1 00:00:00,160 --> 00:00:03,760 Speaker 1: Kitchen Nightmares Australia begins at seven point thirty tonight on 2 00:00:03,880 --> 00:00:07,000 Speaker 1: Channel seven. And who else would host it but Colin Fastinich, 3 00:00:07,280 --> 00:00:10,200 Speaker 1: She joins us, Now, good morning. I don't know why 4 00:00:10,240 --> 00:00:13,280 Speaker 1: I said that. That's making assumptions, Colin. Who else would 5 00:00:13,280 --> 00:00:15,520 Speaker 1: know's this? It could be any number of people, I'm sure, 6 00:00:15,520 --> 00:00:17,279 Speaker 1: But I haven't seen the show yet, so I don't 7 00:00:17,280 --> 00:00:18,960 Speaker 1: know a lot about it other than you get to 8 00:00:19,040 --> 00:00:21,280 Speaker 1: let rip at people and that sounds like fun. 9 00:00:21,520 --> 00:00:23,680 Speaker 2: Yeah. No, I'm the only person who can do this show. 10 00:00:23,560 --> 00:00:26,480 Speaker 1: Obviously, I'll let you say it though. 11 00:00:27,600 --> 00:00:31,360 Speaker 2: Oh yeah, it's looked as a format where everyone gets ripped, 12 00:00:31,400 --> 00:00:33,839 Speaker 2: the American one. I quite like the English version, but 13 00:00:33,960 --> 00:00:37,400 Speaker 2: the Aussie version we've The reason we while I did 14 00:00:37,440 --> 00:00:40,599 Speaker 2: it was if we didn't have to let rip too 15 00:00:40,680 --> 00:00:43,959 Speaker 2: much because, as I've said in all the interviews though, 16 00:00:44,000 --> 00:00:48,280 Speaker 2: we've had fires, floods, drought and one of the hardest 17 00:00:48,320 --> 00:00:52,880 Speaker 2: lockdowns in the world. Yeah, so restaurants have really done 18 00:00:52,920 --> 00:00:55,280 Speaker 2: at TUGH so when you go in, you really don't 19 00:00:55,280 --> 00:00:57,840 Speaker 2: want to be demeaning people just for the sake of TV. 20 00:00:58,040 --> 00:01:01,880 Speaker 2: So there is a bit of honesty and the top 21 00:01:01,920 --> 00:01:04,200 Speaker 2: floor at the start, but you know, it's a very 22 00:01:04,200 --> 00:01:06,600 Speaker 2: heartwarming story at the end, and it's actually some very 23 00:01:06,640 --> 00:01:09,200 Speaker 2: sad stories that people will see, but it is it 24 00:01:09,319 --> 00:01:10,080 Speaker 2: is a great watch. 25 00:01:10,280 --> 00:01:12,479 Speaker 3: Okay, So have you come with compassion for this one called? 26 00:01:12,600 --> 00:01:16,880 Speaker 2: I think you have to go after everything, especially this country, 27 00:01:17,200 --> 00:01:20,440 Speaker 2: like we get it every year, something happens afar a flood, 28 00:01:21,800 --> 00:01:24,319 Speaker 2: So you've got to sort of see it from their 29 00:01:24,360 --> 00:01:26,840 Speaker 2: side as well. Like as much as the mistakes are 30 00:01:26,920 --> 00:01:30,839 Speaker 2: huge and it's blatantly obviously what they're doing, like they've 31 00:01:30,880 --> 00:01:34,720 Speaker 2: got they've done the hard you know, well, I'm. 32 00:01:34,560 --> 00:01:36,800 Speaker 1: Not going to have compassion for someone who potentially might 33 00:01:36,840 --> 00:01:39,919 Speaker 1: serve be Salmonello though, And some of the other shows 34 00:01:39,959 --> 00:01:43,480 Speaker 1: have shown up some horrendous situations in the kitchens. Do 35 00:01:43,560 --> 00:01:44,360 Speaker 1: we have any of those? 