WEBVTT - UNPACKED REALITY - MASTERCHEF AUSTRALIA - SNEZANA 0:00:00.200 --> 0:00:01.760 It's in the news today, but it was actually on 0:00:01.800 --> 0:00:05.440 TV Reload, the podcast last Deep Neby. Hey guys, welcome 0:00:05.480 --> 0:00:07.440 back to TV Reload. I want to thank you for 0:00:07.480 --> 0:00:10.600 clicking and downloading on today's episode with Schnez, the eighth 0:00:10.680 --> 0:00:14.000 eliminated contestant on Master Chef Australia, which is now on 0:00:14.080 --> 0:00:16.959 Network ten from Sunday through to Thursday nights at seven 0:00:17.000 --> 0:00:19.960 point thirty. With food always on the brain, it's little 0:00:19.960 --> 0:00:22.639 wonder that Schnez has found her way into the Master 0:00:22.800 --> 0:00:27.040 Chef Australia kitchen. At breakfast, she's thinking about lunch. At lunch, 0:00:27.080 --> 0:00:30.480 she's planning her dinner and she reads cookbooks to relax. 0:00:30.920 --> 0:00:33.400 My guest today started cooking around the age of seven, 0:00:33.520 --> 0:00:36.080 learning her skills in the kitchen from observing her mother 0:00:36.159 --> 0:00:40.120 over the years, and heavily is inspired by traditional Serbian culture, 0:00:40.520 --> 0:00:43.519 showing her love through her food to her own family. 0:00:43.800 --> 0:00:46.400 She loves to cook for her husband Alex, her daughter 0:00:46.479 --> 0:00:49.280 and her son. The extended family are also a big 0:00:49.320 --> 0:00:52.200 bunch of foodies, and Schnez is proud that her own 0:00:52.280 --> 0:00:55.600 daughter is starting to show some keen interesting cooking as well. 0:00:55.920 --> 0:00:58.480 I loved catching up with Schnez today and I'm sure 0:00:58.520 --> 0:01:01.600 you will enjoy our chat which details her final cook 0:01:01.680 --> 0:01:04.760 last night. Schnez will talk about her knowledge of desserts 0:01:04.880 --> 0:01:08.080 and watching you of Anna Apollo View's resume before going 0:01:08.080 --> 0:01:11.200 into that pressure test. We will also unpack the debate 0:01:11.280 --> 0:01:14.920 over presentation versus flavor to see what Nez thinks of 0:01:14.959 --> 0:01:17.560 the way in which the judges make their final critiques. 0:01:17.920 --> 0:01:20.199 I will find out who Schnez would like to see 0:01:20.200 --> 0:01:23.080 when the competition, who her favorite judge is, and I'll 0:01:23.120 --> 0:01:26.080 even get a couple of resume recommendations, which I'm gonna 0:01:26.120 --> 0:01:27.520 have to post on Instagram, so. 0:01:27.480 --> 0:01:28.640 You may have to follow me there. 0:01:29.120 --> 0:01:31.640 We will also discuss what Chnez had to give up 0:01:31.680 --> 0:01:34.120 and leave behind to take part in the show. Obviously 0:01:34.160 --> 0:01:37.000 not a honeymoon like Harry, but it's amazing to hear 0:01:37.160 --> 0:01:39.200 what people have to leave behind to take part in 0:01:39.240 --> 0:01:42.360 this series. There is so much to unpack with Schnez today, 0:01:42.480 --> 0:01:45.480 so sit back and relax as we unpack the wonderful 0:01:45.480 --> 0:01:47.400 world of mastershef Australia. 0:01:47.800 --> 0:01:48.960 Hi Schnez, how are you. 0:01:49.240 --> 0:01:51.400 I'm good, how are you Ben? Thanks for having me? 0:01:51.640 --> 0:01:54.240 No, no, no, I'm excited. I'm so excited. To be 0:01:54.280 --> 0:01:56.080 talking to you, and I want to say to start 0:01:56.080 --> 0:01:59.000 with congratulations on making it this far into the competition. 0:01:59.200 --> 0:02:00.840 You should be so proud of yourself. 