WEBVTT - Rhiann Mead - DESSERT MASTERS - Chef / Contestant 0:00:00.200 --> 0:00:01.760 It's in the news today, but it was actually on 0:00:01.840 --> 0:00:05.000 TV Reload, the podcast last weep. They welcome back guys 0:00:05.000 --> 0:00:07.520 to TV Reload. As you may know, my name is 0:00:07.560 --> 0:00:10.399 Benjamin Norris and this is your podcast to get all 0:00:10.440 --> 0:00:13.000 the inside goss on the popular TV shows that you 0:00:13.080 --> 0:00:16.320 may be watching from around the world. Undeniably, our TV 0:00:16.400 --> 0:00:19.000 sets are still a major part of our home entertainment, 0:00:19.079 --> 0:00:21.760 and yet very little is known about how our favorite 0:00:21.760 --> 0:00:24.919 shows get made. So each episode I've been finding guests 0:00:24.960 --> 0:00:27.040 that want to dive just that little bit deeper into 0:00:27.080 --> 0:00:29.640 the shows that they're currently making, so that you can 0:00:29.680 --> 0:00:32.559 hear all their exclusive stories and gain access to the 0:00:32.600 --> 0:00:35.159 biggest names in Australian television. I want to thank you 0:00:35.200 --> 0:00:38.519 for downloading or subscribing to this podcast TV Reload. However 0:00:38.560 --> 0:00:41.000 you've found me. I love hearing your feedback, so if 0:00:41.040 --> 0:00:43.559 you can, please leave a review or a comment on 0:00:43.640 --> 0:00:47.559 your chosen podcast platform. On today's episode of TV Reload, 0:00:47.680 --> 0:00:50.840 I'm joined by Ryan Mead, who was the first eliminated 0:00:50.840 --> 0:00:54.880 contestant from Dessertmasters Australia this week on Network ten. Ryan 0:00:55.080 --> 0:00:58.360 is the head pastry chef at Charles Grand Brasseri and Bath. 0:00:58.520 --> 0:01:01.600 After working so closely with Peter Gilmour at both Key 0:01:01.640 --> 0:01:04.680 and Ben Along. Her resume was impressive enough to get 0:01:04.720 --> 0:01:06.920 the call to take part in this very first series 0:01:06.959 --> 0:01:10.720 of Dessert Masters, the spinoff cooking show from Mastershef Australia, 0:01:10.720 --> 0:01:13.360 was announced at Network ten's upfronts last year, and a 0:01:13.480 --> 0:01:16.280 second series has already been commissioned for twenty twenty four, 0:01:16.440 --> 0:01:20.120 with host Melissa Leon and Amory Guschon returning to the kitchen. 0:01:20.720 --> 0:01:23.400 The series already feels like a staple on our screens 0:01:23.440 --> 0:01:25.640 and the level of cooking from these chefs would have 0:01:25.720 --> 0:01:27.280 you wondering who the hell are they going. 0:01:27.240 --> 0:01:28.400 To get on the show next year. 0:01:29.000 --> 0:01:31.839 While Ryan definitely made the judges applaud in the first 0:01:31.840 --> 0:01:35.520 two episodes with her plum Blossom and Scrabble Solitaire, it 0:01:35.600 --> 0:01:38.480 was definitely that piggy bank that didn't crack that sent 0:01:38.520 --> 0:01:41.959 her home. I will find out how Ryan was selected 0:01:42.160 --> 0:01:44.560 and what kind of insights you get into preparing for 0:01:44.600 --> 0:01:48.440 these shows elaborate desserts. Ryan will share her thoughts on 0:01:48.480 --> 0:01:52.360 the judge's popularity and how Melissa and Amory have influenced 0:01:52.400 --> 0:01:55.480 her cooking. Moving forward, we will go behind the scenes 0:01:55.520 --> 0:01:58.000 of that last cook with Ryan's piggy bank and what 0:01:58.080 --> 0:02:02.279 she really thought of Kristen Tibbles looking up the same idea. Plus, 0:02:02.280 --> 0:02:04.840 we will get plenty of exclusives from behind the scenes 0:02:04.880 --> 0:02:07.120 of Dessert Masters, which is back this Sunday night at 0:02:07.120 --> 0:02:09.480 seven thirty, and you can catch up on ten Play 0:02:09.520 --> 0:02:11.680 if you've fallen a little bit behind on the first 0:02:11.680 --> 0:02:15.040 week of Amazing Cooks. Anyway, let's bring Ryan into the 0:02:15.080 --> 0:02:17.840 podcast and guys, I really hope you enjoy this exciting 0:02:17.919 --> 0:02:22.160 first chat unpacking the latest cooking show everyone is talking about. 