Speaker 1: It's in the news today, but it was actually on
Speaker 1: TV Reload, the podcast Last Weep Nelfe. Hey guys, welcome
Speaker 1: back to TV Reload. I want to thank you for
Speaker 1: clicking and downloading on today's episode with Josh c the
Speaker 1: twelfth eliminated contestant on MASTERSHEF Australia, which is on Network
Speaker 1: ten from Sundays through to Wednesdays at seven point thirty.
Speaker 1: Growing up in Queens New York City, Josh Clark cites
Speaker 1: both his Irish mum Caroline and Jamaican father Jason as
Speaker 1: his food inspirations. When the kitchen bench was only at
Speaker 1: chin height, Josh would watch his mother work hard at
Speaker 1: an Irish pub in New York City, while his dad
Speaker 1: expanded on their rich culture at home by adding his
Speaker 1: Jamaican flair to every meal, making Caribbean cuisine a significant
Speaker 1: part in Josh's cultural norm growing up. Josh has a
Speaker 1: young family and is now based in Queensland. Sadly he
Speaker 1: has missed out on being in the top ten, but
Speaker 1: what an achievement to make it this far. I absolutely
Speaker 1: loved catching up with Josh today and I'm sure you
Speaker 1: will enjoy our chat, which does include finding out what
Speaker 1: happened to the other Josh Over the last few cooks.
Speaker 1: Josh will talk about his decision making process with cooking
Speaker 1: that vegan carrot steak and why he avoided mushrooms. We
Speaker 1: will also unpack the Master Chef brand and find out
Speaker 1: what he thought of cooking shows back at home in
Speaker 1: the US of A. I will ask about Josh's love
Speaker 1: of high risk, high reward and find out which dish
Speaker 1: was his biggest risk but ultimately was his biggest reward.
Speaker 1: We will discuss everything from buying some eat sauce a
Speaker 1: coals to what he thought about the audience saying that
Speaker 1: Curtis Stone was a little bit cranky. There is actually
Speaker 1: so much to unpack with Josh, so sit back and
Speaker 1: relax as we unpack the wonderful world of Master Chef Australia. Hi, Josh,
Speaker 1: how are you.
Speaker 2: I'm good man, how are you?
Speaker 1: I'm doing very well. We're getting to that point of
Speaker 1: the show though, where we're so familiar with these personalities
Speaker 1: that I'm starting to get like, what's the word for it, like,
Speaker 1: you know, a bit starstruck by talking to people at
Speaker 1: this point.
Speaker 2: It's very that's I mean, I appreciate that I'm just
Speaker 2: a normal dude, but I appreciate that.
Speaker 1: I'm like, I'm talking to Josh C today. Okay, pull
Speaker 1: it together, pull it together, don't ask him too many questions.
Speaker 1: Let him have time to breathe.
Speaker 2: It's fine, No way, fire away, I'm ready.
Speaker 1: Have you recovered actually from your master Chef hangover? Oh?
Speaker 2: I think I'm still going through to be honest with.
Speaker 1: You, Yeah, it'll take a little while.
Speaker 2: No, No, it's been great. It's been great watching it
Speaker 2: on the TV and you know, seeing all the fan
Speaker 2: love and all that kind of stuff. It's been a
Speaker 2: great experience overall.
Speaker 1: Well, I related to you really well because I thought similarly.
Speaker 1: I think high risk, high reward with my life. When
Speaker 1: you said that on Sunday Night, I was like, that's me.
Speaker 1: But I also think that's a lot of people that
Speaker 1: would apply for a reality TV show, don't you think
Speaker 1: to be the sort of person who's gonna say this
Speaker 1: is what I'm going to do, that's high risk, high
Speaker 1: reward right there.
Speaker 2: It's true.
Speaker 1: I've noticed that in some of Alumnis throughout the show.
Speaker 1: You know, I'll find these potent personalities that go on
Speaker 1: reality television all have that kind of similar methodology behind
Speaker 1: who they are in life.
Speaker 2: Because then otherwise you kind of just go about flying
Speaker 2: under the radar a little bit.
Speaker 1: Right, Well, we're not those people.
Speaker 2: No, no, you know, but and you know, I was
Speaker 2: there on Massive Jeff Australia, you know, one of the
Speaker 2: biggest shows in the world, and I just wanted to
Speaker 2: take or take it by the horns and make the
Speaker 2: most of it. Essentially.