0:02:01.080 --> 0:02:03.120 I know, thank you so much. I aptiate well, I 0:02:03.120 --> 0:02:04.120 want to tell you so far. 0:02:04.960 --> 0:02:07.160 I was topping to go a little bit further, but 0:02:07.280 --> 0:02:11.120 to be honest, after last night's episode, I'm so overvolved 0:02:11.160 --> 0:02:14.280 with supports and messages and beautiful people reached out to 0:02:14.320 --> 0:02:16.200 me and I feel like I wannted something. 0:02:16.320 --> 0:02:17.079 So it's great. 0:02:17.840 --> 0:02:20.560 We in my house, oh my god, we do a 0:02:20.560 --> 0:02:22.560 little pick at the start of every season about who 0:02:22.600 --> 0:02:24.839 we think is going to win, and my partner picked you, 0:02:25.080 --> 0:02:27.680 which is great. And then you also have inspired me 0:02:27.760 --> 0:02:30.040 because when we first get to know the contestants, I 0:02:30.040 --> 0:02:32.840 remember reading about you loving to make sort of stews 0:02:32.880 --> 0:02:35.400 and curries and things like that. So you inspired me 0:02:35.440 --> 0:02:39.079 to go on by a French oven to make stews. 0:02:38.880 --> 0:02:42.640 Like a Dutch Dutch Yeah, yesh, my god, yes. 0:02:42.480 --> 0:02:44.359 So I made one last night which I made like 0:02:44.400 --> 0:02:47.440 a lamb stew and for people listening. So sorry about 0:02:47.600 --> 0:02:49.560 going so personal on this, but I can't miss the 0:02:49.560 --> 0:02:52.280 opportunity wish Nez to ask about what I need to 0:02:52.280 --> 0:02:53.280 cook in a French oven. 0:02:53.400 --> 0:02:55.680 What is your best thing that you would cook in 0:02:55.680 --> 0:02:56.320 a Dutch oven? 0:02:56.560 --> 0:02:58.600 Oh my god, I'm a big fan of that chairman. 0:02:58.720 --> 0:03:01.880 I cook everything in it, from baking bread to like 0:03:01.960 --> 0:03:04.920 any stew, soups, anything that can I put in ovid 0:03:04.960 --> 0:03:08.200 and forget about. So I would definitely say my forever 0:03:08.280 --> 0:03:12.960 favorite is the smoked speck with the beans. It's like 0:03:13.000 --> 0:03:15.600 a it's a bean stew with a smoke speck. It 0:03:15.639 --> 0:03:18.840 can easily be done as a vegetarian vegan. You just 0:03:18.960 --> 0:03:21.320 get rid of the smokespeck and add some smoke Africa, 0:03:21.520 --> 0:03:25.480 but you have to try this. It's a Serbian traditional, okay, 0:03:25.520 --> 0:03:28.120 and it's a kind of slow cooked. You started like 0:03:28.240 --> 0:03:30.800 kind of solting all vegetables and then you kind of 0:03:30.800 --> 0:03:31.480 finish it off. 0:03:31.520 --> 0:03:32.320 Okay, Fault. 0:03:32.360 --> 0:03:34.760 I'm going to slide into your DMS on this one, 0:03:34.840 --> 0:03:36.520 and then I'm going to attempt to cook it and 0:03:36.520 --> 0:03:38.960 put it on my socials for people who are playing 0:03:38.960 --> 0:03:39.640 along at home. 0:03:39.800 --> 0:03:40.840 So we'll see how we can. 0:03:42.240 --> 0:03:44.880 Percent sending you for these, and I'm going to make 0:03:44.920 --> 0:03:45.640 it a readA. 0:03:45.480 --> 0:03:46.119 For you as well. 0:03:46.440 --> 0:03:46.600 Well. 0:03:46.640 --> 0:03:49.200 You also share something in common with my partner, which 0:03:49.240 --> 0:03:51.560 is at the start when we're reading those bios and 0:03:51.600 --> 0:03:53.800 you said, you know you can't help, but when you're 0:03:53.800 --> 0:03:56.560 cooking breakfast, you think about lunch, and when you're cooking lunch, 0:03:56.560 --> 0:03:57.320 you think about dinner. 0:03:57.360 --> 0:03:59.160 That is that is him to a tea. 0:04:00.160 --> 0:04:02.200 All I do, and even when I go to work, 0:04:02.240 --> 0:04:04.680 I always find some like food is around me and 0:04:04.800 --> 0:04:06.560 all we do is like plan how we're going to 0:04:06.560 --> 0:04:07.040 do lunch? 