0:02:22.560 --> 0:02:24.760 Hi, Ryan, how are you very well? 0:02:24.800 --> 0:02:25.520 Thank you? How are you? 0:02:26.000 --> 0:02:26.760 I'm very excited. 0:02:26.800 --> 0:02:28.760 I just was saying to you before we started recording 0:02:28.760 --> 0:02:32.040 that I rewatched all the first three episodes again this morning. 0:02:32.120 --> 0:02:35.080 So it's you're a good company because I'm obsessed with 0:02:35.160 --> 0:02:37.720 this show me. So will you keep watching now that 0:02:37.760 --> 0:02:38.200 you're out? 0:02:38.320 --> 0:02:39.239 Oh, one hundred percent. 0:02:39.400 --> 0:02:42.399 I think now that the stress and pressure is off, 0:02:42.400 --> 0:02:43.840 it's a bit of relief and now I can just 0:02:43.840 --> 0:02:46.360 sit back and enjoy it with everyone else. 0:02:47.440 --> 0:02:50.720 I can imagine what was it like to get the 0:02:50.760 --> 0:02:53.160 call to be a part of Dessert Masters, Because I mean, 0:02:53.200 --> 0:02:55.440 this is the first series. It's something that I think 0:02:55.480 --> 0:02:57.760 has been bubbling for quite a while waiting to come 0:02:57.800 --> 0:03:00.320 to the surface, and so how exciting to be asked 0:03:00.320 --> 0:03:01.320 to be amongst this cast. 0:03:01.440 --> 0:03:04.720 The producers reached out over Instagram and I just I 0:03:04.760 --> 0:03:07.639 just couldn't believe it. When I first found out, I 0:03:07.720 --> 0:03:09.720 was just like, no, wait, no chance, it's not me. 0:03:10.960 --> 0:03:13.880 And then we went through a few zoom meetings and 0:03:13.919 --> 0:03:16.720 stuff like that, and when it sort of sunk in 0:03:16.760 --> 0:03:18.400 a little bit that it was actually going to happen, 0:03:18.480 --> 0:03:21.079 it was just overwhelming exciting. 0:03:21.240 --> 0:03:23.280 I was I was nervous. It was like a mix 0:03:23.320 --> 0:03:23.800 of everything. 0:03:24.040 --> 0:03:25.640 Well, I'm here to tell you that you take a 0:03:25.639 --> 0:03:29.080 lot of boxes, You're beautiful, you can cook incredible things, 0:03:29.160 --> 0:03:31.160 you speak, well, what more. 0:03:30.960 --> 0:03:32.160 Do these producers want? 0:03:32.400 --> 0:03:35.720 Seriously, thank you very much take the compliment. How long 0:03:35.760 --> 0:03:38.080 do you have to prepare though, for a show like this? 0:03:38.360 --> 0:03:38.720 Do you have? 0:03:38.960 --> 0:03:41.320 Did you have a period of time between them saying 0:03:41.400 --> 0:03:43.400 yes and then the camera's rolling. 0:03:44.040 --> 0:03:45.120 Yeah, there was a there. 0:03:45.000 --> 0:03:47.440 Was a short period of time, but then again it's 0:03:47.480 --> 0:03:50.400 just going into it, going into a blind almost, So 0:03:50.760 --> 0:03:53.960 during that short time, it was thinking of what pastry 0:03:54.000 --> 0:03:56.760 techniques might I need, what what might I be asked 0:03:56.800 --> 0:03:59.320 to do and then just trying to rego over everything 0:03:59.360 --> 0:04:01.240 I've learned in the past ten years or so and 0:04:01.640 --> 0:04:03.160 trying to feel as prepared as you can. 0:04:03.080 --> 0:04:03.760 For something like this. 0:04:04.160 --> 0:04:06.000 I found out this is a very different show, but 0:04:06.040 --> 0:04:09.320 I found out recently with RuPaul's drag Rags, they actually 0:04:09.400 --> 0:04:11.840 let them know the themes in advance before coming on 0:04:11.880 --> 0:04:15.200 the show. Do you have any idea about what sort 0:04:15.240 --> 0:04:18.680 of dishes you can prepare to make or are you 0:04:18.880 --> 0:04:19.720 just flying blind? 