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Speaker 1: Get a I'm Lolla Berry, nutritionist, author, actor, TV presenter,

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Speaker 1: and professional overshaer. This podcast is all about celebrating failure

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Speaker 1: because I believe it's a chance for us to learn,

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Speaker 1: grow and face our blind spots. Each week, I'll interview

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Speaker 1: a different guest about their highs as well as their lows,

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Speaker 1: all in a bid to inspire us to fearlessly fail.

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Speaker 1: Hello today on the pod, I have a dear mate,

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Speaker 1: Toby Paddick. We've known each other for Yonks. I've been

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Speaker 1: wanting to get him on the pod for Yonks and

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Speaker 1: the stars aligned when I was in mouths now. In

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Speaker 1: this chat, we talk about everything from snowboarding to working

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Speaker 1: with Jamie Oliver to his new sustainable food company So,

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Speaker 1: which is called Made by Toby. So. We chat everything

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Speaker 1: we could. You'll hear this because we know each other

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Speaker 1: for youngest, we could have chatted for hours and hours

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Speaker 1: an hours. Is such a good egg, incredible chef, but

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Speaker 1: also incredible personalities, written mazillion books and just he's one

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Speaker 1: of those people that, yeah, you feel like you're just

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Speaker 1: you know, sitting down having a beer catching up with

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Speaker 1: We weren't having a beer. We'll have to do that

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Speaker 1: next time tops. But thank you Toby Paddick for jumping

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Speaker 1: on the pod. You're an absolute legend. Everybody listening to this,

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Speaker 1: I hope you love it is a good egg. So

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Speaker 1: welcome to the podcast. Toby Paddick. We have been mates,

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Speaker 1: my friend. I think for thirteen years. I've been trying

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Speaker 1: to figure it out.

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Speaker 2: It's going to be since I don't know, Lolo, it's

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Speaker 2: loud in my mind.

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Speaker 3: Yeah, two thousand and ten, twelve eleven or something around there.

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Speaker 1: It'd be twelve or thirteen years, I reckon.

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Speaker 2: We're still breathing.

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Speaker 1: Do you remember we do the food, Food and Good

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Speaker 1: Food and Wine shows and you, me and Kemmy would

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Speaker 1: get up and go running. We'd be like the Fitzbo Gang,

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Speaker 1: and then all the other chefs would be out like

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Speaker 1: partying and have late nights. Do you remember this?

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Speaker 2: I do. I went through a life change around then

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Speaker 2: you did.

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Speaker 4: Yeah.

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Speaker 1: So let's talk about you, chef author, media personality you've

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Speaker 1: now got made by Toby, which I really want to

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Speaker 1: talk about more so ready made sustainable frozen meals, which

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Speaker 1: I'm I've been made. I've been soaking you up.

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Speaker 2: But I sound weird anyway, in a.

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Speaker 1: Really good way, but I wanted to quickly start with like,

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Speaker 1: we actually have a bit of a friendship. I have

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Speaker 1: memories of you rocking up to when we've done work

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Speaker 1: things together on your skateboard. And I don't know if

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Speaker 1: you remember this, but when we did Good Food and

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Speaker 1: Wine Show together, I used to come out on stage

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Speaker 1: because i'd MC your segments.

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Speaker 3: I remember you used to Saya's going to cook up storm? Yeah,

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Speaker 3: every time.

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Speaker 1: Do you remember that you did this? You did this

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Speaker 1: recipe with a bird with you put a brick on

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Speaker 1: top of it, receipt and I don't know what it's called.

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Speaker 1: It like blood butterfly, the bird out.

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Speaker 2: You should know this me.

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Speaker 3: You're dating Italians called polo Amatonian, which means under a brick.

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Speaker 1: Right, great, But do you remember one time you got me?

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Speaker 1: You're like, okay, we were doing this same recipe a

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Speaker 1: couple of times a day and it was I should

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Speaker 1: have known it by the back of my hand, but

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Speaker 1: I cut myself on set. Do you remember and you're like, oh, okay, Lola,

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Speaker 1: get out. Do you remember this?

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Speaker 2: No? Were you okay?

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Speaker 4: Though?

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Speaker 1: Totally fine? But I mean, like, what an uncle? We

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Speaker 1: were doing it? How many times a day? At all

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Speaker 1: over Australia, and I still cut.

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Speaker 3: This is when you cut yourself, is when you let

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Speaker 3: the guard down, you stop concentrating and go into autopilot.

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Speaker 2: I always cut myself when I'm like being a joker.

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Speaker 1: Yeah, you've got joker vibes. Actually you've got mega chill vibes.

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Speaker 1: And I think that's why I always got on so

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Speaker 1: well with you. But I didn't know this until I

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Speaker 1: resett you, and then it all clicked and made sense.

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Speaker 1: So as a kid advid skater and then turn into

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Speaker 1: a snowboarder.

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Speaker 3: Yeah so I and you know, once again, this can

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Speaker 3: go all deep, this kind of stuff.

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Speaker 2: So I went to a pretty crazy school. Yeah boys private, Yeah,

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Speaker 2: very high brow.

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Speaker 3: You know, we're breeding prime ministers and doctors and that

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Speaker 3: girls version of this.

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Speaker 2: Okay.

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Speaker 3: I had no interest in any of that stuff. And

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Speaker 3: my father is or was a headdresser.

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Speaker 1: In Albert Park. My mom told me, yeah.

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Speaker 3: Right, And my mom a very famous makeup artist for

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Speaker 3: like high end fashion. So we're Helena Christiansen, Lindravangelist, all

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Speaker 3: this stuff. So and so, yeah, I was brought up

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Speaker 3: in a very creative environment. I'm surrounded by artists and photographers.

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Speaker 2: Or all my parents' friends. I guess like me and

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Speaker 2: my friends are the same.

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Speaker 3: So I've kind of repeated that, and so I'd know,

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Speaker 3: I didn't really understand what I was doing at school.

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Speaker 2: I had no interest what was being taught, whatsoever.

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Speaker 3: And so I get spat out of year twelve somehow

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Speaker 3: with a past like fifty point five percent or something,

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Speaker 3: and with no idea what to do.

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Speaker 1: And like so many kids, my bro got that, did he?

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Speaker 1: I think he got under I think he got forty nine.

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Speaker 1: I went to one of those boys schools that you're

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Speaker 1: referring to.

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Speaker 2: I think they're different now.

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Speaker 3: I think they maybe, you know, kind of it was

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Speaker 3: a very rigid model back then. If you weren't going

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Speaker 3: to fit into it, you just kind of slipped between

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Speaker 3: the gaps. Yeah, but they still took your parents' money. Yeah, yeah, yeah, yeah,

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Speaker 3: of course.

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Speaker 1: So you loved skateboarding, that was kind of like your

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Speaker 1: passion then.

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Speaker 2: Yeah. So I just started writing.

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Speaker 3: I don't know if it's going to be a book,

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Speaker 3: but a lot of funny things have happened to me

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Speaker 3: in my career, and so I've just started writing all

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Speaker 3: this stuff down, so it's very fresh. So I basically

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Speaker 3: started skating. My parents moved me to the UK when

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Speaker 3: I was about ten, and I went to school there

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Speaker 3: for a year or two. Cool, and then we came

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Speaker 3: back and skateboarding is a thing all my I went

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Speaker 3: back to the same school, all my friends got skateboards

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Speaker 3: and I'd roller skated.

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Speaker 1: Which White Melbournie and of you.

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Speaker 3: Yeah, actually were roller skating again recently. It was awesome

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Speaker 3: in a roller skating rink, like with the disco music on.

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Speaker 1: Ye, it's very cool.

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Speaker 2: It's been in the States, right, I think it's coming

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Speaker 2: back anyway.

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Speaker 3: So I started skateboarding, and skateboarding gave me so much

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Speaker 3: more than just something to do. It actually gave me,

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Speaker 3: I guess, some sense of place where I could be

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Speaker 3: and something I hated team sports, which doesn't say much

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Speaker 3: about my personality.

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Speaker 1: No, but you only child for the first ten years.

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Speaker 3: Yeah, yeah, exactly, and so I always I think, you know,

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Speaker 3: I'm forty eight now, so I've had a lot of

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Speaker 3: time to look back on these things, and I'm very

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Speaker 3: into like psychotherapy and studying that kind of stuff.

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Speaker 2: I find it fascinating.

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Speaker 3: So looking at my own human behavior, yes, it's really

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Speaker 3: interesting because now I can kind of I guess start

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Speaker 3: to interpret it a bit, and so I think it

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Speaker 3: was fear of failure of being part of a team.

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Speaker 3: And all these guys are really into football, they're really

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Speaker 3: into rowing, and they're really into cricket. I had no

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Speaker 3: interest yet being forced in there only to let everyone down.

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Speaker 2: So I didn't. I'm retracted.

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Speaker 3: And so skateboarding was awesome because it was something I

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Speaker 3: could do by myself. I was in competition. I could

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Speaker 3: just come home from school and go skating. And then

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Speaker 3: I started to make all my friends of skateboarders. And

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Speaker 3: then we're getting into punk music, and then we're getting.

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Speaker 1: Into the pink care phase. What did that come later?

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Speaker 3: No, that was much later, much much later to mention

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Speaker 3: it though. Yeah, so I'm still in grade. I'm still

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Speaker 3: fifteen thirteen now. And so this skating went all the

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Speaker 3: way through a school, finished school, just scraping by. It

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Speaker 3: had no idea what I want to do, and and

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Speaker 3: kind of skating led into snowboarding as well. I didn't

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Speaker 3: grow up in skiing family, but snowboarding was immediately addictive

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Speaker 3: and hugely expensive, hugely.

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Speaker 1: I just learned to snowboard like two years ago. You

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Speaker 1: like it, mate, loved it?

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Speaker 2: I'm trying to get my daughter into it, who's seven,

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Speaker 2: but she's how do I take it?

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Speaker 4: She's a bit of a wimp, like she's really she's

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Speaker 4: really scared. Yeah, No, she's just very, very wary. She's

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Speaker 4: not like these you know kids who are like, I'm

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Speaker 4: going to jump off this and if I you know,

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Speaker 4: they're not even thinking about breaking the neck.

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Speaker 2: There's going to go for it.

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Speaker 3: My daughter is processing all the things, and that's probably

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Speaker 3: my fault because like when she's she cooks me a

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Speaker 3: lot in the kitchen, I'm like, don't do this, because

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Speaker 3: that could happen all this.

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Speaker 2: Yeah, anyway, Lola Berry.

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Speaker 3: So I basically jump into snowboarding and all I knew

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Speaker 3: I want to do was that's where I fit and

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Speaker 3: I'm going to work in the industry or do something

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Speaker 3: like that, which didn't happen because we don't have much

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Speaker 3: of an industry in Australia. So my dad suggested I

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Speaker 3: get a job in the kitchen. And Dad's really awesome.

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Speaker 3: He's like basically one of these people who will say

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Speaker 3: things and you're like, oh, you're an idiot, you don't

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Speaker 3: know what you're talking about, and then you reflect on

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Speaker 3: a few years down the track, and you're like, he

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Speaker 3: was so right, and he basically said to me, look

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Speaker 3: at a job as a chef, it's a trade. You'll

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Speaker 3: always be able to get work anywhere in the world,

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Speaker 3: and even if you hate it, the worst thing that's

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Speaker 3: ever going to happen is you'll be able to cook

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Speaker 3: for yourself for the rest of your life.

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Speaker 2: Joint me to keep going with this.

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Speaker 1: Yeah, yeah, well no, no, I love the I love

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Speaker 1: the snowboarding thing. What I wanted to talk about with

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Speaker 1: that is, like, I know this sounds like a really

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Speaker 1: weird parallel to draw, but like I think that as

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Speaker 1: a snowboarder or skater you have to be like present

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Speaker 1: in the moment and reasonably calm and relaxed. Yeahma's probably

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Speaker 1: not the word you usually put me a chef, but

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Speaker 1: like my point is, like you've always had this kind

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Speaker 1: of like chilled, cruisy nature. Every time I've worked with you,

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Speaker 1: whether it's on a film set, whether it's us speaking

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Speaker 1: on stage or whatever. You and you've, like like I said,

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Speaker 1: skated sometimes to the location, and I just think it's

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Speaker 1: kind of cool knowing that that is one big passion

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Speaker 1: of yours. And then like your dad said like, let's

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Speaker 1: let's get the skill set that's going to carry you

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Speaker 1: through life. And the cool thing with being a chef

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Speaker 1: and cooking is you can that is a skill that

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Speaker 1: translates all over the world. And as you figured out

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Speaker 1: there's good, there's good snowboarding in different parts of the world,

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Speaker 1: which is where you kind of mesh the two together. Right.

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Speaker 3: Yeah.

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Speaker 2: I've had a few dim moments of my life where.

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Speaker 3: I put two and two together very slowly, and I

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Speaker 3: look back and I was like, what was I thinking.

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Speaker 2: So basically, I start cooking.

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Speaker 3: I fell in love with it really quickly, and I

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Speaker 3: think I was always drawn to doing creative things.

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Speaker 2: Skateboarding is very creative.

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Speaker 1: Yeah, yeah, I think.

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Speaker 2: Almost, I don't want to say more so than than now.

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Speaker 3: But back then, in the eighties when I started, we

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Speaker 3: didn't have these purpose built skateboard parks where you go

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Speaker 3: to and everything's perfect and you had to go out

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Speaker 3: in the street and you had to like find things

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Speaker 3: and then and work out how you would interpret that

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Speaker 3: on your skateboard and how you would utilize that.

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Speaker 2: Cooking is kind of similar, right, Oh, that's really cool.

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Speaker 3: So you kind of look at cooking and so you

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Speaker 3: that you know, my mum, for example, walks past a

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Speaker 3: curb every day, but to a skateboarder, it's got a

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Speaker 3: thousand possibilities, And it's much the same as a person

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Speaker 3: who's not really into food walks past the tomato and

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Speaker 3: things that will make a nice sandwich. Another person who's

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Speaker 3: really into food looks at it and through their mind

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Speaker 3: the six million possibilities of what they could do.

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Speaker 2: So it's very similar.

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Speaker 3: And I think I took I mean, here's a quick

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Speaker 3: example of why cooking worked so well for me.

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Speaker 2: So at school.

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Speaker 3: I don't know if I had ADHD or what was

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Speaker 3: going on, but I just I found it really and

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Speaker 3: I still do find it really, really really hard to

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Speaker 3: sit there and if someone's telling me something i'm not

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Speaker 3: absolutely engaged with, it's in one ear out there, no

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Speaker 3: matter how hard I try. I mean, I've got to

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Speaker 3: try really really hard to like actually try and hold

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Speaker 3: onto that information.

