Speaker 1: It's in the news today, but it was actually on
Speaker 1: TV Reload.
Speaker 2: The podcast Last Weep thereby.
Speaker 1: Hey guys, welcome back to TV Reload. I want to
Speaker 1: thank you for clicking and downloading on today's episode with James,
Speaker 1: the first eliminated contestant from Master Chef Australia twenty twenty four,
Speaker 1: which is on Network ten from Sunday through to Thursday
Speaker 1: at seven point thirty. Having forged a successful career in
Speaker 1: primary teaching, family man, James is a father to son
Speaker 1: Benji and daughter Goldie. Becoming a parent has changed his
Speaker 1: perspective and he told me that his kids remind him
Speaker 1: every day on how to always find the joy in life.
Speaker 1: James was determined to lead by example, which in so
Speaker 1: many ways I feel like he was able to achieve
Speaker 1: in showing his own kids, along with those he teaches,
Speaker 1: that you can go against the grain embrace a challenge
Speaker 1: with nothing to lose. While he was eliminated this week,
Speaker 1: I think it's an amazing achievement to actually get onto
Speaker 1: this show and I look forward to unpacking his time
Speaker 1: in the Master Chef kitchen. James does reveal which of
Speaker 1: the judges style he connected to most and if he
Speaker 1: noticed a shift into making sure we as an audience
Speaker 1: hear the instructions being offered to all of the contestants
Speaker 1: with tips that we can actually use at home. We
Speaker 1: will discuss his early departure from his calamari to how
Speaker 1: the kitchen's are allocated and what advantages he learnt while
Speaker 1: filming the first five episodes of this series. I will
Speaker 1: get his opinions on the way in which contestants can
Speaker 1: stand out on this show and if having a bigger
Speaker 1: backstory helps you stay in the competition longer. There are
Speaker 1: some tips along the way on how to be Master
Speaker 1: Chef fit, and of course where he hopes his food
Speaker 1: dreams may still take him. There's so much to unpack
Speaker 1: with James, and he's very lovely and very generous with
Speaker 1: his time. So sit back and relax as we unpack
Speaker 1: the wonderful world of Master Chef Australia. Hello, hey, James,
Speaker 1: how are you.
Speaker 2: I'm well, thank you?
Speaker 1: How are you? I'm doing very well. I was just
Speaker 1: saying I am so excited with Master Chef being back
Speaker 1: because as the weather gets colder, you just need the
Speaker 1: comfort of the food and that's definitely what this show.
Speaker 2: Vibes definitely, definitely.
Speaker 3: I have many a memory of doing the same in
Speaker 3: wintery England and well, this is the kind of closest
Speaker 3: we get to winter here in person.
Speaker 1: I just wanted to say win or lose. At least
Speaker 1: you had fabulous hair on national television. And I couldn't
Speaker 1: stop thinking about it.
Speaker 2: It has a life of its own. I don't do
Speaker 2: anything to it.
Speaker 3: It's what happened, and I don't think I could try
Speaker 3: and get anything else from it.
Speaker 1: No, I think that people wanted to mimic it, they
Speaker 1: couldn't do that. Like it's it's got its own personality.
Speaker 3: So the kids in my class used to do impressions
Speaker 3: of me, and it was always involving kind of flicking
Speaker 3: back the frind.
Speaker 1: I guess you know your daughter Goldie is a bit young.
Speaker 1: But what did your son Benji think of his dad
Speaker 1: being on television?
Speaker 2: You know what they're watching it right now? Well, last
Speaker 2: the night, it was a little bit, it was a.
Speaker 3: Little bit late last night, but I went through kind
Speaker 3: of the photos with him and explained kind of what happened,
Speaker 3: and you know, he was a wee bit sad, but
Speaker 3: I explained that, you know, I felt super proud of myself,
Speaker 3: and he said, you know, but I wanted you to
Speaker 3: get that cafe and under Up and I said, well,
Speaker 3: you know what, We've just been in under Up for
Speaker 3: the holidays and I got to cook the lots there
Speaker 3: in our own place, and that's what I love about cooking.
