Speaker 1: It's in the news today, but it was actually on
Speaker 1: TV Reload, the podcast last weep. They welcome back guys
Speaker 1: to TV Reload. As you may know, my name is
Speaker 1: Benjamin Norris and this is your podcast to get all
Speaker 1: the inside goss on the popular TV shows that you
Speaker 1: may be watching from around the world. Undeniably, our TV
Speaker 1: sets are still a major part of our home entertainment,
Speaker 1: and yet very little is known about how our favorite
Speaker 1: shows get made. So each episode I've been finding guests
Speaker 1: that want to dive just that little bit deeper into
Speaker 1: the shows that they're currently making, so that you can
Speaker 1: hear all their exclusive stories and gain access to the
Speaker 1: biggest names in Australian television. I want to thank you
Speaker 1: for downloading or subscribing to this podcast TV Reload. However
Speaker 1: you've found me. I love hearing your feedback, so if
Speaker 1: you can, please leave a review or a comment on
Speaker 1: your chosen podcast platform. On today's episode of TV Reload,
Speaker 1: I'm joined by Ryan Mead, who was the first eliminated
Speaker 1: contestant from Dessertmasters Australia this week on Network ten. Ryan
Speaker 1: is the head pastry chef at Charles Grand Brasseri and Bath.
Speaker 1: After working so closely with Peter Gilmour at both Key
Speaker 1: and Ben Along. Her resume was impressive enough to get
Speaker 1: the call to take part in this very first series
Speaker 1: of Dessert Masters, the spinoff cooking show from Mastershef Australia,
Speaker 1: was announced at Network ten's upfronts last year, and a
Speaker 1: second series has already been commissioned for twenty twenty four,
Speaker 1: with host Melissa Leon and Amory Guschon returning to the kitchen.
Speaker 1: The series already feels like a staple on our screens
Speaker 1: and the level of cooking from these chefs would have
Speaker 1: you wondering who the hell are they going.
Speaker 2: To get on the show next year.
Speaker 1: While Ryan definitely made the judges applaud in the first
Speaker 1: two episodes with her plum Blossom and Scrabble Solitaire, it
Speaker 1: was definitely that piggy bank that didn't crack that sent
Speaker 1: her home. I will find out how Ryan was selected
Speaker 1: and what kind of insights you get into preparing for
Speaker 1: these shows elaborate desserts. Ryan will share her thoughts on
Speaker 1: the judge's popularity and how Melissa and Amory have influenced
Speaker 1: her cooking. Moving forward, we will go behind the scenes
Speaker 1: of that last cook with Ryan's piggy bank and what
Speaker 1: she really thought of Kristen Tibbles looking up the same idea. Plus,
Speaker 1: we will get plenty of exclusives from behind the scenes
Speaker 1: of Dessert Masters, which is back this Sunday night at
Speaker 1: seven thirty, and you can catch up on ten Play
Speaker 1: if you've fallen a little bit behind on the first
Speaker 1: week of Amazing Cooks. Anyway, let's bring Ryan into the
Speaker 1: podcast and guys, I really hope you enjoy this exciting
Speaker 1: first chat unpacking the latest cooking show everyone is talking about.
Speaker 2: Hi, Ryan, how are you very well?
Speaker 3: Thank you? How are you?
Speaker 2: I'm very excited.
Speaker 1: I just was saying to you before we started recording
Speaker 1: that I rewatched all the first three episodes again this morning.
Speaker 1: So it's you're a good company because I'm obsessed with
Speaker 1: this show me. So will you keep watching now that
Speaker 1: you're out?
Speaker 3: Oh, one hundred percent.
Speaker 4: I think now that the stress and pressure is off,
Speaker 4: it's a bit of relief and now I can just
Speaker 4: sit back and enjoy it with everyone else.