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Speaker 1: You're kinesthetic, aren't You learn and feel good from touching, feeling, doing, people,

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Speaker 1: showing new things.

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Speaker 2: Yeah you make it sound creepy immediately, but.

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Speaker 1: Yes, but you're not someone that reads in a book.

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Speaker 2: My wife's the reader. I'm the doer.

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Speaker 3: So basically, to give you a quick example, and this

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Speaker 3: is why fifteen worked for a period of time.

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Speaker 2: So I come to talk about.

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Speaker 3: Yeah, so Jamie Oliver is very much the same as me.

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Speaker 3: Where he learns in that way.

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Speaker 1: You can see in the way he presents it's touch right,

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Speaker 1: it's doing.

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Speaker 3: And so when I got into a kitchen, I'm surrounded

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Speaker 3: by you know, tatoo rock and Italians, you know, roosters,

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Speaker 3: smoking cigarettes and talking about having a bend of the

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Speaker 3: night before. And meanwhile my friends are sort of doing

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Speaker 3: their electrical engineering course and I was like, screw that.

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Speaker 2: I'm on two hundred bucks a week. I'm rocket, this

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Speaker 2: is awesome.

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Speaker 3: I could buy my eskateboards stuff anyway, to give you

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Speaker 3: a quick example in a kitchen, like when you got

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Speaker 3: a university, my friends and everyone's different. I'm not doubting this,

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Speaker 3: it's just you know, different strokes, different folks. There's a

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Speaker 3: lot of long lead time stuff when you're doing these

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Speaker 3: long lead projects, having to learn a bunch of information

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Speaker 3: and then you're having to do your exam or your

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Speaker 3: project that you're putting in or whatever in a kitchen.

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Speaker 3: I think it was about probably my second or third

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Speaker 3: week I spent the first three weeks just cleaning squid,

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Speaker 3: but I continues to that for another year, smoke gray.

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Speaker 3: But in about week three someone calls in sick, and

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Speaker 3: my head chef says, right, Toby, come with me, very cool,

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Speaker 3: very gentle, he says, step in here. I'm going to

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Speaker 3: need you to do this section today. And he showed

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Speaker 3: me how to cut the calamario. I'd already learned to clean,

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Speaker 3: and you know, I'm there with the stupid fingers because

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Speaker 3: I don't have knife skills yet. And then he shows

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Speaker 3: me how to dust it and season the flour. Then

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Speaker 3: he shows me how to make it a multification dressing,

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Speaker 3: which is basically egg yolk, dijon, mustard, you know, olive,

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Speaker 3: all a little bit of more salt and pepper and

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Speaker 3: stuff like that. And then he shows me how to

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Speaker 3: prep the rocket leaves.

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Speaker 2: This is a very very.

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Speaker 3: Simple dish I could probably make beginning to end in

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Speaker 3: about three minutes, including the cooking, but in its entirety,

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Speaker 3: in about let's say twenty minutes, I learned how to

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Speaker 3: you know, how to prep something and then how to

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Speaker 3: basically put it together, execute it, and then put it.

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Speaker 3: So I had a learning, a middle, and a win

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Speaker 3: all in about bactally very quickly, so you get quite

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Speaker 3: instant gratification, and then it's very important I think with

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Speaker 3: people with that learning kind of who learn in that

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Speaker 3: way to be able to have those wins.

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Speaker 2: Otherwise you lose interest pretty quickly.

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Speaker 1: Oh it makes total sense. It makes antal sense. Okay,

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Speaker 1: so I'm going to try and keep us on a

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Speaker 1: I could talk to you all day long, we could

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Speaker 1: just chill in this gear. But so you're studying in Melbourne,

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Speaker 1: you've got to mate this. Like, Yo, come to Italy

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Speaker 1: and your Dad's like, I'll get you the ticket.

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Speaker 3: Yeah, pretty much exactly. So it's another one of those

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Speaker 3: dad moments where I'll come home and one of the

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Speaker 3: glos who come to Italy is going back there. Oh

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Speaker 3: I'm going to go and I can't afford it, And

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Speaker 3: Dad said, well, you're coming up to twenty one, I'll

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Speaker 3: buy you a ticket. And so I think he probably

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Speaker 3: knew that it would be good for.

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Speaker 2: Me to go. And I traveled a lot. Yeah, I

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Speaker 2: was very lucky.

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Speaker 3: I went overseas almost every year with my family, and

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Speaker 3: mainly to England.

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Speaker 2: You know, I wasn't going.

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Speaker 1: For your dad's British, right, yeah.

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Speaker 3: Yeah, And so basically this guy, Mikelle he goes to.

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Speaker 2: Italy, I fly over, I got a rome.

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Speaker 3: I stayed with my godmother's sister in law or something,

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Speaker 3: you know. I stayed in the hotel, but she showed

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Speaker 3: me around, and so she took me to the first

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Speaker 3: little trattoria where there's like two three things on the menu.

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Speaker 1: What's a chatteria? What's that?

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Speaker 3: Trattoria is tratorial, we'd probably say here, it's like a

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Speaker 3: little bistro kind of. So trattoria is like a little

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00:14:38,160 --> 00:14:40,920
Speaker 3: restaurant where they don't have a huge menu. Normally there's

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00:14:41,160 --> 00:14:45,640
Speaker 3: there's like six, seven, ten seats or something, often people's homes,

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Speaker 3: and that you eat what they've cooked on the day.

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Speaker 2: So you just sit.

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Speaker 3: Down and you you know, you might have a soup

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Speaker 3: and something else to choose from and then a main

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Speaker 3: course and something like that. So I went to a

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Speaker 3: place like this and the food was so underproduced and

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Speaker 3: overly delicious. I was like, holy shit, this is this

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Speaker 3: is what I wanted, this is what I want to cook.

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Speaker 3: But then I had this dim moment where I go

347
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Speaker 3: to Courtinity and Petzel, which is where they shot a

348
00:15:10,920 --> 00:15:12,840
Speaker 3: lot of James Bond movies up in the Italian app.

349
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Speaker 3: So I'm snowboarding, shocking at snowboarding, but very passionate, a.

350
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Speaker 2: Lot of desire for it. But crap.

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Speaker 3: And so I grew up in Meltour. We don't well,

352
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Speaker 3: not exactly Swiss out. So I start snowboarding there and

353
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Speaker 3: I'm like, holy crap. And I made this Australian guy

354
00:15:29,120 --> 00:15:31,120
Speaker 3: who I can't remember his name, but here's much older.

355
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Speaker 3: He's like, you have been here a few seasons and

356
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Speaker 3: I was like seasons. He was like, yeah, I come

357
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Speaker 3: here and I work a season. Then I go, I

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Speaker 3: get the light bulb moment I.

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Speaker 2: Can cook and travel.

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Speaker 1: Yeah.

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00:15:40,080 --> 00:15:42,760
Speaker 3: Yeah, So I come back to Australia and once again

362
00:15:42,800 --> 00:15:45,480
Speaker 3: cut me off because this can go on. But basically

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Speaker 3: I come back to Australia, I'm still at cooking.

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Speaker 2: Schoolfe I go.

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Speaker 3: But you weren't loving hate it because at this stage

366
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Speaker 3: it's just a lot of practical.

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Speaker 1: Work and you were already deep intoing kind of like

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Speaker 1: really well in that Melbourne Yeah.

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Speaker 2: Yeah, I'm cooking a lot. Yeah, and i'd moved up.

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Speaker 3: I did this thing and I probably still do it,

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00:16:05,280 --> 00:16:07,680
Speaker 3: but not as consciously where I was. Basically when I

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Speaker 3: first started in the kitchen, I got yelled at a lot.

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Speaker 3: And then I realized once I learned to do the

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Speaker 3: things I wouldn't get yelled at. Yeah, and then I

375
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Speaker 3: did this thing where I basically would pick the person

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Speaker 3: above me in the kitchen and I'd side up with

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Speaker 3: them and suck every bit of information out of them

378
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Speaker 3: i could, and then I'd overtake them.

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Speaker 1: Oh, yes, a good way of learning.

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Speaker 2: Yeah, that's probably there's a word for it, like a psychopath.

381
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Speaker 2: I don't know about that. This is what I did,

382
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Speaker 2: and I did.

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Speaker 3: It for a lot of years, where I basically go

384
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Speaker 3: up the food chain quickly, right, very quickly. So by

385
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Speaker 3: the time I'm twenty, I'm like, not officially sou chef

386
00:16:39,160 --> 00:16:41,000
Speaker 3: of the restaurant, but I'm doing the past and I'm

387
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Speaker 3: doing all this stuff other people were doing.

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Speaker 1: Okay, I'm going to make you jump right now, So

389
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Speaker 1: I'm going to apologize for making you jump.

390
00:16:48,200 --> 00:16:49,200
Speaker 2: You don't have to apologize.

391
00:16:49,240 --> 00:16:51,120
Speaker 1: You take a few steps. But I do want to

392
00:16:51,160 --> 00:16:54,000
Speaker 1: talk to you about because you've had such a colorful wife,

393
00:16:54,000 --> 00:16:56,320
Speaker 1: like done some really cool stuff. But I do want

394
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Speaker 1: to talk to you about like that River Cafe moment,

395
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Speaker 1: because I know in the time that you were there,

396
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Speaker 1: it was like the pinnacle of Italian food in London.

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Speaker 2: Right, the worldly.

398
00:17:06,920 --> 00:17:09,840
Speaker 3: Yeah, I've got a feeling and you can almost quote

399
00:17:09,880 --> 00:17:12,000
Speaker 3: me that at that stage it was voted best Italian

400
00:17:12,040 --> 00:17:14,200
Speaker 3: restaurant in the whole world and it's in London with

401
00:17:14,200 --> 00:17:15,400
Speaker 3: like two Italians working there.

402
00:17:15,560 --> 00:17:15,800
Speaker 4: Yeah.

403
00:17:16,240 --> 00:17:18,960
Speaker 1: Yeah, So that's is that what you met Genaro as well,

404
00:17:19,040 --> 00:17:20,399
Speaker 1: or that that's where you met Jamie.

405
00:17:20,440 --> 00:17:21,280
Speaker 2: I met Jamie there.

406
00:17:21,320 --> 00:17:24,560
Speaker 3: But working there becomes out comes out of a failure,

407
00:17:24,840 --> 00:17:27,240
Speaker 3: Like my whole life has been the string of failures.

408
00:17:27,280 --> 00:17:29,399
Speaker 1: So is that from dating the crazy.

409
00:17:29,080 --> 00:17:32,040
Speaker 2: Yeah, insane Italian girl.

410
00:17:32,640 --> 00:17:34,560
Speaker 3: I mean it was what you want to have as

411
00:17:34,600 --> 00:17:36,480
Speaker 3: a kid experience.

412
00:17:36,240 --> 00:17:37,200
Speaker 1: Got to get out of your sister.

413
00:17:37,359 --> 00:17:37,840
Speaker 2: Yeah yeah.

414
00:17:37,840 --> 00:17:40,800
Speaker 3: And you know her parents owned half a ski resort

415
00:17:40,880 --> 00:17:43,600
Speaker 3: or something, so as a snowball bum that's good. And

416
00:17:43,680 --> 00:17:46,479
Speaker 3: so anyway we were dating, she was like totally crazy.

417
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Speaker 3: We lived in separate areas. I was living at late

418
00:17:48,320 --> 00:17:51,159
Speaker 3: Como cooking. She's in Milan or something like that. And

419
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Speaker 3: then she I came back to austraight to see my family.

420
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Speaker 3: She called me and said she's going to move to

421
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Speaker 3: Paris and to study and I said, well, yeah, I

422
00:17:59,560 --> 00:18:01,159
Speaker 3: kind of want to learn French cooking, so I'll move

423
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Speaker 3: to Paris.

424
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Speaker 2: To rock up to Paris.

425
00:18:03,440 --> 00:18:05,640
Speaker 3: She's not at the airport, and then she immediately when

426
00:18:05,680 --> 00:18:09,040
Speaker 3: she finally comes, breaks the news that she's, you know,

427
00:18:09,640 --> 00:18:12,080
Speaker 3: been shagging like this guy I know or something like that.

428
00:18:12,119 --> 00:18:14,160
Speaker 3: So I was like, you could have told me before

429
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Speaker 3: I came all the way over.

430
00:18:15,720 --> 00:18:16,160
Speaker 2: It wasn't.

431
00:18:16,520 --> 00:18:18,600
Speaker 3: I'm quite proud at how I handled it because rather

432
00:18:18,680 --> 00:18:20,600
Speaker 3: than sort of curling up into a boat, we hadn't

433
00:18:20,600 --> 00:18:23,000
Speaker 3: been together, like we're kids and stuff like that. We

434
00:18:23,000 --> 00:18:26,320
Speaker 3: weren't married, and so I was just like, well, okay,

435
00:18:26,480 --> 00:18:28,879
Speaker 3: I'm in Paris. You've got an apartment. I don't.

436
00:18:29,080 --> 00:18:31,159
Speaker 2: I just said, you've been nasty to me, I'm going

437
00:18:31,240 --> 00:18:31,960
Speaker 2: to stay here.

438
00:18:32,280 --> 00:18:35,359
Speaker 3: And for like five days side my skateboard, so I

439
00:18:35,400 --> 00:18:38,680
Speaker 3: literally skated Paris and it was awesome. For like five

440
00:18:38,760 --> 00:18:41,840
Speaker 3: or six days by myself. I just went cruisy around there.

441
00:18:41,840 --> 00:18:43,680
Speaker 3: Weren't you know, wiles sea buds there, I got the

442
00:18:43,680 --> 00:18:46,000
Speaker 3: big headphones on. I had a great time or when cruising,

443
00:18:46,080 --> 00:18:48,960
Speaker 3: met lots of cool people. And then at the time

444
00:18:49,040 --> 00:18:50,879
Speaker 3: came where I was like, okay, the stay in Paris

445
00:18:51,680 --> 00:18:53,840
Speaker 3: or I go and I was thinking, I'll go to

446
00:18:53,880 --> 00:18:56,840
Speaker 3: Italy instead because I got an English passport and like

447
00:18:57,240 --> 00:18:59,480
Speaker 3: all Australians of that age, we'll have a million Aussie

448
00:18:59,520 --> 00:19:00,000
Speaker 3: friends there.

