WEBVTT - UNPACKED REALITY - MASTERCHEF AUSTRALIA - JOSH C

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<v Speaker 1>It's in the news today, but it was actually on

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<v Speaker 1>TV Reload, the podcast Last Weep Nelfe. Hey guys, welcome

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<v Speaker 1>back to TV Reload. I want to thank you for

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<v Speaker 1>clicking and downloading on today's episode with Josh c the

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<v Speaker 1>twelfth eliminated contestant on MASTERSHEF Australia, which is on Network

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<v Speaker 1>ten from Sundays through to Wednesdays at seven point thirty.

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<v Speaker 1>Growing up in Queens New York City, Josh Clark cites

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<v Speaker 1>both his Irish mum Caroline and Jamaican father Jason as

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<v Speaker 1>his food inspirations. When the kitchen bench was only at

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<v Speaker 1>chin height, Josh would watch his mother work hard at

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<v Speaker 1>an Irish pub in New York City, while his dad

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<v Speaker 1>expanded on their rich culture at home by adding his

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<v Speaker 1>Jamaican flair to every meal, making Caribbean cuisine a significant

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<v Speaker 1>part in Josh's cultural norm growing up. Josh has a

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<v Speaker 1>young family and is now based in Queensland. Sadly he

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<v Speaker 1>has missed out on being in the top ten, but

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<v Speaker 1>what an achievement to make it this far. I absolutely

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<v Speaker 1>loved catching up with Josh today and I'm sure you

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<v Speaker 1>will enjoy our chat, which does include finding out what

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<v Speaker 1>happened to the other Josh Over the last few cooks.

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<v Speaker 1>Josh will talk about his decision making process with cooking

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<v Speaker 1>that vegan carrot steak and why he avoided mushrooms. We

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<v Speaker 1>will also unpack the Master Chef brand and find out

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<v Speaker 1>what he thought of cooking shows back at home in

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<v Speaker 1>the US of A. I will ask about Josh's love

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<v Speaker 1>of high risk, high reward and find out which dish

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<v Speaker 1>was his biggest risk but ultimately was his biggest reward.

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<v Speaker 1>We will discuss everything from buying some eat sauce a

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<v Speaker 1>coals to what he thought about the audience saying that

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<v Speaker 1>Curtis Stone was a little bit cranky. There is actually

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<v Speaker 1>so much to unpack with Josh, so sit back and

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<v Speaker 1>relax as we unpack the wonderful world of Master Chef Australia. Hi, Josh,

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<v Speaker 1>how are you.

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<v Speaker 2>I'm good man, how are you?

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<v Speaker 1>I'm doing very well. We're getting to that point of

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<v Speaker 1>the show though, where we're so familiar with these personalities

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<v Speaker 1>that I'm starting to get like, what's the word for it, like,

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<v Speaker 1>you know, a bit starstruck by talking to people at

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<v Speaker 1>this point.

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<v Speaker 2>It's very that's I mean, I appreciate that I'm just

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<v Speaker 2>a normal dude, but I appreciate that.

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<v Speaker 1>I'm like, I'm talking to Josh C today. Okay, pull

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<v Speaker 1>it together, pull it together, don't ask him too many questions.

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<v Speaker 1>Let him have time to breathe.

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<v Speaker 2>It's fine, No way, fire away, I'm ready.

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<v Speaker 1>Have you recovered actually from your master Chef hangover? Oh?

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<v Speaker 2>I think I'm still going through to be honest with.

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<v Speaker 1>You, Yeah, it'll take a little while.

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<v Speaker 2>No, No, it's been great. It's been great watching it

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<v Speaker 2>on the TV and you know, seeing all the fan

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<v Speaker 2>love and all that kind of stuff. It's been a

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<v Speaker 2>great experience overall.

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<v Speaker 1>Well, I related to you really well because I thought similarly.

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<v Speaker 1>I think high risk, high reward with my life. When

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<v Speaker 1>you said that on Sunday Night, I was like, that's me.

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<v Speaker 1>But I also think that's a lot of people that

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<v Speaker 1>would apply for a reality TV show, don't you think

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<v Speaker 1>to be the sort of person who's gonna say this

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<v Speaker 1>is what I'm going to do, that's high risk, high

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<v Speaker 1>reward right there.

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<v Speaker 2>It's true.

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<v Speaker 1>I've noticed that in some of Alumnis throughout the show.

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<v Speaker 1>You know, I'll find these potent personalities that go on

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<v Speaker 1>reality television all have that kind of similar methodology behind

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<v Speaker 1>who they are in life.

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<v Speaker 2>Because then otherwise you kind of just go about flying

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<v Speaker 2>under the radar a little bit.

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<v Speaker 1>Right, Well, we're not those people.

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<v Speaker 2>No, no, you know, but and you know, I was

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<v Speaker 2>there on Massive Jeff Australia, you know, one of the

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<v Speaker 2>biggest shows in the world, and I just wanted to

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<v Speaker 2>take or take it by the horns and make the

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<v Speaker 2>most of it. Essentially.

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<v Speaker 1>Of course, which dish would you say that you cooked

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<v Speaker 1>this season was your biggest risk but your biggest reward

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<v Speaker 1>because we got to see what your biggest risk was

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<v Speaker 1>and maybe not the biggest reward. We saw that in

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<v Speaker 1>the final Black Apron Challenge for you. But when was

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<v Speaker 1>it in the competition that it actually paid off?

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<v Speaker 2>I reckon maybe when I did my dad's to make

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<v Speaker 2>in trim Curry. Not that the dish itself was like

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<v Speaker 2>a high risk dish, but risk in the sense that

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<v Speaker 2>I'm exposing an aspect of myself that you know, on

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<v Speaker 2>a massive stage to a massive audience. Yeah, it was.