0:04:07.080 --> 0:04:09.600 Who brings what was the spread for today? 0:04:09.800 --> 0:04:12.120 So we always had like a toasted Tuesdays, we had 0:04:12.160 --> 0:04:15.520 like cookeday Thursdays and things like that. So even at work, 0:04:15.720 --> 0:04:17.360 we always plan food. 0:04:17.600 --> 0:04:17.800 Well. 0:04:17.839 --> 0:04:19.560 I relate to you very hard, you know. I was 0:04:19.680 --> 0:04:22.080 very disappointed that you left, and I was curious to 0:04:22.120 --> 0:04:25.320 know what was your expectation on the competition as you started. 0:04:25.360 --> 0:04:27.200 Did you have any idea as to how far you 0:04:27.240 --> 0:04:27.680 would go? 0:04:28.080 --> 0:04:31.120 I my initial thought is, oh, please, let's arrive day one, 0:04:31.520 --> 0:04:32.279 so that would me. 0:04:32.480 --> 0:04:34.800 And then after first cook, I was so worried. I 0:04:34.839 --> 0:04:36.200 was like, oh my god, what am I doing here? 0:04:36.240 --> 0:04:39.800 Everyone is so good? Because everyone is so good this year. 0:04:40.120 --> 0:04:42.800 I'm not even joking. There shows some amazing skills. And 0:04:42.880 --> 0:04:44.800 more I get to know, the more I realized how 0:04:44.839 --> 0:04:47.320 good everyone is so I'm so worried a start, but 0:04:47.360 --> 0:04:49.400 then kind of after a couple of cooks in the kitchen, 0:04:49.600 --> 0:04:52.760 I gained some confidence. I got some great fever from judges, 0:04:52.920 --> 0:04:55.200 and I realized that just going there and I let 0:04:55.240 --> 0:04:58.280 it all out, I just go crazy and cook a 0:04:58.360 --> 0:04:59.640 million miles. 0:04:59.360 --> 0:05:02.840 And a half and I always produce something beautiful. 0:05:02.920 --> 0:05:06.200 And I really kind of starting getting this confidence and thinking, okay, 0:05:07.000 --> 0:05:10.320 I could actually you know, get good food out. So yeah, 0:05:10.360 --> 0:05:11.760 it's changed throughout the cook. 0:05:11.720 --> 0:05:14.719 Well, I think in some ways. For me, I always 0:05:14.960 --> 0:05:17.839 like to think about what the biggest take home would 0:05:17.920 --> 0:05:20.159 have been, and I mean it's putting you on the pressure, 0:05:20.279 --> 0:05:21.480 putting you under a lot of pressure. 0:05:21.480 --> 0:05:22.480 Who answered this question? 0:05:22.560 --> 0:05:24.760 But is there something that the judges taught you this 0:05:24.880 --> 0:05:28.120 year that has changed the way in which you now 0:05:28.120 --> 0:05:29.240 cook in your own kitchen. 0:05:29.480 --> 0:05:32.760 I learned so many tips and tricks and judges are 0:05:32.760 --> 0:05:34.920 amazing and this is probably not even shown in every 0:05:34.920 --> 0:05:36.840 single episode, but they would come to you and give 0:05:36.839 --> 0:05:38.479 you a little cheap and help you out, and we 0:05:38.560 --> 0:05:40.360 were soaking it in as a sponge. 0:05:40.440 --> 0:05:43.040 I'm so blessed to have this judge this year. It's 0:05:43.080 --> 0:05:44.640 been it's been so. 0:05:44.760 --> 0:05:47.760 Helpful, but one thing I learned from them is the 0:05:47.800 --> 0:05:49.839 main thing that I would kind of take on board 0:05:49.880 --> 0:05:52.120 and if I would ever do this again, it's the 0:05:52.240 --> 0:05:55.919 cook food that you really love, the cook that you're passionate, 0:05:55.920 --> 0:05:57.920 the food that you're passionate about, food the people around 0:05:57.960 --> 0:06:02.080 you love, not trying to be something else, you know 0:06:02.080 --> 0:06:02.440 what I mean. 0:06:02.520 --> 0:06:04.159 I think that's my biggest thing. 