449
00:19:00,920 --> 00:19:03,240
Speaker 2: I called a friend and she was like, yeah.

450
00:19:03,359 --> 00:19:06,040
Speaker 3: I called a really old friend of mine who I've

451
00:19:06,040 --> 00:19:07,600
Speaker 3: known for many year's a good friend, and.

452
00:19:07,560 --> 00:19:09,240
Speaker 2: She said, we're here.

453
00:19:09,280 --> 00:19:13,159
Speaker 3: We've got a studio apartment in Portobello Road. Six girls

454
00:19:13,160 --> 00:19:14,320
Speaker 3: living in a studio apartment.

455
00:19:14,480 --> 00:19:15,800
Speaker 1: Come stay for a couple of times, and you like,

456
00:19:15,840 --> 00:19:17,560
Speaker 1: have a big party with them that night, and then

457
00:19:17,680 --> 00:19:19,120
Speaker 1: call River Cafe the next war.

458
00:19:19,240 --> 00:19:22,280
Speaker 2: Yeah, it's exactly that. So we got pretty you.

459
00:19:22,240 --> 00:19:24,440
Speaker 3: Know, pole axed whatever you want to call it, and

460
00:19:24,680 --> 00:19:27,040
Speaker 3: drowning sorrows whatever. But I was also excited to see

461
00:19:27,040 --> 00:19:29,920
Speaker 3: these guys. And I woke up the next day they've

462
00:19:29,920 --> 00:19:31,760
Speaker 3: all gone to work. I had a River Cafe cookbook

463
00:19:32,040 --> 00:19:33,919
Speaker 3: I hadn't. I didn't know much about it. This is

464
00:19:33,920 --> 00:19:36,520
Speaker 3: pre internet pretty much. So yeah, I called them, got

465
00:19:36,520 --> 00:19:37,840
Speaker 3: a job. I started working.

466
00:19:38,280 --> 00:19:40,280
Speaker 1: Aren't the people that worked at the River Cafe, like

467
00:19:40,440 --> 00:19:44,120
Speaker 1: the head chefs of like amazing, Like it's the caliber

468
00:19:44,280 --> 00:19:46,480
Speaker 1: already just walking in the door is so high.

469
00:19:46,320 --> 00:19:49,800
Speaker 3: Right, Yeah, so there's no apprentices there. Yeah, whatsoever, And

470
00:19:50,000 --> 00:19:52,520
Speaker 3: pretty much everyone there is of a really high level.

471
00:19:52,600 --> 00:19:55,399
Speaker 3: And they start everyone in Cold Lada, So everyone starts

472
00:19:55,440 --> 00:19:58,000
Speaker 3: no matter where you've come from, unless you worked there

473
00:19:58,040 --> 00:20:01,159
Speaker 3: before or you've come recommend it from Alice Waters or

474
00:20:01,200 --> 00:20:01,560
Speaker 3: something like that.

475
00:20:01,680 --> 00:20:04,560
Speaker 2: Yeah, you you're starting making salads and dessert.

476
00:20:04,760 --> 00:20:07,480
Speaker 1: And you moved up super quick, didn't you.

477
00:20:07,680 --> 00:20:10,040
Speaker 3: Yeah, yeah, I moved up. I wasn't there long, I'll

478
00:20:10,040 --> 00:20:13,080
Speaker 3: tell month, yeah, seven eight months. And I hated living

479
00:20:13,119 --> 00:20:13,560
Speaker 3: in London.

480
00:20:14,560 --> 00:20:19,359
Speaker 1: You've been living the dream and like these beautiful with snowboarding.

481
00:20:20,760 --> 00:20:24,000
Speaker 2: Lake Como. Yeah, you know, I and Melbourne's beautiful, I think.

482
00:20:24,040 --> 00:20:26,960
Speaker 1: And I see parallels between London and Melbourne, though.

483
00:20:27,000 --> 00:20:29,320
Speaker 3: Yeah not where I live, what you're saying. I live

484
00:20:29,440 --> 00:20:31,240
Speaker 3: like on the river in the bush pretty much.

485
00:20:31,320 --> 00:20:31,639
Speaker 2: Okay.

486
00:20:32,119 --> 00:20:35,760
Speaker 3: I'm a nature dude, and I just had no desire

487
00:20:36,160 --> 00:20:38,159
Speaker 3: to go drinking every night.

488
00:20:38,280 --> 00:20:40,520
Speaker 2: Yea, yeah, London and just work and drink.

489
00:20:40,600 --> 00:20:42,880
Speaker 1: I think I put on fifteen kilos when I lived

490
00:20:42,920 --> 00:20:43,200
Speaker 1: in Lone.

491
00:20:43,240 --> 00:20:45,600
Speaker 2: Everyone so easy to do.

492
00:20:46,080 --> 00:20:48,240
Speaker 1: So okay, and again I know I'm going to be

493
00:20:48,280 --> 00:20:49,400
Speaker 1: speeding you up here, but.

494
00:20:49,440 --> 00:20:50,320
Speaker 2: That's why I stopped talking.

495
00:20:51,119 --> 00:20:53,920
Speaker 1: So you meet, you meet good old Jamie all over there.

496
00:20:54,040 --> 00:20:57,000
Speaker 1: But you still come back to Australia and you I

497
00:20:57,080 --> 00:20:59,760
Speaker 1: know that. You then went like twenty five cent Sharon

498
00:20:59,800 --> 00:21:02,480
Speaker 1: and another Italian restaurant that didn't kind of work out.

499
00:21:02,480 --> 00:21:05,560
Speaker 1: Then you're at a crape place and meet your beautiful wife.

500
00:21:05,920 --> 00:21:07,200
Speaker 2: Yeah. I did this into it well.

501
00:21:07,240 --> 00:21:10,840
Speaker 3: After living in London, I went to the Swiss Alps,

502
00:21:10,920 --> 00:21:12,719
Speaker 3: and I'm living in the Swiss Alps. Some dudes call

503
00:21:12,800 --> 00:21:15,040
Speaker 3: me up who i'd worked with a cafe cocina and said,

504
00:21:15,040 --> 00:21:17,360
Speaker 3: we're opening a restaurant here, and I was a bit homesick.

505
00:21:17,400 --> 00:21:19,119
Speaker 1: I've been away a few years and your mom was like,

506
00:21:19,160 --> 00:21:20,040
Speaker 1: please come back.

507
00:21:20,119 --> 00:21:20,919
Speaker 2: Yeah, she was stoked.

508
00:21:20,920 --> 00:21:22,920
Speaker 3: I'm really tight with my parents still when I speak

509
00:21:22,920 --> 00:21:25,520
Speaker 3: to mom every day and not embarrassed to say nice,

510
00:21:25,680 --> 00:21:29,040
Speaker 3: and she's awesome. And so basically I come back to

511
00:21:29,040 --> 00:21:31,080
Speaker 3: Australia and it's really nice to be home.

512
00:21:31,119 --> 00:21:33,320
Speaker 2: But these guys party cats.

513
00:21:33,920 --> 00:21:37,080
Speaker 3: Yeah, but they also didn't. They just want to replicate

514
00:21:37,200 --> 00:21:38,360
Speaker 3: where we'd worked before.

515
00:21:38,480 --> 00:21:40,520
Speaker 1: And you've got this, all these skill sets under your

516
00:21:40,520 --> 00:21:42,480
Speaker 1: belt now that you're like, yo, let me teach what

517
00:21:42,480 --> 00:21:43,760
Speaker 1: I've learned, you know what I mean?

518
00:21:44,040 --> 00:21:46,760
Speaker 3: Yeah, I think I was cooking horribly probably looking back

519
00:21:46,800 --> 00:21:48,600
Speaker 3: at it now, like, I mean, you know, we all

520
00:21:48,640 --> 00:21:50,800
Speaker 3: do that, you look back at yourself because we're constantly

521
00:21:50,840 --> 00:21:55,280
Speaker 3: evolving with our concentration and I'm our practice whatever that is,

522
00:21:55,359 --> 00:21:57,080
Speaker 3: and so looking back at it now, I'm.

523
00:21:56,960 --> 00:21:58,200
Speaker 2: Like, oh, go, what was I doing?

524
00:21:58,200 --> 00:22:00,080
Speaker 3: But these guys were like, let's just stick to the

525
00:22:00,119 --> 00:22:02,199
Speaker 3: classics were doing and so that didn't work for me.

526
00:22:02,240 --> 00:22:03,800
Speaker 3: But there was other stuff going on there as well.

527
00:22:03,880 --> 00:22:05,080
Speaker 3: There was a lot of partying, and.

528
00:22:05,160 --> 00:22:06,480
Speaker 1: I've heard you say nosebes.

529
00:22:06,800 --> 00:22:07,800
Speaker 2: There was a.

530
00:22:07,800 --> 00:22:11,440
Speaker 3: Bit of nosebes. And look, there were situations where I'd

531
00:22:12,320 --> 00:22:14,479
Speaker 3: we were working a lot and we didn't come in.

532
00:22:15,160 --> 00:22:18,240
Speaker 3: I'd basically leave the kitchen at night and then I'd

533
00:22:18,240 --> 00:22:19,760
Speaker 3: come back the next morning because I was doing a

534
00:22:19,800 --> 00:22:22,200
Speaker 3: lot of double shifts. And one of the guys was

535
00:22:22,240 --> 00:22:25,960
Speaker 3: living opposite the restaurant up in this apartment, and a

536
00:22:25,960 --> 00:22:27,840
Speaker 3: couple of times he'd be out in the balcony I'd

537
00:22:27,840 --> 00:22:28,800
Speaker 3: see him rocking.

538
00:22:28,600 --> 00:22:30,000
Speaker 2: You know, like you've been out all night.

539
00:22:30,320 --> 00:22:31,840
Speaker 3: Actually, a couple of times I came in there was

540
00:22:31,880 --> 00:22:34,600
Speaker 3: people in the restaurant in the eight o'clock from the

541
00:22:34,720 --> 00:22:36,880
Speaker 3: night before, in the cour room.

542
00:22:36,680 --> 00:22:40,520
Speaker 1: And yeah, and in the cool room curing a hangover.

543
00:22:40,359 --> 00:22:42,360
Speaker 3: Well in the cour room, helping themselves to food, helping

544
00:22:42,400 --> 00:22:44,760
Speaker 3: themselves to the barker. And then I'm having meetings of

545
00:22:44,760 --> 00:22:46,400
Speaker 3: how we're struggling for money, and I was like, yeah,

546
00:22:46,440 --> 00:22:47,200
Speaker 3: this sucks.

547
00:22:46,880 --> 00:22:49,639
Speaker 1: So can you Then you get this call from I

548
00:22:49,640 --> 00:22:51,760
Speaker 1: think Matt Skinner, but you get this call. I know

549
00:22:52,040 --> 00:22:53,280
Speaker 1: I skipped the Georgia bit, didn't.

550
00:22:53,320 --> 00:22:54,720
Speaker 2: I know. I was just about to say.

551
00:22:54,800 --> 00:22:57,840
Speaker 3: What's quite interesting is that I've had these moments in

552
00:22:57,880 --> 00:23:00,679
Speaker 3: my career, which I highly recommend to people, where when

553
00:23:00,760 --> 00:23:05,320
Speaker 3: you're unsure, don't. I never remained in situations which made

554
00:23:05,320 --> 00:23:08,879
Speaker 3: me really unhappy, and I would pull the plug on

555
00:23:08,920 --> 00:23:12,480
Speaker 3: those situations, not quickly. I'd think about it, and it

556
00:23:12,600 --> 00:23:17,080
Speaker 3: wasn't a very educated decision. It's just like this makes

557
00:23:17,119 --> 00:23:19,479
Speaker 3: me feel fucking miserable. I'm going to quit it.

558
00:23:19,720 --> 00:23:23,120
Speaker 1: That takes courage easy, Like a lot of people would

559
00:23:23,119 --> 00:23:25,600
Speaker 1: sit in what is like quote unquote safe.

560
00:23:25,920 --> 00:23:26,879
Speaker 2: Yeah. I never did that.

561
00:23:27,640 --> 00:23:29,440
Speaker 1: That's why you've got a great career, I think.

562
00:23:30,080 --> 00:23:30,280
Speaker 2: Yeah.

563
00:23:30,359 --> 00:23:33,960
Speaker 3: And then I went to wash dishes at a friend's

564
00:23:34,000 --> 00:23:35,800
Speaker 3: crapri and I've done that a couple of times in

565
00:23:35,840 --> 00:23:38,199
Speaker 3: my career where I'm just like, I've gone you know,

566
00:23:38,359 --> 00:23:42,120
Speaker 3: six steps forward and then few back and yeah.

567
00:23:42,160 --> 00:23:44,119
Speaker 2: Anyway, so I met Georgia there and we've been together

568
00:23:44,160 --> 00:23:44,919
Speaker 2: ever since.

569
00:23:44,800 --> 00:23:46,719
Speaker 1: And you've been together like two weeks or something. And

570
00:23:46,760 --> 00:23:49,199
Speaker 1: it is call going from Jamie going, you know, I've

571
00:23:49,240 --> 00:23:52,280
Speaker 1: got this idea I want you and you convince you

572
00:23:52,320 --> 00:23:53,280
Speaker 1: guys to come to London.

573
00:23:53,440 --> 00:23:56,520
Speaker 3: Yeah, I mean it didn't take much convincing basically. Basically

574
00:23:56,560 --> 00:23:59,120
Speaker 3: I was at a stage where i'd worked with Jamie

575
00:23:59,200 --> 00:24:01,040
Speaker 3: was getting blowing up. At this stage is coming out

576
00:24:01,080 --> 00:24:03,000
Speaker 3: to Australia for the good food and wine and stuff

577
00:24:03,040 --> 00:24:05,080
Speaker 3: like that. Filming I introduced him to Matt skin And

578
00:24:05,080 --> 00:24:07,280
Speaker 3: who I went to school with, where the good mate still.

579
00:24:07,600 --> 00:24:09,200
Speaker 1: It's like a wine a wine.

580
00:24:09,359 --> 00:24:12,119
Speaker 3: Yeah, but at that stage he was like one of

581
00:24:12,119 --> 00:24:16,000
Speaker 3: the only young people who was kind of could Matt's

582
00:24:16,000 --> 00:24:18,600
Speaker 3: an incredible communicator and he was one of the only

583
00:24:18,640 --> 00:24:22,880
Speaker 3: people who could communicate wine in a non snobby elitis fashion,

584
00:24:23,119 --> 00:24:25,840
Speaker 3: in a fun way, and Jamie really resonated with that.