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<v Speaker 2>It was almost confronting to try and to show that

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<v Speaker 2>side of me and expose it, but in the end

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<v Speaker 2>it was it was worth all of you know, that

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<v Speaker 2>risk being taken because the reward after was amazing, you know,

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<v Speaker 2>between John Christophe's reaction and the rest of the judges,

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<v Speaker 2>and you know, the amount of people that I touched

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<v Speaker 2>and messaging about the story and stuff like that. It was.

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<v Speaker 2>It was an.

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<v Speaker 1>Amazing interesting Being from the US, I was curious and

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<v Speaker 1>I'm looking forward to talking to you about this. You know,

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<v Speaker 1>were the big cooking shows, like big reality cooking shows

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<v Speaker 1>that you grew up watching over there in the US,

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<v Speaker 1>because I was curious as to what your understanding of

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<v Speaker 1>Mastership was before you even came to Australia.

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<v Speaker 2>Can I be completely honest with you, I've never watched

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<v Speaker 2>a reality cooking TV show in my life before coming

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<v Speaker 2>to Australia. I didn't want any of them over there

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<v Speaker 2>while I was in the States. The first time I

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<v Speaker 2>ever had experience with Master Chef itself, it was when

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<v Speaker 2>I came to Australia. Wow, so was it was strange

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<v Speaker 2>to see it for the first time, you know, get

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<v Speaker 2>instantly hooked watching it every year with me and my wife,

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<v Speaker 2>and then to be on it is like I can't

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<v Speaker 2>I'm still pension myself and trying to fathom the fact

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<v Speaker 2>that one of my favorite shows ever I got to

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<v Speaker 2>be a part of.

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<v Speaker 1>I mean, it kind of feels like it was your destiny.

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<v Speaker 1>I enjoyed your story on this show, and it was

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<v Speaker 1>and you did so well to get there, just you know,

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<v Speaker 1>missing out on getting into that top ten. But still

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<v Speaker 1>so many other people have left this competition before you.

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<v Speaker 1>It's proof that there's something quite magical about you as

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<v Speaker 1>a chef. That's what I think.

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<v Speaker 2>Oh, Ben, I really appreciate that those are words that

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<v Speaker 2>are gone straight to.

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<v Speaker 1>My heart talking about things that go straight to your heart.

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<v Speaker 1>I feel terrible, but over the weekend I did nothing

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<v Speaker 1>about binge TV shows and I didn't go out and

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<v Speaker 1>get some Neat's sauce? Did you go to did you

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<v Speaker 1>get some eat sauce from Coals?

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<v Speaker 2>Or?

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<v Speaker 1>Are you like me? And are you a bad friend?

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<v Speaker 2>No? Actually I went out to go and get it,

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<v Speaker 2>and my local calls hadn't stopped it yet, So I've

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<v Speaker 2>got to make another trip back there to see if

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<v Speaker 2>it's there now so I can get it myself and start,

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<v Speaker 2>you know, playing with it at home.

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<v Speaker 1>We'll write to them, Yeah, we'll put in the request.

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<v Speaker 1>Everyone was back on board in your last episode, and

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<v Speaker 1>the one thing you know that I've realized this season

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<v Speaker 1>is that fans of this show don't miss a trick,

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<v Speaker 1>and everyone wants to know where the other Josh was.

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<v Speaker 1>What where was Josh? Do you know the answer to

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<v Speaker 1>that question? Were we told did I? Did I go

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<v Speaker 1>and have a toilet break where they explained what for

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<v Speaker 1>a few episodes like what can you tell me?

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<v Speaker 2>I think I think it was briefly mentioned during the

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<v Speaker 2>episode Josh as he was pretty crook over the course

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<v Speaker 2>of those two cooks. Yeah, so we did the cook

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<v Speaker 2>at the James Squier Pub and he did really well

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<v Speaker 2>with that with his team, and then right after that

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<v Speaker 2>he got really sick, so much so obviously that it

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<v Speaker 2>wasn't just that one cook he missed. It was the

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<v Speaker 2>following cook as well.

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<v Speaker 1>How many cools you missed before they just tell you

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<v Speaker 1>got to you know, don't come back.

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<v Speaker 2>I think it's a case like case situation, right, if

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<v Speaker 2>you're feeling unwell on a particular day and you have

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<v Speaker 2>to miss that cook because you really can't be there.

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<v Speaker 2>I'm sure both the production team and the contestants who

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<v Speaker 2>are having to cook, you know, can be understandable, you know,

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<v Speaker 2>from that perspective, right, because if I was sick. I

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<v Speaker 2>hope that they wouldn't force me to cook food while

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<v Speaker 2>being well, love to do it, you know, yeah.

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<v Speaker 1>Get out of the kitchen. I don't want you to

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<v Speaker 1>do that. But you know what's interesting is that when

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<v Speaker 1>I was when I was a kid, if I was sick,

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<v Speaker 1>I had to stay in bed all day. I wasn't

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<v Speaker 1>allowed to watch television. So I'm wondering were they policing

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<v Speaker 1>him with that?

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<v Speaker 2>You know?

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<v Speaker 1>Was he just at home? What is he doing to recover? Like?

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<v Speaker 1>Does he just have to stay quarantined?

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<v Speaker 2>Pretty much? Yeah, you got to. I think he would

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<v Speaker 2>have been staying quarantined, preventing from spreading whatever illness he

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<v Speaker 2>had to anyone else and just doing his best to

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<v Speaker 2>look at for himself and recuperate so you can come

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<v Speaker 2>back as soon as possible.

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<v Speaker 1>Do you feel jealous that he's still in the competition

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<v Speaker 1>saying is that he's been a slack of sitting at home?

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<v Speaker 2>There was the universe works in mysterious players.

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<v Speaker 1>Right I'm being I'm not going to hold it.

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<v Speaker 2>No, no, no, I don't hold it against them. I

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<v Speaker 2>have no bitter feelings about it. Like I said, if

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<v Speaker 2>I was in that position and I was on Well,

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<v Speaker 2>I hope that it was handled the same way it

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<v Speaker 2>was handled for Pez.