Speaker 1: Of course, which dish would you say that you cooked
Speaker 1: this season was your biggest risk but your biggest reward
Speaker 1: because we got to see what your biggest risk was
Speaker 1: and maybe not the biggest reward. We saw that in
Speaker 1: the final Black Apron Challenge for you. But when was
Speaker 1: it in the competition that it actually paid off?
Speaker 2: I reckon maybe when I did my dad's to make
Speaker 2: in trim Curry. Not that the dish itself was like
Speaker 2: a high risk dish, but risk in the sense that
Speaker 2: I'm exposing an aspect of myself that you know, on
Speaker 2: a massive stage to a massive audience. Yeah, it was.
Speaker 2: It was almost confronting to try and to show that
Speaker 2: side of me and expose it, but in the end
Speaker 2: it was it was worth all of you know, that
Speaker 2: risk being taken because the reward after was amazing, you know,
Speaker 2: between John Christophe's reaction and the rest of the judges,
Speaker 2: and you know, the amount of people that I touched
Speaker 2: and messaging about the story and stuff like that. It was.
Speaker 2: It was an.
Speaker 1: Amazing interesting Being from the US, I was curious and
Speaker 1: I'm looking forward to talking to you about this. You know,
Speaker 1: were the big cooking shows, like big reality cooking shows
Speaker 1: that you grew up watching over there in the US,
Speaker 1: because I was curious as to what your understanding of
Speaker 1: Mastership was before you even came to Australia.
Speaker 2: Can I be completely honest with you, I've never watched
Speaker 2: a reality cooking TV show in my life before coming
Speaker 2: to Australia. I didn't want any of them over there
Speaker 2: while I was in the States. The first time I
Speaker 2: ever had experience with Master Chef itself, it was when
Speaker 2: I came to Australia. Wow, so was it was strange
Speaker 2: to see it for the first time, you know, get
Speaker 2: instantly hooked watching it every year with me and my wife,
Speaker 2: and then to be on it is like I can't
Speaker 2: I'm still pension myself and trying to fathom the fact
Speaker 2: that one of my favorite shows ever I got to
Speaker 2: be a part of.
Speaker 1: I mean, it kind of feels like it was your destiny.
Speaker 1: I enjoyed your story on this show, and it was
Speaker 1: and you did so well to get there, just you know,
Speaker 1: missing out on getting into that top ten. But still
Speaker 1: so many other people have left this competition before you.
Speaker 1: It's proof that there's something quite magical about you as
Speaker 1: a chef. That's what I think.
Speaker 2: Oh, Ben, I really appreciate that those are words that
Speaker 2: are gone straight to.
Speaker 1: My heart talking about things that go straight to your heart.
Speaker 1: I feel terrible, but over the weekend I did nothing
Speaker 1: about binge TV shows and I didn't go out and
Speaker 1: get some Neat's sauce? Did you go to did you
Speaker 1: get some eat sauce from Coals?
Speaker 2: Or?
Speaker 1: Are you like me? And are you a bad friend?
Speaker 2: No? Actually I went out to go and get it,
Speaker 2: and my local calls hadn't stopped it yet, So I've
Speaker 2: got to make another trip back there to see if
Speaker 2: it's there now so I can get it myself and start,
Speaker 2: you know, playing with it at home.
Speaker 1: We'll write to them, Yeah, we'll put in the request.
Speaker 1: Everyone was back on board in your last episode, and
Speaker 1: the one thing you know that I've realized this season
Speaker 1: is that fans of this show don't miss a trick,
Speaker 1: and everyone wants to know where the other Josh was.
Speaker 1: What where was Josh? Do you know the answer to
Speaker 1: that question? Were we told did I? Did I go
Speaker 1: and have a toilet break where they explained what for
Speaker 1: a few episodes like what can you tell me?
Speaker 2: I think I think it was briefly mentioned during the
Speaker 2: episode Josh as he was pretty crook over the course
Speaker 2: of those two cooks. Yeah, so we did the cook
Speaker 2: at the James Squier Pub and he did really well
Speaker 2: with that with his team, and then right after that
Speaker 2: he got really sick, so much so obviously that it
Speaker 2: wasn't just that one cook he missed. It was the
Speaker 2: following cook as well.
Speaker 1: How many cools you missed before they just tell you
Speaker 1: got to you know, don't come back.