Speaker 1: I can imagine what was it like to get the
Speaker 1: call to be a part of Dessert Masters, Because I mean,
Speaker 1: this is the first series. It's something that I think
Speaker 1: has been bubbling for quite a while waiting to come
Speaker 1: to the surface, and so how exciting to be asked
Speaker 1: to be amongst this cast.
Speaker 4: The producers reached out over Instagram and I just I
Speaker 4: just couldn't believe it. When I first found out, I
Speaker 4: was just like, no, wait, no chance, it's not me.
Speaker 4: And then we went through a few zoom meetings and
Speaker 4: stuff like that, and when it sort of sunk in
Speaker 4: a little bit that it was actually going to happen,
Speaker 4: it was just overwhelming exciting.
Speaker 3: I was I was nervous. It was like a mix
Speaker 3: of everything.
Speaker 1: Well, I'm here to tell you that you take a
Speaker 1: lot of boxes, You're beautiful, you can cook incredible things,
Speaker 1: you speak, well, what more.
Speaker 2: Do these producers want?
Speaker 1: Seriously, thank you very much take the compliment. How long
Speaker 1: do you have to prepare though, for a show like this?
Speaker 2: Do you have?
Speaker 1: Did you have a period of time between them saying
Speaker 1: yes and then the camera's rolling.
Speaker 3: Yeah, there was a there.
Speaker 4: Was a short period of time, but then again it's
Speaker 4: just going into it, going into a blind almost, So
Speaker 4: during that short time, it was thinking of what pastry
Speaker 4: techniques might I need, what what might I be asked
Speaker 4: to do and then just trying to rego over everything
Speaker 4: I've learned in the past ten years or so and
Speaker 4: trying to feel as prepared as you can.
Speaker 3: For something like this.
Speaker 1: I found out this is a very different show, but
Speaker 1: I found out recently with RuPaul's drag Rags, they actually
Speaker 1: let them know the themes in advance before coming on
Speaker 1: the show. Do you have any idea about what sort
Speaker 1: of dishes you can prepare to make or are you
Speaker 1: just flying blind?
Speaker 3: Pretty much flying blind?
Speaker 4: You know, there's always I wouldn't even say a hint,
Speaker 4: and you know there's a little bit of hints dropped
Speaker 4: I guess just before.
Speaker 1: If you've been a master chef of Fiscionado, you probably
Speaker 1: can predict some of these things, you know.
Speaker 4: Yeah, you definitely you look at past challenges that have
Speaker 4: been set, especially around just out so you're kind of like, well,
Speaker 4: maybe it'll be in that direction, or you know, you
Speaker 4: try and think of something that'll be good good on TV,
Speaker 4: something that I'll stressed everyone out.
Speaker 1: With these shows, there is always this idea that you know,
Speaker 1: we want to see really aspirational dishes that are impossible
Speaker 1: to make, but I also would like to see a
Speaker 1: few challenges in there that dishes that the people that
Speaker 1: are watching the show could make as well. Do you
Speaker 1: think that this show needs to always have those crazy
Speaker 1: cooks that are there, or do you think sometimes they
Speaker 1: could bring some stuff in that maybe the audiences can
Speaker 1: write down the recipe and try and do at home.
Speaker 4: I think certain aspects of it definitely can be made
Speaker 4: at home, but I think as well, it's I think
Speaker 4: that's kind of what makes the show so exciting, seeing
Speaker 4: what everyone else can do, and you know, even for me,
Speaker 4: seeing what the other cooks could do some of the
Speaker 4: stuff I can't do, And so that's what made it
Speaker 4: so exciting for me to watch them, being like how
Speaker 4: did they do that?
Speaker 3: How did they think like that?
Speaker 4: And I think it's a nice it's nice showcase of
Speaker 4: everyone's talents, and I think that's something that makes it
Speaker 4: really special, as the fact that not everyone can do that,
Speaker 4: so it's it's like watching me impossible.
