Speaker 1: It's in the news today, but it was actually on
Speaker 1: TV Reload, the podcast last week They're Life. Hey guys,
Speaker 1: welcome back to TV Reload. I want to thank you
Speaker 1: for clicking and downloading on today's episode with Juan, the
Speaker 1: seventh eliminated contestant from Mastership Australia for twenty twenty four,
Speaker 1: which is on Network ten from Sunday through to Thursday
Speaker 1: at seven point thirty. Born in Argentina, Juan de la
Speaker 1: Cruz is one of nine children. He now lives in
Speaker 1: New South Wales with his partner Amy. He is incredibly
Speaker 1: close to his family, speaking with them every day, de
Speaker 1: spite them all being based in Argentina. Juan has a
Speaker 1: number of food heroes, including Argentinian chef Francis Melman and
Speaker 1: our very own Miguel. They have inspired him to embrace
Speaker 1: his culture and we certainly saw a lot of that
Speaker 1: during his time on the show. There is actually more
Speaker 1: to Juan than many of you would realize, with a
Speaker 1: passion for singing, a creator of board games, and an
Speaker 1: obvious talent for cooking. I don't think that this will
Speaker 1: be the last time that we hear from Juan, as
Speaker 1: he is a man of many talent. Quan will share
Speaker 1: his Master Chef highs and lows, and he will reveal
Speaker 1: that he was actually rushed to hospital after a cook
Speaker 1: went wrong in one of his practice sessions. We will
Speaker 1: also unpack the decision to cook within your heritage and
Speaker 1: if he regrets not leading with an Argentinian dish last night.
Speaker 1: I will find out if the judges are different on
Speaker 1: camera to how they are in real life, and we
Speaker 1: will discuss the reason why Jean Christoph had a special
Speaker 1: relationship with him. There's actually so much to unpack with Juan,
Speaker 1: so sit back and relax as we unpack the wonderful
Speaker 1: world of Master Chef Australia. Hello, Hello, when I see
Speaker 1: us my friend? Oh hello, I'm so good. I mean,
Speaker 1: this is kind of a bittersweet, Quan, because I've been
Speaker 1: so looking forward to chatting to you this whole season.
Speaker 2: It's great to be chatting with you.
Speaker 1: Then, you know, I just was doing a deep dive
Speaker 1: on the internet and found out that your brother was
Speaker 1: in Big Brother, the Argentinian Big Brother, and that makes
Speaker 1: both of you reality TV stars that runs in the family.
Speaker 2: Yeah. Man, it was like the same year there was
Speaker 2: some popstars.
Speaker 3: In Argentina a couple of months after my brother gets
Speaker 3: into the house.
Speaker 2: So he lived the same experience as you.
Speaker 1: You know what, what did what made both of you
Speaker 1: want to go on reality television?
Speaker 2: Well, I was loving at that time. I was a
Speaker 2: teenager and I had my rock band and I was
Speaker 2: like playing in places and loving it.
Speaker 3: And suddenly this opportunity of going to popstars was there,
Speaker 3: and I said, well, let's try it. I didn't expect
Speaker 3: to go as far as I went, you know, I
Speaker 3: was like kill.
Speaker 2: I was seventeen. So after that, my.
Speaker 3: Brother saw all the repercussions and he loved there. I said, okay,
Speaker 3: I'm going to try with big brother again. I don't
Speaker 3: think he was going to get in and suddenly keeps
Speaker 3: in the big brother's house too, So it was a
Speaker 3: crazy tell you.
Speaker 1: So, if you guys are out with Mama and Papa
Speaker 1: at a restaurant, who gets recognized more?
Speaker 2: Well, we are nine siblings.
Speaker 3: Imagine that until they see all of us, they are
Speaker 3: probably like counting which ones they know or not.
Speaker 1: You know, I want to ask you the comparison of
Speaker 1: being on reality television oversays versus Australia, and off the
Speaker 1: back of that has reality TV kind of changed since
Speaker 1: when you first did it.