0:04:20.040 --> 0:04:21.280 Pretty much flying blind? 0:04:21.880 --> 0:04:24.080 You know, there's always I wouldn't even say a hint, 0:04:24.480 --> 0:04:27.440 and you know there's a little bit of hints dropped 0:04:27.440 --> 0:04:29.200 I guess just before. 0:04:29.520 --> 0:04:32.640 If you've been a master chef of Fiscionado, you probably 0:04:32.680 --> 0:04:34.520 can predict some of these things, you know. 0:04:34.720 --> 0:04:37.279 Yeah, you definitely you look at past challenges that have 0:04:37.320 --> 0:04:39.560 been set, especially around just out so you're kind of like, well, 0:04:39.720 --> 0:04:41.920 maybe it'll be in that direction, or you know, you 0:04:42.000 --> 0:04:45.159 try and think of something that'll be good good on TV, 0:04:45.400 --> 0:04:47.479 something that I'll stressed everyone out. 0:04:48.040 --> 0:04:51.839 With these shows, there is always this idea that you know, 0:04:51.880 --> 0:04:55.960 we want to see really aspirational dishes that are impossible 0:04:56.040 --> 0:04:58.240 to make, but I also would like to see a 0:04:58.240 --> 0:05:01.599 few challenges in there that dishes that the people that 0:05:01.640 --> 0:05:03.800 are watching the show could make as well. Do you 0:05:03.839 --> 0:05:07.000 think that this show needs to always have those crazy 0:05:07.400 --> 0:05:09.640 cooks that are there, or do you think sometimes they 0:05:09.680 --> 0:05:12.120 could bring some stuff in that maybe the audiences can 0:05:12.160 --> 0:05:13.760 write down the recipe and try and do at home. 0:05:14.000 --> 0:05:17.000 I think certain aspects of it definitely can be made 0:05:17.040 --> 0:05:19.600 at home, but I think as well, it's I think 0:05:19.640 --> 0:05:22.039 that's kind of what makes the show so exciting, seeing 0:05:22.080 --> 0:05:25.039 what everyone else can do, and you know, even for me, 0:05:25.120 --> 0:05:27.160 seeing what the other cooks could do some of the 0:05:27.200 --> 0:05:29.120 stuff I can't do, And so that's what made it 0:05:29.160 --> 0:05:31.640 so exciting for me to watch them, being like how 0:05:31.680 --> 0:05:32.320 did they do that? 0:05:32.440 --> 0:05:33.600 How did they think like that? 0:05:33.760 --> 0:05:35.560 And I think it's a nice it's nice showcase of 0:05:35.640 --> 0:05:38.400 everyone's talents, and I think that's something that makes it 0:05:38.440 --> 0:05:41.000 really special, as the fact that not everyone can do that, 0:05:41.160 --> 0:05:43.400 so it's it's like watching me impossible. 0:05:43.760 --> 0:05:46.680 I love watching those things on Instagram where you see 0:05:46.760 --> 0:05:49.600 people with no cooking experience trying to recreate, you know, 0:05:49.680 --> 0:05:52.479 cakes for their kids and stuff where it's like it's 0:05:52.480 --> 0:05:54.240 a bluey cake and a cake does not. 0:05:54.200 --> 0:05:56.640 Look like bluey. It looks more like Marge Simpson and 0:05:56.720 --> 0:05:58.239 You're Life and that makes. 0:05:58.080 --> 0:06:00.080 It just as good, right or like comm Dome for 0:06:00.120 --> 0:06:02.200 me is one of my favorite TV shows just because 0:06:02.200 --> 0:06:03.240 it's always a disaster. 0:06:03.839 --> 0:06:05.680 Well. I mean, these days, all these kids want is 0:06:05.680 --> 0:06:07.400 those smash cakes, you know what I mean. They don't 0:06:07.400 --> 0:06:08.719 even want to eat them, they just want to tear 0:06:08.720 --> 0:06:10.919 them apart. So maybe it's all relative. 