Speaker 1: I love watching those things on Instagram where you see
Speaker 1: people with no cooking experience trying to recreate, you know,
Speaker 1: cakes for their kids and stuff where it's like it's
Speaker 1: a bluey cake and a cake does not.
Speaker 2: Look like bluey. It looks more like Marge Simpson and
Speaker 2: You're Life and that makes.
Speaker 4: It just as good, right or like comm Dome for
Speaker 4: me is one of my favorite TV shows just because
Speaker 4: it's always a disaster.
Speaker 1: Well. I mean, these days, all these kids want is
Speaker 1: those smash cakes, you know what I mean. They don't
Speaker 1: even want to eat them, they just want to tear
Speaker 1: them apart. So maybe it's all relative.
Speaker 3: Yeah, it takes the pressure off a little bit.
Speaker 1: What did you think of the company that you were
Speaker 1: able to keep on this show? Was this the krem
Speaker 1: Dola Creme of pastry and dessert chefs, you know from
Speaker 1: Australia one hundred percent?
Speaker 3: Definitely.
Speaker 4: Going into it, I wasn't sure who I was going
Speaker 4: to be competing against, but you know, I think I
Speaker 4: got most of them right in thinking of it, who
Speaker 4: it could possibly be leading up to it, and just
Speaker 4: for me, it was when I first moved back to
Speaker 4: Australia and people like Adriano Sumboga, some Tibbles and Apollovu,
Speaker 4: they were, you know, setting the benchmark for what pastry
Speaker 4: in Australia in the world. And so for me to
Speaker 4: be competing against people I've looked up to since my apprenticeship.
Speaker 4: It was pretty pretty surreal to be in their company.
Speaker 1: Did you try and reach out to anyone? I remember
Speaker 1: being asked to do a show about two years ago
Speaker 1: and they were just putting out an inquiry about doing it,
Speaker 1: and I was thinking, Oh, I just want to ring
Speaker 1: who I think is going to be doing this show,
Speaker 1: and the producer like, no, you're not allowed to talk
Speaker 1: to anyone.
Speaker 4: I would never put myself on the same level as
Speaker 4: most of these people, so I never even thought to
Speaker 4: reach out.
Speaker 2: You were hoping for crapper chefs.
Speaker 3: Yeah, in a way, I could have been a bit much.
Speaker 1: Some of these people are usually the celebrity chefs that
Speaker 1: come in to do a challenge for Master Chef, and
Speaker 1: now they're competing in the show. Do you think that
Speaker 1: they were nervous to try and swap sides of the bench.
Speaker 3: Oh? I think so definitely.
Speaker 4: I think that was almost sort of the blessing in
Speaker 4: my position of going and not being in there before
Speaker 4: is that didn't have that pressure of knowing I'd been
Speaker 4: in there instead a challenge and now you're on the
Speaker 4: other side creating the challenge. So I think that would
Speaker 4: be a very very stressful and I feel like you
Speaker 4: put a lot of pressure on yourself to prove yourself
Speaker 4: if you're in that position.
Speaker 1: What about the camaraderie. I mean, I even noticed Anna
Speaker 1: was really cute. At one point she checked out on
Speaker 1: one of the chefs that was cooking right near her.
Speaker 1: I would love to know what the camaraderie was like
Speaker 1: amongst you guys during the filming.
Speaker 4: It was incredible without sounding too cheesy, it literally feels
Speaker 4: like a family. Even though I was there for a
Speaker 4: short time and I didn't know too many of the
Speaker 4: other chefs beforehand. I feel like some really really fantastic
Speaker 4: friendships have been formed, and you know, a lot of
Speaker 4: us talk, maybe not every day, but almost every day still,
Speaker 4: and you know, we catch up whenever we're in Sydney, Melbourne,
Speaker 4: anything like that.
Speaker 3: So it's really really special.
Speaker 4: I wasn't expecting to sort of have these relationships or
Speaker 4: bombs after instant.