585
00:24:26,000 --> 00:24:26,560
Speaker 1: Yeah.

586
00:24:26,640 --> 00:24:29,440
Speaker 3: So yeah, Georgia and I get a phone call from

587
00:24:29,440 --> 00:24:31,560
Speaker 3: Matt saying, dude, if you've spoken to Jamie this before

588
00:24:31,560 --> 00:24:34,600
Speaker 3: mobile phones, everyone's got them. I was like no, He's like, well,

589
00:24:34,600 --> 00:24:37,040
Speaker 3: he's in Australia. He just called me and he needs

590
00:24:37,080 --> 00:24:39,160
Speaker 3: to talk to you asap. So I've popped in the car.

591
00:24:40,320 --> 00:24:43,040
Speaker 3: George is like, Georgia met me as a kitchen yeah,

592
00:24:43,080 --> 00:24:45,240
Speaker 3: and so and I'm like, oh, I've actually a chef

593
00:24:45,240 --> 00:24:46,040
Speaker 3: and she was like it's.

594
00:24:45,920 --> 00:24:48,200
Speaker 2: Okay, you know, it's okay.

595
00:24:48,560 --> 00:24:50,399
Speaker 3: And so then Jamie Oliver is like, I want you to

596
00:24:50,400 --> 00:24:52,119
Speaker 3: come back and head up the kitchen and she's like,

597
00:24:52,160 --> 00:24:55,400
Speaker 3: oh shit, okay. So and that was fifteen, right, Yeah,

598
00:24:55,440 --> 00:24:57,679
Speaker 3: So we went over with no idea what we're doing.

599
00:24:57,840 --> 00:24:59,639
Speaker 2: Like Georgia was twenty two or something.

600
00:24:59,720 --> 00:25:02,880
Speaker 3: I was probably twenty six or something, and we go

601
00:25:02,960 --> 00:25:06,639
Speaker 3: over to open up this arm. So fifteen starts out

602
00:25:06,840 --> 00:25:10,000
Speaker 3: in Jamie's mind as a forty seater restaurant taking on

603
00:25:10,119 --> 00:25:13,400
Speaker 3: kids from unemployed, disadvantaged background, like.

604
00:25:13,800 --> 00:25:17,080
Speaker 1: Was it sixteen, twenty four or something like real kids, Yeah, yeah.

605
00:25:16,840 --> 00:25:19,159
Speaker 3: And they can we teach them some cooking skills and

606
00:25:19,160 --> 00:25:21,000
Speaker 3: they can utilize that to then go on and get

607
00:25:21,040 --> 00:25:24,840
Speaker 3: a career or not and use those I guess the

608
00:25:24,880 --> 00:25:27,400
Speaker 3: confidence and all the skills, the timing discipline, you learning

609
00:25:27,480 --> 00:25:30,760
Speaker 3: kitchens to do other things, which probably eighty ninety percent

610
00:25:30,760 --> 00:25:32,320
Speaker 3: of the kids who went through the program in the

611
00:25:32,480 --> 00:25:36,280
Speaker 3: entirety of across globally would do Yeah. So I went

612
00:25:36,320 --> 00:25:38,000
Speaker 3: across and did that. What was supposed to be a

613
00:25:38,040 --> 00:25:41,080
Speaker 3: forty seater restaurant ends up as like one hundred and

614
00:25:41,160 --> 00:25:44,119
Speaker 3: twenty seater thing with a TV show booked out for

615
00:25:44,200 --> 00:25:47,560
Speaker 3: six months. And I was deeply in the shit because

616
00:25:47,560 --> 00:25:49,800
Speaker 3: I was like underskilled to do this.

617
00:25:49,840 --> 00:25:51,600
Speaker 1: Didn't know you were going to be the head chef, right,

618
00:25:51,680 --> 00:25:52,359
Speaker 1: you didn't know that.

619
00:25:52,480 --> 00:25:55,560
Speaker 2: No one told me, But of course I wanted it.

620
00:25:56,000 --> 00:25:57,640
Speaker 2: I got there. It's like, I.

621
00:25:57,600 --> 00:25:59,960
Speaker 3: Think there's this thing where you're young, where you want

622
00:26:00,119 --> 00:26:02,840
Speaker 3: the title and you want yeah, you want the cool

623
00:26:02,880 --> 00:26:04,639
Speaker 3: car and you want the title and you want the

624
00:26:04,680 --> 00:26:08,639
Speaker 3: kudos and but yeah, in hindsight, I didn't have the

625
00:26:09,200 --> 00:26:10,239
Speaker 3: skill level to do that.

626
00:26:10,320 --> 00:26:12,520
Speaker 1: You would have learned so much though by just like

627
00:26:12,600 --> 00:26:14,920
Speaker 1: jumping in the deep end like that. Oh hell yeah,

628
00:26:15,119 --> 00:26:16,800
Speaker 1: there's a really I found a good quote of yours

629
00:26:16,840 --> 00:26:19,080
Speaker 1: from I think it's the Australian Show, because you know

630
00:26:19,119 --> 00:26:21,640
Speaker 1: how you brought it to Australia as well. Yeah, and

631
00:26:21,720 --> 00:26:23,560
Speaker 1: you're saying to the kids like so obviously these are

632
00:26:23,560 --> 00:26:25,480
Speaker 1: the kids that have just got in. They've made it

633
00:26:25,520 --> 00:26:28,240
Speaker 1: through to just know that they're going to be part

634
00:26:28,280 --> 00:26:32,000
Speaker 1: of the crew, right right, and you're like, the work's

635
00:26:32,040 --> 00:26:34,359
Speaker 1: going to start now, but it's going, but it is

636
00:26:34,400 --> 00:26:38,040
Speaker 1: going to be absolutely the hardest thing you'll do in

637
00:26:38,080 --> 00:26:40,520
Speaker 1: your life. That was your like, pep, talk to them,

638
00:26:40,600 --> 00:26:41,160
Speaker 1: do you know that?

639
00:26:41,320 --> 00:26:43,320
Speaker 3: Yeah, because all these kids are like jumping up and

640
00:26:43,359 --> 00:26:44,840
Speaker 3: down like they've already done it.

641
00:26:45,240 --> 00:26:45,640
Speaker 1: Yeah.

642
00:26:45,680 --> 00:26:48,480
Speaker 3: And I was like, well you've done nothing. Yeah, and

643
00:26:48,760 --> 00:26:50,560
Speaker 3: all you've done is got your.

644
00:26:50,480 --> 00:26:51,160
Speaker 2: Foot in the door.

645
00:26:51,280 --> 00:26:55,479
Speaker 3: Yeah, now is where the pain starts. And cooking, Oh

646
00:26:55,480 --> 00:26:56,320
Speaker 3: I shouldn't say that.

647
00:26:56,960 --> 00:26:59,520
Speaker 2: Well, a little bit of pain. It's like, it's it's

648
00:26:59,520 --> 00:27:00,679
Speaker 2: a hard career to do.

649
00:27:01,200 --> 00:27:04,200
Speaker 1: I remember I didn't even expect say this, but I

650
00:27:04,280 --> 00:27:07,320
Speaker 1: dated a chef that did his stuff at Voodemon and

651
00:27:07,680 --> 00:27:09,760
Speaker 1: he said he'd leave in the mornings and call his

652
00:27:09,840 --> 00:27:12,959
Speaker 1: mum crying like it was that brutal and like so

653
00:27:13,200 --> 00:27:16,679
Speaker 1: hard to be able to just feel like get up

654
00:27:16,680 --> 00:27:17,720
Speaker 1: and do it again the next day.

655
00:27:17,880 --> 00:27:18,720
Speaker 2: It's really hard.

656
00:27:18,840 --> 00:27:21,639
Speaker 3: I didn't quite I have probably had that a little bit.

657
00:27:21,640 --> 00:27:23,800
Speaker 3: I've heard a lot of stories of people who trained

658
00:27:23,840 --> 00:27:27,560
Speaker 3: in Britain and under the really hardcore I'm not going

659
00:27:27,560 --> 00:27:31,000
Speaker 3: to name names. Yeah, really hardcore free Michelin restaurant. Yeah,

660
00:27:31,040 --> 00:27:33,240
Speaker 3: and they and a lot of these people kids when

661
00:27:33,240 --> 00:27:35,800
Speaker 3: they start cooking, Yeah, they're leaving school at fourteen. Yeah,

662
00:27:35,840 --> 00:27:39,040
Speaker 3: and they're starting you know, they're fifteen and suddenly working

663
00:27:39,119 --> 00:27:40,840
Speaker 3: double shifts every day with men.

664
00:27:41,400 --> 00:27:42,360
Speaker 2: Yeah.

665
00:27:42,840 --> 00:27:45,439
Speaker 1: And I always found ego. Is there ego still in

666
00:27:45,480 --> 00:27:47,679
Speaker 1: a like or have you experienced ego in a kitchen?

667
00:27:47,760 --> 00:27:50,399
Speaker 1: Because I like my small taste it. I was like,

668
00:27:50,480 --> 00:27:52,080
Speaker 1: oh my goodness, like everyone has to say yes shit,

669
00:27:52,200 --> 00:27:54,679
Speaker 1: like not even yes chefs. I know it's respectful, but

670
00:27:54,800 --> 00:27:57,479
Speaker 1: like sometimes there feels like there can be ego in

671
00:27:57,480 --> 00:27:57,919
Speaker 1: a kitchen.

672
00:27:58,359 --> 00:28:02,000
Speaker 2: Oh hell yeah, so much go in the kitchen. Yeah,

673
00:28:02,040 --> 00:28:02,800
Speaker 2: it's insane.

674
00:28:03,000 --> 00:28:08,399
Speaker 3: It's really I don't know whether it's changing. And I

675
00:28:08,400 --> 00:28:11,959
Speaker 3: guess it's in any job. There's dickheads and good people

676
00:28:11,960 --> 00:28:12,680
Speaker 3: in every place.

677
00:28:12,880 --> 00:28:13,320
Speaker 1: Yeah.

678
00:28:13,440 --> 00:28:17,720
Speaker 2: I've worked with some crazy, crazy, crazy people.

679
00:28:17,440 --> 00:28:19,879
Speaker 3: With huge amounts of ego and you know, you're not

680
00:28:19,920 --> 00:28:23,200
Speaker 3: even cooking, you're just ego managing most of the time.

681
00:28:24,000 --> 00:28:27,879
Speaker 1: So interesting. Okay, so you do fifteen in London and

682
00:28:27,920 --> 00:28:32,240
Speaker 1: it's like six, Like you've helped all these Yeah, I

683
00:28:32,320 --> 00:28:34,920
Speaker 1: want to say bambinos, butyh youth. Yeah, and then you.

684
00:28:34,960 --> 00:28:37,119
Speaker 3: Come some of them were six six yeah, you know,

685
00:28:37,320 --> 00:28:39,320
Speaker 3: had been in prison for knifing people, so they're not

686
00:28:39,360 --> 00:28:40,200
Speaker 3: quite bambinos.

687
00:28:40,280 --> 00:28:44,000
Speaker 1: Yeah, yeah, yeah, yeah. I remember watching the series and

688
00:28:44,040 --> 00:28:45,920
Speaker 1: then you come to Australia and you're like, right, oh,

689
00:28:45,920 --> 00:28:48,160
Speaker 1: we're gonna and you partner with the Charity for Australia

690
00:28:48,200 --> 00:28:50,520
Speaker 1: in same similar kind of format and ball.

691
00:28:50,400 --> 00:28:53,120
Speaker 3: Game, right, yes, and no, I did it way more

692
00:28:53,120 --> 00:28:56,160
Speaker 3: stupidly than that. I came back and Jamie was pleading

693
00:28:56,160 --> 00:28:57,560
Speaker 3: me not to do it because it's such a big

694
00:28:57,600 --> 00:28:58,000
Speaker 3: thing to do.

695
00:28:58,200 --> 00:28:59,800
Speaker 2: Yeah, and I said okay.

696
00:28:59,880 --> 00:29:01,840
Speaker 3: So one thing I skipped over was that I had

697
00:29:01,880 --> 00:29:04,080
Speaker 3: got when I was working as a dishwasher and I

698
00:29:04,120 --> 00:29:05,840
Speaker 3: met my wife. I'd got to a stage where I'd

699
00:29:05,840 --> 00:29:07,760
Speaker 3: cooked in a lot of restaurants, I cooked overseas, I've

700
00:29:07,800 --> 00:29:11,200
Speaker 3: learned some language, I was getting okay at cooking, and

701
00:29:11,440 --> 00:29:13,760
Speaker 3: I was wondering what was next. And I could see

702
00:29:13,760 --> 00:29:17,120
Speaker 3: the road because I could I knew older chefs, and

703
00:29:17,120 --> 00:29:19,760
Speaker 3: I could see where my life was going. And I

704
00:29:19,880 --> 00:29:24,240
Speaker 3: was looking at upskilling doing something else. And so that's

705
00:29:24,240 --> 00:29:26,360
Speaker 3: why I kind of took that break to watch dishes

706
00:29:26,440 --> 00:29:28,440
Speaker 3: and I was like, let's do this while I work

707
00:29:28,440 --> 00:29:29,040
Speaker 3: out my next move.

708
00:29:29,120 --> 00:29:30,440
Speaker 2: Maybe maybe I'm going back to UNI.

709
00:29:30,960 --> 00:29:33,600
Speaker 3: I also had a huge interest in becoming a mountain

710
00:29:33,640 --> 00:29:36,440
Speaker 3: guide before coming back to Australia from Switzerland.

711
00:29:36,560 --> 00:29:39,719
Speaker 1: Yeah, you'd enrolled in the course to learn about avalanches

712
00:29:39,720 --> 00:29:41,160
Speaker 1: and like halle skiing and all that.

713
00:29:41,240 --> 00:29:43,200
Speaker 3: Yes, I would have been the guy that you know,

714
00:29:43,360 --> 00:29:47,400
Speaker 3: is that snowbum that and that's kind of I sometimes

715
00:29:47,400 --> 00:29:49,400
Speaker 3: have regrets I didn't do that because I was a

716
00:29:49,920 --> 00:29:51,080
Speaker 3: road for big time.

717
00:29:51,640 --> 00:29:53,440
Speaker 2: Do I stay in Switzerland and do.