Speaker 2: I think it's a case like case situation, right, if
Speaker 2: you're feeling unwell on a particular day and you have
Speaker 2: to miss that cook because you really can't be there.
Speaker 2: I'm sure both the production team and the contestants who
Speaker 2: are having to cook, you know, can be understandable, you know,
Speaker 2: from that perspective, right, because if I was sick. I
Speaker 2: hope that they wouldn't force me to cook food while
Speaker 2: being well, love to do it, you know, yeah.
Speaker 1: Get out of the kitchen. I don't want you to
Speaker 1: do that. But you know what's interesting is that when
Speaker 1: I was when I was a kid, if I was sick,
Speaker 1: I had to stay in bed all day. I wasn't
Speaker 1: allowed to watch television. So I'm wondering were they policing
Speaker 1: him with that?
Speaker 2: You know?
Speaker 1: Was he just at home? What is he doing to recover? Like?
Speaker 1: Does he just have to stay quarantined?
Speaker 2: Pretty much? Yeah, you got to. I think he would
Speaker 2: have been staying quarantined, preventing from spreading whatever illness he
Speaker 2: had to anyone else and just doing his best to
Speaker 2: look at for himself and recuperate so you can come
Speaker 2: back as soon as possible.
Speaker 1: Do you feel jealous that he's still in the competition
Speaker 1: saying is that he's been a slack of sitting at home?
Speaker 2: There was the universe works in mysterious players.
Speaker 1: Right I'm being I'm not going to hold it.
Speaker 2: No, no, no, I don't hold it against them. I
Speaker 2: have no bitter feelings about it. Like I said, if
Speaker 2: I was in that position and I was on Well,
Speaker 2: I hope that it was handled the same way it
Speaker 2: was handled for Pez.
Speaker 1: True. There was a lot of commentary on Curtistone last week.
Speaker 1: You know, there was some people saying that he was
Speaker 1: much harsher in the kitchen this year. I was curious
Speaker 1: about whether you noticed that in the kitchen. I mean,
Speaker 1: I don't know whether you know, you'd never met him before,
Speaker 1: so you probably didn't have much compare it to. But
Speaker 1: was the audience right to say that he's been maybe
Speaker 1: one of the harsher critics that's been in the kitchen
Speaker 1: this year.
Speaker 2: Look, I can compare it in the sense that I
Speaker 2: did be follow the cook with Jamie Oliver and watching
Speaker 2: Curtistone from the gantry and watching the contestants having to
Speaker 2: follow him. I can tell you myself comparatively to the
Speaker 2: Jamie Oliver one, like the difference was night and day.
Speaker 2: I think because the Jamie one was so early, I
Speaker 2: think he was a bit more lenient and a bit
Speaker 2: more you know, courteous in terms of his speed and
Speaker 2: his explanations of certain things. But you know, Curtis Stone
Speaker 2: is a Michelin star chef. The way he was running
Speaker 2: it is how i'd expect more or less of Michelin
Speaker 2: Star restaurant to run and look. It can come across
Speaker 2: as mean and stuff like that, but I think it
Speaker 2: was as close to the real thing as you could get.
Speaker 1: And do you know what I mean, Like I want
Speaker 1: someone to be a bit sassy. I think I want
Speaker 1: people to be challenging in this particular environment.
Speaker 2: Exactly.
Speaker 1: I don't think he's going to change his name to
Speaker 1: curteous Stone. But that's okay, that's okay. It makes good television.
Speaker 2: And we're all there to learn, right and we want
Speaker 2: to be thrown into the deep end, be pushed or
Speaker 2: pushed in different ways and try and you know, think
Speaker 2: on the spot. And I think that's exactly what you
Speaker 2: made them do.
Speaker 1: Well. I think everyone's been talking about which, you know,
Speaker 1: celebrated chef that's come in as a guest chef this
Speaker 1: season and who they have taken the most from. Would
Speaker 1: it be fair to say, from what you were saying
Speaker 1: about Jamie Oliver that he was the chef that, for
Speaker 1: you took the most home from.