0:06:11.200 --> 0:06:12.680 Yeah, it takes the pressure off a little bit. 0:06:12.920 --> 0:06:15.080 What did you think of the company that you were 0:06:15.120 --> 0:06:18.080 able to keep on this show? Was this the krem 0:06:18.160 --> 0:06:22.120 Dola Creme of pastry and dessert chefs, you know from 0:06:22.200 --> 0:06:23.719 Australia one hundred percent? 0:06:23.800 --> 0:06:24.280 Definitely. 0:06:24.480 --> 0:06:27.280 Going into it, I wasn't sure who I was going 0:06:27.360 --> 0:06:29.560 to be competing against, but you know, I think I 0:06:29.560 --> 0:06:32.760 got most of them right in thinking of it, who 0:06:32.800 --> 0:06:35.280 it could possibly be leading up to it, and just 0:06:35.320 --> 0:06:37.599 for me, it was when I first moved back to 0:06:37.640 --> 0:06:41.719 Australia and people like Adriano Sumboga, some Tibbles and Apollovu, 0:06:41.880 --> 0:06:45.280 they were, you know, setting the benchmark for what pastry 0:06:45.360 --> 0:06:48.039 in Australia in the world. And so for me to 0:06:48.080 --> 0:06:51.320 be competing against people I've looked up to since my apprenticeship. 0:06:51.400 --> 0:06:54.320 It was pretty pretty surreal to be in their company. 0:06:54.600 --> 0:06:56.520 Did you try and reach out to anyone? I remember 0:06:56.560 --> 0:06:58.440 being asked to do a show about two years ago 0:06:58.720 --> 0:07:01.480 and they were just putting out an inquiry about doing it, 0:07:01.640 --> 0:07:03.360 and I was thinking, Oh, I just want to ring 0:07:03.440 --> 0:07:05.239 who I think is going to be doing this show, 0:07:05.560 --> 0:07:07.560 and the producer like, no, you're not allowed to talk 0:07:07.600 --> 0:07:08.159 to anyone. 0:07:08.480 --> 0:07:10.440 I would never put myself on the same level as 0:07:10.480 --> 0:07:12.240 most of these people, so I never even thought to 0:07:12.280 --> 0:07:12.720 reach out. 0:07:13.600 --> 0:07:15.200 You were hoping for crapper chefs. 0:07:17.640 --> 0:07:19.240 Yeah, in a way, I could have been a bit much. 0:07:19.560 --> 0:07:21.600 Some of these people are usually the celebrity chefs that 0:07:21.680 --> 0:07:24.520 come in to do a challenge for Master Chef, and 0:07:24.560 --> 0:07:26.760 now they're competing in the show. Do you think that 0:07:26.800 --> 0:07:29.520 they were nervous to try and swap sides of the bench. 0:07:29.720 --> 0:07:30.960 Oh? I think so definitely. 0:07:31.400 --> 0:07:33.360 I think that was almost sort of the blessing in 0:07:33.360 --> 0:07:35.520 my position of going and not being in there before 0:07:35.680 --> 0:07:37.960 is that didn't have that pressure of knowing I'd been 0:07:38.000 --> 0:07:40.200 in there instead a challenge and now you're on the 0:07:40.200 --> 0:07:43.440 other side creating the challenge. So I think that would 0:07:43.440 --> 0:07:45.840 be a very very stressful and I feel like you 0:07:45.880 --> 0:07:48.440 put a lot of pressure on yourself to prove yourself 0:07:48.880 --> 0:07:49.800 if you're in that position. 0:07:50.080 --> 0:07:52.840 What about the camaraderie. I mean, I even noticed Anna 0:07:52.960 --> 0:07:55.600 was really cute. At one point she checked out on 0:07:55.600 --> 0:07:57.440 one of the chefs that was cooking right near her. 0:07:57.760 --> 0:07:59.880 I would love to know what the camaraderie was like 0:08:00.000 --> 0:08:02.000 amongst you guys during the filming. 0:08:02.400 --> 0:08:06.080 It was incredible without sounding too cheesy, it literally feels 0:08:06.080 --> 0:08:08.000 like a family. Even though I was there for a 0:08:08.000 --> 0:08:10.600 short time and I didn't know too many of the 0:08:10.640 --> 0:08:13.800 other chefs beforehand. I feel like some really really fantastic 0:08:13.840 --> 0:08:16.240 friendships have been formed, and you know, a lot of 0:08:16.320 --> 0:08:19.480 us talk, maybe not every day, but almost every day still, 0:08:19.720 --> 0:08:22.520 and you know, we catch up whenever we're in Sydney, Melbourne, 0:08:22.600 --> 0:08:23.280 anything like that. 0:08:23.360 --> 0:08:25.239 So it's really really special. 