0:06:04.000 --> 0:06:05.320 That I learn, and I kind of feel like I 0:06:05.440 --> 0:06:07.880 learn it. Towards the end, I did try make a 0:06:07.920 --> 0:06:10.960 couple of kind of more refined, fancy addishes, and I 0:06:11.000 --> 0:06:13.000 feel like every time when I cooked from my heart 0:06:13.040 --> 0:06:15.080 and cooked the food that I'm so familiar with and 0:06:15.080 --> 0:06:17.960 that I love and enjoy, I always get a good feedback. 0:06:17.960 --> 0:06:19.760 So I think that's the key. Cook what you love 0:06:19.839 --> 0:06:22.320 and while people around love, you love, and that's going 0:06:22.400 --> 0:06:22.560 to be. 0:06:22.560 --> 0:06:23.320 A good feed you know. 0:06:23.360 --> 0:06:26.000 It was interesting I was talking to someone yesterday and 0:06:26.279 --> 0:06:29.440 they were saying about the ability to stay in your lane, 0:06:29.440 --> 0:06:31.479 and there is a bit of a debate over whether 0:06:31.600 --> 0:06:33.479 or not you should stay in your lane or try 0:06:33.520 --> 0:06:36.400 and push yourself. If you were to relive some of 0:06:36.440 --> 0:06:38.560 this again, do you think staying in your lane is 0:06:38.560 --> 0:06:41.040 more important or do you think to get to where 0:06:41.080 --> 0:06:43.000 you may need to be to win this show. You 0:06:43.080 --> 0:06:45.320 need to always step outside your comfort zone. 0:06:45.960 --> 0:06:47.440 Well, so this is a tricky one. This is where 0:06:47.440 --> 0:06:48.680 I'm beating myself all the time. 0:06:48.760 --> 0:06:51.839 Like I keep going through that what cook and I'm like, oh, 0:06:51.880 --> 0:06:53.440 I should have done this, I should have done that, 0:06:53.560 --> 0:06:56.320 And you know, definitely think, Yes, it's definitely important. 0:06:56.040 --> 0:06:58.240 To push yourself step out of your comfort. 0:06:58.000 --> 0:07:01.839 Zone because if you all cook like every day home nails, it. 0:07:01.839 --> 0:07:05.000 Would be really Master Chef. So yeah, definitely push yourself, but. 0:07:05.040 --> 0:07:08.839 Cook food that you love. The flavors are key. I 0:07:08.880 --> 0:07:10.960 think the flavors a main thing here. 0:07:11.080 --> 0:07:11.240 Yeah. 0:07:11.240 --> 0:07:13.600 I'm going to talk about flavors and presentation in a second, 0:07:13.640 --> 0:07:16.000 but I just want to know, going into last night's 0:07:16.040 --> 0:07:18.600 pressure test, who did you think was going to be 0:07:19.040 --> 0:07:20.280 your strongest competition. 0:07:20.880 --> 0:07:24.080 I honestly thought Dash would be the best because he 0:07:24.120 --> 0:07:26.760 cooks this element all the time. Yeah, so I kind 0:07:26.760 --> 0:07:28.960 of thought he would be one to beat me first. 0:07:29.720 --> 0:07:32.280 I think Dash having the really messy kitchen bench is 0:07:32.320 --> 0:07:35.160 the most relatable thing I've ever seen on Master Chef. 0:07:35.880 --> 0:07:39.000 Yes, that was such a funny thing watching it last 0:07:39.080 --> 0:07:43.440 night when he couldn't find his butter, but in front 0:07:43.480 --> 0:07:44.040 of him. 0:07:44.200 --> 0:07:46.040 I think that's most of Australia. We all like to 0:07:46.080 --> 0:07:48.480 think that we're really good cooks. But then when it 0:07:48.480 --> 0:07:50.880 comes to it, if you came into our home versus 0:07:50.920 --> 0:07:53.080 what we see our master chif people be like, okay, 0:07:53.120 --> 0:07:55.280 this is a mess health and safety issue. 