Speaker 3: So you know, I'm hoping it feels very proud about it.
Speaker 2: I explained to him. Some days things don't go your.
Speaker 3: Way, and you know you gonna be proud of how
Speaker 3: you approach things as well, if not the outcome.
Speaker 1: Of course, over the weekend, I was teaching one of
Speaker 1: my best friend's kids how to play Uno. The skill
Speaker 1: in teaching kids on the importance of winning and losing,
Speaker 1: I think is really important. You've probably taught a very
Speaker 1: vital lesson to Benji.
Speaker 3: Yeah, I hope so, and I hope so that you
Speaker 3: know the kids I teach at school as well, I
Speaker 3: think maybe I'll do it. I'll do an assembly for them.
Speaker 3: And though I went on Master's Jeff and I failed
Speaker 3: and then put a question mark in the end and
Speaker 3: talk about you know what is failure? Was it a failure?
Speaker 2: Because I feel like it wasn't for me.
Speaker 3: Yes, you know, it was shorter, but I felt like
Speaker 3: I got a lot out of it, and you know,
Speaker 3: I think there's kind of lessons there that I can
Speaker 3: can pass on. So hopefully one day one of those
Speaker 3: kids might just go and give it a go.
Speaker 1: You know, the Food Dreams Cook Elimination that had some
Speaker 1: pretty big stories being established by some of the other characters,
Speaker 1: and establishing those characters for the audience. Is having a
Speaker 1: good story just as important as being a good cook
Speaker 1: when it comes to being on the show.
Speaker 2: Yeah, it's interesting. I think what really kind of strikes
Speaker 2: me is the people that.
Speaker 3: Stand out and the kind of the stories that they
Speaker 3: have are the ones that come out so naturally, you know,
Speaker 3: explaining to my wife that, you know, Juan is this
Speaker 3: incredibly exuberant person, full of life, and he's like that
Speaker 3: for everything, so it's so genuine but never feels force.
Speaker 3: If you were shopping in a Supermark with him, he'd
Speaker 3: have the same reaction for, you know.
Speaker 2: A beautiful tomato. And that's what I think.
Speaker 3: Kind of helps you connect to those people, is that actually,
Speaker 3: when they're really being themselves and.
Speaker 2: They're being kind of open and vulnerable.
Speaker 3: About perhaps their experiences in their past, that's what helps
Speaker 3: with the story so I'd say, you know, anyone that's
Speaker 3: thinking about it, you don't need to conjure anything up.
Speaker 3: As long as you, you know, being real thing that
Speaker 3: will come across.
Speaker 2: Well.
Speaker 1: I think it's always Authenticity is the currency for the audience,
Speaker 1: you know, if you're wanting to connect through to anybody,
Speaker 1: and that is just being authentically yourself, which I guess
Speaker 1: you know is a really important lesson to be again,
Speaker 1: you know, teaching people and especially young people. You're not
Speaker 1: going to just win a show or do well on
Speaker 1: a show by being authentic. I think being authentic and
Speaker 1: being true to yourself is so important just day to day.
Speaker 2: Yeah, it's incredibly important. I think.
Speaker 3: You know, then you can be proud of how you
Speaker 3: conduct yourself. You can be proud of your efforts, can
Speaker 3: be proud of how you've interacted with other people, you know.
Speaker 3: I think of the team Challenge on the Tuesday. You know,
Speaker 3: we had a lot of us trying to do a
Speaker 3: lot of things, and you know, I picked leaves and
Speaker 3: I cut dough and I made a broth.
Speaker 2: I did the jobs that needed to be done to.
Speaker 3: Support other people create the dishes that they wanted to do.
Speaker 3: And I think that in itself is something that I
Speaker 3: think is important as well, that sometimes you just got
Speaker 3: to be, you know, a part of it rather than
Speaker 3: you know, the shining star at the front.