0:08:25.480 --> 0:08:28.360 I wasn't expecting to sort of have these relationships or 0:08:28.360 --> 0:08:29.960 bombs after instant. 0:08:30.640 --> 0:08:33.679 Literally, who was the most competitive, though, There's got to 0:08:33.720 --> 0:08:36.439 be someone that was fun to cook alongside, but was 0:08:36.480 --> 0:08:37.319 super competitive. 0:08:37.840 --> 0:08:40.680 I think everyone's competitive in their own sense. If I 0:08:40.720 --> 0:08:43.640 was going to put a name to someone, probably Anna, 0:08:43.920 --> 0:08:48.880 just because of her personality. She's very in bold, she's 0:08:49.040 --> 0:08:53.360 very confident, and she's she's just so calm and funny, 0:08:53.679 --> 0:08:56.760 and I think that that makes you feel competitive because 0:08:56.760 --> 0:08:59.360 you're like, she's not stressed, she's just doing a thing, cooking. 0:08:59.400 --> 0:09:02.280 And then I think she puts a lot of pressure 0:09:02.280 --> 0:09:05.400 on herself. Like I'm watching her in this competition, I'm like, 0:09:05.880 --> 0:09:06.760 I worry for you, Anna. 0:09:06.840 --> 0:09:08.040 If you're not going to win this, how are you 0:09:08.080 --> 0:09:08.600 going to feel? 0:09:08.760 --> 0:09:10.800 Yeah, I think everyone's putting that level of pressure on 0:09:10.840 --> 0:09:11.640 themselves for sure. 0:09:12.000 --> 0:09:12.640 Yeah. True. 0:09:12.720 --> 0:09:15.960 Well, who was the most generous that you were working alongside? 0:09:16.160 --> 0:09:20.800 Again, I think everyone, I think just in certain situations 0:09:20.880 --> 0:09:23.320 or times or everyone is just so. 0:09:24.160 --> 0:09:25.240 Lovely and caring. 0:09:25.640 --> 0:09:30.800 I think Kayleen was probably sort of one of the standouts. 0:09:31.640 --> 0:09:36.360 She's just so nurturing, sweet and imagering the cook she'd 0:09:36.360 --> 0:09:39.400 come over and make a joke so you're okay. She 0:09:39.480 --> 0:09:41.520 helped me out at the end of the last challenge 0:09:41.600 --> 0:09:44.160 last night when I was going down. So that everyone 0:09:44.240 --> 0:09:47.120 is just very, very helpful, and everyone wanted everyone to 0:09:47.160 --> 0:09:49.640 do well. I think that was the best part about it. 0:09:49.679 --> 0:09:50.920 Everyone's just supporting each other. 0:09:51.040 --> 0:09:54.560 Did you walk away learning from them as well? Like, 0:09:54.920 --> 0:09:57.760 what skills do you think you've learned the most? Coming 0:09:57.800 --> 0:09:59.839 out of the dessert Master's. 0:09:59.520 --> 0:10:01.720 Kitchen, just a lot about the way that people work, 0:10:01.920 --> 0:10:05.280 how they sort of structure cooking times, how they use 0:10:05.320 --> 0:10:08.360 that time to their advantage. And I think a lot 0:10:08.400 --> 0:10:12.120 of emphasis have been on sort of savory ingredients included, 0:10:12.240 --> 0:10:14.960 so that for me is sort of now incorporating into 0:10:14.960 --> 0:10:19.599 my cooking, not just sticking with traditional sort of dessert ingredients. 0:10:19.960 --> 0:10:21.240 So that's something that's had a big. 0:10:21.440 --> 0:10:22.760 What's alike in reality? 0:10:22.840 --> 0:10:25.280 I mean, you've probably been watching Master Chef for years 0:10:25.320 --> 0:10:27.280 and then you know, to be in that kitchen, it 0:10:27.360 --> 0:10:29.640 just looks so stressful. I guess one of the strange 0:10:29.640 --> 0:10:31.720 things about Master Chef is the music that they play, 0:10:31.880 --> 0:10:34.079 you know, along the way, sort of builds the tension. 