36 00:01:45,600 --> 00:01:47,680 Speaker 2: It could actually be right, it's a sort of a 37 00:01:47,680 --> 00:01:50,680 Speaker 2: cooking show, but it's also could be a weight loss show. 38 00:01:50,960 --> 00:01:53,640 Speaker 2: With some of these males. You would lose three kilos 39 00:01:53,680 --> 00:01:54,080 Speaker 2: over night. 40 00:02:00,080 --> 00:02:01,680 Speaker 4: You get a bit of a sensitive tummy, or how 41 00:02:01,720 --> 00:02:03,280 Speaker 4: do you how do you go with something with a 42 00:02:03,280 --> 00:02:05,400 Speaker 4: bit of mold and when the leftovers in the fridge, 43 00:02:05,440 --> 00:02:05,920 Speaker 4: any of that. 44 00:02:05,880 --> 00:02:09,800 Speaker 2: Work looked there's like I tasted stuff I didn't I 45 00:02:09,800 --> 00:02:12,680 Speaker 2: didn't when I sort of Your nose is a great 46 00:02:12,680 --> 00:02:14,840 Speaker 2: one French, don't eat it. 47 00:02:14,960 --> 00:02:17,840 Speaker 1: Yeah, your nose is a warning signal. It's it's your 48 00:02:17,840 --> 00:02:18,960 Speaker 1: first you know, barrier. 49 00:02:18,960 --> 00:02:19,560 Speaker 3: It's a beacon. 50 00:02:20,200 --> 00:02:22,160 Speaker 1: It is a beacon. So what are some of the 51 00:02:22,200 --> 00:02:24,880 Speaker 1: recurring issues that you see in struggling restaurants, Colin. 52 00:02:25,040 --> 00:02:27,480 Speaker 2: Well, here's the thing. You go to a cafe that's 53 00:02:27,480 --> 00:02:30,200 Speaker 2: got a huge menu, it's got fifty its on there. Yeah, 54 00:02:30,400 --> 00:02:33,200 Speaker 2: no one in, there's no one in the joint. How 55 00:02:33,200 --> 00:02:38,760 Speaker 2: long does the fifty items stay in the fridge? A 56 00:02:38,840 --> 00:02:40,839 Speaker 2: struggling with money ain't going to throw it away. 57 00:02:41,400 --> 00:02:43,399 Speaker 1: No, I'm a fan of places that do a few 58 00:02:43,440 --> 00:02:44,880 Speaker 1: things and do a few things really well. 59 00:02:45,400 --> 00:02:47,400 Speaker 2: Yeah. I think I think in this day and age like, 60 00:02:47,560 --> 00:02:51,480 Speaker 2: don't try and please everybody do well small man? You 61 00:02:51,480 --> 00:02:53,360 Speaker 2: you know, fresh, fresh as always best. 62 00:02:53,400 --> 00:02:53,600 Speaker 3: Yeah. 63 00:02:53,680 --> 00:02:57,040 Speaker 4: Yeah, And Colin, let's be honest. Hospital hospitality industry is 64 00:02:57,040 --> 00:02:59,200 Speaker 4: tough work. Way too many people get into the business 65 00:02:59,240 --> 00:03:01,320 Speaker 4: because it's a bit of a foody dream of theirs 66 00:03:01,320 --> 00:03:03,040 Speaker 4: and they don't quite realize the business. 67 00:03:02,760 --> 00:03:03,120 Speaker 3: Side of it. 68 00:03:03,120 --> 00:03:05,639 Speaker 2: Well, that's the thing. Foody dream is the word. When 69 00:03:05,680 --> 00:03:08,080 Speaker 2: you hear that, that's the larm Bells. You have to 70 00:03:08,120 --> 00:03:10,760 Speaker 2: have a huge a huge passion and like to own 71 00:03:10,800 --> 00:03:13,320 Speaker 2: your own restaurant. You've had to have worked in the industry, 72 00:03:13,360 --> 00:03:15,120 Speaker 2: like as a chef for fun a health for years, 73 00:03:15,160 --> 00:03:17,800 Speaker 2: to learn game before you put your own skin in 74 00:03:17,840 --> 00:03:18,560 Speaker 2: the game. You know what I mean? 75 00:03:18,680 --> 00:03:20,560 Speaker 3: Yeah, yeah, you can be a fantasy. 