Speaker 2: I think so. I think that's a fair assumption to
Speaker 2: make because not even with the cooking side of things,
Speaker 2: like just meeting Jamie Oliver in person and getting to
Speaker 2: see who he is on and off camera, and he's
Speaker 2: exactly the same person. He's the most humble dude I've
Speaker 2: ever met for someone of his notoriety. So as well
Speaker 2: as all the knowledge I gained from him as a cook,
Speaker 2: you know, but I also gained a wealth of information
Speaker 2: on just his character and how to carry himself and
Speaker 2: how I can apply that to myself.
Speaker 1: And I think that's important. How did you feel about
Speaker 1: the Sunday Black Apron Challenge? Had you prepared for a
Speaker 1: vegetarian dish? And I've brought this up a few times
Speaker 1: in the podcast this year about you know, having to
Speaker 1: think about what's possibly going to come up in a challenge,
Speaker 1: and surely vegetarian had been playing on your mind. You know,
Speaker 1: what sort of preparation had you had and had this
Speaker 1: dish been something you'd been thinking about for a while.
Speaker 2: This was my least favorite challenge of the entire competition.
Speaker 1: Dame, I don't even care for it. I'm like, I
Speaker 1: don't like the vegetarians. Maybe I can go see yeah, yeah.
Speaker 2: You know, I was vegetarian for a little bit at
Speaker 2: one point in my life.
Speaker 1: So were you and barn Bay being a vegetarian and
Speaker 1: hanging out with Pete Evans, like what was happening.
Speaker 2: I was backpacking Thailand at the time, actually no, but
Speaker 2: and I had a vegetarian dish in mine, But it
Speaker 2: wasn't until I actually realized that it was vegan that
Speaker 2: I didn't have access to the milk and cream and
Speaker 2: butter and eggs. Yeah, that it completely threw a spanner
Speaker 2: in the works for me, because you know, you can
Speaker 2: try and mimic a meat dish as much as you
Speaker 2: like with just vegetables, and you can use milk, cream,
Speaker 2: butter and that kind of stuff to add more you know,
Speaker 2: depth to the dish, you know, to accentuate and compliment
Speaker 2: the vegetables. The fact that it was vegan was the
Speaker 2: thing that really threw me off and made me completely uncomfortable.
Speaker 2: But look, that's a nature of competition, and that's the
Speaker 2: nature of a challenge.
Speaker 1: Right absolutely. I mean, my plant based cook would have
Speaker 1: had mushrooms, and I think I'd have been thinking potent herbs,
Speaker 1: you know what I mean, Like, I think that's why
Speaker 1: my brain was going to try and create that. And
Speaker 1: then I was sort of leaning towards like a Vietnamese foe,
Speaker 1: which could have worked. But then you know you're very
Speaker 1: heavily relying on those mushrooms to create that meat that
Speaker 1: they wanted you to have. But I also thought, I
Speaker 1: wondered how distracting it was to also be told that
Speaker 1: you guys are heading into the top ten and by
Speaker 1: now you really should establish yourself as who you are
Speaker 1: as a cook. Because once I heard that, I thought,
Speaker 1: I'm not a Vietnamese cook, so maybe I wouldn't Vietnamese
Speaker 1: boat doesn't seem like the right thing to do, Like,
Speaker 1: how much is being told at this point that you
Speaker 1: should really know who you are in the kitchen infiltrate it.
Speaker 1: How you were going to do that? Last course?
Speaker 2: I don't think it was to my detriment because right
Speaker 2: when you think of vegan or vegetarian, mushroom is usually
Speaker 2: the first thing you think of as a meat substitute.
Speaker 2: That's exactly why I didn't choose it, because I knew
Speaker 2: it would be the most popular choice, and I wanted
Speaker 2: to stand out from the crowd and to be able
Speaker 2: to try and guarantee my spot in top ten. I
Speaker 2: wanted to do something different. I wanted to push the
Speaker 2: boat out there. I had an idea that I thought
Speaker 2: maybe I could execute on, and if I did, there
Speaker 2: would be a dish that I would stand out amongst
Speaker 2: the rest of them. But unfortunately I didn't execute it
Speaker 2: one hundred percent. And you know, here we.
Speaker 1: Are hats off to you though for trying to do something,
Speaker 1: because it did look impressive, just didn't come off with
Speaker 1: the way that the judges had wanted. But it certainly
Speaker 1: was an aspirational dish, which I think you should still
Speaker 1: be very proud of. Is there a possibility that everyone
Speaker 1: could try and cook the same dish? Because you highlighted
Speaker 1: something there that I thought was interesting about, maybe everyone
Speaker 1: would lean towards mushroom? Is there enough mushrooms for everyone
Speaker 1: to do a cook like? Is some of the ingredients
Speaker 1: running out?