Speaker 3: Yes, it changed a lot in terms of well, firstly,
Speaker 3: what it's like the times that we live in, Like
Speaker 3: reality shows now are so like powered by social media
Speaker 3: at the same time, so you get this like straight
Speaker 3: feedback from people watching it and telling you what they
Speaker 3: feel about seeing you on tea. Well, twenty years ago,
Speaker 3: probably you would have to wait for a letter on
Speaker 3: the mailbox just to know, you know, what was happening.
Speaker 3: That's one of the main things. And then Australian production
Speaker 3: was absolutely outstanding. I couldn't believe the size of the beasts.
Speaker 3: It's huge, it's so many people working behind the comments
Speaker 3: actually lovely team. Also, it's been an impressive and just
Speaker 3: lovely experience overall.
Speaker 1: Do you now want to be remembered for being a
Speaker 1: singer or a cook? You've now got these two big
Speaker 1: things on your resume.
Speaker 4: What's more according to.
Speaker 2: You, Yeah, that's a great question.
Speaker 3: Look, I also make board games, I like I travel.
Speaker 2: I just I love I love life.
Speaker 3: I love the good things in life, and I think
Speaker 3: food and music are two of the things that I
Speaker 3: enjoy the most. I reckon that lately, the food that's
Speaker 3: been one of the most important parts of my life
Speaker 3: the last two years. So my girlfriend Amy, she's a siliac,
Speaker 3: so I have to change my whole way of cooking,
Speaker 3: like all the ingredients that I use, everything in my
Speaker 3: kitchen has been changed. So I became a seliact friendly
Speaker 3: cook and that made me more aware of how I cook,
Speaker 3: the way that I use ingredients.
Speaker 2: Or you know.
Speaker 3: And I think that the food has become a really
Speaker 3: important part in my life for pleasure and also for
Speaker 3: because I have to.
Speaker 1: These are two of my favorite things. My friend, I
Speaker 1: feel like we would get along very well. I'm always
Speaker 1: so enamored by singers, but I think I'm more, you know,
Speaker 1: wowed by food, Like I just.
Speaker 4: Talking to my soul.
Speaker 2: Yeah.
Speaker 3: Look, I still love to make music and I've been
Speaker 3: recording some songs, but yeah, and I prefer to be
Speaker 3: link to food now because it's what I'm doing and
Speaker 3: I'm enjoying and that's my project for the future.
Speaker 1: So yeah, I guess it doesn't necessarily need to be
Speaker 1: one of the you know one you have to pick one,
Speaker 1: you know what I mean, you could do exactly, you
Speaker 1: could do both.
Speaker 2: You know.
Speaker 1: What's really surprised me about you on this show is
Speaker 1: even when I was watching you to the side, you're
Speaker 1: so impressive.
Speaker 4: Like I don't know if you even noticed that.
Speaker 1: In last night's episode, when they lined up the chefs
Speaker 1: and you guys are supposed to be standing there, I
Speaker 1: reckon you had about ten expressions while the others were nothing.
Speaker 3: Look, it's a probable I cannot lie. My face says
Speaker 3: too much. I realized watching myself on Tida. My girlfriend
Speaker 3: was laughing because like when they need an expression, they
Speaker 3: put your face because it's it's like you know, it's
Speaker 3: like without words.
Speaker 2: They get you, you saying a lot.
Speaker 3: Yeah, I realized that my face is very expressive and
Speaker 3: now talking to you, you should see me and smiling.
Speaker 4: Can imagine Is it an Argentinian trait to be like
Speaker 4: that though? Do you think?
Speaker 2: I think Argentina's We're very resilient.
Speaker 3: We've been through a lot of crisis and bad moments
Speaker 3: in history, but we are really positive people. We we
Speaker 3: enjoy the small wins. Every small thing that we can
Speaker 3: achieve is a big win, and we we love it
Speaker 3: and we smile about it and we celebrated.
Speaker 4: But I love that.
Speaker 3: I tell you, I come with an extra on that.
Speaker 3: I'm extremely happy it's.