Speaker 1: When did you start to get the sinking feeling that
Speaker 1: you might be going home? Because I'm assuming, you know,
Speaker 1: with so many people cooking in that dream cook, you
Speaker 1: know eventually going to start to think, oh, it's going
Speaker 1: to be somebody.
Speaker 3: I think I'd made a real kind of decision that
Speaker 3: morning that I was ignoring the black apron and just
Speaker 3: going to really enjoy myself. And you know, you know,
Speaker 3: I hope I don't feel a bit of foolish to say, actually,
Speaker 3: like I really enjoyed the cook And up until seeing
Speaker 3: Andy peering at the squid, up until that point, I
Speaker 3: was feeling really good. I was hoping i'd taken on
Speaker 3: board what the judges said earlier in the week to
Speaker 3: other contestants about being kind of intentional and you.
Speaker 2: Know, not kind of trying to overdo it.
Speaker 3: So I was feeling good and then you see Andy
Speaker 3: kind of peering at the squid, in my heart sank.
Speaker 1: That's when you go, yeah, that's the sinking feeling. If
Speaker 1: I was to be sent home on one of these shows.
Speaker 1: I always wonder if I would ever try and make
Speaker 1: that dish at home again, to see if I could
Speaker 1: do a better job, or whether I would be like patistic,
Speaker 1: could never see it again.
Speaker 2: Do you know what.
Speaker 3: I had the same thoughts, and I thought, you know,
Speaker 3: maybe it'll be a long time before before I tackle
Speaker 3: a squid.
Speaker 2: But actually, you know, I cooked it the other day.
Speaker 3: My nieces wanted to have a look at it, so
Speaker 3: I did some cooking with them and kind of, you know,
Speaker 3: adjusted it based on the judges feedback to think, you know, okay,
Speaker 3: you know, Poe wasn't a fan of the the you know,
Speaker 3: the filling mixed with us all.
Speaker 2: So what should I do differently? And I think that's
Speaker 2: important too, to kind of not be stubborn and think, oh,
Speaker 2: you know what, you know, I did what I.
Speaker 3: Wanted to do and that's the way to do it,
Speaker 3: to actually think, okay, you know what, these these judges
Speaker 3: know what they're talking about. So I gave it another
Speaker 3: go with taking their feedback on board, and yeah, I'm
Speaker 3: sure it's not the last time I'll cook it.
Speaker 1: Was it something that you'd made before?
Speaker 2: Though?
Speaker 1: Because I always think of these shows like if I
Speaker 1: was cooking, I'd have like about ten dishes that I
Speaker 1: knew really well. If I was on Ruphoul's drag race,
Speaker 1: i'd probably have a few outits made. You know, were
Speaker 1: you prepared with meals? I mean, was this the one
Speaker 1: you were going to go with?
Speaker 3: I think, you know, I've got I've got my little
Speaker 3: kind of pads, and I've got like different ideas.
Speaker 2: It's kind of scribbled down and different dishes that you
Speaker 2: cook for friends.
Speaker 3: And you know, I had actually cooked this for friends before,
Speaker 3: So I think it was probably there kind of sitting
Speaker 3: in my mind, and I felt.
Speaker 2: That it suited the food dream. Perhaps there's a bit
Speaker 2: to me the things.
Speaker 3: Maybe I should have gone for something else, But I
Speaker 3: think kind of also with its link to kind of
Speaker 3: Greek holiday memories with me, I was I was going
Speaker 3: to go down that path anyway, and I was I
Speaker 3: was pleased with the choice, just not the execution.
Speaker 1: How long were you filming for, like to make five
Speaker 1: episodes of this show? You know, it's you know, which
Speaker 1: are very long episodes. I'm assuming that you're there for
Speaker 1: a very long time.