Speaker 2: Look? That's the magic of TV, right, I think they have.
Speaker 2: It just keeps popping up, just like Santa Claus's bag.
Speaker 1: Okay, But then I wanted to know, like, is there
Speaker 1: a point where you would talk to the producer about
Speaker 1: what you're going to cook so that they can stop
Speaker 1: everyone from cooking the same thing? Because if I was
Speaker 1: making a TV show like this, and I was like,
Speaker 1: today is going to be vegetarian and we want there
Speaker 1: to be a meat harnessed flavor. I think everyone is
Speaker 1: going to go mushrooms. Is there a way that the
Speaker 1: producers can drive everyone into splitting off and trying to
Speaker 1: do something different so we're not just saying the same
Speaker 1: thing cooked over and over again.
Speaker 2: Yeah, I think so. Maybe I would imagine I didn't
Speaker 2: have any direct experience with this, and I don't know
Speaker 2: of anything like this alike along these lines that happened
Speaker 2: during this season in particular, but I would imagine and
Speaker 2: I would kind of encourage, you know, if every single
Speaker 2: confessant is acting for mushrooms, you know, you kind of
Speaker 2: cat how many mushroom dishes they're going to be and
Speaker 2: try and force people to do other things, right, because
Speaker 2: when you walk into the Master Chef kitchen and the
Speaker 2: challenge is presented to you, you don't usually go with
Speaker 2: the first thing you think of. Right. You're interchanging different elements,
Speaker 2: seeing if you can elevate or completely eradicate something that
Speaker 2: you're thinking of, and you're trying to formulate this dish.
Speaker 2: But at the same time keep those ideas to the
Speaker 2: forefront of your mind because you might have to have
Speaker 2: a plan be right, because what a plan ad During
Speaker 2: the cook, something happens is completely abolished, and you've got
Speaker 2: to go with a plan. Be walking into the kitchen.
Speaker 2: You're not going to be stuck on just the one idea.
Speaker 2: You're going to be having a few ideas going in
Speaker 2: your head to try and execute the best possible dish.
Speaker 1: I wondered whether or not there was some clues though
Speaker 1: in what the judges said to you very early on
Speaker 1: about just using the carrot jew and it being too sweet.
Speaker 1: I thought maybe at that point that might have been
Speaker 1: a clue for you to maybe offset that flavor by
Speaker 1: adding something to it, Yeah, balance out the sweetness. I
Speaker 1: wonder whether or not, See I'm I'm an overthinker, but
Speaker 1: I wondered whether or not there was something you could
Speaker 1: have done to that jew that might might have elevated it.
Speaker 2: Look, from the minute I heard the challenge to the
Speaker 2: minute the cook was over, I was overthinking the entire
Speaker 2: thing throughout the whole process, which is why it ended
Speaker 2: up being my lead confident dish. You know, I had
Speaker 2: second guessed myself throughout the whole thing. Andy and John
Speaker 2: Christoph came up to me and questioned a zoo and
Speaker 2: you know, I'd already been bulling over at a million
Speaker 2: miles an hour in my own head about all the
Speaker 2: different things I could potentially do or could not do,
Speaker 2: and I just found it so hard to stick to something.
Speaker 2: And even then, you know, I probably should have changed
Speaker 2: you after their concern, but I had gone through a
Speaker 2: million other ideas him. I had already I was just
Speaker 2: going to back myself with what I was doing.
Speaker 1: Well, I think it still was ambitious that you were
Speaker 1: trying and sticking with that dish, do you know what
Speaker 1: I mean? Like, I think that still what the show.
Speaker 1: That's the magic of the show is that you're looking
Speaker 1: to inspire the audience with being able to create things
Speaker 1: that maybe a little bit other worldly or things that
Speaker 1: you know, not everyone would be thinking of. I'm certainly
Speaker 1: going to try and make a stake out of a
Speaker 1: out of carrots at some point, and I'll get back
Speaker 1: to you.
Speaker 2: Now there's something there. I'm confident there's something there.
Speaker 1: I think, Yeah, that's right.
Speaker 2: Yeah, it just wasn't executed to the best of its ability.