Speaker 1: Just such an effortless trait that you're saying to have,
Speaker 1: which you know, I think I think we need more of.
Speaker 4: That, you know, in our lives.
Speaker 1: So anyway, you know, it was interesting I was reading
Speaker 1: your Instagram this morning and you put up a post
Speaker 1: to say that you really enjoyed your Master Chef experience
Speaker 1: with the laughs, the love and the accidents.
Speaker 4: What was your biggest accident? Did you have a lot
Speaker 4: of them?
Speaker 2: Oh? Oh, my health, it wasn't the best.
Speaker 3: So only two weeks into the competition, I got this
Speaker 3: accident where I was practicing in my all my practice
Speaker 3: kitchen and hot oil through a Turro, lovely Turro, and
Speaker 3: turro decided to explode in my face. So it was
Speaker 3: full of oil and it exploded in my hand, my face,
Speaker 3: and luckily JOHNA was my roommate at the time, lovely
Speaker 3: my friend, and he found me in the cold shower
Speaker 3: and said.
Speaker 2: Now what happened? A lot of this happened, So in.
Speaker 3: Logs from production, they took me to hospital. Lovely people
Speaker 3: at the hospital, and they kind of saved my scheme
Speaker 3: from just falling apart.
Speaker 4: That's one you want to get a memory from Master
Speaker 4: Chef that's that's.
Speaker 3: That's when a couple of times to for dinner, I
Speaker 3: go with Besa and Steve and I got food poisoning.
Speaker 3: So I spent a week almost disappearing.
Speaker 2: In the toilet. And yeah, it's been a few things
Speaker 2: that they help didn't help me. It was not healthy
Speaker 2: all the time.
Speaker 4: Yeah, well, I did notice that.
Speaker 1: I was like, it was such a strange thing to
Speaker 1: point out with the accident, so I knew there would
Speaker 1: be a story or two.
Speaker 3: Yeah, yeah, no, no, it's it's been a lot of accidents,
Speaker 3: but good accidents.
Speaker 1: You know.
Speaker 3: It gave me more resilience, morea for me was challenging
Speaker 3: to go after the accident the next day to the
Speaker 3: kitchen and being in pain, but at the same time saying,
Speaker 3: this once in a lifetime opportunity, I cannot waste it,
Speaker 3: so I'm going to just push through and go with it.
Speaker 1: So yeah, don't you think though, It's kind of like
Speaker 1: the things that you get challenged the most buy become
Speaker 1: the most rewarding. So when you find yourself in situations,
Speaker 1: I say this to my friends all the time. You know,
Speaker 1: when you find yourself in turmoil, it's usually you're on
Speaker 1: the right path. The best things in life are usually
Speaker 1: the things that challenge you the most.
Speaker 3: Yes Toally, I felt that that week like the reward
Speaker 3: of just like I said, Wow, I went through this
Speaker 3: and then I cook and they enjoyed my food. You
Speaker 3: and if I couldn't even think about it like so
Speaker 3: much because I was in pain, it was such a
Speaker 3: rewarding experience and saying well I can do it, you know,
Speaker 3: and that gave me more strength to keep going in
Speaker 3: the competition.
Speaker 1: Well, I was off the back of that Instagram thing.
Speaker 1: It did say that you were going to reveal some things.
Speaker 1: I don't know if you can reveal them with me
Speaker 1: or whether you're saving them for your Instagram.
Speaker 2: Yeah, not one hundred percent.
Speaker 3: Basically on my Instagram, I will be posting what's next,
Speaker 3: but mainly I'm going to be sharing all the recipes
Speaker 3: that I got so much, so many messages and can
Speaker 3: you share this recipe or can you tell me the secrets.
