WEBVTT - Adi & Rue - MASTERCHEF AUSTRALIA - TV Personalities 0:00:00.200 --> 0:00:01.760 It's in the news today, but it was actually on 0:00:01.840 --> 0:00:05.000 TV Reload the podcast past week. Theirlin Welcome back guys 0:00:05.000 --> 0:00:07.080 to TV Reload. As you may know, my name is 0:00:07.120 --> 0:00:09.760 Benjamin Norris and this is your podcast to get all 0:00:09.760 --> 0:00:12.240 the inside goss on the popular TV shows you may 0:00:12.240 --> 0:00:15.560 be watching from around the world. Undeniably, our TV sets 0:00:15.560 --> 0:00:17.959 are a major part of our home entertainment, and yet 0:00:18.079 --> 0:00:20.800 very little is known about how our favorite shows get made. 0:00:20.960 --> 0:00:23.799 So each episode I've been finding guests the wander dive 0:00:23.920 --> 0:00:26.440 just that little bit deeper to the shows they're currently making, 0:00:26.640 --> 0:00:29.040 so that you can hear all their exclusive stories and 0:00:29.040 --> 0:00:31.960 gain access to the biggest names in Australian television. I 0:00:32.000 --> 0:00:34.880 want to thank you for downloading or subscribing to this podcast. 0:00:35.040 --> 0:00:37.239 I love hearing your feedback, so make sure you leave 0:00:37.280 --> 0:00:40.240 a review or a comment on your chosen podcast platform. 0:00:40.760 --> 0:00:43.560 This episode of the podcast, I'm joined by Artie and Rue, 0:00:43.600 --> 0:00:46.800 both eliminated from Master Chef Australia this week after two 0:00:47.040 --> 0:00:50.519 very high pressure tests sent them home. Artie Nevgi is 0:00:50.520 --> 0:00:53.480 a thirty one year old doctor from Melbourne, Victoria. Artie 0:00:53.520 --> 0:00:56.120 had always been a passionate cook, but a few years 0:00:56.120 --> 0:00:57.800 back she was forced to put her dreams to be 0:00:57.840 --> 0:01:00.440 on MasterChef Australia on hold to work on the front 0:01:00.440 --> 0:01:03.680 lines during the pandemic. This season, we saw Artie hanging 0:01:03.760 --> 0:01:07.039 up her doctor's coat and giving this experience a real shot, 0:01:07.200 --> 0:01:08.959 and I have to say that she was one of 0:01:09.000 --> 0:01:11.080 my favorites and I was very sad to see her go. 0:01:11.840 --> 0:01:14.959 Ruema Pedsi, a twenty nine year old oral therapist based 0:01:15.000 --> 0:01:18.840 in Western Australia, also set her sights on culinary greatness. 0:01:19.400 --> 0:01:23.080 RUE very successfully, has already landed a deal with Cole Supermarkets, 0:01:23.120 --> 0:01:25.560 and after talking with some of the other contestants, I 0:01:25.560 --> 0:01:28.920 think she's one miscongeniality of the season. We did see 0:01:28.959 --> 0:01:32.280 her in that pressure test be only slightly beaten by CAC, 0:01:32.520 --> 0:01:35.640 but something tells me we haven't seen the last of RUE. 0:01:35.840 --> 0:01:38.360 You will hear both contestants open up about their time 0:01:38.400 --> 0:01:41.120 on the show and get more insights into what really 0:01:41.160 --> 0:01:44.280 went down during production. I will ask them about their 0:01:44.319 --> 0:01:46.640 highs and lows and if their careers and their health 0:01:46.680 --> 0:01:49.800 industry have ended to make room for their cooking ambitions. 0:01:50.480 --> 0:01:52.960 Artie and I do talk about cooking herbs, and while 0:01:53.000 --> 0:01:55.920 she might not ever confuse time and Rosemary again, she 0:01:56.040 --> 0:01:58.960 probably will always be kicking herself when she tastes them. 0:01:59.520 --> 0:02:02.480 Rub Try talk about her sources that sent her home 0:02:02.680 --> 0:02:05.520 and also talk about the sources that landed her the 0:02:05.640 --> 0:02:09.639 lucrative spot in Cole Supermarkets. Plus, we will get plenty 0:02:09.639 --> 0:02:13.360 of exclusives from behind the scenes of MASTERSHEF Australia twenty 0:02:13.400 --> 0:02:15.960 twenty three, which is currently on Network ten and you 0:02:16.000 --> 0:02:18.800 can catch up on ten Play if you've fallen just 0:02:18.800 --> 0:02:21.960 that little bit behind. Anyway, let's bring Artie into the 0:02:21.960 --> 0:02:24.800 podcast first and stick around for who will be popping 0:02:24.800 --> 0:02:25.600 in straight after. 