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<v Speaker 1>True. There was a lot of commentary on Curtistone last week.

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<v Speaker 1>You know, there was some people saying that he was

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<v Speaker 1>much harsher in the kitchen this year. I was curious

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<v Speaker 1>about whether you noticed that in the kitchen. I mean,

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<v Speaker 1>I don't know whether you know, you'd never met him before,

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<v Speaker 1>so you probably didn't have much compare it to. But

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<v Speaker 1>was the audience right to say that he's been maybe

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<v Speaker 1>one of the harsher critics that's been in the kitchen

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<v Speaker 1>this year.

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<v Speaker 2>Look, I can compare it in the sense that I

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<v Speaker 2>did be follow the cook with Jamie Oliver and watching

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<v Speaker 2>Curtistone from the gantry and watching the contestants having to

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<v Speaker 2>follow him. I can tell you myself comparatively to the

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<v Speaker 2>Jamie Oliver one, like the difference was night and day.

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<v Speaker 2>I think because the Jamie one was so early, I

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<v Speaker 2>think he was a bit more lenient and a bit

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<v Speaker 2>more you know, courteous in terms of his speed and

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<v Speaker 2>his explanations of certain things. But you know, Curtis Stone

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<v Speaker 2>is a Michelin star chef. The way he was running

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<v Speaker 2>it is how i'd expect more or less of Michelin

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<v Speaker 2>Star restaurant to run and look. It can come across

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<v Speaker 2>as mean and stuff like that, but I think it

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<v Speaker 2>was as close to the real thing as you could get.

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<v Speaker 1>And do you know what I mean, Like I want

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<v Speaker 1>someone to be a bit sassy. I think I want

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<v Speaker 1>people to be challenging in this particular environment.

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<v Speaker 2>Exactly.

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<v Speaker 1>I don't think he's going to change his name to

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<v Speaker 1>curteous Stone. But that's okay, that's okay. It makes good television.

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<v Speaker 2>And we're all there to learn, right and we want

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<v Speaker 2>to be thrown into the deep end, be pushed or

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<v Speaker 2>pushed in different ways and try and you know, think

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<v Speaker 2>on the spot. And I think that's exactly what you

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<v Speaker 2>made them do.

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<v Speaker 1>Well. I think everyone's been talking about which, you know,

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<v Speaker 1>celebrated chef that's come in as a guest chef this

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<v Speaker 1>season and who they have taken the most from. Would

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<v Speaker 1>it be fair to say, from what you were saying

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<v Speaker 1>about Jamie Oliver that he was the chef that, for

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<v Speaker 1>you took the most home from.

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<v Speaker 2>I think so. I think that's a fair assumption to

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<v Speaker 2>make because not even with the cooking side of things,

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<v Speaker 2>like just meeting Jamie Oliver in person and getting to

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<v Speaker 2>see who he is on and off camera, and he's

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<v Speaker 2>exactly the same person. He's the most humble dude I've

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<v Speaker 2>ever met for someone of his notoriety. So as well

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<v Speaker 2>as all the knowledge I gained from him as a cook,

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<v Speaker 2>you know, but I also gained a wealth of information

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<v Speaker 2>on just his character and how to carry himself and

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<v Speaker 2>how I can apply that to myself.

0:10:29.720 --> 0:10:32.880
<v Speaker 1>And I think that's important. How did you feel about

0:10:32.920 --> 0:10:35.800
<v Speaker 1>the Sunday Black Apron Challenge? Had you prepared for a

0:10:35.880 --> 0:10:38.080
<v Speaker 1>vegetarian dish? And I've brought this up a few times

0:10:38.080 --> 0:10:40.480
<v Speaker 1>in the podcast this year about you know, having to

0:10:41.240 --> 0:10:43.720
<v Speaker 1>think about what's possibly going to come up in a challenge,

0:10:43.760 --> 0:10:46.720
<v Speaker 1>and surely vegetarian had been playing on your mind. You know,

0:10:46.800 --> 0:10:49.960
<v Speaker 1>what sort of preparation had you had and had this

0:10:50.520 --> 0:10:53.520
<v Speaker 1>dish been something you'd been thinking about for a while.

0:10:53.880 --> 0:10:57.800
<v Speaker 2>This was my least favorite challenge of the entire competition.

0:10:57.440 --> 0:11:00.160
<v Speaker 1>Dame, I don't even care for it. I'm like, I

0:11:00.200 --> 0:11:04.920
<v Speaker 1>don't like the vegetarians. Maybe I can go see yeah, yeah.

0:11:04.360 --> 0:11:07.240
<v Speaker 2>You know, I was vegetarian for a little bit at

0:11:07.280 --> 0:11:08.520
<v Speaker 2>one point in my life.

0:11:08.280 --> 0:11:11.160
<v Speaker 1>So were you and barn Bay being a vegetarian and

0:11:11.200 --> 0:11:13.200
<v Speaker 1>hanging out with Pete Evans, like what was happening.

0:11:13.600 --> 0:11:17.120
<v Speaker 2>I was backpacking Thailand at the time, actually no, but

0:11:17.840 --> 0:11:20.400
<v Speaker 2>and I had a vegetarian dish in mine, But it

0:11:20.440 --> 0:11:23.120
<v Speaker 2>wasn't until I actually realized that it was vegan that

0:11:23.160 --> 0:11:25.480
<v Speaker 2>I didn't have access to the milk and cream and

0:11:25.520 --> 0:11:29.720
<v Speaker 2>butter and eggs. Yeah, that it completely threw a spanner

0:11:29.760 --> 0:11:32.320
<v Speaker 2>in the works for me, because you know, you can

0:11:32.360 --> 0:11:34.360
<v Speaker 2>try and mimic a meat dish as much as you

0:11:34.520 --> 0:11:38.520
<v Speaker 2>like with just vegetables, and you can use milk, cream,

0:11:38.679 --> 0:11:41.160
<v Speaker 2>butter and that kind of stuff to add more you know,

0:11:41.440 --> 0:11:44.200
<v Speaker 2>depth to the dish, you know, to accentuate and compliment

0:11:44.240 --> 0:11:47.520
<v Speaker 2>the vegetables. The fact that it was vegan was the

0:11:47.600 --> 0:11:52.319
<v Speaker 2>thing that really threw me off and made me completely uncomfortable.