Speaker 3: I'm going to be sharing these recipes, but they're going
Speaker 3: to be oriented to the seal or the gluten free community,
Speaker 3: because this is what I cook now, So it's gonna
Speaker 3: be all recipes adapted to gluten free ingredients and it's
Speaker 3: gonna be videos, blogs, Instagram, polls, tiktoks, and it's gonna
Speaker 3: be a whole battalion of post and media to share
Speaker 3: with my followers that have been so lovely and they're
Speaker 3: like asking for it. So I'm gonna I'm gonna be
Speaker 3: posting a lot. Music is coming, borgames are coming, but
Speaker 3: this is the main thing happening.
Speaker 4: The Triple Threat.
Speaker 2: Yeah. Yeah.
Speaker 1: Has Master Chef changed you though? Because is this kind
Speaker 1: of what you would be doing had you not have
Speaker 1: been picked to do the show? Like I mean, I
Speaker 1: can imagine this has kind of been in your tank,
Speaker 1: regardless as to whether or you've done Master Chef.
Speaker 3: You know that it's funny because, as you can hear,
Speaker 3: my accent is not the proper Ossia accent.
Speaker 2: I'm Australian, but I'm a Gentinian and I was I
Speaker 2: was thinking for a long time that I wanted to create.
Speaker 3: These videos and these recipes, but I was a little
Speaker 3: bit like scared of the reception of it. I didn't
Speaker 3: know how I was completely going to come across through
Speaker 3: the screen, you know, Like I was comfortable in Argentina.
Speaker 2: I guess my language and the way I talk and everything, and.
Speaker 3: I think that mastership and this opportunity has encouraged me
Speaker 3: to do it because it proved me that people in
Speaker 3: Australia has lovely being like well received. I didn't get
Speaker 3: one single bad message since I started a competition.
Speaker 4: There's no way anyone's saying anything bad about it.
Speaker 3: Yeah, and that's so comporting and it makes me feel
Speaker 3: so reassured that I can do it and people will
Speaker 3: welcome it and will follow and will form me in
Speaker 3: this journey. So that actually gave me green light to
Speaker 3: go for it.
Speaker 1: What was it like watching this BacT though? I mean,
Speaker 1: I can hear it in your voice. I can hear
Speaker 1: you thinking, oh, you know the accent, is it too thick?
Speaker 1: Or you know, you're quite reflective of how people respond
Speaker 1: to you. Are you getting a different perspective now that
Speaker 1: you've seen it back?
Speaker 2: Oh?
Speaker 3: Yes, it's Seriously, I cannot be more thankful about people
Speaker 3: in Australia and all around the world. It's just like
Speaker 3: they embraced me, they adopted me, and I feel so
Speaker 3: loved And seriously, I get.
Speaker 2: Emotional because every single message.
Speaker 3: From not only from Australia Argentinian is proud of me
Speaker 3: representing them, but from I got messages from Kenya, India,
Speaker 3: South Africa. I cannot believe the countries on the reach
Speaker 3: of this show. But also the common language you know
Speaker 3: that we all share about love for food and love
Speaker 3: for for a smile, of.
Speaker 2: Being happy or just enjoying life.
Speaker 3: So I think this opened in my head to welcome
Speaker 3: this and not being picking on things that are not important.
Speaker 2: You know when you think about.
Speaker 3: Accents or race or you know, countries or the universal language.
Speaker 2: Yes, it's the love language is food. I think it
Speaker 2: is my house.
Speaker 3: Yeah, oh, then the same, the same.
Speaker 2: I just the thing is I love so much to
Speaker 2: eat that I had to cook because I love food.
Speaker 1: What was it like cooking for Luke Luke Newan. I
Speaker 1: think the pressure sometimes when you get these renowned chefs
Speaker 1: coming into the Master Chef kitchen. I don't know how
Speaker 1: I would go. I feel like sometimes I'd be really
Speaker 1: stressed by that.
Speaker 2: Oh you stress me so much.
Speaker 3: Because what happened in my head I was to say,
Speaker 3: I heard the first three sentences and then my head
Speaker 3: went into this weird wind of thinking how I'm gonna
Speaker 3: showcase Vietnamese for the King of Vietnamese. I was just
Speaker 3: in my head and I didn't realized that I could
Speaker 3: have cooked ch just a dish that I'm really familiar with.