0:07:55.440 --> 0:07:58.080 Oh my husband, Alek, he's the one who does a 0:07:58.120 --> 0:07:58.880 cleating after me. 0:07:58.960 --> 0:08:01.720 And he's like, and it comes in and cleans after 0:08:01.760 --> 0:08:02.239 you cook. 0:08:03.040 --> 0:08:07.560 Well, it's kind of sort of like unspoken arrangements. 0:08:08.680 --> 0:08:10.960 And then he does it, but he will. And he 0:08:11.000 --> 0:08:13.320 also thinks I don't know how to load a dishal shoft, 0:08:13.400 --> 0:08:14.040 so he does this. 0:08:14.680 --> 0:08:17.560 I when I cook, I'm so fast and I don't like, 0:08:17.640 --> 0:08:20.400 go slowly, chop here, chop there at this I just 0:08:20.400 --> 0:08:22.920 got boom boom boom, boom bang And ten minutes later 0:08:23.040 --> 0:08:25.440 there's like twenty pots and pains on the bench and 0:08:25.480 --> 0:08:26.160 he will be like. 0:08:26.280 --> 0:08:27.000 What happened? 0:08:27.080 --> 0:08:30.600 Yeah, so I'm not sure who does the cleaning in 0:08:30.640 --> 0:08:31.240 your house. 0:08:31.440 --> 0:08:33.440 Well, now there's a new rule. I'm telling you, I'm 0:08:33.480 --> 0:08:34.800 implementing it. I'm calling you. 0:08:36.720 --> 0:08:39.600 Sorry, I've cooked and now the schz needs to be done. Okay, 0:08:39.600 --> 0:08:40.520 bye bye bye. 0:08:41.160 --> 0:08:42.920 I think it's only a fair thing to do whoever 0:08:43.000 --> 0:08:43.959 cooks the other person. 0:08:44.679 --> 0:08:46.559 Yeah, I guess it just just depends on that how 0:08:46.600 --> 0:08:47.240 messy you are? 0:08:47.360 --> 0:08:50.360 You know, seeing Anna Apollo you walk into the kitchen, 0:08:50.679 --> 0:08:52.160 what did you expect from her? 0:08:52.200 --> 0:08:54.760 Because I was wanting to know did you know much 0:08:54.800 --> 0:08:56.760 of her work? Like? How well did you know her 0:08:56.800 --> 0:08:57.640 style of cooking? 0:08:57.840 --> 0:08:59.800 All right, because I'm a big fan of Master Show, 0:09:00.160 --> 0:09:03.760 and I remember the first time I actually noticed noticed 0:09:03.760 --> 0:09:05.800 Anna is when she came with that I think it's 0:09:05.800 --> 0:09:09.080 called Eaton's mess or honest something. When she came it's 0:09:09.080 --> 0:09:11.959 like that white tempered chocolate ball and then you kind. 0:09:11.760 --> 0:09:14.160 Of snuffed it on the plate and all these good 0:09:14.240 --> 0:09:16.880 is was out. So that's the first thing came to one. 0:09:16.960 --> 0:09:18.720 I was like, I saw Anna, I knew it's going 0:09:18.800 --> 0:09:19.000 to be. 0:09:19.200 --> 0:09:21.319 I thought it's going to be something super pink, it's 0:09:21.360 --> 0:09:23.199 going to be something floral. 0:09:22.840 --> 0:09:24.000 It's going to be super tall. 0:09:24.360 --> 0:09:28.440 So when I saw egg on toast, I got even 0:09:28.480 --> 0:09:31.360 more work is because I know the simple, yet it's 0:09:31.360 --> 0:09:33.120 probably more technically difficult. 0:09:33.200 --> 0:09:35.080 Well, I'm not a big dessert person. I'm just going 0:09:35.120 --> 0:09:37.600 to say my version of dessert at home is vanilla 0:09:37.679 --> 0:09:41.400 ice cream with some Cottie's ice Magic on the That's 0:09:41.440 --> 0:09:43.600 basically that's the extent of my dessert. 