Speaker 1: Literally, who was the most competitive, though, There's got to
Speaker 1: be someone that was fun to cook alongside, but was
Speaker 1: super competitive.
Speaker 4: I think everyone's competitive in their own sense. If I
Speaker 4: was going to put a name to someone, probably Anna,
Speaker 4: just because of her personality. She's very in bold, she's
Speaker 4: very confident, and she's she's just so calm and funny,
Speaker 4: and I think that that makes you feel competitive because
Speaker 4: you're like, she's not stressed, she's just doing a thing, cooking.
Speaker 1: And then I think she puts a lot of pressure
Speaker 1: on herself. Like I'm watching her in this competition, I'm like,
Speaker 1: I worry for you, Anna.
Speaker 2: If you're not going to win this, how are you
Speaker 2: going to feel?
Speaker 3: Yeah, I think everyone's putting that level of pressure on
Speaker 3: themselves for sure.
Speaker 2: Yeah. True.
Speaker 1: Well, who was the most generous that you were working alongside?
Speaker 4: Again, I think everyone, I think just in certain situations
Speaker 4: or times or everyone is just so.
Speaker 3: Lovely and caring.
Speaker 4: I think Kayleen was probably sort of one of the standouts.
Speaker 4: She's just so nurturing, sweet and imagering the cook she'd
Speaker 4: come over and make a joke so you're okay. She
Speaker 4: helped me out at the end of the last challenge
Speaker 4: last night when I was going down. So that everyone
Speaker 4: is just very, very helpful, and everyone wanted everyone to
Speaker 4: do well. I think that was the best part about it.
Speaker 4: Everyone's just supporting each other.
Speaker 1: Did you walk away learning from them as well? Like,
Speaker 1: what skills do you think you've learned the most? Coming
Speaker 1: out of the dessert Master's.
Speaker 4: Kitchen, just a lot about the way that people work,
Speaker 4: how they sort of structure cooking times, how they use
Speaker 4: that time to their advantage. And I think a lot
Speaker 4: of emphasis have been on sort of savory ingredients included,
Speaker 4: so that for me is sort of now incorporating into
Speaker 4: my cooking, not just sticking with traditional sort of dessert ingredients.
Speaker 3: So that's something that's had a big.
Speaker 2: What's alike in reality?
Speaker 1: I mean, you've probably been watching Master Chef for years
Speaker 1: and then you know, to be in that kitchen, it
Speaker 1: just looks so stressful. I guess one of the strange
Speaker 1: things about Master Chef is the music that they play,
Speaker 1: you know, along the way, sort of builds the tension.
Speaker 1: I guess they're not really playing that music for you.
Speaker 1: Why in the kitchen, probably the clock would freak you
Speaker 1: out the most.
Speaker 4: No, it was exactly like it is on TV, and
Speaker 4: I think that was sort of one of the exciting
Speaker 4: parts for me about it. One thing I didn't sort
Speaker 4: of take into account is how big the kitchen itself is.
Speaker 4: So you're on your bench and you know, you see
Speaker 4: people running around on TV. You think, surely you can't
Speaker 4: be that under pressure to be sprinting around the kitchen,
Speaker 4: and then five minutes and I was running around everywhere.
Speaker 1: You know, your dishes in episode one and two were
Speaker 1: like super ambitious, they were so incredible. I called you
Speaker 1: had the plum flower and the Marble Solitaire, which visually
Speaker 1: so impressive. You'd have to be happy with the commentary
Speaker 1: that you were getting on those dishes in those first
Speaker 1: two episodes.
Speaker 4: I wasn't really expecting it to be that positive. I
Speaker 4: think I was always I'm always like prepare for the
Speaker 4: worst kind of person. And then yeah, I honestly couldn't
Speaker 4: be happier with my two cooks. Yeah, especially the Marbles episodes.
Speaker 4: Getting a lot of feedback from that, it was a
Speaker 4: big confidence boost.
Speaker 1: I was rewinding to hear what you called that plum flower.