0:02:26.400 --> 0:02:27.520 Why how are you going? 0:02:28.040 --> 0:02:30.880 I'm really well, I'm very disappointed though, and me too. 0:02:31.240 --> 0:02:33.880 You know why you were my favorite. I just really 0:02:34.000 --> 0:02:36.120 loved the way in which you talk, the way in 0:02:36.160 --> 0:02:39.400 which you articulate yourself, and I just thinking, eventually I'm 0:02:39.400 --> 0:02:40.800 going to get a chance to talk to you and 0:02:41.080 --> 0:02:43.720 ask you where that all comes from. Like, your communication 0:02:43.840 --> 0:02:45.320 skills are just amazing. 0:02:45.639 --> 0:02:48.560 Always enjoyed public speaking. I was a drama captain in 0:02:48.639 --> 0:02:51.120 high school. I'm like, I've always just I don't know, 0:02:51.160 --> 0:02:55.239 I've enjoy speaking and talking to people and yeah, engaging 0:02:55.360 --> 0:02:56.880 one of those things I guess. 0:02:56.880 --> 0:02:59.600 With casting shows like this, it kind of involves looking 0:02:59.600 --> 0:03:03.639 for sort of bright and diverse personalities. When you applied 0:03:03.680 --> 0:03:05.800 for the show, you know, what did you feel like 0:03:05.880 --> 0:03:07.280 you were bringing to the competition. 0:03:07.639 --> 0:03:09.440 I don't know. It's kind of what we were talking about, Like, 0:03:09.480 --> 0:03:12.440 I do love speaking and engaging with people, and whether 0:03:12.440 --> 0:03:15.520 that's in person or on a camera or whatever it is, 0:03:15.600 --> 0:03:19.279 doing audio, doing the voiceovers or whatever it is. I 0:03:19.320 --> 0:03:21.640 really enjoy that and I think I do have that 0:03:21.680 --> 0:03:23.520 sort of a presence, so I think they saw that. 0:03:23.720 --> 0:03:25.600 And then I had the food thing as well, so 0:03:25.639 --> 0:03:26.399 it all worked out. 0:03:26.520 --> 0:03:28.400 Do you get a sense from the producers at any 0:03:28.440 --> 0:03:31.360 stage what they want from you, like in those initial 0:03:31.440 --> 0:03:34.480 zoom chats where you're auditioning or as the show's going on, 0:03:34.840 --> 0:03:37.240 do you kind of feel like they're positioning you in 0:03:37.280 --> 0:03:38.800 any way or do you get an idea of what 0:03:38.840 --> 0:03:39.240 they want? 0:03:39.320 --> 0:03:42.760 Honestly, no, Like I think they just very much want 0:03:42.800 --> 0:03:44.960 you to be yourself, maybe you know, a very well 0:03:45.000 --> 0:03:48.080 presented version of yourself, and they want a diverse cast, 0:03:48.240 --> 0:03:51.440 so they're not trying to pigeonhole us into a particular way, 0:03:51.520 --> 0:03:53.400 like you must be like this, or you must say 0:03:53.400 --> 0:03:55.560 these things, or you must cook this type of food. 0:03:56.000 --> 0:03:58.080 They very much just want to see what we can bring. 0:03:58.120 --> 0:04:00.760 And I guess they know that the more natural we 0:04:00.840 --> 0:04:04.040 are and the more ourselves we are, the better result 0:04:04.080 --> 0:04:05.480 they're going to get at the end as well. So 0:04:05.560 --> 0:04:07.080 I really we weren't given guidance. 0:04:07.400 --> 0:04:09.800 I always felt like when I applied for a reality 0:04:09.800 --> 0:04:12.760 show many moons ago, I remember saying to my partner, 0:04:12.760 --> 0:04:14.560 I wish they just tell me what they want from me, 0:04:15.360 --> 0:04:17.840 because I will be that I'll do it, yeah, and 0:04:17.880 --> 0:04:20.520 then you know, once the show was over, I asked 0:04:20.560 --> 0:04:23.240 one of the executive producers, like, did you have an 0:04:23.240 --> 0:04:25.640 idea of what you wanted? And he was like, yes, 0:04:25.720 --> 0:04:28.680 we did, and you did exactly what we wanted. We 0:04:28.720 --> 0:04:30.800 didn't have to tell you. And if we told you, 0:04:30.920 --> 0:04:32.560 it would be unauthentic. 