0:10:34.360 --> 0:10:36.800 I guess they're not really playing that music for you. 0:10:36.840 --> 0:10:39.439 Why in the kitchen, probably the clock would freak you 0:10:39.520 --> 0:10:40.079 out the most. 0:10:40.280 --> 0:10:42.960 No, it was exactly like it is on TV, and 0:10:43.040 --> 0:10:44.840 I think that was sort of one of the exciting 0:10:44.880 --> 0:10:47.240 parts for me about it. One thing I didn't sort 0:10:47.280 --> 0:10:50.480 of take into account is how big the kitchen itself is. 0:10:51.200 --> 0:10:53.040 So you're on your bench and you know, you see 0:10:53.040 --> 0:10:55.520 people running around on TV. You think, surely you can't 0:10:55.520 --> 0:10:58.160 be that under pressure to be sprinting around the kitchen, 0:10:58.200 --> 0:11:00.719 and then five minutes and I was running around everywhere. 0:11:01.480 --> 0:11:03.640 You know, your dishes in episode one and two were 0:11:03.679 --> 0:11:07.440 like super ambitious, they were so incredible. I called you 0:11:07.480 --> 0:11:11.240 had the plum flower and the Marble Solitaire, which visually 0:11:11.440 --> 0:11:14.959 so impressive. You'd have to be happy with the commentary 0:11:15.040 --> 0:11:17.080 that you were getting on those dishes in those first 0:11:17.080 --> 0:11:17.880 two episodes. 0:11:18.080 --> 0:11:21.040 I wasn't really expecting it to be that positive. I 0:11:21.080 --> 0:11:23.200 think I was always I'm always like prepare for the 0:11:23.240 --> 0:11:26.600 worst kind of person. And then yeah, I honestly couldn't 0:11:26.600 --> 0:11:30.920 be happier with my two cooks. Yeah, especially the Marbles episodes. 0:11:31.080 --> 0:11:33.440 Getting a lot of feedback from that, it was a 0:11:33.440 --> 0:11:34.440 big confidence boost. 0:11:34.559 --> 0:11:37.720 I was rewinding to hear what you called that plum flower. 0:11:37.800 --> 0:11:39.720 I'm calling it the plum flower, but I was trying 0:11:39.720 --> 0:11:41.280 to listen to what you referred to it as. 0:11:41.559 --> 0:11:43.520 Was it called the plum bottom? Is that what you 0:11:43.600 --> 0:11:43.880 called it? 0:11:44.880 --> 0:11:45.280 Blossom? 0:11:45.440 --> 0:11:46.400 Blossom? Okay? 0:11:46.400 --> 0:11:48.400 I was slowing that down a few times to find out, 0:11:48.440 --> 0:11:50.120 and I was like, if it's called a plum bottom, 0:11:50.160 --> 0:11:52.360 I feel like we need to rechange the name. I'm 0:11:52.400 --> 0:11:57.160 not a blossom sounds like a much better idea on 0:11:57.200 --> 0:12:00.520 a show like this, Do you worry about starting too big? 0:12:00.640 --> 0:12:03.560 Because those two dishes were so incredible? I feel like 0:12:03.600 --> 0:12:05.680 if I was on a show like this that I'd 0:12:05.679 --> 0:12:08.800 be thinking about trying to create a journey, because we 0:12:08.880 --> 0:12:11.000 often see on cooking shows like this that they like 0:12:11.080 --> 0:12:14.720 to see people who are growing. Do you worry about 0:12:14.800 --> 0:12:18.000 creating certain narratives like that because it is a reality show, 0:12:18.440 --> 0:12:20.120 or do you just go in and cook as hard 0:12:20.120 --> 0:12:21.120 as you can every time? 0:12:21.400 --> 0:12:21.640 Yeah? 0:12:21.760 --> 0:12:25.040 I think, and looking back on my third cook, the elimination, 0:12:25.600 --> 0:12:28.720 I think something like that. I felt the pressure to 0:12:28.760 --> 0:12:32.000 try and do more. Looking back now, I just wish 0:12:32.080 --> 0:12:34.319 that I had have just done, you know, pleated deserve 0:12:34.400 --> 0:12:37.680 something uncomfortable with something that I know I could have achieved. 