0:09:43.760 --> 0:09:45.840 So I'm with you, and you know what, because you 0:09:45.880 --> 0:09:47.760 are not a big dessert person, you're going to love this. 0:09:47.800 --> 0:09:49.960 Because I also always have a Lil ice cream in 0:09:49.960 --> 0:09:51.840 the household. And when I don't know what to have 0:09:51.880 --> 0:09:54.840 a dessert right with just some good olive oil and 0:09:55.040 --> 0:09:57.440 sea salt, flate, what must try this? 0:09:57.640 --> 0:09:58.560 Trust me on this one. 0:09:58.640 --> 0:10:02.280 So scoop of vanilli scream driddle with good, good, good 0:10:02.320 --> 0:10:05.760 quality olive oil and some sea salt, and you will 0:10:06.000 --> 0:10:06.440 love it. 0:10:06.520 --> 0:10:06.679 Well. 0:10:06.679 --> 0:10:08.240 This is kind of where I was getting a little 0:10:08.280 --> 0:10:11.439 bit lost because when it came to the food, I mean, 0:10:11.679 --> 0:10:13.960 when it came to this dessert, the sunny side up dessert, 0:10:14.040 --> 0:10:15.920 it made me think of that episode of Friends where 0:10:16.000 --> 0:10:17.840 Rachel cooks two different things at once. 0:10:17.880 --> 0:10:20.000 She excently gets the recipes stuck. 0:10:19.720 --> 0:10:22.959 Together and she looks like a meat sauce with a 0:10:23.040 --> 0:10:23.880 sweet sauce. 0:10:24.240 --> 0:10:24.560 Sweet. 0:10:24.720 --> 0:10:24.880 Yeah. 0:10:24.920 --> 0:10:26.800 So I was like, you know, with the browns sugar 0:10:26.840 --> 0:10:30.600 sponge and the passion fruit curd and bacon, I've got 0:10:30.600 --> 0:10:32.720 to say, and I'm sure people are going to come 0:10:32.720 --> 0:10:34.720 for me when they listen to this podcast. But that 0:10:35.040 --> 0:10:38.680 looked disgusting to me. I was not interested in eating 0:10:38.720 --> 0:10:40.800 that at all. I have to ask you, was it 0:10:40.840 --> 0:10:42.480 any good? How did it taste? 0:10:42.640 --> 0:10:45.880 I have to say it does come across overwhelming when 0:10:45.920 --> 0:10:48.439 you listen to it, Yeah, because it comes passion fruit. 0:10:48.440 --> 0:10:51.480 There's this banana, then there's a little pancake inside, then 0:10:51.480 --> 0:10:54.440 there's bacon. But when you have it all together, you 0:10:54.520 --> 0:10:56.640 get acidity of that passion fruit curd. 0:10:56.840 --> 0:10:58.840 Okay, then you have that like a little. 0:10:58.880 --> 0:11:02.600 Saltinus from that bacon and all the sweetness of the 0:11:02.640 --> 0:11:03.320 moose around. 0:11:03.800 --> 0:11:06.280 It actually works really well together. 0:11:06.480 --> 0:11:08.560 I watched the whole episode and I just kept saying 0:11:08.600 --> 0:11:10.680 to my partner, I was like, that doesn't look like 0:11:10.760 --> 0:11:11.760 something I want to eat. 0:11:12.000 --> 0:11:14.640 Ever, I'm sorry, you know what, we. 0:11:14.720 --> 0:11:17.599 Not desert people. And I was the same. I was 0:11:17.640 --> 0:11:17.960 the same. 0:11:18.000 --> 0:11:20.600 I was, you know, and even now, listening to all 0:11:20.640 --> 0:11:22.479 the elements, it creates confusion. 0:11:22.840 --> 0:11:24.720 But when you have it all. 0:11:24.559 --> 0:11:27.400 Together, and especially we have bits of that bacon and 0:11:27.520 --> 0:11:30.480 passion group and kind of sweetness, it honestly works. 0:11:30.520 --> 0:11:33.160 I don't know how, but it works really well well. 0:11:33.200 --> 0:11:35.440 The passion through Courd was the first sign that things 0:11:35.440 --> 0:11:37.840 were kind of going a bitter rye for you. You know, 0:11:37.880 --> 0:11:39.960 when it comes to cooking in the Master Chef Kitchen, 0:11:40.240 --> 0:11:42.920 does the first thing that you seem to make a 0:11:42.960 --> 0:11:45.360 mistake with can that throw you off for the rest 0:11:45.360 --> 0:11:47.840 of the cook Like were you able to feel like 0:11:47.920 --> 0:11:49.319 you ever really recovered from that? 0:11:49.559 --> 0:11:51.400 Well, that's what creates panic. 