0:04:32.200 --> 0:04:34.880 Absolutely, and you'd have to be like putting on your 0:04:34.960 --> 0:04:36.920 acting it out instead of just being yourself. So I 0:04:36.920 --> 0:04:38.920 think it's better that I don't know, otherwise I would 0:04:38.960 --> 0:04:39.760 over analyze it. 0:04:40.400 --> 0:04:43.640 What has the audience? What audiences that you've probably seen 0:04:43.680 --> 0:04:45.760 on the street and your friends and family, what if 0:04:45.760 --> 0:04:47.960 they wanted to know, Like, I'd love to know what 0:04:48.040 --> 0:04:51.320 the most common question that you've been getting after being. 0:04:51.080 --> 0:04:51.640 On the show. 0:04:52.120 --> 0:04:54.919 Yeah, there's so many and things that I would not 0:04:55.000 --> 0:04:56.960 think to ask are the things that people seem to 0:04:56.960 --> 0:05:00.600 be like obsessed about, like oh, how long until the tastings? 0:05:00.640 --> 0:05:02.600 Do you have to stand on the gantry for ages? 0:05:02.960 --> 0:05:05.159 You know, when it's a pressure test and like stuff 0:05:05.160 --> 0:05:07.000 that I'm like, wow, is that like your first question? 0:05:07.120 --> 0:05:09.880 But yeah, those sorts of things are what people get 0:05:09.920 --> 0:05:10.480 really into. 0:05:10.839 --> 0:05:12.560 I always think that though, So hang on a sex 0:05:12.600 --> 0:05:14.479 So when you're up on the gantry and they're like 0:05:14.760 --> 0:05:17.960 today's cook is five and a half hours hours? 0:05:18.080 --> 0:05:18.320 Yeah? 0:05:18.600 --> 0:05:22.080 Yeah, And then I mean, is that why everyone's leaning 0:05:22.080 --> 0:05:25.640 on that gantry banister the whole time? It's because they're exhausted. 0:05:25.520 --> 0:05:28.080 Because we literally can't stand anymore. Yeah. 0:05:29.000 --> 0:05:31.280 Surely they get you though, to be like you're allowed 0:05:31.320 --> 0:05:32.720 to sit down, and they're like, guys, we're going to 0:05:32.760 --> 0:05:34.600 get a shot of you talking. Can you lean over 0:05:34.600 --> 0:05:35.080 the bantery? 0:05:35.360 --> 0:05:36.080 You think? 0:05:36.240 --> 0:05:38.400 But I think because anything can happen in the kitchen 0:05:38.400 --> 0:05:41.160 at any time. You know, someone you know burns their 0:05:41.240 --> 0:05:43.520 deersh or what drops it on the floor, So they 0:05:43.520 --> 0:05:45.520 want us to be always there so that we can 0:05:45.560 --> 0:05:49.279 react and no matter what happens we're there, and they 0:05:49.320 --> 0:05:51.040 can get us in a background shot, or they can 0:05:51.080 --> 0:05:54.279 get us reacting and discussing what's going on on the floor, 0:05:54.560 --> 0:05:57.760 so we are actually standing for a really really long time. 0:05:57.800 --> 0:05:59.120 On pressure test days. 0:05:59.040 --> 0:06:01.280 I just wonder whether or not like what you're always 0:06:01.279 --> 0:06:03.640 talking about, because if it was me, I sort of 0:06:03.640 --> 0:06:05.960 flashed back to what I was, Like it's sport at school, 0:06:06.200 --> 0:06:07.840 and I was supposed to be playing the sport when 0:06:07.839 --> 0:06:10.039 I'd be on the field, but I'd actually be talking 0:06:10.040 --> 0:06:12.160 to like one of the other fielders about like the 0:06:12.200 --> 0:06:14.200 movies I saw on the weekend, or did you miss 0:06:14.200 --> 0:06:15.320 home in away or neighbors. 