Speaker 3: Yeah, so we've obviously we've got that kind of what
Speaker 3: comes across the week filming, but there's you know, time
Speaker 3: before it as well, perhaps even looking at kind of
Speaker 3: the equipment and how how we do things, and obviously
Speaker 3: you've got to get across the.
Speaker 2: Melbourne So I was there kind of what would have.
Speaker 3: Been about two weeks or so, perhaps you know, might
Speaker 3: not feel that long, but also when you're two weeks
Speaker 3: away from your your wife and your kids does feel
Speaker 3: like a long time.
Speaker 2: And also you know the days are long.
Speaker 3: It's a huge, huge production and you can see the
Speaker 3: quality of it.
Speaker 2: It looks fantastic on TV.
Speaker 3: You know, my family back home kind of looking at
Speaker 3: the English one, which perhaps you know, I assume a
Speaker 3: different budget, so they've got to make sure they get
Speaker 3: things right. They've got to make sure that they kind
Speaker 3: of don't miss kind of reactions and angles.
Speaker 2: So you know, they're big pays too, so not just
Speaker 2: kind of you know how many weeks.
Speaker 3: It is, but yeah, each day is long and you've
Speaker 3: got to be you've got to be Master Chef fit.
Speaker 1: What was your journey with Master Chef Australia, Because you know,
Speaker 1: a few times you've sort of related back to what
Speaker 1: it looks like overseas where you're from. Had you thought
Speaker 1: about applying for that series, so it was this the
Speaker 1: first time you applied for this one? Did someone see
Speaker 1: you cooking on Instagram?
Speaker 2: Like?
Speaker 1: What was the lead up?
Speaker 3: So we watched it in England for years as well.
Speaker 3: My wife's Australian, so you know, we'd kind of tuned
Speaker 3: into it there. And then I was watching last season
Speaker 3: and at the same time I was thinking, you know,
Speaker 3: did I want to go to Tafe and maybe do
Speaker 3: like a commercial cookery or culinary arts course. And then
Speaker 3: I saw you can't apply to Master Chef once you've
Speaker 3: done formal training because obviously it's for amateurs. So I thought, well,
Speaker 3: you know what, I'll apply for Master Chef just to
Speaker 3: kind of not have that wad if hanging over me
Speaker 3: in the future. Nothing will come of it, and then
Speaker 3: I'll go and I'll go and do my course. And
Speaker 3: then it kind of snowballed from there that, you know,
Speaker 3: I did the application and things started going.
Speaker 2: And I, you know, up until the point of you know,
Speaker 2: getting the phone call to.
Speaker 3: Say that I was going to be going across the
Speaker 3: Melbourne it all felt quite surreal and.
Speaker 2: Kind of happened quite quickly.
Speaker 1: Well, the return of Master Chef comes with you know,
Speaker 1: some people talking about the usual critiques and the contestants
Speaker 1: please wear hair nets and you know, no, it's done
Speaker 1: casting and make the food that we can cook at home.
Speaker 1: I feel like all I want to see is relatable
Speaker 1: people on this show. What do you think the magic
Speaker 1: of MASTERSHEF Australia is for you?
Speaker 3: Yeah, I think it's it's kind of that marriage of
Speaker 3: all those different elements. You know that these are everyday people,
Speaker 3: These are the people you work in the office with,
Speaker 3: your kids, teachers, and that they've all got this little
Speaker 3: kind of passion and they just want a platform to
Speaker 3: try and experiment with a bit more and see where
Speaker 3: it can go. And to see the quality that a
Speaker 3: bunch of amateurs have is quite special. Like seeing some
Speaker 3: of the food that's produced and people at home perhaps
Speaker 3: thinking could I do that, or being inspired by that
Speaker 3: or having a go at that.
Speaker 2: I think it kind of really connects and resonects with people.
Speaker 1: Are there any tricks that you've learned along the way
Speaker 1: from being on the show, Like if they asked you
Speaker 1: to go back to do it again, like would you
Speaker 1: be like, oh, I kind of understand this, and I've
Speaker 1: seen some secrets from behind the scenes that you have
Speaker 1: helped or would help me do better next time.
