WEBVTT - MONTANA GOES FROM TIK TOK TO MASTERCHEF

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<v Speaker 1>It's in the news today, but it was actually on

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<v Speaker 1>TV Reload the podcast last week, Aylight. Welcome back to

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<v Speaker 1>TV Reload. My name's Benjamin Norris and on this podcast

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<v Speaker 1>I go behind the scenes with the biggest players in television.

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<v Speaker 1>Each episode you will get a front row seat with

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<v Speaker 1>content makers like executive producers, writers, editors and casting agents,

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<v Speaker 1>plus the talent that we see on our screens. TV

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<v Speaker 1>Reload reloads the shows that you were currently watching and

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<v Speaker 1>gives you a better insight at our television industry and

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<v Speaker 1>streaming services today. On the podcast, I have Masterschef Australia's

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<v Speaker 1>latest eliminated Fans versus favorite fan. It is Montana. Montana

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<v Speaker 1>has been dreaming on getting into that kitchen for a

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<v Speaker 1>long time, just missing out when she was only nineteen

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<v Speaker 1>years of age. But not to get down on herself

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<v Speaker 1>and that missed opportunity, Montana took to TikTok and has

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<v Speaker 1>had up to millions of views. It was hard at

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<v Speaker 1>that stage for producers not to snap her up and

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<v Speaker 1>get her into the Master Chef kitchen, which was a

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<v Speaker 1>dream come true for this lovable girl next door. It

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<v Speaker 1>was a seafood plate that saw her packing but Unlike

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<v Speaker 1>the shells left in Andy's mouth, Montana hasn't left a

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<v Speaker 1>bad taste in our mouths at all. We will talk auditions, hopes,

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<v Speaker 1>and dreams and what is next for her after the show. However,

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<v Speaker 1>let's get started with today's guest. I'd like to welcome

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<v Speaker 1>Montana to TV Reload.

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<v Speaker 2>Everyone at this point in the competition is just doing

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<v Speaker 2>so incredibly well.

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<v Speaker 1>Musta Sheff has produced some of the biggest names in food.

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<v Speaker 2>And those tears and emotions that we have when someone

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<v Speaker 2>leaves the kitchen are so insanely genuine.

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<v Speaker 1>The first time ever it's fans versus favorites.

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<v Speaker 3>It's just a it's a crazy competition.

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<v Speaker 1>Your first applied when you were nineteen years old, you know,

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<v Speaker 1>only just twenty three.

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<v Speaker 2>It's best not to sort of look around and compare yourself.

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<v Speaker 1>You came into this kitchen repres ending a new generation

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<v Speaker 1>of cooks.

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<v Speaker 2>Very excited to see how these relationships sort of form

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<v Speaker 2>and what comes from them.

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<v Speaker 1>Hi, Montana, how are you.

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<v Speaker 3>I'm good? How are you well?

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<v Speaker 1>I'm really well and I've just been loving watching you

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<v Speaker 1>on Master Chef. I probably should start by saying congratulations

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<v Speaker 1>on your journey. You know, there's nothing better than a

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<v Speaker 1>super fan getting to live their dream.

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<v Speaker 3>Yeah, it's pretty cool. It's definitely an honor to have

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<v Speaker 3>been given the opportunity.

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<v Speaker 2>I mean it was obviously I applied back when I

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<v Speaker 2>was nineteen for season eleven, but I almost feel like

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<v Speaker 2>that was a blessing in disguise to have been on

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<v Speaker 2>this season cooking amongst people who I've.

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<v Speaker 3>Idolized for years.

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<v Speaker 2>So yeah, it's pretty cool. And I feel like the

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<v Speaker 2>planets aligned a little bit for me. So yeah, feeling

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<v Speaker 2>very grateful.

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<v Speaker 3>At the moment.

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<v Speaker 1>I always like to refer to it as if you

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<v Speaker 1>are a super fan, and I was a super fan

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<v Speaker 1>of a reality show I did, but you want to

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<v Speaker 1>get the ultimate showbag of the experience because you're such

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<v Speaker 1>a fan. You want you want to experience the highs

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<v Speaker 1>and lows, the press tests, the eliminations, the survival, and

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<v Speaker 1>then for you, I think, you know this has just

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<v Speaker 1>been fun to watch because you can see you you've

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<v Speaker 1>enjoyed it.

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<v Speaker 3>Yeah, oh yeah, I had a blast. And that's the thing.

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<v Speaker 3>I had a little checklist of everything I needed to do.

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<v Speaker 2>I was like, okay, cool, done a pressure test, done,

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<v Speaker 2>Captain C done this, done, an invention test, So it

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<v Speaker 2>was cool. It was really cool to have had the

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<v Speaker 2>opportunity to do what I've seen on TV for so

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<v Speaker 2>many years, and really awesome looking back at it. I'm

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<v Speaker 2>a massive foodie and I'm a huge fan of Master Chef.