718
00:29:53,480 --> 00:29:56,560
Speaker 3: This where I loved living in Switzerland and I had

719
00:29:56,600 --> 00:29:59,080
Speaker 3: an offer there to from the people I was working

720
00:29:59,120 --> 00:30:01,200
Speaker 3: with also and to release restaurant. They said to me,

721
00:30:01,480 --> 00:30:03,760
Speaker 3: go run this restaurant. You could do you guiding. Everything

722
00:30:03,800 --> 00:30:05,400
Speaker 3: was laid out for me like it was ready to

723
00:30:05,440 --> 00:30:08,480
Speaker 3: go in a package. But I came back. But I

724
00:30:08,520 --> 00:30:10,000
Speaker 3: wouldn't have met my beautiful.

725
00:30:09,600 --> 00:30:10,640
Speaker 2: Wife when we come back.

726
00:30:10,720 --> 00:30:11,560
Speaker 1: So interesting.

727
00:30:11,720 --> 00:30:13,920
Speaker 2: So we're just quickly about to talk about fifteen.

728
00:30:14,000 --> 00:30:15,720
Speaker 3: Yeah, Jamie really wanted me to come back and just

729
00:30:15,840 --> 00:30:18,719
Speaker 3: open a past the bar because making fresh pass us

730
00:30:18,760 --> 00:30:22,080
Speaker 3: a huge passion of mine. But the reason I wanted

731
00:30:22,120 --> 00:30:25,480
Speaker 3: to do fifteen was because I found cooking to be

732
00:30:26,200 --> 00:30:29,720
Speaker 3: surrounded by egos a lot of hard work, very underpaid.

733
00:30:29,760 --> 00:30:31,640
Speaker 3: This is before cooking is cool. We've got to remember

734
00:30:31,720 --> 00:30:34,040
Speaker 3: as well, so there's no master chef and stuff like that.

735
00:30:34,040 --> 00:30:37,479
Speaker 3: Then it's just a very thankless job, which you had

736
00:30:37,480 --> 00:30:40,360
Speaker 3: to be passionate about. Yeah, so Jamie thought it would

737
00:30:40,360 --> 00:30:42,360
Speaker 3: be much better because fifteen was such hard work. And

738
00:30:42,400 --> 00:30:44,200
Speaker 3: you mentioned I partnered with the charity. I didn't do

739
00:30:44,200 --> 00:30:46,800
Speaker 3: any of that stuff. I came back with a desire

740
00:30:46,880 --> 00:30:49,440
Speaker 3: to do it because I had got to a stage

741
00:30:49,480 --> 00:30:52,720
Speaker 3: with my career where I could see where my life

742
00:30:52,760 --> 00:30:54,959
Speaker 3: was going with cooking, and I didn't want to be

743
00:30:55,040 --> 00:30:58,920
Speaker 3: sixty years old and just working you know, double shifts

744
00:30:58,920 --> 00:31:01,320
Speaker 3: every day for like you know, eighty grand or whatever.

745
00:31:01,520 --> 00:31:03,160
Speaker 3: So I want to more. I wanted something else. I

746
00:31:03,160 --> 00:31:04,920
Speaker 3: didn't want to spend my whole off doing it. Yeah,

747
00:31:05,160 --> 00:31:08,520
Speaker 3: fifteen field avoid because we're actually utilizing a skill set

748
00:31:08,640 --> 00:31:12,040
Speaker 3: I'd learned to change lives and to be people, and

749
00:31:12,080 --> 00:31:14,360
Speaker 3: to be a part of that process with people was

750
00:31:15,160 --> 00:31:18,400
Speaker 3: fucking sick. And there was a lot of heartache in

751
00:31:18,440 --> 00:31:21,880
Speaker 3: it as well, and saw some horrible, horrible things, but

752
00:31:22,000 --> 00:31:24,000
Speaker 3: also got to be a part of some amazing change.

753
00:31:24,080 --> 00:31:26,520
Speaker 1: Can you'd be watching so much transformation as well.

754
00:31:26,920 --> 00:31:29,360
Speaker 3: Yeah, and a lot of the time, I mean, fifteen

755
00:31:29,440 --> 00:31:33,160
Speaker 3: was everything. It was like heartbreaking, it was amazing, it

756
00:31:33,200 --> 00:31:36,680
Speaker 3: was absolutely everything. So basically, yeah, we did fifteen here.

757
00:31:36,720 --> 00:31:39,200
Speaker 3: But when I say I did, in a stupid way.

758
00:31:39,280 --> 00:31:41,680
Speaker 3: We did everything. So I didn't partner with charities. We

759
00:31:41,720 --> 00:31:44,320
Speaker 3: started our own charity of which I was a director of.

760
00:31:44,440 --> 00:31:45,240
Speaker 1: So wow.

761
00:31:45,280 --> 00:31:47,440
Speaker 2: So I came back at I.

762
00:31:47,360 --> 00:31:50,120
Speaker 3: Think I'm thirty, and I'm like, right, I've got to

763
00:31:50,120 --> 00:31:52,000
Speaker 3: find like millions of dollars. I've got to learn how

764
00:31:52,040 --> 00:31:54,040
Speaker 3: to start a charity and do that. I've got to

765
00:31:54,080 --> 00:31:56,080
Speaker 3: try and broker a TV show because that's going to

766
00:31:56,080 --> 00:31:58,600
Speaker 3: bring traffic through and it's also going to bring the

767
00:31:58,680 --> 00:32:01,880
Speaker 3: heavy hitter corporates there, which will bring them much needed

768
00:32:01,960 --> 00:32:04,560
Speaker 3: funds to bankroll the whole thing.

769
00:32:04,680 --> 00:32:06,720
Speaker 2: Yeah, and so yeah, I did that.

770
00:32:07,000 --> 00:32:09,360
Speaker 1: So how did it go then from because I visited

771
00:32:09,360 --> 00:32:11,560
Speaker 1: when it was fifteen in Melbourne and I've been to

772
00:32:11,600 --> 00:32:13,040
Speaker 1: the one in London.

773
00:32:13,240 --> 00:32:13,360
Speaker 3: Fun.

774
00:32:13,400 --> 00:32:15,040
Speaker 1: In fact, I signed to Fresh Partners and I had

775
00:32:15,040 --> 00:32:18,040
Speaker 1: to sign my contract in fifteen. Yeah, they will do

776
00:32:18,080 --> 00:32:21,760
Speaker 1: it official and everyone's got little fifteen IDs and stuff

777
00:32:21,960 --> 00:32:23,720
Speaker 1: that work in the company. I'm like, oh my goodness,

778
00:32:23,760 --> 00:32:26,840
Speaker 1: this is a this is a big family here huge,

779
00:32:27,840 --> 00:32:31,080
Speaker 1: but in Melbourne we also my family, my family. I

780
00:32:31,120 --> 00:32:34,160
Speaker 1: still remember we all went to the kitchen cat as well.

781
00:32:34,240 --> 00:32:37,840
Speaker 1: So I'm guessing then for you, fifteen at some stage

782
00:32:37,880 --> 00:32:40,440
Speaker 1: turned into the kitchen cat. Is also this is a

783
00:32:40,440 --> 00:32:43,080
Speaker 1: side question. Is the kitchen cat? Is that a nod

784
00:32:43,120 --> 00:32:45,719
Speaker 1: to Italy because there's often a cat in a kitchen?

785
00:32:46,040 --> 00:32:46,400
Speaker 2: Yeah?

786
00:32:46,680 --> 00:32:46,880
Speaker 1: Is that.

787
00:32:46,920 --> 00:32:48,600
Speaker 3: I'm glad you get that because no one else got that.

788
00:32:48,640 --> 00:32:52,960
Speaker 3: But basically it's a very complicated story. As I mentioned

789
00:32:52,960 --> 00:32:55,600
Speaker 3: to you, Like during the life of fifteen, we had

790
00:32:55,640 --> 00:32:58,320
Speaker 3: a lot going on. We had a lot of so

791
00:32:58,400 --> 00:33:00,680
Speaker 3: when you own a restaurant, most to the time you're

792
00:33:00,680 --> 00:33:02,800
Speaker 3: not dealing with what you want to deal with. And

793
00:33:02,920 --> 00:33:05,520
Speaker 3: most of the time in fifteen, I was dealing with

794
00:33:06,400 --> 00:33:07,960
Speaker 3: a sewage smell.

795
00:33:08,240 --> 00:33:09,320
Speaker 2: So we had because.

796
00:33:09,080 --> 00:33:11,600
Speaker 1: We were underground, underground.

797
00:33:11,040 --> 00:33:13,360
Speaker 3: Yeah, we had this smell that was coming through and

798
00:33:13,400 --> 00:33:15,160
Speaker 3: it was there for like four years. I don't want

799
00:33:15,160 --> 00:33:16,520
Speaker 3: to go into it too much, but it took up

800
00:33:16,520 --> 00:33:19,920
Speaker 3: an incredible amount of energy, and in the end, it

801
00:33:20,280 --> 00:33:22,640
Speaker 3: brought a lot of tension between It took me away

802
00:33:22,680 --> 00:33:24,960
Speaker 3: from the kitchen and just dealing with that. It took

803
00:33:25,000 --> 00:33:28,480
Speaker 3: me away and people away from fundraising. It just made

804
00:33:28,520 --> 00:33:32,160
Speaker 3: it really really hard to work and my business. Part

805
00:33:32,200 --> 00:33:34,640
Speaker 3: of the time. He's getting angry, I'm getting angry. There's

806
00:33:34,640 --> 00:33:36,920
Speaker 3: a lot of emotion tension going on. We just, you know,

807
00:33:36,960 --> 00:33:41,000
Speaker 3: wanted to get onto it, but we couldn't. Simultaneously, I've

808
00:33:41,040 --> 00:33:43,320
Speaker 3: got an amazing bunch of staff working there, you know,

809
00:33:43,400 --> 00:33:46,120
Speaker 3: what's off to make good food and on a Saturday night,

810
00:33:46,160 --> 00:33:48,080
Speaker 3: when you've got one hundred people sitting down, you're getting

811
00:33:48,080 --> 00:33:49,520
Speaker 3: a shit smell coming through the restaurant.

812
00:33:49,760 --> 00:33:51,680
Speaker 1: Oh yeah.

813
00:33:51,720 --> 00:33:57,160
Speaker 3: So anyway, so basically the idea we couldn't sell fifteen.

814
00:33:57,600 --> 00:34:01,200
Speaker 3: So the plan was we because it was a charity,

815
00:34:01,240 --> 00:34:03,320
Speaker 3: it was a franchise, you can't, you know, it was

816
00:34:03,320 --> 00:34:05,680
Speaker 3: a big thing, so we would change it over and

817
00:34:05,720 --> 00:34:07,680
Speaker 3: there was a few It was actually a very good

818
00:34:08,520 --> 00:34:11,400
Speaker 3: idea in concept, but it didn't follow through. So the

819
00:34:11,440 --> 00:34:15,279
Speaker 3: idea was fifteen was a really good program because it

820
00:34:15,360 --> 00:34:18,280
Speaker 3: would really change people's lives. It was also incredibly expensive

821
00:34:18,320 --> 00:34:20,440
Speaker 3: to run. I think it cost about seventy thousand per

822
00:34:20,480 --> 00:34:22,800
Speaker 3: student per year because they need the support stuff and

823
00:34:22,920 --> 00:34:25,400
Speaker 3: this kind of stuff. I had this idea which was

824
00:34:25,760 --> 00:34:28,840
Speaker 3: why and in the end as well, Lola, all these awesome.

825
00:34:28,920 --> 00:34:30,759
Speaker 3: Chefs are putting their hands up saying, can we have

826
00:34:30,840 --> 00:34:34,640
Speaker 3: your staff when you've trained them? So I realized, well, amazing,

827
00:34:34,880 --> 00:34:38,520
Speaker 3: but I'm here doing all the hard work and passing

828
00:34:38,600 --> 00:34:41,320
Speaker 3: them on and passing them on. Why isn't everyone putting,

829
00:34:41,719 --> 00:34:43,279
Speaker 3: you know, helping out here. So I came up with

830
00:34:43,320 --> 00:34:46,520
Speaker 3: this other model which we turned. We changed fifteen foundation

831
00:34:46,600 --> 00:34:49,520
Speaker 3: to stepping stones. So the idea there was we get

832
00:34:49,560 --> 00:34:52,480
Speaker 3: government grants and we get some people to put money in.

833
00:34:52,960 --> 00:34:56,160
Speaker 3: The charity is no longer putting all the trainees in

834
00:34:56,160 --> 00:34:58,760
Speaker 3: one restaurant. We basically get them in through the various

835
00:34:58,840 --> 00:35:02,680
Speaker 3: charities ubsidized a portion of their wage to a restaurant,

836
00:35:03,560 --> 00:35:05,520
Speaker 3: you know, to sixty seventy percent or whatever.

837
00:35:05,600 --> 00:35:08,960
Speaker 2: So then they take on these people cool and they

838
00:35:08,960 --> 00:35:09,520
Speaker 2: get to help the.

839
00:35:09,600 --> 00:35:11,880
Speaker 1: Different skill sets as well, like different specialties.

840
00:35:12,000 --> 00:35:13,720
Speaker 2: Yeah, we get to put up the support network.

841
00:35:13,760 --> 00:35:15,239
Speaker 3: So if they're not rocking up, they're having trouble at

842
00:35:15,239 --> 00:35:17,640
Speaker 3: home or something like that, we send the youth worker

843
00:35:17,680 --> 00:35:20,160
Speaker 3: out who helped them. And so that was the idea

844
00:35:20,200 --> 00:35:22,560
Speaker 3: with that, and then we would sell the restaurant. We

845
00:35:22,640 --> 00:35:25,800
Speaker 3: had so many issues still with the builder of the landlord,

846
00:35:25,880 --> 00:35:28,880
Speaker 3: all this stuff that we ended up finished looked, for

847
00:35:28,960 --> 00:35:30,160
Speaker 3: lack of a better word, it finish.

848
00:35:29,960 --> 00:35:33,160
Speaker 1: Badly as fifteen rise kitchen cat.

849
00:35:33,120 --> 00:35:33,600
Speaker 2: Kitchen cat.

850
00:35:33,719 --> 00:35:36,880
Speaker 3: Oh really, it all just fizzed out because we basically

851
00:35:36,960 --> 00:35:39,520
Speaker 3: ended up in this situation where we found this this

852
00:35:39,680 --> 00:35:41,480
Speaker 3: sewerage thing went on for four years and.

853
00:35:41,440 --> 00:35:42,360
Speaker 2: It was just a smell.

854
00:35:43,000 --> 00:35:47,200
Speaker 1: And sorry i'mkaying off, but that's obviously, like quite unquote

855
00:35:47,239 --> 00:35:49,560
Speaker 1: a failure, Like how do you bounce back from that?