0:11:52.640 --> 0:11:54.959
<v Speaker 2>But look, that's a nature of competition, and that's the

0:11:55.040 --> 0:11:56.240
<v Speaker 2>nature of a challenge.

0:11:55.960 --> 0:11:59.160
<v Speaker 1>Right absolutely. I mean, my plant based cook would have

0:11:59.160 --> 0:12:02.880
<v Speaker 1>had mushrooms, and I think I'd have been thinking potent herbs,

0:12:03.040 --> 0:12:04.520
<v Speaker 1>you know what I mean, Like, I think that's why

0:12:05.040 --> 0:12:07.160
<v Speaker 1>my brain was going to try and create that. And

0:12:07.200 --> 0:12:09.680
<v Speaker 1>then I was sort of leaning towards like a Vietnamese foe,

0:12:10.080 --> 0:12:13.080
<v Speaker 1>which could have worked. But then you know you're very

0:12:13.120 --> 0:12:16.240
<v Speaker 1>heavily relying on those mushrooms to create that meat that

0:12:16.280 --> 0:12:19.360
<v Speaker 1>they wanted you to have. But I also thought, I

0:12:19.400 --> 0:12:21.800
<v Speaker 1>wondered how distracting it was to also be told that

0:12:21.880 --> 0:12:23.679
<v Speaker 1>you guys are heading into the top ten and by

0:12:23.720 --> 0:12:26.520
<v Speaker 1>now you really should establish yourself as who you are

0:12:26.520 --> 0:12:28.800
<v Speaker 1>as a cook. Because once I heard that, I thought,

0:12:29.000 --> 0:12:31.880
<v Speaker 1>I'm not a Vietnamese cook, so maybe I wouldn't Vietnamese

0:12:32.000 --> 0:12:33.840
<v Speaker 1>boat doesn't seem like the right thing to do, Like,

0:12:34.080 --> 0:12:37.080
<v Speaker 1>how much is being told at this point that you

0:12:37.120 --> 0:12:40.240
<v Speaker 1>should really know who you are in the kitchen infiltrate it.

0:12:40.400 --> 0:12:41.960
<v Speaker 1>How you were going to do that? Last course?

0:12:42.280 --> 0:12:46.240
<v Speaker 2>I don't think it was to my detriment because right

0:12:46.520 --> 0:12:49.199
<v Speaker 2>when you think of vegan or vegetarian, mushroom is usually

0:12:49.200 --> 0:12:51.360
<v Speaker 2>the first thing you think of as a meat substitute.

0:12:51.520 --> 0:12:53.960
<v Speaker 2>That's exactly why I didn't choose it, because I knew

0:12:54.080 --> 0:12:56.200
<v Speaker 2>it would be the most popular choice, and I wanted

0:12:56.240 --> 0:12:58.360
<v Speaker 2>to stand out from the crowd and to be able

0:12:58.400 --> 0:13:01.840
<v Speaker 2>to try and guarantee my spot in top ten. I

0:13:01.880 --> 0:13:04.080
<v Speaker 2>wanted to do something different. I wanted to push the

0:13:04.080 --> 0:13:07.000
<v Speaker 2>boat out there. I had an idea that I thought

0:13:07.040 --> 0:13:10.160
<v Speaker 2>maybe I could execute on, and if I did, there

0:13:10.160 --> 0:13:11.840
<v Speaker 2>would be a dish that I would stand out amongst

0:13:11.840 --> 0:13:15.400
<v Speaker 2>the rest of them. But unfortunately I didn't execute it

0:13:15.760 --> 0:13:18.079
<v Speaker 2>one hundred percent. And you know, here we.

0:13:18.040 --> 0:13:21.160
<v Speaker 1>Are hats off to you though for trying to do something,

0:13:21.160 --> 0:13:24.200
<v Speaker 1>because it did look impressive, just didn't come off with

0:13:24.280 --> 0:13:26.439
<v Speaker 1>the way that the judges had wanted. But it certainly

0:13:26.600 --> 0:13:29.400
<v Speaker 1>was an aspirational dish, which I think you should still

0:13:29.440 --> 0:13:32.320
<v Speaker 1>be very proud of. Is there a possibility that everyone

0:13:32.360 --> 0:13:34.560
<v Speaker 1>could try and cook the same dish? Because you highlighted

0:13:34.600 --> 0:13:37.480
<v Speaker 1>something there that I thought was interesting about, maybe everyone

0:13:37.480 --> 0:13:41.120
<v Speaker 1>would lean towards mushroom? Is there enough mushrooms for everyone

0:13:41.600 --> 0:13:44.240
<v Speaker 1>to do a cook like? Is some of the ingredients

0:13:44.320 --> 0:13:44.880
<v Speaker 1>running out?

0:13:45.200 --> 0:13:47.800
<v Speaker 2>Look? That's the magic of TV, right, I think they have.

0:13:48.920 --> 0:13:51.240
<v Speaker 2>It just keeps popping up, just like Santa Claus's bag.