Speaker 2: But you know, I've got something posted on my Instagram
Speaker 2: now where I kind of redeem myself, and I hope
Speaker 2: not that everyone can taste it. But I hope based
Speaker 2: on the dish that I made to kind of redeem
Speaker 2: that cook.
Speaker 1: You don't need to redeem anything, my friend. You have
Speaker 1: done so well in this competition like that that adding
Speaker 1: to what your story is online with what it is
Speaker 1: that you can do at home is just the cream
Speaker 1: on the top, you know what I mean, Like.
Speaker 2: It's yeah, I appreciate that, Ben, thank you.
Speaker 1: It's crazy at this stage of the competition. Circling back
Speaker 1: to sort of what I was alluding to before about
Speaker 1: what Poe had said, do you feel like that your
Speaker 1: individual's style was starting to form at this point of
Speaker 1: the competition.
Speaker 2: Yeah, I think so, because I think from the time
Speaker 2: he went away to Bend to go up until this cook,
Speaker 2: like I had such a good string of cooks in
Speaker 2: a row and I was doing really well. I was
Speaker 2: starting to hit my stride, but I was kind of
Speaker 2: overdue a lackluster cook and I it was just unfortunate
Speaker 2: it happened to fall on the black paper and Sunday.
Speaker 1: It's just unfortunate. I mean, it's sometimes the luck of
Speaker 1: the drum. And it's why this competition still to me
Speaker 1: so many seas and in is so interesting to watch
Speaker 1: because you're living and dying by your cook every episode.
Speaker 1: It's a ruthless concept. I'd be annoyed about the fact
Speaker 1: that I've seen that the rest of them are going
Speaker 1: to go to Hong Kong. Did you get upset about
Speaker 1: not going to Hong Kong? How many how many cooks
Speaker 1: off Hong Kong were you?
Speaker 2: I don't think I as many cooks off? Maybe probably
Speaker 2: two more eliminations. I probably would have been part of
Speaker 2: that Hong Kong trip.
Speaker 1: Yeah, I hate I've got fomo. I have Fomo. I've
Speaker 1: got foma.
Speaker 2: Yeah that's right. I'm trying to keep it at rest,
Speaker 2: though I'm trying not to show it.
Speaker 1: When they bring you back, they'll do it. They'll do
Speaker 1: it another one. They'll go somewhere better.
Speaker 2: Yeah hopefully. Yeah that's right.
Speaker 1: You can take them back to New York for you know,
Speaker 1: a New York cook. That would be so I'd love
Speaker 1: to everyone. I've been asking these questions and they're bastard questions,
Speaker 1: but can you can you tell me who your favorite
Speaker 1: is that's left in the final ten and who you
Speaker 1: want to cook? And I don't. I can't have more
Speaker 1: than one. You've got to just pick one. It's ruthless.
Speaker 1: Oh dear, they're bastard questions. It's fine, they are.
Speaker 2: I formed such a tight connection with every contestant that
Speaker 2: was there. I would be over in the moon for
Speaker 2: whoever wins.
Speaker 1: No pick one, just one, just one person. It's a
Speaker 1: horrible and no one's going to care. No one's listened.
Speaker 1: None of the of them are listening to this. And
Speaker 1: if they are, you know, we've already put in the
Speaker 1: buffer of everyone was amazing, but just one that you
Speaker 1: would like to see them?
Speaker 2: Okay, And you're gonna make me throw my friends under
Speaker 2: the bus. They're going to be gutted that I didn't
Speaker 2: pick any of them.
Speaker 1: No, because then you always just come up with something else.
Speaker 1: You say to them that I was under pressure and
Speaker 1: I couldn't think and it was always you, and you
Speaker 1: tell that to everyone.
Speaker 2: Okay, Jill, darsh Jill and Alex, this is Ben's fault. Okay,
Speaker 2: put me on the spot. But unfortunately I'm going to
Speaker 2: pick some me because she is the sweetest person I've
Speaker 2: ever met in my life. She was, you know, the
Speaker 2: exact mom figure I needed throughout the competition. She was
Speaker 2: there when I needed her most. For any conversations. She
Speaker 2: was the first one to hug you after every cook.
Speaker 2: But she also just knows how to have fun. You know,
Speaker 2: she's a she's a woman that loves her whiskey. And
Speaker 2: we'd have a few good nights on the Whiskys and.
Speaker 1: I would love that from her.
