WEBVTT - MINI: Andy Allen on what it's like to judge alongside Jamie Oliver on Masterchef 🧑‍🍳

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<v Speaker 1>Listen at season eighteen of one of my favorite shows

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<v Speaker 1>in Australia's favorite shows premiered last night on Channel ten.

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<v Speaker 1>Master Chef Australia is back and this show Laura got

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<v Speaker 1>me into food tech home economics, Like when it came out,

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<v Speaker 1>I was in high school and it turned me into.

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<v Speaker 2>A little baker boy. Like I left to bake a

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<v Speaker 2>Victoria sponge because of it.

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<v Speaker 3>Okay, I'm really holding it against you because I don't

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<v Speaker 3>think I've ever known you to cook anything except toast.

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<v Speaker 2>I'm a baker, you're not.

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<v Speaker 1>I'm a bad I did home economic miss Mooreman, if

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<v Speaker 1>you're listening, I know how to make a victorious by

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<v Speaker 1>wow and cream.

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<v Speaker 2>Bring one into the studio one day. I would love that.

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<v Speaker 1>I just might. And you know why, it's a shame

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<v Speaker 1>that this interview was over the phone, because I could

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<v Speaker 1>have presented it to one of the judges himself. This

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<v Speaker 1>guy is a winner of Master Chef. He's very own

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<v Speaker 1>season and he is back obviously last night, alongside three

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<v Speaker 1>brand new judges. It's a very exciting season. Andy Allen

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<v Speaker 1>joins us. Hello buddy, Hi Andy II he young.

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<v Speaker 3>I was so okay, but I would love to know

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<v Speaker 3>after last night, I mean the big surprise Jamie Oliver

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<v Speaker 3>working alongside here when you were on the show yourself.

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<v Speaker 2>Wasn't he a guest judge at the time?

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<v Speaker 4>He was, Yeah, season four he came out the very

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<v Speaker 4>first time. Wow, and I unfortunately I met him briefly.

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<v Speaker 4>Fast forward ten years and I'm actually, really I'm pretty

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<v Speaker 4>tough to say that. We're pretty good mates now, Jamie

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<v Speaker 4>and I. He's been so supportive over the years, and

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<v Speaker 4>especially with you know, Jock's passing last year. He was

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<v Speaker 4>like he was like an older brother to me. So

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<v Speaker 4>I really appreciate it. He's such a good dude.

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<v Speaker 3>And what was it like getting back into like back

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<v Speaker 3>into the studio, back into filming. I can only imagine

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<v Speaker 3>with everything that happened last year with Jock that there

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<v Speaker 3>must have been either some hesitation or some feelings around like.

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<v Speaker 2>How are we going to do this without him?

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<v Speaker 1>Or even coming back right?

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<v Speaker 4>Yeah? Yeah, for me, I was I was unsure, Like

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<v Speaker 4>I was, I didn't mean I'll be able to do

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<v Speaker 4>it like you know, Jock and I. It was up

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<v Speaker 4>in that in that role. We loved it so much.

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<v Speaker 4>We loved being able to mentor contestants, and bring the

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<v Speaker 4>best out of them, and it just didn't feel right

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<v Speaker 4>to do it without him. But I'm really proud that

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<v Speaker 4>I gained the courage to be able to do it

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<v Speaker 4>because that's what Jock would have wanted. And you know,

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<v Speaker 4>looking forward now to what I've been able to achieve

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<v Speaker 4>with Poe, Sophia, Jean Christophe, Jamie the rest of the crew,

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<v Speaker 4>we're all so proud of what we've done because we

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<v Speaker 4>did want to continue that legacy that Jock left for

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<v Speaker 4>us to run on with it, and we have. It's

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<v Speaker 4>such a brilliant theason. I'm really proud of it.

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<v Speaker 1>But at the core of the show, and I think

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<v Speaker 1>it speaks to what you were saying about coming back

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<v Speaker 1>and doing it in memory of John, that the show

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<v Speaker 1>actually has a real life impact, and eighteen seasons on,

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<v Speaker 1>I'm sure that's something that you guys are still very

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<v Speaker 1>conscious of.