Speaker 1: Want to ask on this though, because I saw you
Speaker 1: with lime, you know, you could not have been given
Speaker 1: something more perfect for you.
Speaker 4: And exactly if you're reading the.
Speaker 1: Comments on social media, and I always say, don't read
Speaker 1: the comments on social media, but I'll be your translator
Speaker 1: on this.
Speaker 4: And people were talking.
Speaker 1: A lot about your choice to go with Vietnamese instead
Speaker 1: of using the lime that leans into Argentinian culture, and
Speaker 1: people were wondering.
Speaker 4: Why, Yeah, why, because you know what I mean.
Speaker 1: I mean I kind of screamed at the screen when
Speaker 1: the lines were revealed. I was like, wow, come on,
Speaker 1: like you couldn't have gone.
Speaker 3: Yeah, there's no chance that he will ruin this. I
Speaker 3: think the same. And I was watching the last night.
Speaker 3: I was just thinking, I think that I got overwhelmed
Speaker 3: by the situation.
Speaker 2: As you said, you see these huge superstells of a
Speaker 2: type of cuisine, and I thought, oh, okay, we're doing
Speaker 2: and my head was dog you know, and then I.
Speaker 3: Thought in the middle of the cook I was like, well,
Speaker 3: it's being na miss flavors. But I can put my
Speaker 3: lap in touch and then I made that using a
Speaker 3: confusion like probably people will think, and I agree, because
Speaker 3: I should have gone for something that I felt more
Speaker 3: comfortable with.
Speaker 2: And that's why in the second.
Speaker 3: Round I ended up making them pannounced because I thought, look,
Speaker 3: I need to be comfortable cooking something that I know,
Speaker 3: again with an ingredient that I never cooked before.
Speaker 2: So I wasn't comfortable at all. But you know, at
Speaker 2: least the type of.
Speaker 1: Cook is there a lot of pressure? Do you think
Speaker 1: to cook with your heritage? Because that same to be
Speaker 1: where they were going with this debate, like once the
Speaker 1: lines were revealed for you, and I know that it's
Speaker 1: interesting because when I launched this season on my podcast,
Speaker 1: I was talking to Poe and she said that she
Speaker 1: thinks it's important to lean into your culture and the
Speaker 1: cooking that you were brought up with. She could see that,
Speaker 1: and I could see her sort of saying that a
Speaker 1: few times throughout the show. And then now there's that debate,
Speaker 1: you know, should you be staying within your lane or
Speaker 1: do you need to put yourself out of your comfort zone?
Speaker 2: Great question.
Speaker 3: Look, in the end, I found myself getting the best
Speaker 3: feedback when I cooked from my heart and I cooked
Speaker 3: what I knew when I enjoyed cooking, and I thought
Speaker 3: the first time that I tried to get out of that,
Speaker 3: I got eliminated. So if you ask me, I think
Speaker 3: that I should have sticked to my gowns and I
Speaker 3: should have sticked to who I am and what I know.
Speaker 3: Of course, it's great to show that you have technique,
Speaker 3: that you know how to adapt flavors and whatnot. That
Speaker 3: I think that I should have sticked to my my flavors,
Speaker 3: and I think that that show who I am and
Speaker 3: made so many people proud of representing them. You know,
Speaker 3: I think that I was flagging Argentina all around.
Speaker 1: You know, it's interesting because I don't think of us
Speaker 1: as being Australian having this particular flare about our food.
Speaker 1: But then I was thinking about you cooking here in Australia,
Speaker 1: and I wondered how Australian culture has influenced your cooking
Speaker 1: and if it has it all?
Speaker 3: Yes, yes, and yes, you know, like I've been ten
Speaker 3: years in Australia and at first I was like clashing
Speaker 3: with this idea of its Argentina or it is Australia.
Speaker 3: And then I found that on myself cooking a proper barbie.