Speaker 2: I wasn't think, no, that's right exactly, but no, she's
Speaker 2: just you know, the kind of soul, kind of person,
Speaker 2: most beautiful person I've ever met. And I would be
Speaker 2: over the moon if she if she won, just as
Speaker 2: well as I would be for everyone else.
Speaker 1: That's the most surprising thing about the Whiskey since talking
Speaker 1: to the contestants that were in Julie Goodwin's last season,
Speaker 1: and they told me that she had an electric guitar
Speaker 1: that she would play, you know, back of the accommodation.
Speaker 1: She'd be, yeah, cooking up food and playing an electric guitar.
Speaker 1: And I was like, I didn't see that coming. I
Speaker 1: really didn't.
Speaker 2: That's wild, right, Yeah, And you wouldn't pick me to
Speaker 2: be a whiskey aficionado either, No, but.
Speaker 1: I'd be there for that, I reckon. That's a woman
Speaker 1: that A tuggle foot story or two. After a couple
Speaker 1: of uys, and she doesn't look like that perfectly, they would
Speaker 1: overserve herself either. She's the type of lady that just
Speaker 1: you know, have a really good whiskey until you were really.
Speaker 2: Exactly you know, anyway exactly.
Speaker 1: Okay, So who's your favorite judge? There's four of them
Speaker 1: this year, everyone's talking about four of them. Fans have
Speaker 1: their favorites, and the contestants certainly have their favorites. This year,
Speaker 1: who did you catch with the most?
Speaker 2: Honestly, I didn't expected going into the competition, but John
Speaker 2: Christophe is the one I connected most of it. He's
Speaker 2: just again, another beautiful person who's super kind, was always
Speaker 2: making time to make sure that he can give help
Speaker 2: or pointers wherever he could, or share any of his knowledge.
Speaker 2: But he was also just so genuinely attached to all
Speaker 2: of our stories and thoroughly impressed that we were just
Speaker 2: you know, home cooks that took a chance on this
Speaker 2: competition and showcased ourselves like this on a national stage
Speaker 2: like this. But he he cared so much, you know,
Speaker 2: he was the first person in, last person out, constantly
Speaker 2: trying to talk to us, even though they were a
Speaker 2: strict schedule to stick by. But no, he was the
Speaker 2: best for sure.
Speaker 1: He's really surprised me. At the start, I thought he
Speaker 1: was like the Cheff from the Muppets and I yeah,
Speaker 1: But then after watching episode as they've gone on, you know,
Speaker 1: you can see that he really cares. You can see
Speaker 1: the connection to everyone. I have to go, I've run
Speaker 1: out of time. But the last question I ask everybody
Speaker 1: is what is something from behind the scenes, something that
Speaker 1: we as an audience didn't get a chance to see
Speaker 1: from your time on Mastershift, kind of like you're behind
Speaker 1: the scenes master Cheft secret Oh for.
Speaker 2: Any future, our future people who would would like to
Speaker 2: be a contestant on the show, I think one thing
Speaker 2: you have to practice is being able to sleep anywhere.
Speaker 2: Sometimes the days can be exhausting. Sometimes you just didn't
Speaker 2: get enough rest of the night before, so you're throwing
Speaker 2: a towel over your head, or you're a jumper and
Speaker 2: you're sleeping wherever you can, and sometimes not the most
Speaker 2: comfortable places, but just trying to reach charge those batteries.
Speaker 2: So I reckon this, you can get away with sleeping
Speaker 2: on the benure on the floor. You'll be all right,
Speaker 2: I reckon.
Speaker 1: That's that's my calling. I'm my friends think I'm like
Speaker 1: a cat because they're like I can sleep anywhere. They're like, literally,
Speaker 1: I can lie down at any point of any time
Speaker 1: of the day and be asleep within like one minute.
Speaker 2: Man, exhaustion would have been no problem for you. Then
Speaker 2: you would have been fully rested at all times.
Speaker 1: I love it, mate. Can I just say, like, like Australia,
Speaker 1: I'm going to be in your audience, watching your journey
Speaker 1: from where you take this. There's so much opportunity there
Speaker 1: for you. I could feel that. I can feel that
Speaker 1: in our chat today, So good luck with where you
Speaker 1: want to go and yeah, while being your audience.
Speaker 2: Awesome, Ben, I really appreciate it. Thank you,