Speaker 3: Yeah, I think a lot of it is kind of
Speaker 3: how you approach the first five minutes and getting yourself
Speaker 3: sorted and then giving yourself time at the end, because
Speaker 3: obviously you want it to look great as well, and
Speaker 3: perhaps we don't always do that when we're cooking at
Speaker 3: home with friends.
Speaker 2: Or you pause to go and sort out the kids fast.
Speaker 3: Time, or you have a glass of wine that you
Speaker 3: don't often have that kind of concentrated time on a dish.
Speaker 3: So setting that preparation time at the beginning at the end.
Speaker 2: I think is really important.
Speaker 3: You could see those people that only had to go
Speaker 3: to the pantry once or only had to race to
Speaker 3: the back to get all their equipment wants are really
Speaker 3: going to kind of maximize their time, and it's going
Speaker 3: to come across in their food rather than you know,
Speaker 3: everyone kind of doing a half jog trying to look
Speaker 3: as calm as possible, but wanting to know that actually
Speaker 3: they feel like they should be sprinting to go back there.
Speaker 1: Again, do people get sad about where they get placed
Speaker 1: in the kitchen? I mean, obviously the producer whoever you know,
Speaker 1: come over and say you've got to stand certain places.
Speaker 1: Does that become something that people become conscious of, like,
Speaker 1: oh no, I've been put in the back row because
Speaker 1: it's something I've always thought with Master Chef, you know,
Speaker 1: when the series first started, there's so many contestants there,
Speaker 1: you know, does the placement of where you are in
Speaker 1: the room become important to anyone?
Speaker 2: Do you know what?
Speaker 3: I always assumed that it was, you know, it was chosen,
Speaker 3: or that people there for certain places, but it really
Speaker 3: is a bit of a free for all. Oh wow, Yeah,
Speaker 3: it's whoever you know, you to go wherever you go.
Speaker 3: So I think some people definitely prefer the back bench
Speaker 3: because then you're close to the equipment, so anything you've
Speaker 3: forgotten you can just nip across, and it's like being
Speaker 3: at home where you can reach down to your cupboards.
Speaker 3: Other people, therefore, perhaps choose the front you're closer to
Speaker 3: the pantry, and then everyone else.
Speaker 2: You get what you get and you don't get upset.
Speaker 2: You know.
Speaker 3: I think about yesterday, I was, you know, next to
Speaker 3: Lily and Jill, and you kind of you have that
Speaker 3: little bit of kind of support from each other. You're
Speaker 3: trying to focus on your dish, but also you're kind
Speaker 3: of chatting away or giving words of encouragement, So I think,
Speaker 3: you know, you get all those different elements and you're thinking, oh,
Speaker 3: should I be choosing place, or should I be looking
Speaker 3: at person? Or have I just been too long in
Speaker 3: the pantry and there's only one spot left.
Speaker 1: I mean, it's all just would be so surreal because
Speaker 1: as well, when you're in the moment with this sort
Speaker 1: of stuff and the tensions on the clocks, obviously ticking
Speaker 1: people will behave differently.
Speaker 3: We all kind of respond to a pressure in different ways.
Speaker 3: Some people absolutely thrive from it, and I'm sure they're
Speaker 3: the ones that will.
Speaker 2: Go the furthest.
Speaker 3: It's funny, like the moment when you're you know, perhaps
Speaker 3: the judges come over and you feel like time has
Speaker 3: slowed right down beforehand, and then when they're talking away
Speaker 3: to you and you feel like you've got to get
Speaker 3: in with something, you.
Speaker 2: Look up and time has flown by.
Speaker 3: And then also obviously that physical representation of a huge
Speaker 3: clock hanging above you, that thing really.