Speaker 3: You know that it's full of Australian ingredients, but that's
Speaker 3: for me. It's an assado from Argentina. But no, because
Speaker 3: I'm making what I normally cook in Australia. And it
Speaker 3: influenced me in the way that Australia is such a
Speaker 3: multicultural country that you get food from everywhere, but it's
Speaker 3: fishing here with the ideas flavors and you end up
Speaker 3: making this new fusion in your head without noticing. And
Speaker 3: a ten years, I don't cook Argentina anymore. I'm cooking
Speaker 3: decision that I am. Now I'm Argentinean, I'm Australian, but
Speaker 3: I'm this mix of cultures that happened in this lovely country.
Speaker 1: So yeah, well, I think that you know, this show
Speaker 1: really celebrates home cooking, and I think that's really important
Speaker 1: because I think it's important to inspire people to cook
Speaker 1: for themselves.
Speaker 4: I think it's important to do that.
Speaker 1: That's one of my favorite things about life is being
Speaker 1: able to get fresh produice and take it home. And
Speaker 1: you know, look, do you think the cooking at home
Speaker 1: has kind of lost a part of its appeal with
Speaker 1: home delivery over time? And do you think it's important
Speaker 1: to be making food and time for yourself.
Speaker 3: That connection with food I hope is never lost because yeah,
Speaker 3: I think that these new trends of making everything easier.
Speaker 3: I understand because of lack of time or whatever, but
Speaker 3: I recommend people to find a little bit of time
Speaker 3: and connect with cooking, with fresh produce, with the It's
Speaker 3: an enjoyment to eat you just created with your hands.
Speaker 3: But also knowing where everything comes from. You know that
Speaker 3: those fresh ingredients that will make your dish taste much better,
Speaker 3: It's going to be healthier for you.
Speaker 2: You're going to feel so good about it, you know,
Speaker 2: and rewarding also.
Speaker 3: So yeah, I think that this new trend of easy
Speaker 3: easy's super easy good.
Speaker 1: I'm not helping, so I just think it becomes addictive
Speaker 1: because you know, for me, we get to for me
Speaker 1: and my pinter, we go to the South Melbourne market
Speaker 1: and buy our fresh produce.
Speaker 4: Now do you know what I mean?
Speaker 1: Like as in, the more you get into putting good
Speaker 1: food in your belly, it becomes addicted.
Speaker 4: Yeah, you know, and it makes you happy.
Speaker 2: It is so good. Yeah, it is so good.
Speaker 3: That whole experience of going and getting the ingredients and
Speaker 3: then seeing where you're going to cook with them and
Speaker 3: make that happen.
Speaker 2: It's just the whole experience is beautiful.
Speaker 1: I'm absolutely obsessed with the judges this year. I think
Speaker 1: that they're so well measured, and I think they're so
Speaker 1: well put together on their show. I'm curious, are we
Speaker 1: seeing them the way that they are from your perspective,
Speaker 1: Like what was the difference of being in the kitchen
Speaker 1: and being alongside them versus how we're seeing them on television?
Speaker 1: Because I wonder whether or not they get put into
Speaker 1: character molds.
Speaker 3: It's important to show all the you know, shapes of
Speaker 3: a person. But I tell you that it's been a
Speaker 3: great work from the project to show pace.
Speaker 2: Who they are.
Speaker 3: And yes, it's been such a pleasure to see that.
Speaker 2: Yeah, it's shown shown the way they are.
Speaker 3: They're lovely, they are really knowledgeable, they're helpful. Yeah, I'm
Speaker 3: happy with how they show them. I was hoping they
Speaker 3: could capture that essence that each one.
Speaker 4: Of them have, and they do that well.
Speaker 3: You know.
Speaker 1: And it's interesting because I've been saying to everyone who
Speaker 1: joins the podcast, which is kind of a horrible it's
Speaker 1: kind of a horrible question to ask, really, but can
Speaker 1: you tell me who your favorite out of the four
Speaker 1: of them has been throughout your journey, and.
Speaker 2: I won't say, oh, can I say to you? I
Speaker 2: have to pick one? I have to pick one just
Speaker 2: I love the fo love the four of them.