0:06:15.400 --> 0:06:18.240 Yes, you know, it is exactly the same because they 0:06:18.240 --> 0:06:21.599 can be really really long cooks. And yes, sometimes something 0:06:21.640 --> 0:06:24.200 really exciting happens or something crazy happens and you are 0:06:24.279 --> 0:06:26.480 talking about the cook that's going on, or you know, 0:06:26.520 --> 0:06:29.200 what you think about the contestants that are cooking today, 0:06:29.520 --> 0:06:32.400 But you can't just talk about that for five hours. 0:06:32.920 --> 0:06:35.320 You do end up just being like, you know, also, 0:06:35.400 --> 0:06:37.600 what do you reckon you'll do after this? Or like, god, 0:06:37.600 --> 0:06:39.520 you cook much on the weekend, or have you been 0:06:39.520 --> 0:06:42.680 to that restaurant like you do? Because gosh, like you know, 0:06:42.839 --> 0:06:43.840 there it's hours. 0:06:44.240 --> 0:06:46.320 The magic of the show is the connection that you 0:06:46.360 --> 0:06:49.200 will have with one another, and that that is so authentic. 0:06:49.279 --> 0:06:51.360 And when you start to hear some of that stuff 0:06:51.360 --> 0:06:53.800 that you are up there for so long, spending so 0:06:53.880 --> 0:06:56.720 much time together and sharing so much, it's now not 0:06:56.800 --> 0:06:59.560 so surprising that we can feel that intensity and the 0:06:59.560 --> 0:07:00.719 relationship of all of you. 0:07:01.040 --> 0:07:05.240 It's a really intense environment, and nobody else understands what 0:07:05.279 --> 0:07:07.520 that is like except for the other people that you're with. 0:07:07.960 --> 0:07:12.040 You're spending like you know, too much time, too much time, 0:07:12.120 --> 0:07:14.560 like an unhealthy amount of time with these people, like 0:07:14.680 --> 0:07:17.000 you know, twelve hours plus a day with these with 0:07:17.040 --> 0:07:19.800 these people, and you're all stressed out, and somebody gets 0:07:19.800 --> 0:07:22.000 bad feedback and somebody gets good feedback, and nobody else 0:07:22.040 --> 0:07:26.640 really gets how weird that experience is except for the 0:07:26.640 --> 0:07:29.640 other people. So you do end up bonding on that level. 0:07:29.680 --> 0:07:31.440 And it never goes away, my friend, I'll tell you 0:07:31.480 --> 0:07:33.280 that much right now. You will think about this in 0:07:33.360 --> 0:07:36.200 years to come, and people will say strange things about 0:07:36.200 --> 0:07:38.520 the people who are on the show with and you 0:07:38.600 --> 0:07:40.440 might have also said them to your partner or to 0:07:40.520 --> 0:07:42.800 people behind closed doors. But if anyone says anything bad 0:07:42.800 --> 0:07:46.440 about them, you jump to their defense like this, Yeah. 0:07:46.240 --> 0:07:48.040 Exactly right, Yeah, yeah, exactly. 0:07:48.920 --> 0:07:52.320 These Caviat pearl taste tests look quite stressful to me 0:07:52.720 --> 0:07:56.000 because I'm a huge herb lover, so I use a 0:07:56.000 --> 0:07:58.760 lot of rosemary and time and oregano and dried basil 0:07:58.840 --> 0:08:00.880 leaves and all of those things. But I make my 0:08:00.960 --> 0:08:03.800 own Italian herbs as well for when I make my spaghetti, 0:08:03.840 --> 0:08:06.160 where I don't just buy the mixed version. I sort 0:08:06.200 --> 0:08:09.160 of mix them myselves because I like but you can 0:08:09.240 --> 0:08:12.720 get quite confused really easily. I'll be in the kitchen 0:08:12.800 --> 0:08:15.160 and making my spaghetti and I'll be like, is it 0:08:15.400 --> 0:08:17.920 that I'm missing time? Is it that I'm missing this? 0:08:18.280 --> 0:08:21.280 So I guess that whole test to start with must 0:08:21.280 --> 0:08:23.120 have been really quite stressful for you. 0:08:23.520 --> 0:08:23.880 Yeah. 0:08:23.920 --> 0:08:27.480 Absolutely. It was really quite intimidating to walk in and 0:08:27.520 --> 0:08:30.040 even just see that table, right, Like, we've never seen 0:08:30.080 --> 0:08:33.319 anything like that before. It looked like a science experiment, 0:08:33.559 --> 0:08:37.280 