0:12:37.720 --> 0:12:39.360 But I think I was like, no, I need to 0:12:39.600 --> 0:12:43.079 do better, show show skills. That is showing that I'm 0:12:43.120 --> 0:12:45.520 pushing myself, and then maybe I'll just push myself a. 0:12:45.520 --> 0:12:46.800 Little bit too too hard. 0:12:47.160 --> 0:12:49.560 So yeah, I think I definitely felt that pressure, and 0:12:49.800 --> 0:12:52.520 you know, I'd done two really great cooks and I 0:12:52.600 --> 0:12:55.199 just wanted to show them that I made of more, 0:12:55.320 --> 0:12:57.400 And maybe I should have just stuck in and stuck 0:12:57.400 --> 0:12:58.280 in my lane a little bit. 0:12:59.240 --> 0:13:01.680 You know, Melissa Leong is so good on this show, 0:13:01.720 --> 0:13:03.520 Like I am obsessed with her, and I think that 0:13:03.559 --> 0:13:05.520 she was so She's so amazing. 0:13:05.840 --> 0:13:06.880 She's so articulate. 0:13:06.960 --> 0:13:09.079 I love all the way in which she can pronounce 0:13:09.080 --> 0:13:12.800 everyone's names correctly, and like, it's just everything about her 0:13:13.040 --> 0:13:18.000 Uza's inspiration. Why do you think that people have gravitated 0:13:18.040 --> 0:13:21.199 towards her so much as a host of this show. 0:13:21.679 --> 0:13:26.800 She's just so genuine and she is so personable. She cares. 0:13:27.440 --> 0:13:30.560 It was my first time going into the kitchen, and 0:13:30.600 --> 0:13:33.760 she was just very aware of that, and she treated 0:13:33.760 --> 0:13:36.760 me like everyone else like she was just so sweet friendly. 0:13:36.880 --> 0:13:39.160 She had a genuine interest in you, and I think 0:13:39.200 --> 0:13:42.679 that shows on TV for sure. She's passionate about what 0:13:42.720 --> 0:13:45.840 we do and she's just excited for everyone. 0:13:46.240 --> 0:13:49.120 I get to because I comment on television, I do 0:13:49.480 --> 0:13:52.079 you know commentary of all television shows. I get a 0:13:52.120 --> 0:13:53.760 lot of people coming up and talking to me about 0:13:53.760 --> 0:13:56.280 it on the street, and it's so funny. You know, 0:13:56.320 --> 0:13:59.320 you hear the same names with people going, yeah, I've 0:13:59.360 --> 0:14:01.679 seen you talk that person before. But if she really 0:14:01.720 --> 0:14:03.800 liked that in real life. But everyone I speak to 0:14:03.840 --> 0:14:07.280 about Melissa is always obsessed with her, and they just 0:14:07.840 --> 0:14:10.280 have nothing but positive things to say. And that is 0:14:10.400 --> 0:14:13.160 not a that is not a true representation of what 0:14:13.160 --> 0:14:15.200 it's like to be a host on TV. No one 0:14:15.280 --> 0:14:17.120 normally has that kind of popularity. 0:14:17.400 --> 0:14:19.400 You know, the fact that she's exactly how she is 0:14:19.400 --> 0:14:21.200 on the screen and as she is when the cameras 0:14:21.200 --> 0:14:21.560 are off. 0:14:21.880 --> 0:14:23.200 She's so good on TV. 0:14:23.360 --> 0:14:26.520 She's so personable, she speaks so well, and then just 0:14:26.560 --> 0:14:29.880 to have that same energy of camera is something very special. 0:14:30.160 --> 0:14:33.200 I got a bottle that I mean Amauri Gushan. I'm 0:14:33.240 --> 0:14:34.800 going to say his name wrong. I wish I was 0:14:34.840 --> 0:14:37.680 Melissa Leon, but I'm clearly not. And I tried to 0:14:37.680 --> 0:14:41.000 slow his pronunciation of his own name down, and I 0:14:41.080 --> 0:14:42.920 was like, I'm just gonna have to say this with 0:14:43.000 --> 0:14:44.200 my Australian accent. 0:14:44.520 --> 0:14:45.800 What do you think about him? Like? 0:14:45.880 --> 0:14:49.760 You know what makes him so celebrated in his field 0:14:49.880 --> 0:14:50.600 around the world. 