0:11:51.800 --> 0:11:53.959 And I feel like it happened to me when I 0:11:54.000 --> 0:11:56.240 was doing my Jack in the Box and I stuffed 0:11:56.320 --> 0:11:58.400 up at one of the first elements. And I've done 0:11:58.400 --> 0:12:00.440 it three times and I lost so much and then 0:12:00.480 --> 0:12:02.680 I've got this panic that I couldn't shake off. 0:12:02.840 --> 0:12:04.760 So same thing happened here. 0:12:05.080 --> 0:12:08.040 And when you get in that Panicchimore, you start ripple double, 0:12:08.160 --> 0:12:10.960 you know, checking everything, and that takes even longer time. 0:12:11.240 --> 0:12:13.120 So every time I read a recipection going back, oh 0:12:13.120 --> 0:12:14.320 my god, oh my god, did not forget. 0:12:14.080 --> 0:12:17.400 Something, just so I don't forget something again. And I 0:12:17.440 --> 0:12:17.960 feel like. 0:12:18.280 --> 0:12:20.920 It's definitely like crucial role. And that's why I think 0:12:20.960 --> 0:12:23.559 easily I put stuff after moves and at that time 0:12:23.600 --> 0:12:25.400 I was already doing two three elements at the same time. 0:12:25.440 --> 0:12:28.240 I don't even remember so well. 0:12:28.240 --> 0:12:30.559 The debate on how the judges critique the food is 0:12:30.600 --> 0:12:33.360 often really contradicted in my opinion. You know, when it 0:12:33.400 --> 0:12:36.640 comes to presentation over flavor over the many seasons that 0:12:36.679 --> 0:12:39.079 I've been watching the show, and Andy did point it 0:12:39.080 --> 0:12:41.320 out last night, saying that they should go with flavor 0:12:41.360 --> 0:12:43.920 over presentation. But you know, what are your thoughts on 0:12:44.000 --> 0:12:47.320 those two priorities when it comes to putting a dish together? 0:12:47.559 --> 0:12:50.679 Do you think there's a sixty forty split on you know, 0:12:50.720 --> 0:12:52.920 how they should be critiquing that kind of thing. 0:12:53.040 --> 0:12:56.360 To be honest, I like to eat with my eyes first. 0:12:56.200 --> 0:12:58.600 And then you know, when you dig in, you need 0:12:58.960 --> 0:13:01.000 that to del So do you know what I mean? 0:13:01.040 --> 0:13:03.160 You see the first, when you see dish, you have 0:13:03.240 --> 0:13:04.280 expectation of that. 0:13:04.200 --> 0:13:06.080 To be, you know, as what it looks. 0:13:06.160 --> 0:13:10.320 But then if that doesn't deliver, it looks beautiful, but 0:13:10.559 --> 0:13:13.960 it doesn't taste as it looks, That's that would throw 0:13:14.000 --> 0:13:16.520 me off. So I'm actually here on this one, and 0:13:16.600 --> 0:13:18.199 I know I did leave and it should be on 0:13:18.280 --> 0:13:21.040 my favorite. I'm actually with Judges on this one because 0:13:21.240 --> 0:13:24.200 to me, it always comes down to flavor. Yes, obviously, 0:13:24.200 --> 0:13:25.960 if you're in a restaurant and get like a messy 0:13:26.000 --> 0:13:28.000 dish and that doesn't even look like her, you know this. 0:13:28.080 --> 0:13:28.760 She would serve in. 0:13:28.679 --> 0:13:31.199 A restaurant obviously throws you off, but when you tried, 0:13:31.280 --> 0:13:34.600 and if it's delicious, I'm always up for that option 0:13:34.760 --> 0:13:37.960 rather than getting something beautiful and then not as tasty. 0:13:38.240 --> 0:13:39.080 So if you know what I. 0:13:39.120 --> 0:13:40.439 Mean, well, I do know what you mean. 0:13:40.559 --> 0:13:42.559 You know. What's also interesting about watching the show is 0:13:42.600 --> 0:13:44.920 how much of Google alerts I managed to put on 0:13:44.960 --> 0:13:48.040 my phone about any kind of conversation that's happening about 0:13:48.080 --> 0:13:51.440 Mastershop Really, and so I was reading yesterday, can we 0:13:51.559 --> 0:13:53.360 unpack the Invisible Sue? 0:13:53.520 --> 0:13:54.360 I don't know if you've. 0:13:54.200 --> 0:13:57.600 Read about this, but the fans are talking about Sue 0:13:57.640 --> 0:13:59.960 saying that, you know, they she's not being seen as 0:14:00.000 --> 0:14:02.160 as much as everyone else. You know, have you been 0:14:02.200 --> 0:14:04.280 reading any of that commentary? And did you get to 0:14:04.280 --> 0:14:05.240 know Sue very well? 0:14:05.240 --> 0:14:06.160 What's the story there? 