you know, tiny little gell beads or pearls that were 0:08:37.480 --> 0:08:40.240 just the essence of the flavor like nothing else. Didn't 0:08:40.240 --> 0:08:44.480 smell like anything. Absolutely none of the tastes, sorry, absolutely 0:08:44.480 --> 0:08:47.160 none of the smell of it, none of the texture, 0:08:47.640 --> 0:08:50.480 and you know, a slight visual clue with the color, 0:08:50.520 --> 0:08:53.920 but otherwise really no visual clues. And it's hard, Like 0:08:53.960 --> 0:08:56.800 I'll kick myself probably for months now being like, of 0:08:56.800 --> 0:09:00.120 course it was Rosemary. But it's hard. You've got the 0:09:00.200 --> 0:09:03.520 judges like just staring at you, You've got lights and 0:09:03.559 --> 0:09:06.960 cameras everywhere, the clock is ticking. You know, you've got 0:09:07.000 --> 0:09:09.640 to make a decision, you know, for me, or it 0:09:09.840 --> 0:09:12.840 was Rosemarie and I said time and I knew it 0:09:12.920 --> 0:09:15.160 was going to be one of the two. But it's 0:09:15.240 --> 0:09:20.240 really really hard in that moment to think clearly and rationally. 0:09:20.679 --> 0:09:22.160 You do hear about this sort of stuff, you know, 0:09:22.240 --> 0:09:24.720 right across the board with these sort of flow shows 0:09:24.720 --> 0:09:27.760 where you know you're constantly being filmed. You hear it 0:09:27.800 --> 0:09:30.080 with RuPaul's Drag Race, you hear it with Dancing with 0:09:30.120 --> 0:09:32.600 the Stars, like anything where you're just in a space 0:09:32.720 --> 0:09:35.200 like that and you can so easily get into your head. 0:09:35.440 --> 0:09:38.880 You know, sometimes the most simplest of things can seem 0:09:38.920 --> 0:09:40.920 extremely confusing in that environment. 0:09:41.280 --> 0:09:41.520 Yeah. 0:09:41.559 --> 0:09:44.040 Absolutely, And it's almost weird to think of with these 0:09:44.080 --> 0:09:46.320 challenges because obviously the cameras are always on us at 0:09:46.320 --> 0:09:48.440 all times, whenever we're doing the cook whenever we're in 0:09:48.480 --> 0:09:50.559 the kitchen, but especially with the taste test, when you're 0:09:50.600 --> 0:09:52.520 the one person to walk up to the front, it's 0:09:52.559 --> 0:09:55.040 really like, oh okay, the spotlight is on me now, 0:09:55.160 --> 0:09:58.520 Like I know, it is like all on me. I 0:09:58.559 --> 0:10:00.520 can't hope that the cameras are some where else and 0:10:00.600 --> 0:10:02.920 missing this, Like I know that they are watching me 0:10:02.960 --> 0:10:06.160 and they are waiting for my answer. So yeah, pressure 0:10:06.240 --> 0:10:07.880 is on. And then in the heat of the moment 0:10:07.960 --> 0:10:10.480 to be like God which like earthy herb am I 0:10:10.520 --> 0:10:13.040 dealing with here? Like it was tough? 0:10:13.440 --> 0:10:15.920 I call it though what's my name again? It sounds 0:10:16.000 --> 0:10:17.960 crazy to viewers that are watching it from home, but 0:10:18.360 --> 0:10:19.880 you know it does happen to you. 0:10:20.080 --> 0:10:24.079 Absolutely yeah. And I guess what I didn't appreciate until 0:10:24.080 --> 0:10:26.400 I did the show myself is like, we're not celebrities. 0:10:26.440 --> 0:10:29.319 We're not trained to be in this environment. We don't 0:10:29.559 --> 0:10:32.160 This is our first time being on television. It's not 0:10:32.480 --> 0:10:34.400 something that any of us have done our training in, 0:10:34.480 --> 0:10:37.800 or have any experience in. So as well as having 0:10:37.800 --> 0:10:39.760 our food be put on the line every day, we're 0:10:39.760 --> 0:10:42.160 also kind of learning about like oh okay, that's what 0:10:42.200 --> 0:10:44.080 it's like to be on TV. And I wonder how 0:10:44.080 --> 0:10:45.800 they're going to edit that, And I just made a 0:10:45.840 --> 0:10:47.480 fool of myself just then. Is that