856
00:35:51,200 --> 00:35:54,560
Speaker 3: Well, look, there was no real bouncing back from that

857
00:35:54,640 --> 00:35:57,600
Speaker 3: because the amount of damage that was done through that smell,

858
00:35:57,680 --> 00:36:00,000
Speaker 3: and it wasn't we of course we called the plumb

859
00:36:00,080 --> 00:36:03,200
Speaker 3: much no one could tell us where the problem was

860
00:36:03,239 --> 00:36:06,000
Speaker 3: coming from. It ended up being an incredibly complicated problem

861
00:36:06,040 --> 00:36:07,839
Speaker 3: with a broken pipe that wasn't on a map because

862
00:36:07,880 --> 00:36:11,840
Speaker 3: it was one hundred years to do it, sex airflow

863
00:36:12,000 --> 00:36:14,080
Speaker 3: and all this kind of stuff. So it took some

864
00:36:14,239 --> 00:36:16,319
Speaker 3: very smart minds to work it out. Once they worked

865
00:36:16,320 --> 00:36:19,200
Speaker 3: it out, my business partner at the time went the

866
00:36:19,280 --> 00:36:22,279
Speaker 3: landlord by the juggular and so that started.

867
00:36:21,920 --> 00:36:24,560
Speaker 2: Heading towards a very big court case.

868
00:36:25,239 --> 00:36:28,640
Speaker 3: Meanwhile, I'm getting totally burned out, like totally totally.

869
00:36:29,000 --> 00:36:32,240
Speaker 1: We haven't even mentioned that you've got you know, five books,

870
00:36:32,280 --> 00:36:34,319
Speaker 1: like at that stage, you've probably got three or four.

871
00:36:34,360 --> 00:36:34,920
Speaker 1: I imagine it.

872
00:36:35,040 --> 00:36:36,920
Speaker 3: Yeah, I was probably three books deep and I'm filming

873
00:36:36,920 --> 00:36:39,919
Speaker 3: a lot and doing it. I got a media career,

874
00:36:40,040 --> 00:36:43,200
Speaker 3: so I started doing all that stuff. And my sister

875
00:36:43,360 --> 00:36:45,880
Speaker 3: in law who's a lawyer, tapped me on the shoulder

876
00:36:45,960 --> 00:36:47,400
Speaker 3: and just said, you need to step away from the

877
00:36:47,480 --> 00:36:48,000
Speaker 3: vehicle here.

878
00:36:48,280 --> 00:36:50,200
Speaker 2: You said, you're just you.

879
00:36:51,160 --> 00:36:53,160
Speaker 3: This this is a big like it's grown ups game

880
00:36:53,200 --> 00:36:56,120
Speaker 3: now and no disrespect, but you know there's lawyers.

881
00:36:56,200 --> 00:36:57,360
Speaker 2: And so I stopped.

882
00:36:57,480 --> 00:37:00,960
Speaker 3: We basically closed the restaurant, stepped away, and I had

883
00:37:01,000 --> 00:37:03,399
Speaker 3: someone ready because now we can fix the problem because

884
00:37:03,400 --> 00:37:03,920
Speaker 3: we knew.

885
00:37:03,719 --> 00:37:05,959
Speaker 2: What it was. But I was out.

886
00:37:06,040 --> 00:37:09,000
Speaker 3: I was just like totally milked and ready to just

887
00:37:09,040 --> 00:37:09,840
Speaker 3: do something else.

888
00:37:10,120 --> 00:37:12,480
Speaker 1: So interesting. Thank you for sharing all that, because so

889
00:37:12,640 --> 00:37:15,160
Speaker 1: I have I had. I remember the meals that I

890
00:37:15,200 --> 00:37:17,200
Speaker 1: got that I got then stilled to this day, I'm

891
00:37:17,200 --> 00:37:19,480
Speaker 1: like driven when I think it was like some braised

892
00:37:19,560 --> 00:37:22,080
Speaker 1: cheek or something I got there and then something else

893
00:37:22,160 --> 00:37:24,160
Speaker 1: bone marrow, and it was.

894
00:37:23,960 --> 00:37:27,560
Speaker 2: It was heartbreaking and it was a beautiful spot. Thank you.

895
00:37:27,800 --> 00:37:30,279
Speaker 3: It was really heartbreaking because it was kind of our thing,

896
00:37:30,560 --> 00:37:32,839
Speaker 3: but it was just a lot of yeah in a way,

897
00:37:32,920 --> 00:37:34,400
Speaker 3: and it's you know, happens a lot.

898
00:37:34,719 --> 00:37:37,600
Speaker 1: But I love that you're I love that you're sharing, Like, yeah,

899
00:37:37,760 --> 00:37:40,080
Speaker 1: it's something that didn't kind of work out in your

900
00:37:40,120 --> 00:37:42,880
Speaker 1: favor other than you would have learnt shit tons from it.

901
00:37:42,960 --> 00:37:46,520
Speaker 1: I know I'm skipping many years now, but what about made.

902
00:37:46,280 --> 00:37:48,280
Speaker 2: By T So that's a result of everything.

903
00:37:48,320 --> 00:37:51,120
Speaker 3: So basically I get spit out of spat out of kitchens.

904
00:37:51,520 --> 00:37:54,640
Speaker 3: I lost thirty seven percent of my eyesight at this

905
00:37:54,760 --> 00:37:56,280
Speaker 3: time in twenty twenty.

906
00:37:56,719 --> 00:37:57,840
Speaker 2: Yeah, pretty heavy stuff.

907
00:37:57,840 --> 00:38:01,520
Speaker 3: So basically I started wearing glasses and the script's going

908
00:38:01,600 --> 00:38:02,480
Speaker 3: up and up and up, and.

909
00:38:02,760 --> 00:38:04,520
Speaker 1: But you suit glasses, by the way, you look great.

910
00:38:04,600 --> 00:38:06,080
Speaker 2: Well lucky that because I need them.

911
00:38:06,080 --> 00:38:09,680
Speaker 3: But anyway, so I ended up going to the doctor

912
00:38:09,880 --> 00:38:12,120
Speaker 3: who told me a load of you know what. So

913
00:38:12,160 --> 00:38:14,440
Speaker 3: I was like, okay, and these are things I'm starting

914
00:38:14,480 --> 00:38:17,000
Speaker 3: to learn as you get older that not everyone's got

915
00:38:17,040 --> 00:38:17,480
Speaker 3: your back.

916
00:38:17,719 --> 00:38:20,520
Speaker 2: You need to look after yourself, don't believe everyone. Do

917
00:38:20,640 --> 00:38:23,319
Speaker 2: your own research and understand what's happening in your life

918
00:38:23,440 --> 00:38:26,160
Speaker 2: rather than relying on the professionals all the time. So

919
00:38:26,520 --> 00:38:29,520
Speaker 2: I ended up going to you know, like an eye

920
00:38:29,520 --> 00:38:32,239
Speaker 2: specialist at Cabrini Hospital here in Melbourne, and then I

921
00:38:32,320 --> 00:38:34,279
Speaker 2: have this horrible thing run there for like eight hours.

922
00:38:34,320 --> 00:38:37,319
Speaker 2: I'm getting bounced from specialists to specialist.

923
00:38:36,880 --> 00:38:38,359
Speaker 3: And I thought it was going to be a quick fix,

924
00:38:38,880 --> 00:38:41,480
Speaker 3: and then you hear those horrible words where you've.

925
00:38:41,280 --> 00:38:43,120
Speaker 2: Got a problem of great significance.

926
00:38:43,120 --> 00:38:44,919
Speaker 3: So I was waiting for the cancer words come out,

927
00:38:45,000 --> 00:38:47,000
Speaker 3: and they were like I ended up with this thing,

928
00:38:47,080 --> 00:38:49,279
Speaker 3: which is crazy, Lola, because you were saying before that

929
00:38:49,360 --> 00:38:52,160
Speaker 3: I'm like always calm and everything, Well.

930
00:38:52,000 --> 00:38:55,799
Speaker 2: I'm actually not. I'm running it, you know, high anxiety.

931
00:38:56,400 --> 00:38:59,040
Speaker 3: Well back then more so where I was basically getting

932
00:38:59,040 --> 00:39:00,400
Speaker 3: out of bed, and this was a lot to do

933
00:39:00,440 --> 00:39:04,239
Speaker 3: with cooking and pressure and tension and trying to do

934
00:39:04,239 --> 00:39:04,920
Speaker 3: all this stuff.

935
00:39:05,160 --> 00:39:06,439
Speaker 2: I was basically getting out of bed.

936
00:39:06,480 --> 00:39:08,400
Speaker 3: Like if you've got a line where you're supposed to

937
00:39:08,400 --> 00:39:12,080
Speaker 3: sit at and that's your normal operating line, I'm like

938
00:39:12,360 --> 00:39:15,239
Speaker 3: swimming above that line before I've even woken up. And

939
00:39:15,280 --> 00:39:16,920
Speaker 3: then I'm getting up and then I'm having like three

940
00:39:17,000 --> 00:39:20,040
Speaker 3: four espresso by the time I get to work. I'm

941
00:39:20,360 --> 00:39:25,719
Speaker 3: like my normal operating level is we're talking flight or

942
00:39:26,640 --> 00:39:30,000
Speaker 3: flight mode or whatever, and so you know, Cortisol's going crazy.

943
00:39:30,000 --> 00:39:32,720
Speaker 2: And all that kind of stuff. Adrenaline but all the time.

944
00:39:33,400 --> 00:39:36,640
Speaker 3: And so I ended up with this I specialist and

945
00:39:36,680 --> 00:39:39,279
Speaker 3: they said, look, we can do laser surgery, but what

946
00:39:39,280 --> 00:39:40,759
Speaker 3: you really need to do is lower your stress. So

947
00:39:40,800 --> 00:39:43,399
Speaker 3: I ended up going to the GP. I walked in,

948
00:39:43,719 --> 00:39:45,840
Speaker 3: you know, my doctor, and I'm like, oh, I'm stressed.

949
00:39:45,840 --> 00:39:47,319
Speaker 3: What are we gonna do about it? She's like, I'm

950
00:39:47,320 --> 00:39:48,840
Speaker 3: gonna write your script for this. We're gonna give you

951
00:39:48,840 --> 00:39:50,480
Speaker 3: heaps to these value and and xan X and all

952
00:39:50,520 --> 00:39:52,320
Speaker 3: this stuff. And I was like, it sounds like fun,

953
00:39:52,360 --> 00:39:56,359
Speaker 3: but it also sounds well, it sounds like a band aid,

954
00:39:56,719 --> 00:39:57,560
Speaker 3: is what I was hearing.

955
00:39:57,880 --> 00:39:59,799
Speaker 2: And what it was pretty cool.

956
00:40:00,000 --> 00:40:01,759
Speaker 3: I'm quite of proud of myself that I started to

957
00:40:01,840 --> 00:40:04,440
Speaker 3: understand that that the words that were coming out of

958
00:40:04,440 --> 00:40:06,200
Speaker 3: her mouth weren't going to be a long term solution.

959
00:40:06,840 --> 00:40:08,560
Speaker 3: So when you would have met me, I would have

960
00:40:08,600 --> 00:40:10,359
Speaker 3: been going through this change where so.

961
00:40:10,400 --> 00:40:14,440
Speaker 1: You became Plank curious, isn't it? And you started caring

962
00:40:14,480 --> 00:40:18,800
Speaker 1: about like really switching around your health value system, right.

963
00:40:18,600 --> 00:40:22,239
Speaker 3: But looking after myself, and I'd just been everything was

964
00:40:22,280 --> 00:40:26,200
Speaker 3: about the kitchen and what I needed to do, and

965
00:40:26,320 --> 00:40:29,640
Speaker 3: you know, all this contractual stuff, and so I basically

966
00:40:30,280 --> 00:40:32,600
Speaker 3: suddenly had because I wasn't working in the kitchen eighty

967
00:40:32,640 --> 00:40:34,479
Speaker 3: hours of my life back a week and.

968
00:40:34,400 --> 00:40:35,560
Speaker 2: I was like, holy shit.

969
00:40:35,680 --> 00:40:38,319
Speaker 3: So I started doing a lot of yoga, and I'm

970
00:40:38,320 --> 00:40:40,480
Speaker 3: going back to this professor who's been doing this. I

971
00:40:40,520 --> 00:40:42,040
Speaker 3: still go to him for a check up. And he

972
00:40:42,200 --> 00:40:46,080
Speaker 3: was blown away because in three months I basically took

973
00:40:46,640 --> 00:40:49,040
Speaker 3: I was having a leakage of fluid behind my retina's

974
00:40:49,040 --> 00:40:51,400
Speaker 3: which was messy with my eyesight. Got rid of all

975
00:40:51,440 --> 00:40:54,200
Speaker 3: the fluid and my eyes are self feeling so which.

976
00:40:54,040 --> 00:40:55,000
Speaker 2: Is almost unheard of.

977
00:40:55,160 --> 00:40:58,359
Speaker 3: So I was like, wow, this yoga things for really Yeah, right,

978
00:40:58,440 --> 00:41:01,840
Speaker 3: And so then I start getting really into yoga and

979
00:41:01,880 --> 00:41:04,879
Speaker 3: I still very much am and meditate every single day

980
00:41:05,000 --> 00:41:07,279
Speaker 3: now because I now know that I am prone to

981
00:41:07,360 --> 00:41:11,040
Speaker 3: kind of this high anxiety and I can bounce and

982
00:41:11,560 --> 00:41:14,480
Speaker 3: go into flight mode real quick, which is great in kitchens.

983
00:41:14,600 --> 00:41:16,080
Speaker 2: Yeah, of course, not healthy.

984
00:41:16,560 --> 00:41:19,200
Speaker 1: So interesting though, says that's where all the health stuff.

985
00:41:19,239 --> 00:41:22,719
Speaker 1: That's because you went from your cookbooks all being very

986
00:41:22,719 --> 00:41:26,680
Speaker 1: Italiano Italiano, which is amazing, but then it really shifted

987
00:41:26,680 --> 00:41:29,040
Speaker 1: to and free and then plant base.

988
00:41:29,400 --> 00:41:31,640
Speaker 3: One of the reasons is is I'm at home all

989
00:41:31,680 --> 00:41:34,040
Speaker 3: the time. And because I don't have a restaurant outlet,

990
00:41:34,080 --> 00:41:35,800
Speaker 3: a lot of people think chefs can cook anything.

991
00:41:35,840 --> 00:41:36,280
Speaker 2: They can't.