Speaker 1: I'm calling it the plum flower, but I was trying
Speaker 1: to listen to what you referred to it as.
Speaker 2: Was it called the plum bottom? Is that what you
Speaker 2: called it?
Speaker 3: Blossom?
Speaker 2: Blossom? Okay?
Speaker 1: I was slowing that down a few times to find out,
Speaker 1: and I was like, if it's called a plum bottom,
Speaker 1: I feel like we need to rechange the name. I'm
Speaker 1: not a blossom sounds like a much better idea on
Speaker 1: a show like this, Do you worry about starting too big?
Speaker 1: Because those two dishes were so incredible? I feel like
Speaker 1: if I was on a show like this that I'd
Speaker 1: be thinking about trying to create a journey, because we
Speaker 1: often see on cooking shows like this that they like
Speaker 1: to see people who are growing. Do you worry about
Speaker 1: creating certain narratives like that because it is a reality show,
Speaker 1: or do you just go in and cook as hard
Speaker 1: as you can every time?
Speaker 3: Yeah?
Speaker 4: I think, and looking back on my third cook, the elimination,
Speaker 4: I think something like that. I felt the pressure to
Speaker 4: try and do more. Looking back now, I just wish
Speaker 4: that I had have just done, you know, pleated deserve
Speaker 4: something uncomfortable with something that I know I could have achieved.
Speaker 4: But I think I was like, no, I need to
Speaker 4: do better, show show skills. That is showing that I'm
Speaker 4: pushing myself, and then maybe I'll just push myself a.
Speaker 3: Little bit too too hard.
Speaker 4: So yeah, I think I definitely felt that pressure, and
Speaker 4: you know, I'd done two really great cooks and I
Speaker 4: just wanted to show them that I made of more,
Speaker 4: And maybe I should have just stuck in and stuck
Speaker 4: in my lane a little bit.
Speaker 1: You know, Melissa Leong is so good on this show,
Speaker 1: Like I am obsessed with her, and I think that
Speaker 1: she was so She's so amazing.
Speaker 2: She's so articulate.
Speaker 1: I love all the way in which she can pronounce
Speaker 1: everyone's names correctly, and like, it's just everything about her
Speaker 1: Uza's inspiration. Why do you think that people have gravitated
Speaker 1: towards her so much as a host of this show.
Speaker 3: She's just so genuine and she is so personable. She cares.
Speaker 4: It was my first time going into the kitchen, and
Speaker 4: she was just very aware of that, and she treated
Speaker 4: me like everyone else like she was just so sweet friendly.
Speaker 4: She had a genuine interest in you, and I think
Speaker 4: that shows on TV for sure. She's passionate about what
Speaker 4: we do and she's just excited for everyone.
Speaker 1: I get to because I comment on television, I do
Speaker 1: you know commentary of all television shows. I get a
Speaker 1: lot of people coming up and talking to me about
Speaker 1: it on the street, and it's so funny. You know,
Speaker 1: you hear the same names with people going, yeah, I've
Speaker 1: seen you talk that person before. But if she really
Speaker 1: liked that in real life. But everyone I speak to
Speaker 1: about Melissa is always obsessed with her, and they just
Speaker 1: have nothing but positive things to say. And that is
Speaker 1: not a that is not a true representation of what
Speaker 1: it's like to be a host on TV. No one
Speaker 1: normally has that kind of popularity.
Speaker 4: You know, the fact that she's exactly how she is
Speaker 4: on the screen and as she is when the cameras
Speaker 4: are off.
Speaker 3: She's so good on TV.
Speaker 4: She's so personable, she speaks so well, and then just
Speaker 4: to have that same energy of camera is something very special.
Speaker 1: I got a bottle that I mean Amauri Gushan. I'm
Speaker 1: going to say his name wrong. I wish I was
Speaker 1: Melissa Leon, but I'm clearly not. And I tried to
Speaker 1: slow his pronunciation of his own name down, and I
Speaker 1: was like, I'm just gonna have to say this with
Speaker 1: my Australian accent.