going to be 0:10:47.520 --> 0:10:50.120 on TV where they edit that out? So all of 0:10:50.240 --> 0:10:53.720 there's so many layers to being on the show more 0:10:53.760 --> 0:10:56.640 than cooking, and I think that really adds to the 0:10:57.320 --> 0:10:59.400 to the fun of it, but also to the intensity 0:10:59.440 --> 0:11:00.079 of it. 0:11:00.400 --> 0:11:03.680 Worrying about all of those things. Did we get to 0:11:03.880 --> 0:11:05.760 see the version of you that you thought we were 0:11:05.800 --> 0:11:07.880 going to get to see? I mean, it's very hard 0:11:07.880 --> 0:11:12.160 because television and especially reality is so strange because we 0:11:12.200 --> 0:11:14.120 all have an idea of who we think we are 0:11:14.160 --> 0:11:16.520 for other people, but then when you watch it back 0:11:16.559 --> 0:11:19.360 and you see it from other people's perspective, sometimes people 0:11:19.360 --> 0:11:22.560 can be really way off from how other people are 0:11:22.600 --> 0:11:23.040 reading them. 0:11:23.080 --> 0:11:26.400 You know, absolutely, I feel very lucky basically to have 0:11:26.440 --> 0:11:29.120 been on Mastership, which is a really positive show, and 0:11:29.160 --> 0:11:31.640 they are not trying to make out anyone to be 0:11:31.800 --> 0:11:34.320 like the evil one or the you know whatever. They 0:11:35.000 --> 0:11:37.040 don't try and do that sort of an edit. They're 0:11:37.080 --> 0:11:39.520 not trying to make it in any way a negative show, 0:11:39.800 --> 0:11:41.680 and they're not trying to make drama or of you know, 0:11:41.800 --> 0:11:44.360 oh she's evil and everyone else hates her. There's none 0:11:44.400 --> 0:11:46.680 of that. They just want to show everyone in the 0:11:46.679 --> 0:11:50.720 best light. So I feel really lucky to have gotten, 0:11:50.920 --> 0:11:52.960 you know, shown on TV the way that I was. 0:11:53.320 --> 0:11:55.520 I think I came out the way that I wanted 0:11:55.520 --> 0:11:58.800 to be shown. I felt happy and bubbly and excited 0:11:58.800 --> 0:12:01.680 to be there, and so I'm really relieved. 0:12:02.040 --> 0:12:03.640 I want to ask this before we move away from 0:12:03.679 --> 0:12:06.800 this herb thing, just really quickly. And I know I'm 0:12:06.840 --> 0:12:08.840 obsessed with herbs, but I want to know, like this 0:12:08.880 --> 0:12:12.120 is a common question. Coriander is this herb that really 0:12:12.559 --> 0:12:15.440 polarizes people? You know, it's a polarizing herb. For me, 0:12:15.600 --> 0:12:17.920 I love it. I could literally put coriander and everything. 0:12:18.040 --> 0:12:21.160 But some people say it tastes like soaps. To deal 0:12:21.200 --> 0:12:24.040 with that, like, I don't understand, like something so specific that, 0:12:24.240 --> 0:12:27.319 you know, so many people say it tastes like soap, Like, yeah, 0:12:27.360 --> 0:12:28.800 what's going on with coriander? 0:12:29.320 --> 0:12:31.160 It is a very divisive herb. And I used to 0:12:31.240 --> 0:12:33.839 be like, it is so racist if you don't like coriander. 0:12:35.960 --> 0:12:39.320 But it is actually a genetic thing. As I have learned, 0:12:39.360 --> 0:12:42.280 there is a gene that causes some people for it 0:12:42.320 --> 0:12:45.360 to taste very soapy and kind of dirty to them, 0:12:45.720 --> 0:12:49.120 whereas for others, we love that sort of earthiness and 0:12:49.200 --> 0:12:52.280 bright fresh I don't know whatever deliciousness that it is. 0:12:52.520 --> 0:12:55.040 So there is some sort of a genetic trait that 0:12:55.120 --> 0:12:56.640 means that some people just don't. 0:12:56.520 --> 0:12:59.959 Like it, unfortunately for them, because I just love it. 0:13:01.600 --> 0:13:03.640 Not on everything, but on anything where it will go. 0:13:03.880 --> 0:13:04.520 I put it off. 0:13:05.240 --> 0:13:07.040 Oh you're not on everything, but I