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<v Speaker 4>Yeah, yeah, you're totally right, Like it's just positive energy

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<v Speaker 4>in there, you know, like we try and build people

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<v Speaker 4>up to be the best that they possibly can, because

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<v Speaker 4>that's what it's all about. Like I mentioned being a mentor,

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<v Speaker 4>that's really what we are. For the five months of filming,

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<v Speaker 4>we are literally trying to get the best out of

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<v Speaker 4>each and every contestant so that they can go out

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<v Speaker 4>into the hospitality industry in some way, shape or form.

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<v Speaker 4>And there is so many brilliant stories, you know. I

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<v Speaker 4>mean you look at myself, like being as Sparky from Newcastle,

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<v Speaker 4>going on the show somehow winning and now being in

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<v Speaker 4>the position that I am. It really does like it's day,

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<v Speaker 4>but it really does. It can make you dreams come true.

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<v Speaker 4>And to be honest, I didn't have any dreams and

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<v Speaker 4>look what turned out. It's been such a wild ride.

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<v Speaker 3>I have one question around, like technically how you actually

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<v Speaker 3>are able to judge on the show. So when it

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<v Speaker 3>comes to all of you sitting down and taking a

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<v Speaker 3>bite of the meal that someone's put forward for you,

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<v Speaker 3>the meal is cold, right, Like it's takes so long

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<v Speaker 3>with all the filming processes that surely by the time

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<v Speaker 3>it gets in front of you is as cold as

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<v Speaker 3>cold can be.

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<v Speaker 4>Stone cold, stone cold.

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<v Speaker 2>I don't know it's good.

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<v Speaker 4>Basically what happened is, which you don't see on air,

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<v Speaker 4>is we are kind of ferreting around the whole court,

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<v Speaker 4>tasting everything as it's being prepared, and then once the

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<v Speaker 4>clock finishes, we get the contestants to kind of have

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<v Speaker 4>all of their beautifully plated food on this little red mat,

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<v Speaker 4>and then next door to it, we actually have all

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<v Speaker 4>of the get them to have all of the components.

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<v Speaker 4>It doesn't actually beautifully played it or anything like that.

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<v Speaker 4>But that's when we go around and do the hot tasting,

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<v Speaker 4>so we get a really good idea of what's going

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<v Speaker 4>to be good, what's going to be a bit shit,

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<v Speaker 4>and anything in between. So like then we all break

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<v Speaker 4>for lunch, everything goes in the fridge, We come back

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<v Speaker 4>and we do the cold tasting, and there is still

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<v Speaker 4>things that you do critique when when the dish is cold.

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<v Speaker 4>Like I said, presentation is a big thing. So yeah,

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<v Speaker 4>that's kind of how we get to the end goal

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<v Speaker 4>of seeing who's got the.

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<v Speaker 3>Best is So you already know that a trickerer that

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<v Speaker 3>goes on totally the TV magic.

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<v Speaker 2>But I love that.

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<v Speaker 1>And I just said, we break for lunch, then we

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<v Speaker 1>come back and we eat that.

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<v Speaker 3>Yeah, we eat it.

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<v Speaker 4>We have twenty two dishes after lunch. There's the reason

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<v Speaker 4>I put on six kilos not this year, because I

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<v Speaker 4>learned my lesson for the last year. I put on

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<v Speaker 4>six kilos, So I've seen exercising.

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<v Speaker 1>My ass off well, but we can't wait to watch

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<v Speaker 1>Season I Team of Master Chef premier last night seven

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<v Speaker 1>thirty on Channel ten and ten. Play continues tonight two

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<v Speaker 1>hundred and fifty grand as well. Up for Grabs is

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<v Speaker 1>a very very big season. The brand new judges are on,

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<v Speaker 1>Andy Allen. Great to have you on, buddy, Sandy appreciate it.

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<v Speaker 1>Thanks so much.

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<v Speaker 2>All Right, everyone stand by. We're back after this.

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<v Speaker 1>On the Pickup