Speaker 2: What do you think about him? Like?
Speaker 1: You know what makes him so celebrated in his field
Speaker 1: around the world.
Speaker 3: He's just so talented. He's my favorite pastry chef.
Speaker 4: Just what he does is so exciting and it's so
Speaker 4: technical and scientific, and I think that's why so many
Speaker 4: people are attracted to it.
Speaker 3: Because it's no one can do that well.
Speaker 4: Very few people get through that, and just the way
Speaker 4: that his mind thinks is incredible.
Speaker 3: That he himself he was so great in real life.
Speaker 4: He's one of those people I wasn't expecting to be
Speaker 4: as again as genuine as he is, but he was
Speaker 4: so excited to see what we were all doing. And
Speaker 4: I think, you know someone that Kim is the top
Speaker 4: of his field in what he does. But for him
Speaker 4: to be excited by what I was doing and asking
Speaker 4: questions and showing interest, it was it was very sort
Speaker 4: of wholesome that he was just as excited about me
Speaker 4: as I was about him, and he treated everyone in
Speaker 4: the kitchen like that.
Speaker 1: I just wanted to ask him about his apron like,
Speaker 1: I mean, sorry, he's what do he call that?
Speaker 3: What?
Speaker 1: It's just like, did he get that personally made to him?
Speaker 1: I mean, I feel like it's tailored just to show
Speaker 1: the right amount of bicep and peck and everything. Like
Speaker 1: do you ask, you know, Marie a question like that,
Speaker 1: or do you just, you know, just assume that maybe
Speaker 1: he gets the maide.
Speaker 3: Yeah, I think I just assumed I was probably good him.
Speaker 1: That I'd be the creep, I'd be the freak of
Speaker 1: the week, and just be like slowly touching his arm,
Speaker 1: and Melissa would be like, Okay, you're not longer in
Speaker 1: the competition. It's it's time to go. It's a different show,
Speaker 1: of course. So with the piggybank idea, which I thought
Speaker 1: was really fun, were you disappointed that someone else was
Speaker 1: making it, Kristen was making it at that point? Did
Speaker 1: you think, oh, maybe I should try and switch to
Speaker 1: something else, or do you just go hard and try.
Speaker 2: And beat it?
Speaker 4: I think then obviously she's the worst person you want
Speaker 4: to go up against with chocolate.
Speaker 3: She's the queen of it. She's just so natural at it.
Speaker 4: But no, I think it was Obviously I would have
Speaker 4: liked to have change shit, but I was too far,
Speaker 4: too far into the cook and I just knew I
Speaker 4: had to stick with.
Speaker 3: What I was doing.
Speaker 4: But again, it was she gave me some tips and
Speaker 4: advice during the cook, especially with spraying the pig, and
Speaker 4: even though it was like pig verst pig, it was
Speaker 4: very very wholesome in a way, and the fact that
Speaker 4: you know, she wanted me to succeed as much as
Speaker 4: she wanted herself to And yeah, it was obviously not
Speaker 4: ideal going up against her.
Speaker 1: I just thought it was good television the way they
Speaker 1: rolled it out, because they showed you first you were like,
Speaker 1: I'm going to make a smash pig, and everyone's like, yet.
Speaker 2: A great idea.
Speaker 1: And then they go to her and she's like, I'm
Speaker 1: making a smash pig and everyone's like, oh no, oh no,
Speaker 1: this is it's not okay. I'd be looking at the
Speaker 1: backup book of ideas.
Speaker 3: I'd be like, if anything, I was just like, I'm
Speaker 3: happy that maybe I thought the same way as her
Speaker 3: for a little bit.
Speaker 1: So what did you think about Anna and Andy being
Speaker 1: safe as well from elimination? Were they the people that
Speaker 1: you thought in the second episode were going to win
Speaker 1: sort of that immunity for the next round.