992
00:41:36,400 --> 00:41:38,839
Speaker 3: You learn to cook, you cook what you trained to cook,

993
00:41:38,880 --> 00:41:40,799
Speaker 3: and so for me that was quite fattening Italian. It

994
00:41:40,840 --> 00:41:43,520
Speaker 3: was restaurant Italian food, beautiful. So we're eating that most

995
00:41:43,600 --> 00:41:45,840
Speaker 3: nights of the week. Georgia, who is paying someone a

996
00:41:45,880 --> 00:41:49,440
Speaker 3: fortune to personal train her, is training and training and training,

997
00:41:49,880 --> 00:41:52,520
Speaker 3: and the trainer said to her, look, you've plateaued, like

998
00:41:52,560 --> 00:41:56,040
Speaker 3: you're doing all the right stuff, but something's stopping you.

999
00:41:56,080 --> 00:41:58,040
Speaker 3: So I end up in front of this like six

1000
00:41:58,080 --> 00:42:01,200
Speaker 3: foot four Amazonian woman who said, you know, what are

1001
00:42:01,239 --> 00:42:02,520
Speaker 3: you eating? And I told her it was one of

1002
00:42:02,560 --> 00:42:04,239
Speaker 3: the best things that's ever happened to me because she

1003
00:42:04,320 --> 00:42:06,640
Speaker 3: was lovely, and she said, right, all this food you're

1004
00:42:06,640 --> 00:42:09,680
Speaker 3: cooking with like it's good for restaurants, but it's not

1005
00:42:09,760 --> 00:42:12,480
Speaker 3: everyday food. So she wrote me a list of what

1006
00:42:12,600 --> 00:42:14,919
Speaker 3: we can have every day as much of as we want,

1007
00:42:14,960 --> 00:42:16,600
Speaker 3: what we can never have, and what we can have

1008
00:42:16,640 --> 00:42:19,040
Speaker 3: sometimes is a treat. If George is to get the desire,

1009
00:42:19,440 --> 00:42:21,880
Speaker 3: start cooking this kind of food at home. Put the

1010
00:42:21,920 --> 00:42:25,840
Speaker 3: photos on Instagram, which we now have my beautiful publisher

1011
00:42:25,880 --> 00:42:29,240
Speaker 3: at Penguin, Julie Gibbs at the time, said, what's this stuff?

1012
00:42:29,280 --> 00:42:31,280
Speaker 2: You cook Italian food? What's this other stuff?

1013
00:42:31,600 --> 00:42:34,000
Speaker 3: We start doing a cookbook called The Chef Gets Healthy, Yeah,

1014
00:42:34,040 --> 00:42:35,520
Speaker 3: which was life changing, one.

1015
00:42:35,520 --> 00:42:37,279
Speaker 1: Hundred gluten free recipes, wasn't it.

1016
00:42:37,560 --> 00:42:39,759
Speaker 3: Yeah, But all my books have been gluten free, which

1017
00:42:39,800 --> 00:42:41,919
Speaker 3: was pretty crazy since two thousand and five.

1018
00:42:42,080 --> 00:42:42,440
Speaker 2: Yeah.

1019
00:42:42,640 --> 00:42:44,759
Speaker 3: I came back from the UK with the opportunity to

1020
00:42:44,840 --> 00:42:46,160
Speaker 3: a book and I said, I want to do this

1021
00:42:46,200 --> 00:42:48,759
Speaker 3: thing where because I had a look in Borders, which

1022
00:42:48,800 --> 00:42:49,759
Speaker 3: is a bookshop at the time.

1023
00:42:49,840 --> 00:42:50,920
Speaker 1: Yeah, I remember Borders.

1024
00:42:51,000 --> 00:42:53,359
Speaker 3: Yeah, And I said, you know, I've got a couple

1025
00:42:53,400 --> 00:42:56,000
Speaker 3: of friends who are struggling to cook gluten free diets.

1026
00:42:56,040 --> 00:42:58,000
Speaker 3: This is when gluten free wasn't trendy, and they're like

1027
00:42:58,640 --> 00:43:01,680
Speaker 3: gluten free books at that time we're in the medical section. Yes,

1028
00:43:01,760 --> 00:43:04,080
Speaker 3: And so I said, I just want to write a

1029
00:43:04,080 --> 00:43:06,600
Speaker 3: book which is a book for everybody. So it's inclusive

1030
00:43:06,680 --> 00:43:08,440
Speaker 3: and it's got little notes down the bottom. If you

1031
00:43:08,480 --> 00:43:11,360
Speaker 3: can't have flower change out for this, oh so good. Anyway,

1032
00:43:11,640 --> 00:43:14,400
Speaker 3: interesting side note there. So I write The Chef Gets Healthy.

1033
00:43:14,480 --> 00:43:16,759
Speaker 3: We're eating really healthy food, not eating a bunch of

1034
00:43:16,760 --> 00:43:18,680
Speaker 3: pasta grilled, you know, lots of kale, stuff like that.

1035
00:43:19,239 --> 00:43:22,480
Speaker 3: We had been together a long time and decided we

1036
00:43:22,520 --> 00:43:25,640
Speaker 3: wouldn't have kids and then decided let's give it a shot,

1037
00:43:25,760 --> 00:43:30,000
Speaker 3: and nothing was happening. This is prior to the yoga,

1038
00:43:30,560 --> 00:43:33,960
Speaker 3: the kale, all this stuff lowering the stress levels and

1039
00:43:34,000 --> 00:43:37,719
Speaker 3: they get pregnant naturally. And there was like, literally, I'm

1040
00:43:37,760 --> 00:43:39,440
Speaker 3: careful saying this to people because I know a lot

1041
00:43:39,480 --> 00:43:40,600
Speaker 3: of people have a lot of trouble.

1042
00:43:40,760 --> 00:43:43,399
Speaker 2: And we never went the IVF or anything like that.

1043
00:43:43,800 --> 00:43:45,879
Speaker 1: I've just done. It's a brutal one, mate, I've heard

1044
00:43:46,040 --> 00:43:48,040
Speaker 1: it's a rough ride.

1045
00:43:48,280 --> 00:43:48,840
Speaker 2: Yeah.

1046
00:43:48,880 --> 00:43:51,279
Speaker 1: And I went in first, really healthy, and I was like, oh,

1047
00:43:51,320 --> 00:43:52,560
Speaker 1: I'm good, this is going to be a walk in

1048
00:43:52,840 --> 00:43:56,600
Speaker 1: no lolla, It's okay. Just for everyone, it's yeah, and

1049
00:43:56,640 --> 00:43:59,440
Speaker 1: it's yeah, very very so. How lucky are you guys?

1050
00:44:00,120 --> 00:44:01,279
Speaker 2: I would feel me at the time.

1051
00:44:01,560 --> 00:44:04,720
Speaker 3: And I remember, you know, phones off as I do now,

1052
00:44:04,880 --> 00:44:07,000
Speaker 3: and I went for a webreak or something, turn my

1053
00:44:07,040 --> 00:44:09,800
Speaker 3: phone on and there's just a photo of a pregnancy test. Yeah,

1054
00:44:09,840 --> 00:44:12,319
Speaker 3: well that's what was my That's what I said. I

1055
00:44:12,360 --> 00:44:15,160
Speaker 3: was like, holy crap, this isn't even supposed to be possible.

1056
00:44:15,239 --> 00:44:17,480
Speaker 3: We literally had apparently it was like one in a

1057
00:44:17,600 --> 00:44:19,640
Speaker 3: million chants or something.

1058
00:44:19,360 --> 00:44:23,160
Speaker 1: So over forty is a female. The stats dropped dramatically.

1059
00:44:23,280 --> 00:44:26,120
Speaker 1: So the fact that you guys were just like to

1060
00:44:26,400 --> 00:44:29,200
Speaker 1: naturally and just to be healthy, be looking after yourself

1061
00:44:29,280 --> 00:44:32,279
Speaker 1: obviously cortisol, which touched on three times, you know what

1062
00:44:32,360 --> 00:44:34,680
Speaker 1: I mean, Like, I think you were naturally kind of

1063
00:44:34,719 --> 00:44:39,040
Speaker 1: like coming back to in this is nerdy but homeostasis,

1064
00:44:39,080 --> 00:44:43,160
Speaker 1: so balance, and that's where you guys were. Yeah, how good.

1065
00:44:43,520 --> 00:44:45,440
Speaker 3: And I've really I learned so much from that and

1066
00:44:45,480 --> 00:44:47,760
Speaker 3: it's one of those failure things we speak of where

1067
00:44:48,120 --> 00:44:50,400
Speaker 3: it was a life changing thing for me because it

1068
00:44:50,640 --> 00:44:54,080
Speaker 3: really made me stop and think, right, I'm doing everything

1069
00:44:54,120 --> 00:44:58,840
Speaker 3: for everyone else and what's expected from me and I'm suffering, yeah, badly, And.

1070
00:44:58,960 --> 00:45:03,400
Speaker 1: I think it's and like I know that we're talking

1071
00:45:03,400 --> 00:45:05,759
Speaker 1: about like being in a kitchen chef and all that

1072
00:45:05,840 --> 00:45:07,440
Speaker 1: kind of world, but also in the media world too,

1073
00:45:07,440 --> 00:45:10,080
Speaker 1: because you do feel highly replaceable, and so there's this

1074
00:45:10,239 --> 00:45:11,360
Speaker 1: like I've got to be ready. I've got to be

1075
00:45:11,360 --> 00:45:13,080
Speaker 1: ready to drop everything. I've got to be you know,

1076
00:45:13,640 --> 00:45:18,160
Speaker 1: there's this feeling of like that like underlying anxiety, just

1077
00:45:18,200 --> 00:45:20,799
Speaker 1: working in the media world sometimes and so you had

1078
00:45:20,840 --> 00:45:21,320
Speaker 1: the double.

1079
00:45:21,760 --> 00:45:24,160
Speaker 3: I think it's what I've really learned now is it's

1080
00:45:24,160 --> 00:45:26,640
Speaker 3: how there definitely was the double, if not the quadruple.

1081
00:45:26,719 --> 00:45:29,600
Speaker 3: But what I've really learned is that anybody's life can

1082
00:45:29,680 --> 00:45:30,799
Speaker 3: be full of anxiety.

1083
00:45:30,840 --> 00:45:33,560
Speaker 2: It's how you manage it.

1084
00:45:33,560 --> 00:45:35,400
Speaker 3: If you and I go and we're in a situation,

1085
00:45:35,560 --> 00:45:38,160
Speaker 3: you will process it differently to watch totally and everyone

1086
00:45:38,200 --> 00:45:40,560
Speaker 3: will process it differently. So it's learning how to process

1087
00:45:40,600 --> 00:45:42,600
Speaker 3: things in a way that isn't harmful to you, and

1088
00:45:42,640 --> 00:45:45,759
Speaker 3: then learning how to And this has been a huge

1089
00:45:45,760 --> 00:45:48,600
Speaker 3: one for me now is like I'm getting really really

1090
00:45:48,600 --> 00:45:49,000
Speaker 3: good at it.

1091
00:45:49,080 --> 00:45:49,760
Speaker 2: I think I'll.

1092
00:45:49,640 --> 00:45:51,399
Speaker 3: Probably say I was crap at it in twenty years

1093
00:45:51,440 --> 00:45:56,160
Speaker 3: when we talk again. Yeah, but yeah, learning that things happen.

1094
00:45:56,360 --> 00:45:59,200
Speaker 3: Shit happens. Yeah, you can either get hung up on

1095
00:45:59,280 --> 00:46:01,160
Speaker 3: it or you can look at it for what it

1096
00:46:01,280 --> 00:46:04,160
Speaker 3: is and not let it ruin your day and process

1097
00:46:04,200 --> 00:46:06,600
Speaker 3: it in a manner where it isn't potentially learn from.

1098
00:46:06,440 --> 00:46:09,400
Speaker 1: It, learn grow skill up, right, you know.

1099
00:46:10,160 --> 00:46:11,799
Speaker 3: So we're going to type we were getting to mate

1100
00:46:11,800 --> 00:46:12,880
Speaker 3: by time, and that's what I've.

1101
00:46:12,719 --> 00:46:14,600
Speaker 1: Got in my notes here. So first of all, you've

1102
00:46:14,600 --> 00:46:16,680
Speaker 1: got me a few meals that I get to try later.

1103
00:46:17,360 --> 00:46:18,880
Speaker 1: So I'm very excited.

1104
00:46:19,080 --> 00:46:20,520
Speaker 2: So mayby Toby came about.

1105
00:46:20,680 --> 00:46:22,640
Speaker 3: Once I got out of kitchens, I looked at all

1106
00:46:22,640 --> 00:46:24,719
Speaker 3: the things that were making me pretty stressful. I had

1107
00:46:24,800 --> 00:46:26,600
Speaker 3: no desire and still don't have a desire to go

1108
00:46:26,640 --> 00:46:29,040
Speaker 3: back and run run high into kitchens. It's not what

1109
00:46:29,080 --> 00:46:32,200
Speaker 3: I want to do anymore. But I love cooking more

1110
00:46:32,200 --> 00:46:35,360
Speaker 3: than I ever have. So I basically understood that I

1111
00:46:35,480 --> 00:46:38,760
Speaker 3: enjoyed doing TV shows some TV shows, I really enjoyed cooking,

1112
00:46:38,880 --> 00:46:41,400
Speaker 3: And so I ended up having two different food brands.

1113
00:46:41,400 --> 00:46:43,239
Speaker 2: One was in Woolies for a period of time, one

1114
00:46:43,280 --> 00:46:44,080
Speaker 2: was in David Jones.

1115
00:46:44,200 --> 00:46:46,080
Speaker 1: I remember the one in Woolies.

1116
00:46:46,239 --> 00:46:49,440
Speaker 3: Both of them were successful and unsuccessful for different reasons.

1117
00:46:50,280 --> 00:46:53,239
Speaker 3: A lot of them to do with supermarket charging of

1118
00:46:53,280 --> 00:46:55,359
Speaker 3: how much their market out products and stuff like it.