0:13:51.559 --> 0:13:54.320
<v Speaker 1>Okay, But then I wanted to know, like, is there

0:13:54.320 --> 0:13:56.360
<v Speaker 1>a point where you would talk to the producer about

0:13:56.360 --> 0:13:58.520
<v Speaker 1>what you're going to cook so that they can stop

0:13:58.559 --> 0:14:00.920
<v Speaker 1>everyone from cooking the same thing? Because if I was

0:14:00.920 --> 0:14:03.280
<v Speaker 1>making a TV show like this, and I was like,

0:14:03.320 --> 0:14:06.000
<v Speaker 1>today is going to be vegetarian and we want there

0:14:06.040 --> 0:14:08.880
<v Speaker 1>to be a meat harnessed flavor. I think everyone is

0:14:08.880 --> 0:14:10.520
<v Speaker 1>going to go mushrooms. Is there a way that the

0:14:10.559 --> 0:14:13.840
<v Speaker 1>producers can drive everyone into splitting off and trying to

0:14:13.880 --> 0:14:16.400
<v Speaker 1>do something different so we're not just saying the same

0:14:16.440 --> 0:14:18.000
<v Speaker 1>thing cooked over and over again.

0:14:18.160 --> 0:14:21.560
<v Speaker 2>Yeah, I think so. Maybe I would imagine I didn't

0:14:21.600 --> 0:14:24.080
<v Speaker 2>have any direct experience with this, and I don't know

0:14:24.160 --> 0:14:27.080
<v Speaker 2>of anything like this alike along these lines that happened

0:14:27.160 --> 0:14:30.520
<v Speaker 2>during this season in particular, but I would imagine and

0:14:30.600 --> 0:14:33.720
<v Speaker 2>I would kind of encourage, you know, if every single

0:14:33.760 --> 0:14:36.400
<v Speaker 2>confessant is acting for mushrooms, you know, you kind of

0:14:36.440 --> 0:14:38.840
<v Speaker 2>cat how many mushroom dishes they're going to be and

0:14:38.880 --> 0:14:41.520
<v Speaker 2>try and force people to do other things, right, because

0:14:41.520 --> 0:14:44.040
<v Speaker 2>when you walk into the Master Chef kitchen and the

0:14:44.160 --> 0:14:47.280
<v Speaker 2>challenge is presented to you, you don't usually go with

0:14:47.360 --> 0:14:51.119
<v Speaker 2>the first thing you think of. Right. You're interchanging different elements,

0:14:51.120 --> 0:14:55.760
<v Speaker 2>seeing if you can elevate or completely eradicate something that

0:14:55.800 --> 0:14:58.040
<v Speaker 2>you're thinking of, and you're trying to formulate this dish.

0:14:58.400 --> 0:15:01.800
<v Speaker 2>But at the same time keep those ideas to the

0:15:01.840 --> 0:15:04.320
<v Speaker 2>forefront of your mind because you might have to have

0:15:04.360 --> 0:15:06.480
<v Speaker 2>a plan be right, because what a plan ad During

0:15:06.520 --> 0:15:09.800
<v Speaker 2>the cook, something happens is completely abolished, and you've got

0:15:09.800 --> 0:15:12.200
<v Speaker 2>to go with a plan. Be walking into the kitchen.

0:15:12.240 --> 0:15:14.760
<v Speaker 2>You're not going to be stuck on just the one idea.

0:15:14.840 --> 0:15:17.240
<v Speaker 2>You're going to be having a few ideas going in

0:15:17.280 --> 0:15:20.800
<v Speaker 2>your head to try and execute the best possible dish.

0:15:21.160 --> 0:15:23.280
<v Speaker 1>I wondered whether or not there was some clues though

0:15:23.320 --> 0:15:25.320
<v Speaker 1>in what the judges said to you very early on

0:15:25.520 --> 0:15:28.680
<v Speaker 1>about just using the carrot jew and it being too sweet.

0:15:28.960 --> 0:15:31.280
<v Speaker 1>I thought maybe at that point that might have been

0:15:31.280 --> 0:15:34.200
<v Speaker 1>a clue for you to maybe offset that flavor by

0:15:34.240 --> 0:15:38.360
<v Speaker 1>adding something to it, Yeah, balance out the sweetness. I

0:15:38.440 --> 0:15:42.120
<v Speaker 1>wonder whether or not, See I'm I'm an overthinker, but

0:15:42.200 --> 0:15:44.280
<v Speaker 1>I wondered whether or not there was something you could

0:15:44.280 --> 0:15:48.520
<v Speaker 1>have done to that jew that might might have elevated it.

0:15:48.640 --> 0:15:51.320
<v Speaker 2>Look, from the minute I heard the challenge to the

0:15:51.360 --> 0:15:54.680
<v Speaker 2>minute the cook was over, I was overthinking the entire

0:15:54.760 --> 0:15:58.680
<v Speaker 2>thing throughout the whole process, which is why it ended

0:15:58.760 --> 0:16:01.520
<v Speaker 2>up being my lead confident dish. You know, I had

0:16:01.600 --> 0:16:04.760
<v Speaker 2>second guessed myself throughout the whole thing. Andy and John

0:16:04.800 --> 0:16:07.920
<v Speaker 2>Christoph came up to me and questioned a zoo and

0:16:08.200 --> 0:16:10.640
<v Speaker 2>you know, I'd already been bulling over at a million

0:16:10.680 --> 0:16:12.760
<v Speaker 2>miles an hour in my own head about all the

0:16:12.800 --> 0:16:15.440
<v Speaker 2>different things I could potentially do or could not do,

0:16:15.840 --> 0:16:18.560
<v Speaker 2>and I just found it so hard to stick to something.

0:16:18.960 --> 0:16:21.120
<v Speaker 2>And even then, you know, I probably should have changed

0:16:21.160 --> 0:16:24.200
<v Speaker 2>you after their concern, but I had gone through a

0:16:24.240 --> 0:16:26.640
<v Speaker 2>million other ideas him. I had already I was just

0:16:26.680 --> 0:16:28.400
<v Speaker 2>going to back myself with what I was doing.

0:16:28.680 --> 0:16:31.680
<v Speaker 1>Well, I think it still was ambitious that you were

0:16:31.720 --> 0:16:34.000
<v Speaker 1>trying and sticking with that dish, do you know what

0:16:34.040 --> 0:16:36.280
<v Speaker 1>I mean? Like, I think that still what the show.