Speaker 4: I think that was such a difficult round to choose.
Speaker 4: Everything looked fantastic that everyone made, and you know, we
Speaker 4: taste a little bit on each other's benches, and everything
Speaker 4: tasted incredible. So I'm not surprised at all that they
Speaker 4: went through.
Speaker 3: They deserved it. Their food was delicious.
Speaker 1: Do you think Reynold's going to hang onto that immunity
Speaker 1: pin until towards the end, because you could see that
Speaker 1: he was certainly not going to play it last night.
Speaker 1: Do you think, because there's only one immunity pin, that
Speaker 1: he's just going to have to hang onto that for
Speaker 1: as long as possible.
Speaker 4: Yeah, I think if that was me in that position,
Speaker 4: you hold onto it as long as possible.
Speaker 3: Although I would have used it last night for sure.
Speaker 4: I think that it's so hard to tell you you
Speaker 4: have great days, you have bad days, and you never
Speaker 4: know when he could use it. You never know what
Speaker 4: could go wrong in a cook But I think you know,
Speaker 4: you look at what he's done so far, honest, you know,
Speaker 4: he's Reynolds for a reason. He's well known for being
Speaker 4: a expert on Manstershire for a reason. So I would
Speaker 4: be surprised if he ever needed to use it because
Speaker 4: it's just that good.
Speaker 1: Well, he's in a lot of the banners for the show,
Speaker 1: a lot of the promo stuff, so like he's got
Speaker 1: a lot of pressure on himself, so you know, good
Speaker 1: luck to him.
Speaker 3: Yeah.
Speaker 1: I was going to say, you know your resume in
Speaker 1: Sydney are working with Peter Gilmour being the head of
Speaker 1: Pastriot along and now at the Charles what advice do
Speaker 1: you have for chefs wanting to work their way up
Speaker 1: the ranks amongst the worlds. You know, we've got some
Speaker 1: of the world's most incredible dessert chefs here in Australia.
Speaker 1: Is it important to have a mentor? Is that something
Speaker 1: that you chose to do? Like, how how do people
Speaker 1: follow along in the sort of path that you've gone in.
Speaker 4: I think you just need to find the right workplace
Speaker 4: for you, you know. I absolutely loved working with Peter
Speaker 4: Gilmore and the chefs who were working with him as well.
Speaker 4: I think everyone wanted to be there for the same reason.
Speaker 4: And you know, Peter's through the way he thinks everything,
Speaker 4: everything like that.
Speaker 3: It was just I was so interested in investor to learn.
Speaker 4: I went in act as a demi chef and then
Speaker 4: left running the pastry section.
Speaker 3: And I think it was just a natural.
Speaker 4: Progression because if you're that passionate, you care that much,
Speaker 4: you're that interested, I feel like it eventually sort of
Speaker 4: leaves that way. Yeah, I think you just got to
Speaker 4: you just got to stick to it and love what
Speaker 4: you do, and eventually a good thing has.
Speaker 3: Come from one.
Speaker 1: I think you've got to follow your passion, you know.
Speaker 1: I think that you know, if you're genuinely interested in something,
Speaker 1: it shines through And I think it's important for people
Speaker 1: to find something that they truly love and follow it.
Speaker 1: I mean, that's their place to shine. Definitely, who's your
Speaker 1: pick to win? That's one of the last questions I'm
Speaker 1: going to ask you, not what you know now, so
Speaker 1: you can't ruin anything for me because you're probably all talking.
Speaker 1: But like at the time that you came out of
Speaker 1: the kitchen, who did you think is going to take
Speaker 1: the competition out?
Speaker 3: So I think just.