0:14:50.960 --> 0:14:54.560 He's just so talented. He's my favorite pastry chef. 0:14:55.120 --> 0:14:57.880 Just what he does is so exciting and it's so 0:14:58.160 --> 0:15:01.160 technical and scientific, and I think that's why so many 0:15:01.160 --> 0:15:02.360 people are attracted to it. 0:15:02.280 --> 0:15:04.400 Because it's no one can do that well. 0:15:04.560 --> 0:15:07.120 Very few people get through that, and just the way 0:15:07.160 --> 0:15:09.600 that his mind thinks is incredible. 0:15:10.480 --> 0:15:15.080 That he himself he was so great in real life. 0:15:15.120 --> 0:15:16.960 He's one of those people I wasn't expecting to be 0:15:17.720 --> 0:15:20.840 as again as genuine as he is, but he was 0:15:20.960 --> 0:15:24.000 so excited to see what we were all doing. And 0:15:24.040 --> 0:15:26.480 I think, you know someone that Kim is the top 0:15:26.520 --> 0:15:28.640 of his field in what he does. But for him 0:15:28.680 --> 0:15:31.520 to be excited by what I was doing and asking 0:15:31.640 --> 0:15:34.920 questions and showing interest, it was it was very sort 0:15:34.960 --> 0:15:38.040 of wholesome that he was just as excited about me 0:15:38.080 --> 0:15:40.360 as I was about him, and he treated everyone in 0:15:40.360 --> 0:15:41.080 the kitchen like that. 0:15:41.320 --> 0:15:44.720 I just wanted to ask him about his apron like, 0:15:44.800 --> 0:15:47.400 I mean, sorry, he's what do he call that? 0:15:47.480 --> 0:15:47.520 What? 0:15:48.080 --> 0:15:51.120 It's just like, did he get that personally made to him? 0:15:51.160 --> 0:15:53.400 I mean, I feel like it's tailored just to show 0:15:53.440 --> 0:15:56.000 the right amount of bicep and peck and everything. Like 0:15:56.720 --> 0:15:59.480 do you ask, you know, Marie a question like that, 0:15:59.680 --> 0:16:01.760 or do you just, you know, just assume that maybe 0:16:01.800 --> 0:16:02.520 he gets the maide. 0:16:02.840 --> 0:16:05.880 Yeah, I think I just assumed I was probably good him. 0:16:05.760 --> 0:16:08.600 That I'd be the creep, I'd be the freak of 0:16:08.600 --> 0:16:10.880 the week, and just be like slowly touching his arm, 0:16:11.160 --> 0:16:13.520 and Melissa would be like, Okay, you're not longer in 0:16:13.560 --> 0:16:16.160 the competition. It's it's time to go. It's a different show, 0:16:19.960 --> 0:16:22.920 of course. So with the piggybank idea, which I thought 0:16:22.960 --> 0:16:26.600 was really fun, were you disappointed that someone else was 0:16:26.600 --> 0:16:28.960 making it, Kristen was making it at that point? Did 0:16:29.000 --> 0:16:30.680 you think, oh, maybe I should try and switch to 0:16:30.720 --> 0:16:32.720 something else, or do you just go hard and try. 0:16:32.520 --> 0:16:32.920 And beat it? 0:16:33.360 --> 0:16:36.280 I think then obviously she's the worst person you want 0:16:36.320 --> 0:16:37.440 to go up against with chocolate. 0:16:37.480 --> 0:16:41.040 She's the queen of it. She's just so natural at it. 0:16:41.160 --> 0:16:43.280 But no, I think it was Obviously I would have 0:16:43.320 --> 0:16:45.080 liked to have change shit, but I was too far, 0:16:45.240 --> 0:16:47.560 too far into the cook and I just knew I 0:16:47.560 --> 0:16:48.200 had to stick with. 0:16:48.160 --> 0:16:48.840 What I was doing. 0:16:49.720 --> 0:16:52.760 But again, it was she gave me some tips and 0:16:52.760 --> 0:16:57.320 advice during the cook, especially with spraying the pig, and 0:16:57.800 --> 0:16:59.600 even though it was like pig verst pig, it was 0:16:59.720 --> 0:17:02.160 very very wholesome in a way, and the fact that 0:17:02.480 --> 0:17:04.959 you know, she wanted me to succeed as much as 0:17:04.960 --> 0:17:08.720 she wanted herself to And yeah, it was obviously not 0:17:08.760 --> 0:17:09.960 ideal going up against her. 0:17:11.000 --> 0:17:12.679