0:16:36.320 --> 0:16:37.960
<v Speaker 1>That's the magic of the show is that you're looking

0:16:38.000 --> 0:16:40.600
<v Speaker 1>to inspire the audience with being able to create things

0:16:40.600 --> 0:16:42.760
<v Speaker 1>that maybe a little bit other worldly or things that

0:16:42.840 --> 0:16:45.560
<v Speaker 1>you know, not everyone would be thinking of. I'm certainly

0:16:45.560 --> 0:16:47.160
<v Speaker 1>going to try and make a stake out of a

0:16:47.280 --> 0:16:49.840
<v Speaker 1>out of carrots at some point, and I'll get back

0:16:49.840 --> 0:16:50.040
<v Speaker 1>to you.

0:16:50.240 --> 0:16:53.720
<v Speaker 2>Now there's something there. I'm confident there's something there.

0:16:53.840 --> 0:16:55.480
<v Speaker 1>I think, Yeah, that's right.

0:16:55.560 --> 0:16:58.360
<v Speaker 2>Yeah, it just wasn't executed to the best of its ability.

0:16:58.800 --> 0:17:01.800
<v Speaker 2>But you know, I've got something posted on my Instagram

0:17:01.840 --> 0:17:03.960
<v Speaker 2>now where I kind of redeem myself, and I hope

0:17:04.160 --> 0:17:06.320
<v Speaker 2>not that everyone can taste it. But I hope based

0:17:06.320 --> 0:17:08.399
<v Speaker 2>on the dish that I made to kind of redeem

0:17:08.600 --> 0:17:09.119
<v Speaker 2>that cook.

0:17:09.400 --> 0:17:11.200
<v Speaker 1>You don't need to redeem anything, my friend. You have

0:17:11.280 --> 0:17:14.240
<v Speaker 1>done so well in this competition like that that adding

0:17:14.240 --> 0:17:16.359
<v Speaker 1>to what your story is online with what it is

0:17:16.400 --> 0:17:18.200
<v Speaker 1>that you can do at home is just the cream

0:17:18.240 --> 0:17:19.480
<v Speaker 1>on the top, you know what I mean, Like.

0:17:19.560 --> 0:17:21.879
<v Speaker 2>It's yeah, I appreciate that, Ben, thank you.

0:17:22.320 --> 0:17:25.680
<v Speaker 1>It's crazy at this stage of the competition. Circling back

0:17:25.720 --> 0:17:27.680
<v Speaker 1>to sort of what I was alluding to before about

0:17:27.680 --> 0:17:31.320
<v Speaker 1>what Poe had said, do you feel like that your

0:17:31.359 --> 0:17:34.280
<v Speaker 1>individual's style was starting to form at this point of

0:17:34.280 --> 0:17:34.840
<v Speaker 1>the competition.

0:17:35.080 --> 0:17:37.600
<v Speaker 2>Yeah, I think so, because I think from the time

0:17:37.680 --> 0:17:41.000
<v Speaker 2>he went away to Bend to go up until this cook,

0:17:41.080 --> 0:17:42.919
<v Speaker 2>like I had such a good string of cooks in

0:17:42.920 --> 0:17:45.320
<v Speaker 2>a row and I was doing really well. I was

0:17:45.320 --> 0:17:48.439
<v Speaker 2>starting to hit my stride, but I was kind of

0:17:48.480 --> 0:17:51.879
<v Speaker 2>overdue a lackluster cook and I it was just unfortunate

0:17:51.920 --> 0:17:54.120
<v Speaker 2>it happened to fall on the black paper and Sunday.

0:17:54.359 --> 0:17:56.720
<v Speaker 1>It's just unfortunate. I mean, it's sometimes the luck of

0:17:56.720 --> 0:17:58.840
<v Speaker 1>the drum. And it's why this competition still to me

0:17:59.280 --> 0:18:02.639
<v Speaker 1>so many seas and in is so interesting to watch

0:18:02.720 --> 0:18:07.080
<v Speaker 1>because you're living and dying by your cook every episode.

0:18:07.320 --> 0:18:10.240
<v Speaker 1>It's a ruthless concept. I'd be annoyed about the fact

0:18:10.240 --> 0:18:11.879
<v Speaker 1>that I've seen that the rest of them are going

0:18:11.920 --> 0:18:14.399
<v Speaker 1>to go to Hong Kong. Did you get upset about

0:18:14.400 --> 0:18:16.480
<v Speaker 1>not going to Hong Kong? How many how many cooks

0:18:16.480 --> 0:18:17.760
<v Speaker 1>off Hong Kong were you?

0:18:18.600 --> 0:18:23.040
<v Speaker 2>I don't think I as many cooks off? Maybe probably

0:18:23.119 --> 0:18:26.040
<v Speaker 2>two more eliminations. I probably would have been part of

0:18:26.080 --> 0:18:27.000
<v Speaker 2>that Hong Kong trip.

0:18:27.200 --> 0:18:30.760
<v Speaker 1>Yeah, I hate I've got fomo. I have Fomo. I've

0:18:30.800 --> 0:18:31.240
<v Speaker 1>got foma.

0:18:31.400 --> 0:18:33.600
<v Speaker 2>Yeah that's right. I'm trying to keep it at rest,

0:18:33.680 --> 0:18:34.760
<v Speaker 2>though I'm trying not to show it.

0:18:35.119 --> 0:18:36.800
<v Speaker 1>When they bring you back, they'll do it. They'll do

0:18:36.800 --> 0:18:38.480
<v Speaker 1>it another one. They'll go somewhere better.

0:18:38.359 --> 0:18:39.840
<v Speaker 2>Yeah hopefully. Yeah that's right.