Speaker 4: By looking at the past two challenges, and you did
Speaker 4: so well in both of them. And I think the
Speaker 4: way that he cooks, his style is very very different
Speaker 4: to everyone else's and you know, he uses interesting flavors,
Speaker 4: and I really like how confident he is being. You know,
Speaker 4: he mentioned in one of the episodes, how you know
Speaker 4: this is his style, his confident in the way he cooks,
Speaker 4: and I love that. And I just think judging by
Speaker 4: the past three episos of past two episodes and then
Speaker 4: having immunity, and he's definitely.
Speaker 1: Wanted to watch, Okay, well, I think I might have him.
Speaker 1: I might have my eye on him as well. So
Speaker 1: I think that's actually you know, you mentioned at the
Speaker 1: end of the show how this series has reignited some
Speaker 1: passion in you. You know, what's life been like since
Speaker 1: you wrapped this show? You know, have you been able
Speaker 1: to achieve things that you might not have been able
Speaker 1: to achieve had you not had this experience.
Speaker 3: I think so for sure.
Speaker 4: I think it's just gotten me a little bit more creative,
Speaker 4: trying not to get stuck in and stuck in my
Speaker 4: comfort zone. And I think that was one of the
Speaker 4: biggest lessons learned from last night's episode, is you know,
Speaker 4: I just want to keep practicing, learning new skills, up skilling,
Speaker 4: and so I think that's that's something.
Speaker 3: And I think that's reflected on my work a lot.
Speaker 4: And I think I've got more confidence than I had before,
Speaker 4: and so I was just trusting my trusting my got
Speaker 4: a bit more.
Speaker 3: So.
Speaker 4: Yeah, I think it's still still early days, so we'll
Speaker 4: see seeing the next few coming weeks, but I think
Speaker 4: it'll be a very very positive effect.
Speaker 1: Yeah, yeah, I think so. Well, everyone who joins the
Speaker 1: podcast get asked this questions. My last question, which is,
Speaker 1: what is something from behind the scenes, something that we
Speaker 1: wouldn't see, you know, not necessarily behind the scenes secret
Speaker 1: about mastership, but maybe something that happened to you along
Speaker 1: the way with your experience in the kitchen.
Speaker 4: Any one of the most memorable things was, you know,
Speaker 4: in between filming and just hanging out in the green
Speaker 4: room and just talking to everyone and you know, everyone's nervous,
Speaker 4: everyone's on the same page, and then just sort of
Speaker 4: the conversations are happening there and I think.
Speaker 3: That's where like friendships are born stuff like that.
Speaker 4: So I think that that for me, like behind the
Speaker 4: scenes was just a really really nice time.
Speaker 3: That was something I wasn't expecting.
Speaker 4: I was just expecting to go in and cook and
Speaker 4: sort of that bit you get judged to go. But
Speaker 4: I think, yeah, some of the most memorable moments are
Speaker 4: hanging out in the green room just like laughing, talking
Speaker 4: all about.
Speaker 3: It was really nice.
Speaker 1: I think it's amazing because, like think about it now,
Speaker 1: if you're ever struggling with certain dishes, you've got all
Speaker 1: their phone numbers, you'd just be oh, Adriano Zumbo mid
Speaker 1: a hand, what do you got to say about this?
Speaker 1: You know, or even just taking photos of what you
Speaker 1: have done and ask for their commentary on them as well.
Speaker 4: It's nice to have a nice little group now that
Speaker 4: you know you can reach out and ask for hell
Speaker 4: for advice or anything like us.
Speaker 1: I just think Kristen Tibbles would be I'd be asking
Speaker 1: her over for dinner all the time. She looks like
Speaker 1: someone good to have a wine with.
Speaker 3: It's fantastic. Ryan.
Speaker 1: I just want to say thank you so much for
Speaker 1: your generosity with your time. I am absolutely obsessed with
Speaker 1: this show, so I probably need some help. But yeah,
Speaker 1: good luck with everything, with your with your talking, and
Speaker 1: I look forward to maybe seeing what you do next.
Speaker 3: Ye, thank you very much, thank you