Speaker 1: Absolutely enough, that's just thee of for me, I'd be
Speaker 1: looking at that clock more than I need to. I
Speaker 1: don't know whether or not this is hard for you
Speaker 1: to pick because you were there. This lineup of judges
Speaker 1: that are there this year, they seem like they're helping
Speaker 1: you guys a little bit more with some tips that
Speaker 1: people can use at home.
Speaker 2: Yeah. I think that's a really interesting point.
Speaker 3: I think, you know, obviously they are judges and they
Speaker 3: are judging, but I think they also are acknowledging that
Speaker 3: we're amateurs in a completely alien environment, both in the
Speaker 3: set of a kitchen you've never cooked in before, but
Speaker 3: also a TV set.
Speaker 2: You know, they want you to succeed.
Speaker 3: No one wants to be eating a bad plate of
Speaker 3: food at the end, and you can see it.
Speaker 2: You know, it's a lot of them.
Speaker 3: Why they've taken these parts is because they want to
Speaker 3: share their knowledge or share those experiences. Probably like in class,
Speaker 3: if I see a kid, you know, making a mistake,
Speaker 3: I'm not going to walk past and go, oh, that's
Speaker 3: wrong and then just leave them.
Speaker 2: You want to you want to say to them, you know,
Speaker 2: have you thought about this?
Speaker 3: And I think that's the interesting balancing act that the
Speaker 3: judges get in that they're not telling you exactly what
Speaker 3: you need to do, but they're giving you kind of
Speaker 3: questions to draw out that knowledge from you to get
Speaker 3: you to kind of reflect about it.
Speaker 1: Jean Christoph and Po particularly, I've picked up in the
Speaker 1: first five episodes that there's moments that they're they're really
Speaker 1: offering you some new skill sets, you know, And I
Speaker 1: think that that that's something maybe I hadn't even noticed
Speaker 1: on this series before.
Speaker 3: Yeah, I think I think it probably kind of speaks
Speaker 3: to their personalities. They're both kind of very generous spirits.
Speaker 3: They probably kind of can't help themselves. Yeah, true, but
Speaker 3: also you know, again they want the very.
Speaker 2: Best from everyone that you know.
Speaker 3: I know, Jean Christoph spoke to me about kind of
Speaker 3: being respectful of a squid and kind of, you know,
Speaker 3: being careful with it.
Speaker 2: Perhaps too careful.
Speaker 3: In the end, but you can see he really wants
Speaker 3: to impart that knowledge. You know, He's got so much
Speaker 3: experience that you know, he wants to share it and
Speaker 3: it'll be interesting kind of perhaps as the competition moves on,
Speaker 3: whether they get to a point where they feel like
Speaker 3: contestants should be knowing these things now, or whether they
Speaker 3: keep sharing that information.
Speaker 1: I know this is a terrible thing to ask contestants
Speaker 1: because it puts you on the spot, but all I
Speaker 1: want to know is these two things. And the first
Speaker 1: one is which one of those judges hosts of this
Speaker 1: show did you connect with the most. I always find
Speaker 1: that very fascinating.
Speaker 2: I think for me it was probably Jean Christoph.
Speaker 3: You know, we had a nice chat about London because
Speaker 3: obviously he spent a lot of time there. I really
Speaker 3: kind of connected with his approach to things that he's
Speaker 3: got this amazing knowledge, but he's very softly spoken, he's
Speaker 3: quite quiet, and then you get these bubbles of energy
Speaker 3: and kind of quirkiness from him.
Speaker 2: Yeah, even off camera, he's.
Speaker 3: Wanting to kind of have a chat and wanting to
Speaker 3: get to know people more. So I think probably in
Speaker 3: my short time, it would have been him. And then
Speaker 3: obviously I think all of them are doing a great job,
Speaker 3: but I think, you know, Poe being new to it too,
Speaker 3: and she really understands the situation all of the contestants
Speaker 3: are in, having done it multiple times herself, and I
Speaker 3: think that I think that really is helping kind of
Speaker 3: people and the other contestants connect to her because she
Speaker 3: really has that understanding that, Yeah, she's.