76 00:03:20,880 --> 00:03:23,400 Speaker 1: I don't think it hurts to be. You know, like 77 00:03:23,680 --> 00:03:27,080 Speaker 1: I think the best Italian restaurants you usually run bat Italians. 78 00:03:26,840 --> 00:03:29,840 Speaker 1: It's hard to compete, isn't it with someone who's using 79 00:03:29,919 --> 00:03:32,200 Speaker 1: recipes that go back generations. 80 00:03:33,200 --> 00:03:35,880 Speaker 2: What we found is usually the restaurants that work is 81 00:03:35,960 --> 00:03:38,080 Speaker 2: these chef can cook. That's a help. 82 00:03:38,200 --> 00:03:38,800 Speaker 1: That's a help. 83 00:03:39,200 --> 00:03:42,880 Speaker 3: Yeah. 84 00:03:42,960 --> 00:03:45,680 Speaker 1: Well, this week has been reported over two hundred thousand 85 00:03:45,680 --> 00:03:49,320 Speaker 1: workers and needed for Australia's hospitality industry heading into peak season. 86 00:03:49,720 --> 00:03:51,960 Speaker 1: Why should people consider working in this industry? 87 00:03:51,960 --> 00:03:54,880 Speaker 2: Colin? Well, see, the problem is with the industry. Thanks 88 00:03:54,880 --> 00:04:00,000 Speaker 2: for a good mate, scull mol All these guys, basically 89 00:04:00,040 --> 00:04:03,120 Speaker 2: the industry. Most of it was from chefs from overseas 90 00:04:03,160 --> 00:04:05,160 Speaker 2: that we hire and we bring in a visas people 91 00:04:05,200 --> 00:04:09,280 Speaker 2: like myself who end up staying. But all these guys 92 00:04:09,280 --> 00:04:12,000 Speaker 2: were paying tax, proper taxlate the rest of us and 93 00:04:12,040 --> 00:04:13,920 Speaker 2: then the minute the pandemic hit they kicked them out 94 00:04:13,960 --> 00:04:14,440 Speaker 2: of the country. 95 00:04:14,560 --> 00:04:15,760 Speaker 3: Yeah, that's that. 96 00:04:16,000 --> 00:04:19,480 Speaker 2: Now there's no one to cook, so you know we're 97 00:04:19,520 --> 00:04:22,120 Speaker 2: all left short. Why should people go into the industry. Well, 98 00:04:22,400 --> 00:04:26,000 Speaker 2: it's a great industry if you love it, yeah, and 99 00:04:26,360 --> 00:04:28,240 Speaker 2: you can travel the world, you become a chef, you 100 00:04:28,480 --> 00:04:31,799 Speaker 2: become qualified, you can travel the world. But in saying 101 00:04:31,839 --> 00:04:34,200 Speaker 2: that it's an industry if you don't love it, can 102 00:04:34,279 --> 00:04:35,480 Speaker 2: cheer you up and spit you out. 103 00:04:35,720 --> 00:04:38,720 Speaker 3: Yeah, absolutely honesty on that one. 104 00:04:38,800 --> 00:04:39,400 Speaker 1: Yeah. 105 00:04:39,560 --> 00:04:41,000 Speaker 3: Yeah, all right. 106 00:04:41,160 --> 00:04:44,320 Speaker 1: Well, Kitchen Nightmares begins seven thirty to night on Channel seven. 107 00:04:44,360 --> 00:04:45,560 Speaker 1: Lovely to chat to you, Colin. 108 00:04:45,880 --> 00:04:47,239 Speaker 2: Great guys, I hope you enjoy. 109 00:04:47,440 --> 00:04:51,320 Speaker 3: Thank you Colin the only name of the show. Absolutely, 110 00:04:51,640 --> 00:04:52,080 Speaker 3: I think so.