Speaker 3: That's only favorite because of my connection is Shan Christophe.
Speaker 2: No, really, that man is just not such a great chef.
Speaker 3: He knows so much output, but he's even a more
Speaker 3: lovely person.
Speaker 2: He cares.
Speaker 3: I could tell he would suffer for each one of
Speaker 3: us living in that kitchen. He would suffer if we
Speaker 3: couldn't perform as well as he was hoping for us.
Speaker 3: He was like a that vie for me because he
Speaker 3: would come to my ventures and I pushed through. You
Speaker 3: can do this, you know, or tell me some clips
Speaker 3: to improve my cooking.
Speaker 2: And I just love how close he was.
Speaker 1: Well off the back of that, which is even worse.
Speaker 1: You know who is your favorite to cook with? You
Speaker 1: know who's your favorite contestant? Leading into who do you
Speaker 1: want to win?
Speaker 4: This show?
Speaker 3: From day one in my first audition, I met her
Speaker 3: and I've been friends and I love her way of cooking,
Speaker 3: but I love her.
Speaker 2: So much more.
Speaker 3: She's for me, one of the best cooks of the
Speaker 3: Mastershire Kitchen, and she is a lovely, lovely person and
Speaker 3: she's me. I love some of it, and I hope
Speaker 3: she wins the competition.
Speaker 4: Okay, well that's great.
Speaker 1: You know, you're like the first person that I haven't
Speaker 1: had to, like, you know, bully into giving me an answer.
Speaker 3: Oh, because I can mention all of the rest as
Speaker 3: a lovely, beautiful people, and I can tell you which
Speaker 3: people is excellent cook that should win the competition. But
Speaker 3: she reunates everything. She's beautiful, she's great, and she's a
Speaker 3: great cook. So yeah, there you've got something.
Speaker 1: Well, you know, I always ended my podcast with a question,
Speaker 1: which is what is something from behind the scenes, something
Speaker 1: that you know audiences might not know. And I was
Speaker 1: thinking about this today because I'm going to ask you
Speaker 1: something specific, which I don't think I've ever done, and
Speaker 1: I've I've done over four hundred podcasts. So but I
Speaker 1: was curious because when you leave the competition, you guys
Speaker 1: are all living together, like in a roommates, like you know,
Speaker 1: you're kind of like housemates in the way that they
Speaker 1: put you together. What happens when someone leaves? Does that
Speaker 1: person go, oh, well, I guess that's sad that they've gone,
Speaker 1: but now I get the house to myself.
Speaker 2: Okay, that's a great question.
Speaker 3: So we've been living in these apartments that were for
Speaker 3: two people. I was sharing my first room with Jonathan.
Speaker 3: When he left the competition, I was alone until another
Speaker 3: room with two people with would lose one of them,
Speaker 3: and then those two remaining will get together.
Speaker 2: So who did Yeah? I was alone for a few.
Speaker 3: Weeks, and then Doh became my roomie, great lovely Dosh,
Speaker 3: cooking so many suits.
Speaker 2: I got so fun sharing a room with it. Oh
Speaker 2: my god, great great cook.
Speaker 1: It's probably good that you let any competition at that point,
Speaker 1: because it sounds like he's into cooking that weird Durian
Speaker 1: or whatever it was called.
Speaker 4: I can't remember that. I've never heard of that fruit before.
Speaker 4: Is it a fruit? I don't know what. What does
Speaker 4: that even smell like?
Speaker 2: It is a fruit and it smells like rotten meat.
Speaker 2: Oh great, Yeah, sounds tasty. I tried.
Speaker 4: I keep it off the show, keep it off the
Speaker 4: shopping mate.
Speaker 1: I just want to say thank you so much for
Speaker 1: being so vivacious and gregarious and so fun to watch
Speaker 1: on television. You know I'm in your audience. I can't
Speaker 1: wait to see what you do with this whole experience,
Speaker 1: and yeah, good luck.
Speaker 2: Thank you very much, May it's been a pleasure to
Speaker 2: talk to you.