1119
00:46:55,400 --> 00:46:57,719
Speaker 3: So all of these failures have taught me a lot

1120
00:46:57,719 --> 00:47:00,880
Speaker 3: of things, and i've all so over the past few

1121
00:47:00,960 --> 00:47:03,840
Speaker 3: years worked as a consultant for NPD new product development

1122
00:47:03,880 --> 00:47:06,080
Speaker 3: for companies, and so they'll come to me and say, right,

1123
00:47:06,120 --> 00:47:10,680
Speaker 3: Toby Paddock, we want you to make cauliflower nuggets, and

1124
00:47:10,760 --> 00:47:13,040
Speaker 3: so then I'll come up with a recipe, and I

1125
00:47:13,080 --> 00:47:15,919
Speaker 3: now have an understanding of large scale manufacturing, and so

1126
00:47:16,400 --> 00:47:18,239
Speaker 3: I will do a recipe that could be scaled to

1127
00:47:18,440 --> 00:47:20,920
Speaker 3: do fifty thousand units today kind of thing, and then

1128
00:47:20,920 --> 00:47:24,799
Speaker 3: I'll work, I'll get paid to work with the manufacturer

1129
00:47:24,840 --> 00:47:26,879
Speaker 3: to show them, you know, we work together to work

1130
00:47:26,920 --> 00:47:29,040
Speaker 3: out how we get it. And then I started seeing

1131
00:47:29,040 --> 00:47:31,680
Speaker 3: these what I would cook at home, my recipe would

1132
00:47:31,719 --> 00:47:34,880
Speaker 3: be the polar opposite of what ends up getting spat

1133
00:47:34,920 --> 00:47:37,520
Speaker 3: out of the machines they're using, and so that never

1134
00:47:37,560 --> 00:47:39,400
Speaker 3: sat well with me. Also, what had a lot to

1135
00:47:39,440 --> 00:47:42,680
Speaker 3: do with that with the food chain is basically the spreadsheets.

1136
00:47:43,040 --> 00:47:45,680
Speaker 3: So you've got all these people trying to make money,

1137
00:47:45,880 --> 00:47:49,040
Speaker 3: and so the ingredients get crapper and crapper and crapper,

1138
00:47:50,040 --> 00:47:53,520
Speaker 3: more water gets added in for plumping and all these things.

1139
00:47:53,880 --> 00:47:56,239
Speaker 2: And the more I learn, you know, they're using blue

1140
00:47:56,320 --> 00:47:59,440
Speaker 2: food dyes in kale to keep it green for the cooking,

1141
00:48:00,040 --> 00:48:01,480
Speaker 2: I was like, this isn't food.

1142
00:48:01,560 --> 00:48:05,360
Speaker 3: This is so during COVIDL alright, basically I developed a

1143
00:48:05,480 --> 00:48:08,040
Speaker 3: range of food that I wanted to sell into woollies,

1144
00:48:08,560 --> 00:48:10,120
Speaker 3: and it was too expensive for them. It was going

1145
00:48:10,200 --> 00:48:12,080
Speaker 3: to be like eleven dollars to buy which is a

1146
00:48:12,120 --> 00:48:14,560
Speaker 3: premium product for them. You can't buy anything anywhere for

1147
00:48:14,600 --> 00:48:18,080
Speaker 3: eleven dollars. So basically I started cooking some food for

1148
00:48:18,160 --> 00:48:22,760
Speaker 3: some friends. I did everything myself the way I wanted

1149
00:48:22,760 --> 00:48:26,000
Speaker 3: to do it, in garden compossible packaging and basically doing

1150
00:48:26,040 --> 00:48:29,360
Speaker 3: real food that was honest and I wasn't trying to

1151
00:48:29,360 --> 00:48:31,839
Speaker 3: take on profit or anything like that. I just wanted

1152
00:48:31,840 --> 00:48:35,120
Speaker 3: to do something that was better than for already available

1153
00:48:35,160 --> 00:48:38,880
Speaker 3: frozen ready meals. I started freezing because you know, we

1154
00:48:38,920 --> 00:48:41,440
Speaker 3: throw away about forty percent of food produced in this country,

1155
00:48:41,520 --> 00:48:45,040
Speaker 3: so it ends up in landfill or elsewhere. So I

1156
00:48:45,080 --> 00:48:49,200
Speaker 3: wanted to freeze because we eliminate wastage, which increads profitability

1157
00:48:49,239 --> 00:48:50,120
Speaker 3: for a business as well.

1158
00:48:50,160 --> 00:48:52,160
Speaker 1: And didn't you say it's garden compossible as well? Does

1159
00:48:52,160 --> 00:48:54,080
Speaker 1: that mean, like so you literally can eat it? Could

1160
00:48:54,120 --> 00:48:55,440
Speaker 1: you eat it from the container if you wanted to?

1161
00:48:55,760 --> 00:48:56,319
Speaker 1: How does it work?

1162
00:48:56,360 --> 00:48:58,080
Speaker 2: So you can say? Could you eat it in the composes?

1163
00:48:58,800 --> 00:48:59,120
Speaker 1: Sure?

1164
00:48:59,360 --> 00:48:59,480
Speaker 2: You?

1165
00:49:00,000 --> 00:49:02,000
Speaker 3: Those containers are made out of bigas, which is a

1166
00:49:02,000 --> 00:49:04,680
Speaker 3: byproduct of sugar cane, so it's called pulp sugar cane.

1167
00:49:04,840 --> 00:49:05,080
Speaker 1: Cool.

1168
00:49:05,520 --> 00:49:10,319
Speaker 3: They're everything, so they're freezer, fridge, oven, microwave proof. How

1169
00:49:10,360 --> 00:49:13,480
Speaker 3: good Yeah, they're obviously way more expensive than normal containers,

1170
00:49:13,520 --> 00:49:16,280
Speaker 3: but I do anyway, Look, I came up with this model,

1171
00:49:18,000 --> 00:49:20,400
Speaker 3: and to start with, I was like, right, I just

1172
00:49:20,440 --> 00:49:21,680
Speaker 3: you know, I'm going to saw them in packs of

1173
00:49:21,760 --> 00:49:25,760
Speaker 3: seven because that allows me to use free range organic produce,

1174
00:49:26,040 --> 00:49:28,000
Speaker 3: because I've got I've got it.

1175
00:49:28,040 --> 00:49:30,719
Speaker 1: That's a seven dinners seven like a whole week. You

1176
00:49:30,719 --> 00:49:32,040
Speaker 1: can buy it weekly, right.

1177
00:49:32,280 --> 00:49:35,080
Speaker 3: Correct, But all foods cost different amounts of money, so

1178
00:49:35,120 --> 00:49:37,359
Speaker 3: I can spread a food cost across seven meals, which

1179
00:49:37,480 --> 00:49:40,600
Speaker 3: enables me to use good quality produce. One a pasta

1180
00:49:40,680 --> 00:49:42,800
Speaker 3: is cheaper to make than a free range organic chicken,

1181
00:49:42,840 --> 00:49:45,560
Speaker 3: for example, So that model allows me to use really

1182
00:49:45,560 --> 00:49:47,600
Speaker 3: good quality produce. So anyway, I start cooking it for

1183
00:49:47,640 --> 00:49:50,520
Speaker 3: friends very quickly. I'm working out of a full chest

1184
00:49:50,520 --> 00:49:53,640
Speaker 3: freezer and doing three hundred meals a week. And then yeah,

1185
00:49:53,680 --> 00:49:56,799
Speaker 3: and then I was like, like yourself, I've been doing

1186
00:49:56,800 --> 00:49:59,280
Speaker 3: lots of media stuff and learned to build websites.

1187
00:49:59,320 --> 00:50:01,239
Speaker 2: So then I was like, screw this, I'm going to

1188
00:50:01,280 --> 00:50:02,440
Speaker 2: do everything myself.

1189
00:50:02,480 --> 00:50:03,880
Speaker 1: Did you build that website yourself?

1190
00:50:04,080 --> 00:50:05,160
Speaker 2: Everything you see? I did?

1191
00:50:05,280 --> 00:50:08,919
Speaker 3: So Yeah, I did the website, the photography absolutely, and I've.

1192
00:50:08,880 --> 00:50:11,000
Speaker 1: All the YouTube VIDs that are matched and stuff when

1193
00:50:11,000 --> 00:50:12,600
Speaker 1: you do your recipe everything.

1194
00:50:12,800 --> 00:50:15,839
Speaker 3: Oh right, so I kind of I guess this goes

1195
00:50:15,920 --> 00:50:17,840
Speaker 3: back to not wanting to know what I wanted to

1196
00:50:17,840 --> 00:50:19,200
Speaker 3: do when I was a kid. Now I get to

1197
00:50:19,200 --> 00:50:22,799
Speaker 3: do everything. So we will grow this business now. So

1198
00:50:22,840 --> 00:50:26,320
Speaker 3: we've had a year of proof of concept. It's only

1199
00:50:26,320 --> 00:50:29,080
Speaker 3: available online through made by Tooby dot Com, which we're

1200
00:50:29,080 --> 00:50:31,520
Speaker 3: going to change to Toby Store.

1201
00:50:31,680 --> 00:50:33,600
Speaker 1: Awesome. I'll be putting this all in the show notes

1202
00:50:33,600 --> 00:50:36,319
Speaker 1: so people can order and is that Melbourne for now?

1203
00:50:36,640 --> 00:50:38,239
Speaker 3: Yeah, and then I'll get it up to Sydney and

1204
00:50:38,280 --> 00:50:40,960
Speaker 3: Brisbane shortly. So I'll just you know, in the process

1205
00:50:41,000 --> 00:50:42,839
Speaker 3: of scaling. But I'm not in a rush to do this.

1206
00:50:43,000 --> 00:50:45,880
Speaker 3: A lot of businesses I've done, as things you've been

1207
00:50:45,920 --> 00:50:48,759
Speaker 3: involved with, millions of dollars are suddenly present, there's a

1208
00:50:48,840 --> 00:50:51,799
Speaker 3: huge amount of pressure to make things work and I

1209
00:50:52,040 --> 00:50:54,279
Speaker 3: just wanted to do this really slowly and just grow

1210
00:50:54,320 --> 00:50:55,000
Speaker 3: it organically.

1211
00:50:55,280 --> 00:50:58,040
Speaker 1: And as you touched on, your not compromising your values

1212
00:50:58,080 --> 00:51:00,040
Speaker 1: at all with this, Like there's.

1213
00:50:59,880 --> 00:51:02,440
Speaker 3: No business partners, there's no guests, there's just we just

1214
00:51:02,480 --> 00:51:05,120
Speaker 3: do it slowly, yeah, and change things as we go.

1215
00:51:05,440 --> 00:51:08,200
Speaker 1: Oh my goodness, I love it. So we've we've covered

1216
00:51:08,360 --> 00:51:11,160
Speaker 1: so so so much. So I'm so proud of you

1217
00:51:11,200 --> 00:51:13,080
Speaker 1: as a mate. I feel like I've got to see

1218
00:51:13,080 --> 00:51:17,000
Speaker 1: you always kind of like go after whatever it is

1219
00:51:17,320 --> 00:51:19,320
Speaker 1: that your dreams are like I've watched you have many

1220
00:51:19,360 --> 00:51:22,120
Speaker 1: different kind of like incredible things going on, and I'm

1221
00:51:22,160 --> 00:51:24,239
Speaker 1: so excited for the future for you as well. I

1222
00:51:24,280 --> 00:51:26,839
Speaker 1: do not seeing you, I do not see you ever

1223
00:51:26,920 --> 00:51:28,920
Speaker 1: slowing down. I just think you're always going to be

1224
00:51:29,280 --> 00:51:32,320
Speaker 1: onto the next and it's so so inspiring and I

1225
00:51:32,400 --> 00:51:33,840
Speaker 1: feel very lucky to be your mate.

1226
00:51:33,920 --> 00:51:36,239
Speaker 3: Thank you, Darling. Likewise, well, I think you know with

1227
00:51:36,280 --> 00:51:38,839
Speaker 3: this food brand, this is me now. I just I'm

1228
00:51:38,880 --> 00:51:42,560
Speaker 3: sort of forty eight and I don't have a desire

1229
00:51:42,640 --> 00:51:43,080
Speaker 3: to go off.

1230
00:51:43,120 --> 00:51:45,080
Speaker 1: And do you know I always thought we were the

1231
00:51:45,120 --> 00:51:48,560
Speaker 1: same ageps. Do you know that because we traveled together

1232
00:51:48,800 --> 00:51:50,680
Speaker 1: and everything, I literally thought we were just say I

1233
00:51:50,760 --> 00:51:52,760
Speaker 1: was masquerading a few years younger.

1234
00:51:52,960 --> 00:51:54,799
Speaker 2: But yeah, this brand's me.

1235
00:51:54,920 --> 00:51:56,880
Speaker 3: It's just it's kind of I think you get to

1236
00:51:56,920 --> 00:51:58,600
Speaker 3: this stage as I have in my life where I've

1237
00:51:58,600 --> 00:52:01,239
Speaker 3: done lots of traveling, lots of show there's lots of everything,

1238
00:52:01,360 --> 00:52:03,759
Speaker 3: and now with this brand, I'm about to take a

1239
00:52:03,840 --> 00:52:06,600
Speaker 3: kitchen that's three hundred meters from my house, and so

1240
00:52:06,920 --> 00:52:09,200
Speaker 3: it's all about lifestyle now. So I write an electric

1241
00:52:09,239 --> 00:52:12,759
Speaker 3: bike around and it's like coming up with business model

1242
00:52:12,800 --> 00:52:14,840
Speaker 3: that brings in the money you need to be happy,

1243
00:52:15,080 --> 00:52:16,120
Speaker 3: not greedy, and.

1244
00:52:17,840 --> 00:52:19,480
Speaker 2: Gives you a really good quality of life.

1245
00:52:19,600 --> 00:52:21,120
Speaker 1: I love it. I feel like there could be a

1246
00:52:21,160 --> 00:52:24,480
Speaker 1: TV showing book in here as well for the next phase.

1247
00:52:24,640 --> 00:52:26,799
Speaker 1: Just saying, just saying, thanks.

1248
00:52:26,560 --> 00:52:28,719
Speaker 2: Tobes, thanks Lola, thanks for having having.

1249
00:52:30,280 --> 00:52:35,960
Speaker 1: That's a wrap on another episode of Fearlessly Failing. As always,

1250
00:52:36,080 --> 00:52:39,440
Speaker 1: thank you to our guests, and let's continue the conversation

1251
00:52:39,600 --> 00:52:45,120
Speaker 1: on Instagram. I'm at Yamo Lola Berry. This potty my

1252
00:52:45,160 --> 00:52:50,000
Speaker 1: word for podcast is available on all streaming platforms. I'd

1253
00:52:50,000 --> 00:52:53,080
Speaker 1: love it if you could subscribe, rate and comment and

1254
00:52:53,160 --> 00:52:54,879
Speaker 1: of course spread the love.