mean I do. 0:13:07.280 --> 0:13:10.360 If I'm cooking four people coming over, I will usually ask. 0:13:10.400 --> 0:13:12.559 It's something that you'll ask if someone's coming over. You'll 0:13:12.559 --> 0:13:16.200 be like one of those Corianda people. You know, this challenge, 0:13:16.280 --> 0:13:18.760 this is something that gets me every time with Master 0:13:18.880 --> 0:13:21.400 Chef every season. Some of these ways in which we 0:13:21.480 --> 0:13:24.280 find out who is cooking and getting the black apron 0:13:24.320 --> 0:13:27.000 comes down to like a luck and skill test. Do 0:13:27.040 --> 0:13:30.959 you think that the challenges should only involve skill, because 0:13:31.000 --> 0:13:33.439 I mean, the luck part of this was that you're 0:13:33.520 --> 0:13:36.760 choosing which flavors to try. You could be picking all 0:13:36.760 --> 0:13:39.680 the easy flavors. That's the that's the luck part. But 0:13:40.000 --> 0:13:42.200 don't you think you should have all been tasting the 0:13:42.280 --> 0:13:45.600 same flavors and basing it all on skill. What did 0:13:45.640 --> 0:13:46.679 you when you think about that? 0:13:46.840 --> 0:13:49.160 It's a really interesting point. And I think you know, 0:13:49.240 --> 0:13:51.719 when you're the one to go home, you always replaying 0:13:51.840 --> 0:13:53.520 and you're like, off, i'd only just stood, you know, 0:13:53.600 --> 0:13:55.920 one person to the left, I would have gotten that flavor, 0:13:55.920 --> 0:13:57.760 and I probably would have gotten that flavor, and I 0:13:57.760 --> 0:13:59.520 would have been safe today and I probably would have 0:13:59.559 --> 0:14:03.240 won Master Chef. Then, like it's very easy to of course, 0:14:03.559 --> 0:14:06.199 but at the same time, look, I get why they 0:14:06.240 --> 0:14:08.960 do it. I think it was also really important for 0:14:09.000 --> 0:14:11.360 me to remember that we are making a TV show, 0:14:11.840 --> 0:14:15.640 and without it being good television, there is no chance 0:14:15.720 --> 0:14:17.640 for us to ever cook food and then maybe win 0:14:17.679 --> 0:14:18.760 a quarter of a million dollars. 0:14:18.840 --> 0:14:18.960 Right. 0:14:19.000 --> 0:14:21.480 There's no like other environment where they're just like, yeah, 0:14:21.480 --> 0:14:23.120 I'm like cook and if we like it, we'll like 0:14:23.160 --> 0:14:26.400 pay you keep the money. It needs to be good TV. 0:14:26.600 --> 0:14:28.960 So I do get why they do it. As we 0:14:29.080 --> 0:14:31.000 know one Master Chef, a lot of it comes down 0:14:31.040 --> 0:14:32.960 to luck on the day, not just with the challenge, 0:14:32.960 --> 0:14:35.320 but you know, you have one bad day, or you 0:14:35.360 --> 0:14:37.720 didn't sleep well the night before or whatever it is, 0:14:37.880 --> 0:14:41.040 and the best cooks can go home early. So yes, 0:14:41.080 --> 0:14:44.160 it does come down to luck. Yes, obviously it is 0:14:44.200 --> 0:14:47.440 a very skill based competition, but there's no denying that 0:14:47.480 --> 0:14:49.800 there is a luck element to it. But that's just 0:14:49.840 --> 0:14:50.560 the name of the game. 0:14:50.600 --> 0:14:53.520 I reckon, but it's still for me, it doesn't land 0:14:53.560 --> 0:14:55.800 that well. I'm always like, I think we should be 0:14:55.800 --> 0:14:57.720 testing these people on skill. But you know, in the 0:14:57.760 --> 0:14:59.600 second round, you all had the same you know, you 0:14:59.600 --> 0:15:02.560 had seven five minutes to cook a dish fire by color. Again, 0:15:02.600 --> 0:15:04.960 I was like, oh god, you know this all comes 0:15:05.000 --> 0:15:07.040 down to just being the unlucky one that gets a 0:15:07.040 --> 0:15:09.640 bad color. And in my mind, I thought, what would 0:15:09.640 --> 0:15:12.200 I cook with? What color do I not want? What 0:15:12.240 --> 0:15:13.480 