0:18:39.960 --> 0:18:41.800
<v Speaker 1>You can take them back to New York for you know,

0:18:41.840 --> 0:18:44.520
<v Speaker 1>a New York cook. That would be so I'd love

0:18:44.600 --> 0:18:49.560
<v Speaker 1>to everyone. I've been asking these questions and they're bastard questions,

0:18:49.720 --> 0:18:52.720
<v Speaker 1>but can you can you tell me who your favorite

0:18:53.200 --> 0:18:55.760
<v Speaker 1>is that's left in the final ten and who you

0:18:55.840 --> 0:18:58.399
<v Speaker 1>want to cook? And I don't. I can't have more

0:18:58.440 --> 0:19:00.720
<v Speaker 1>than one. You've got to just pick one. It's ruthless.

0:19:02.200 --> 0:19:06.520
<v Speaker 1>Oh dear, they're bastard questions. It's fine, they are.

0:19:07.440 --> 0:19:11.080
<v Speaker 2>I formed such a tight connection with every contestant that

0:19:11.200 --> 0:19:13.320
<v Speaker 2>was there. I would be over in the moon for

0:19:13.480 --> 0:19:14.320
<v Speaker 2>whoever wins.

0:19:14.440 --> 0:19:18.159
<v Speaker 1>No pick one, just one, just one person. It's a

0:19:18.160 --> 0:19:20.280
<v Speaker 1>horrible and no one's going to care. No one's listened.

0:19:20.440 --> 0:19:22.000
<v Speaker 1>None of the of them are listening to this. And

0:19:22.040 --> 0:19:24.119
<v Speaker 1>if they are, you know, we've already put in the

0:19:24.119 --> 0:19:26.520
<v Speaker 1>buffer of everyone was amazing, but just one that you

0:19:26.520 --> 0:19:27.560
<v Speaker 1>would like to see them?

0:19:27.760 --> 0:19:30.360
<v Speaker 2>Okay, And you're gonna make me throw my friends under

0:19:30.400 --> 0:19:32.400
<v Speaker 2>the bus. They're going to be gutted that I didn't

0:19:32.440 --> 0:19:33.240
<v Speaker 2>pick any of them.

0:19:33.400 --> 0:19:35.560
<v Speaker 1>No, because then you always just come up with something else.

0:19:35.600 --> 0:19:37.399
<v Speaker 1>You say to them that I was under pressure and

0:19:37.440 --> 0:19:39.800
<v Speaker 1>I couldn't think and it was always you, and you

0:19:39.840 --> 0:19:41.000
<v Speaker 1>tell that to everyone.

0:19:41.560 --> 0:19:46.119
<v Speaker 2>Okay, Jill, darsh Jill and Alex, this is Ben's fault. Okay,

0:19:46.240 --> 0:19:50.000
<v Speaker 2>put me on the spot. But unfortunately I'm going to

0:19:50.080 --> 0:19:54.600
<v Speaker 2>pick some me because she is the sweetest person I've

0:19:54.680 --> 0:19:58.280
<v Speaker 2>ever met in my life. She was, you know, the

0:19:58.440 --> 0:20:02.199
<v Speaker 2>exact mom figure I needed throughout the competition. She was

0:20:02.240 --> 0:20:05.879
<v Speaker 2>there when I needed her most. For any conversations. She

0:20:06.000 --> 0:20:07.840
<v Speaker 2>was the first one to hug you after every cook.

0:20:08.280 --> 0:20:10.240
<v Speaker 2>But she also just knows how to have fun. You know,

0:20:10.359 --> 0:20:12.680
<v Speaker 2>she's a she's a woman that loves her whiskey. And

0:20:13.320 --> 0:20:15.639
<v Speaker 2>we'd have a few good nights on the Whiskys and.

0:20:16.040 --> 0:20:17.240
<v Speaker 1>I would love that from her.

0:20:17.359 --> 0:20:21.680
<v Speaker 2>I wasn't think, no, that's right exactly, but no, she's

0:20:21.760 --> 0:20:23.840
<v Speaker 2>just you know, the kind of soul, kind of person,

0:20:24.000 --> 0:20:26.119
<v Speaker 2>most beautiful person I've ever met. And I would be

0:20:26.160 --> 0:20:28.800
<v Speaker 2>over the moon if she if she won, just as

0:20:28.840 --> 0:20:30.639
<v Speaker 2>well as I would be for everyone else.

0:20:31.359 --> 0:20:34.840
<v Speaker 1>That's the most surprising thing about the Whiskey since talking

0:20:34.880 --> 0:20:37.560
<v Speaker 1>to the contestants that were in Julie Goodwin's last season,

0:20:37.840 --> 0:20:39.879
<v Speaker 1>and they told me that she had an electric guitar

0:20:39.960 --> 0:20:42.280
<v Speaker 1>that she would play, you know, back of the accommodation.

0:20:42.640 --> 0:20:45.800
<v Speaker 1>She'd be, yeah, cooking up food and playing an electric guitar.

0:20:45.840 --> 0:20:47.359
<v Speaker 1>And I was like, I didn't see that coming. I

0:20:47.400 --> 0:20:47.880
<v Speaker 1>really didn't.

0:20:47.960 --> 0:20:50.679
<v Speaker 2>That's wild, right, Yeah, And you wouldn't pick me to

0:20:50.680 --> 0:20:53.640
<v Speaker 2>be a whiskey aficionado either, No, but.

0:20:53.600 --> 0:20:55.400
<v Speaker 1>I'd be there for that, I reckon. That's a woman

0:20:55.440 --> 0:20:57.879
<v Speaker 1>that A tuggle foot story or two. After a couple

0:20:57.880 --> 0:21:00.520
<v Speaker 1>of uys, and she doesn't look like that perfectly, they would

0:21:00.560 --> 0:21:03.080
<v Speaker 1>overserve herself either. She's the type of lady that just

0:21:03.119 --> 0:21:06.600
<v Speaker 1>you know, have a really good whiskey until you were really.