Speaker 1: So established with the brand, but like I was interviewing
Speaker 1: her last week, and you know, we was able to
Speaker 1: sit down and have a conversation, and there's she's just
Speaker 1: a very cool check, you know what I mean, Like
Speaker 1: there's something very real about her which makes you just
Speaker 1: want to tell her your most appalling secrets.
Speaker 2: Yeah, I know what you mean.
Speaker 3: She's you know, yeah, she's very natural and you know,
Speaker 3: I think you know, Yeah, definitely a.
Speaker 2: Great addition to the mars Chef team.
Speaker 1: And the second part of that question is the one
Speaker 1: that no one likes, and that is who is your
Speaker 1: favorite contestant? Like, who's left behind that you loved that
Speaker 1: you would like to see when.
Speaker 2: Oh, it's tough because we.
Speaker 1: Only want one. It's like so far boys, you know,
Speaker 1: it's a terrible thing to do to anyone.
Speaker 2: Oh, it's really tough. Okay, I'm thinking out loud.
Speaker 3: Obviously, like one, his energy shines through and he's an
Speaker 3: absolutely beautiful soul. But maybe I might have to go
Speaker 3: team w A and be a toss up there between
Speaker 3: Alex and darsh Obviously Dash was my roommate, and you know,
Speaker 3: I think also his his ability to do sweet and
Speaker 3: savory might give him an.
Speaker 2: Edge sort of push.
Speaker 3: Maybe that, But I could give you a much longer
Speaker 3: list and I'd be happy with that.
Speaker 1: It's a longer podcast. It's a longer show.
Speaker 2: Yeah, yeah, yeah, the version.
Speaker 1: Everyone who joins the podcast gets asked this last question,
Speaker 1: what is something from behind the scenes, something you know,
Speaker 1: kind of like a behind the scenes secret of what
Speaker 1: it's like to even be on a show like this.
Speaker 2: I think it's.
Speaker 3: Yeah, it's interesting because you watch the show and it's like, oh,
Speaker 3: you just think they're cooking and then that's done, but
Speaker 3: you're spending so much time with the other contestants. Kind
Speaker 3: of the bus to and from set is like a
Speaker 3: rowdy school bus. It is full of life, and when
Speaker 3: you've got you know, characters like John O.
Speaker 2: And then also I.
Speaker 3: Think maybe people don't realize that you need to be
Speaker 3: properly like Master Chef fit. You need to be able
Speaker 3: to cope with long, long days, and you need.
Speaker 2: To be able to be happy with a pause at.
Speaker 3: Some times, and there might be while they're kind of
Speaker 3: resetting cameras alonger pause, and you need to be able
Speaker 3: to not let your mind wander too much in those moments.
Speaker 2: And then other times you'll just be told right, ready
Speaker 2: go and you've really got to go, and you'll be
Speaker 2: thinking oh, I thought we were going to, you know,
Speaker 2: take a breaking away. You said something.
Speaker 3: So it's that change of pace that I think could
Speaker 3: really throw some people. And I think perhaps you know,
Speaker 3: it doesn't come across in the show, because it comes
Speaker 3: across as this beautiful whole, the whole thing. And obviously
Speaker 3: things have got a pause at different.
Speaker 2: Points to get cameras, so you've got to be kind.
Speaker 3: Of in the zone to go slow when you need to,
Speaker 3: and you know, raring to go at other points.
Speaker 1: Well, James, I must admit it was probably where I
Speaker 1: start up with this conversation. I noticed you right from
Speaker 1: the start with gorgeous hair, and I was able to,
Speaker 1: you know, follow your story throughout it. I think you
Speaker 1: did a fantastic job and I look forward to seeing
Speaker 1: what happens with you next. I don't think I think
Speaker 1: it's in important to still hold onto the dreams that
Speaker 1: you had, win or lose. I think that's still very important.
Speaker 2: Absolutely, Thank you so much,