color do I want? 0:15:13.800 --> 0:15:15.640 I know I didn't want green. I wanted orange. I 0:15:15.680 --> 0:15:17.360 just thought I would have had a lot more to 0:15:17.400 --> 0:15:21.200 play with with orange. That being said, I think if 0:15:21.240 --> 0:15:23.320 I had actually executed the dish that I had in 0:15:23.360 --> 0:15:25.800 my mind, I would have been safe. Like the color 0:15:25.840 --> 0:15:28.720 green didn't send me home. I just couldn't quite pull 0:15:28.760 --> 0:15:31.400 it together yesterday. And this dish that I had in 0:15:31.440 --> 0:15:33.760 my mind that was beautiful and played it lovely and 0:15:33.840 --> 0:15:36.200 looked great and was you know all of that. I 0:15:36.240 --> 0:15:39.080 would have been perfectly safe. I just didn't get to 0:15:39.200 --> 0:15:41.280 put up what I had in my mind yesterday. 0:15:41.760 --> 0:15:43.720 Are you one of those people though, that when you've 0:15:43.720 --> 0:15:46.160 got something in your head takes you a while to 0:15:46.160 --> 0:15:47.760 get over it. Because I was watching him in the 0:15:47.840 --> 0:15:50.520 kitchen and I was relating to that because I was thinking, 0:15:50.560 --> 0:15:53.840 sometimes when you can be hyper focused on something and 0:15:53.880 --> 0:15:55.720 then you're being forced to go in a different direction, 0:15:56.000 --> 0:15:59.400 there's like a period where you're slowed right down because 0:15:59.400 --> 0:16:01.360 you're trying to that you're trying to let it go, 0:16:01.440 --> 0:16:03.480 You're trying to move forward. Is that something that you 0:16:03.600 --> 0:16:05.800 find that happens to you in real world? 0:16:06.000 --> 0:16:09.160 Absolutely, it's like your brain is stuttering and you're trying 0:16:09.160 --> 0:16:11.840 to be like just move on, like, let's move forward 0:16:11.840 --> 0:16:14.480 with this. That's easy to say, it's really hard to 0:16:14.560 --> 0:16:16.960 do because you're in that environment and you're like, I 0:16:17.000 --> 0:16:19.560 could be going home today, just think of an idea, 0:16:19.640 --> 0:16:22.360 like give me something, and your brain is just like, 0:16:22.520 --> 0:16:25.880 you know, the sort of blankness that it takes monks 0:16:25.920 --> 0:16:28.880 like decades to achieve, and I'm just like completely blank. 0:16:28.920 --> 0:16:31.680 There's not a thought going on in my hand. So 0:16:31.800 --> 0:16:34.280 it's really really hard. And everyone's like, oh, just stay 0:16:34.280 --> 0:16:38.320 positive and think of something. Yeah, I know, just really 0:16:38.360 --> 0:16:38.920 tough to do. 0:16:39.720 --> 0:16:42.440 Love Rue, but because of the situation, I would have 0:16:42.440 --> 0:16:45.840 been slightly resentful as well. Did you find yourself being 0:16:45.880 --> 0:16:47.640 resentful of Rue? Are you we able to let that 0:16:47.680 --> 0:16:48.040 park go? 0:16:48.360 --> 0:16:48.520 Oh? 0:16:48.640 --> 0:16:50.520 No, not at all. Rue and I are really good friend. 0:16:50.560 --> 0:16:53.000 So I even said to her at the end, before 0:16:53.400 --> 0:16:55.880 one of our names was read out yesterday, I said, 0:16:55.880 --> 0:16:58.680 this is the worst case scenario. We were roommates and 0:16:58.680 --> 0:17:00.480 we'd woken up that morning we were this is good, 0:17:00.520 --> 0:17:02.160 We're going to be fine, We're going to get this like, 0:17:02.280 --> 0:17:04.439 let's go, and then it ended up with us in 0:17:04.480 --> 0:17:06.919 the bottom two. So it really could not have gone worse. 0:17:07.520 --> 0:17:11.239 Miserable turn of events. But you know that's how it is. 0:17:11.320 --> 0:17:14.720 Absolutely no resentment, that's just the show. And I was 0:17:14.760 --> 0:17:15.720 just glad she was safe. 0:17:15.840 --> 0:17:18.359 You also put your career as a doctor on pause. 0:17:18.600 --> 0:17:20.840