

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Speaker 3: So never of this.

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Speaker 4: I heard a famous chef said I've moved beyond filitting

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Speaker 4: fish now, and I was like, you never should move beyond. Yeah,

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Speaker 4: you need to stay humble and attach to every party craft.

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Speaker 4: So I think that was a pretty cool thing. And

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Speaker 4: Rose Gray, who was heading up the River Cafe was

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Speaker 4: really similar to Jamie Oliver as well, is the same.

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Speaker 3: I've caught that guy, you know, when you.

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Speaker 4: Could just be calling plumbers, He's like, screw that, and

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Speaker 4: he's down on his back fixing dishwashers and probably making

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Speaker 4: it worse, but probably.

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Speaker 1: I love it, giving it a crack.

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Speaker 2: And for anybody that's listening that might want to become

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Speaker 2: a chef, become an author, like all these things, is

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Speaker 2: that any kind of advice, Because like, you've stuck it

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Speaker 2: out right and you've done the hard yards. So for

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Speaker 2: someone kind of like in the infancy of their career,

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Speaker 2: what would your advice be.

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Speaker 3: Make sure you want to do it for the right reasons. Yeah.

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Speaker 4: I come across a lot of people and when you

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Speaker 4: start asking questions, they want to do it for reasons

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Speaker 4: that I don't think in my opinion, will see them

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Speaker 4: succeeding like they're starting cooking because they want to be

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Speaker 4: a celebrity chef. Yes, starting, There's a lot of work

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Speaker 4: to do between your first day in the kitchen and

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Speaker 4: getting to the stage where you can teach people. I

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Speaker 4: think to be like in your situation where you need

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Speaker 4: to be, you need to do a lot of hours

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Speaker 4: to warrant people asking questions and to be able to

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Speaker 4: answer them, you know, truthfully and valuably.

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Speaker 1: I love it, So be really clear about why.

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Speaker 2: I think going after that you'd agree with that one

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Speaker 2: hundred percent on thousand million percent.

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Speaker 1: That's probably the first thing you've got to figure out.

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Speaker 4: But I think that in this day and age of

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Speaker 4: TikTok and all these social things, that's you know, if

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Speaker 4: fame comes, you can manufacture it pretty quickly.

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Speaker 2: It's not like the old days, no, I know, but

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Speaker 2: I think it's quick when it's junk foodie.

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Speaker 3: Yeah. It also has a short lifespan.

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Speaker 1: Yeah, whereas your long game, which I.

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Speaker 3: Love, well, you know I've been around you're.

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Speaker 1: Me both, mate, Thank you so much, You're wonderful.

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Speaker 3: Thank you, Laula.

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Speaker 4: Likewise,