0:14:06.679 --> 0:14:09.120 I didn't know this about Sue, but I can tell 0:14:09.160 --> 0:14:13.240 you one thing. I'm really close with Sue. Yeah, I'm 0:14:13.240 --> 0:14:15.839 really close with Sue soon so me it's like our mom, 0:14:15.960 --> 0:14:19.040 Pat and both beautiful people. 0:14:19.080 --> 0:14:21.560 And Sue is such a strong cook. 0:14:21.960 --> 0:14:25.360 Sue can make anything out of anything, and she's also amum. 0:14:25.360 --> 0:14:27.320 She's been cooking for a long time. 0:14:27.600 --> 0:14:31.760 And you should see Sue's like collection of Jesus. She 0:14:31.920 --> 0:14:34.960 makes her own cheeses on daily basis and she has 0:14:35.040 --> 0:14:38.160 cheeses all like five six years. I tried some of 0:14:38.200 --> 0:14:42.920 her stuff at the accommodation and she's. 0:14:42.720 --> 0:14:45.320 A beautiful cook. Maybe because there is. 0:14:45.280 --> 0:14:47.960 Twenty two of us, and I'm sure Sue's Tom is 0:14:47.960 --> 0:14:48.800 going to come. 0:14:48.720 --> 0:14:51.120 You know, maybe while they're editing the program together, they're like, 0:14:51.200 --> 0:14:53.320 we need to, you know, give the people the screen 0:14:53.400 --> 0:14:56.120 time at the start because they're going And maybe they're 0:14:56.160 --> 0:14:58.760 saving Sue because she's going to win the show. You know, 0:14:58.800 --> 0:15:00.920 there's so many different ways that you could look at 0:15:01.040 --> 0:15:03.600 a participate on a show like this and their amount 0:15:03.640 --> 0:15:05.800 of visibility. You know, it's not always what you. 0:15:05.680 --> 0:15:08.200 See exactly, and to be honest, it is hard to 0:15:08.320 --> 0:15:10.680 judge because there's twenty two of us and it's really 0:15:10.680 --> 0:15:13.600 hard to get equal amount of screen time for everyone. 0:15:13.760 --> 0:15:16.680 But then also every episode, I'm sure you because you 0:15:16.720 --> 0:15:19.280 watch it all the time, you know, it's usually four 0:15:19.480 --> 0:15:22.320 top dishes are featured, or like three, four, five top 0:15:22.360 --> 0:15:25.920 dishes and also bottom dishes, so every episode will show 0:15:26.120 --> 0:15:28.520 good dishes and bed dishes, so kind of when it's 0:15:28.560 --> 0:15:30.960 middle ish you won't be shown as much. 0:15:31.280 --> 0:15:34.160 Well, we watched watching last night's episode. Now it's just 0:15:34.200 --> 0:15:36.080 become a game for us because when we see her 0:15:36.080 --> 0:15:37.520 with screen, you know, we're like. 0:15:37.800 --> 0:15:39.880 Yes, did you see she was on the far right? 0:15:39.920 --> 0:15:40.160 There? 0:15:40.280 --> 0:15:42.160 She was up on the gan tree. So we're kind 0:15:42.160 --> 0:15:44.960 of we're now playing a game of not invisible suit 0:15:44.960 --> 0:15:46.480 where it's like more like where's Wally? 0:15:46.720 --> 0:15:50.760 You know, just this show is definitely visible and you 0:15:50.800 --> 0:15:52.520 should follow her and support her. 0:15:52.680 --> 0:15:55.880 So she's a beautiful person, beautiful mom, and excellent cook. 0:15:55.960 --> 0:15:58.160 I can ensure you that what can you tell us 0:15:58.160 --> 0:16:01.400 about the cooks that have been left behind? Like, is 0:16:01.440 --> 0:16:04.000