0:21:06.320 --> 0:21:08.320
<v Speaker 2>Exactly you know, anyway exactly.

0:21:09.160 --> 0:21:11.680
<v Speaker 1>Okay, So who's your favorite judge? There's four of them

0:21:11.680 --> 0:21:14.720
<v Speaker 1>this year, everyone's talking about four of them. Fans have

0:21:14.840 --> 0:21:18.360
<v Speaker 1>their favorites, and the contestants certainly have their favorites. This year,

0:21:18.640 --> 0:21:20.160
<v Speaker 1>who did you catch with the most?

0:21:20.480 --> 0:21:24.160
<v Speaker 2>Honestly, I didn't expected going into the competition, but John

0:21:24.200 --> 0:21:27.040
<v Speaker 2>Christophe is the one I connected most of it. He's

0:21:27.119 --> 0:21:31.159
<v Speaker 2>just again, another beautiful person who's super kind, was always

0:21:31.160 --> 0:21:34.480
<v Speaker 2>making time to make sure that he can give help

0:21:34.600 --> 0:21:38.720
<v Speaker 2>or pointers wherever he could, or share any of his knowledge.

0:21:39.160 --> 0:21:42.520
<v Speaker 2>But he was also just so genuinely attached to all

0:21:42.560 --> 0:21:46.040
<v Speaker 2>of our stories and thoroughly impressed that we were just

0:21:46.119 --> 0:21:48.359
<v Speaker 2>you know, home cooks that took a chance on this

0:21:48.440 --> 0:21:52.240
<v Speaker 2>competition and showcased ourselves like this on a national stage

0:21:52.320 --> 0:21:55.159
<v Speaker 2>like this. But he he cared so much, you know,

0:21:55.280 --> 0:21:58.360
<v Speaker 2>he was the first person in, last person out, constantly

0:21:58.359 --> 0:22:00.200
<v Speaker 2>trying to talk to us, even though they were a

0:22:00.200 --> 0:22:03.600
<v Speaker 2>strict schedule to stick by. But no, he was the

0:22:03.640 --> 0:22:04.320
<v Speaker 2>best for sure.

0:22:04.680 --> 0:22:06.639
<v Speaker 1>He's really surprised me. At the start, I thought he

0:22:06.720 --> 0:22:09.280
<v Speaker 1>was like the Cheff from the Muppets and I yeah,

0:22:09.320 --> 0:22:14.159
<v Speaker 1>But then after watching episode as they've gone on, you know,

0:22:14.240 --> 0:22:17.040
<v Speaker 1>you can see that he really cares. You can see

0:22:16.520 --> 0:22:19.760
<v Speaker 1>the connection to everyone. I have to go, I've run

0:22:19.760 --> 0:22:22.000
<v Speaker 1>out of time. But the last question I ask everybody

0:22:22.119 --> 0:22:25.119
<v Speaker 1>is what is something from behind the scenes, something that

0:22:25.160 --> 0:22:26.960
<v Speaker 1>we as an audience didn't get a chance to see

0:22:26.960 --> 0:22:30.560
<v Speaker 1>from your time on Mastershift, kind of like you're behind

0:22:30.560 --> 0:22:33.080
<v Speaker 1>the scenes master Cheft secret Oh for.

0:22:33.160 --> 0:22:37.040
<v Speaker 2>Any future, our future people who would would like to

0:22:37.040 --> 0:22:39.399
<v Speaker 2>be a contestant on the show, I think one thing

0:22:39.480 --> 0:22:42.240
<v Speaker 2>you have to practice is being able to sleep anywhere.

0:22:42.760 --> 0:22:47.520
<v Speaker 2>Sometimes the days can be exhausting. Sometimes you just didn't

0:22:47.520 --> 0:22:51.359
<v Speaker 2>get enough rest of the night before, so you're throwing

0:22:51.359 --> 0:22:53.840
<v Speaker 2>a towel over your head, or you're a jumper and

0:22:53.880 --> 0:22:57.240
<v Speaker 2>you're sleeping wherever you can, and sometimes not the most

0:22:57.240 --> 0:22:59.920
<v Speaker 2>comfortable places, but just trying to reach charge those batteries.

0:23:00.080 --> 0:23:02.439
<v Speaker 2>So I reckon this, you can get away with sleeping

0:23:02.480 --> 0:23:04.160
<v Speaker 2>on the benure on the floor. You'll be all right,

0:23:04.400 --> 0:23:04.800
<v Speaker 2>I reckon.

0:23:04.840 --> 0:23:07.800
<v Speaker 1>That's that's my calling. I'm my friends think I'm like

0:23:07.800 --> 0:23:10.720
<v Speaker 1>a cat because they're like I can sleep anywhere. They're like, literally,

0:23:12.160 --> 0:23:14.840
<v Speaker 1>I can lie down at any point of any time

0:23:14.880 --> 0:23:17.440
<v Speaker 1>of the day and be asleep within like one minute.

0:23:17.680 --> 0:23:20.320
<v Speaker 2>Man, exhaustion would have been no problem for you. Then

0:23:20.359 --> 0:23:22.280
<v Speaker 2>you would have been fully rested at all times.

0:23:22.640 --> 0:23:25.440
<v Speaker 1>I love it, mate. Can I just say, like, like Australia,

0:23:25.520 --> 0:23:27.679
<v Speaker 1>I'm going to be in your audience, watching your journey

0:23:27.760 --> 0:23:30.840
<v Speaker 1>from where you take this. There's so much opportunity there

0:23:30.880 --> 0:23:33.000
<v Speaker 1>for you. I could feel that. I can feel that

0:23:33.080 --> 0:23:35.520
<v Speaker 1>in our chat today, So good luck with where you

0:23:35.560 --> 0:23:38.320
<v Speaker 1>want to go and yeah, while being your audience.

0:23:38.480 --> 0:23:40.480
<v Speaker 2>Awesome, Ben, I really appreciate it. Thank you,