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<v Speaker 2>I love sort of seeing the creativity of it. I

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<v Speaker 2>love playing the game myself, like I love seeing when

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<v Speaker 2>they left lit on a mystery box to sort of

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<v Speaker 2>think of what I'd make myself. So to finally be

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<v Speaker 2>on Master Chef is just an absolute dream come true.

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<v Speaker 2>From watching the show, I definitely learned a lot about

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<v Speaker 2>the building blocks of different ingredients and flavors.

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<v Speaker 1>How old were you when you first watched the show? Like,

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<v Speaker 1>how old were you when you started watching?

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<v Speaker 3>I think, you know, I.

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<v Speaker 2>Would have watched bits of Julie's season, but when I

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<v Speaker 2>really fell in love with it was probably around it

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<v Speaker 2>was season seven, so I would have been fourteen or

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<v Speaker 2>I don't know, season seven. I just fell in love

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<v Speaker 2>with it, and then ever since then, I've just had

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<v Speaker 2>this unstoppable passion for food and this dream to go

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<v Speaker 2>on the show, And now it's done.

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<v Speaker 1>You said that you know you are a different cook

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<v Speaker 1>to the cook that you started out as as the

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<v Speaker 1>competition rolled in, what changed the most and you know

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<v Speaker 1>what what affected you the most? I don't know.

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<v Speaker 3>I think it's just how I think about food now.

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<v Speaker 2>I mean I came into the competition thinking I was

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<v Speaker 2>pretty comfortable with everything. I came in wanting to be

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<v Speaker 2>a bit of a jack of all trades, having done

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<v Speaker 2>at least familiarizing myself with a little bit of everything,

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<v Speaker 2>having cooked this once just to see how it works.

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<v Speaker 2>So if I'm throwing a challenge of that, at least

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<v Speaker 2>I've got a little bit to fall back on. But

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<v Speaker 2>I came in with an emphasis of like knowing a

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<v Speaker 2>little bit of everything, and I didn't really consider everything

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<v Speaker 2>about a cook was the balance and how much sweetness.

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<v Speaker 3>You have in bitterness and blah blah blah, all of

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<v Speaker 3>that stuff.

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<v Speaker 2>That was the most important thing, And that was something

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<v Speaker 2>I didn't really It was sort of an afterthought to

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<v Speaker 2>me when I was cooking back at home. And then

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<v Speaker 2>that's something that's at the forefront of when I cook now,

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<v Speaker 2>and just how I think about it and little little

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<v Speaker 2>bits and pieces is Yeah, I'm definitely a stronger cook

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<v Speaker 2>than when I walked in, that's for sure.

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<v Speaker 1>It must have been surreal to now be watching the

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<v Speaker 1>show but watching yourself in it. And you know, we're

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<v Speaker 1>all critical of every single one of you at home

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<v Speaker 1>because we all think we can do it better. But

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<v Speaker 1>I want to know, you know, were you watching yourself

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<v Speaker 1>and what were you the most critical of yourself? You know,

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<v Speaker 1>goggle boxing yourself on Master Chef Definitely.

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<v Speaker 2>I mean it's not something that is portrayed on TV.

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<v Speaker 2>I mean, you can't see inside my mind. But the

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<v Speaker 2>thing I'm most critical about myself looking back is just

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<v Speaker 2>the pressure I put on myself when I didn't need to. Yeah,

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<v Speaker 2>I'm obviously being such a fan of the show, I

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<v Speaker 2>had a dream to want to do well, and every

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<v Speaker 2>cook I came in and I was had that pressure and.

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<v Speaker 3>Stress and affected how I was cooking.

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<v Speaker 2>And there was a point in the competition where I

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<v Speaker 2>just said, you know what you're doing, You're worthy, you

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<v Speaker 2>deserve to be here and just cook, just have fun.

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<v Speaker 2>And it completely changed how I was cooking and I

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<v Speaker 2>had some really good dishes as a result of it.

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<v Speaker 2>And yeah, I mean it's annoying looking back at it

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<v Speaker 2>because I know it would have been a better journey

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<v Speaker 2>for me had I not done that.

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<v Speaker 3>But the fact that.

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<v Speaker 2>I was able to shake it off and grow from

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<v Speaker 2>it and learn from it is something I'm really proud

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<v Speaker 2>of as well.

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<v Speaker 3>So there's pros and cons to it.

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<v Speaker 1>But yeah, well, how does it feel to outlast some

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<v Speaker 1>of the best players of all time? I mean, you're

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<v Speaker 1>still in the competition at this point. He's crazy. You

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<v Speaker 1>know we've seen Sashi go home.

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<v Speaker 2>I know, I know that was the first thing I

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<v Speaker 2>thought about when I was eliminated. I was like, well,

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<v Speaker 2>I meant Sashi's I mean, I don't feel like I

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<v Speaker 2>not not deserving me, But he just went home on

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<v Speaker 2>a silly mistake and it's not a representation of how

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<v Speaker 2>good of a cookie is. He just let the pressure

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<v Speaker 2>get to him. But I mean I still technically beat him.

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<v Speaker 3>It's pretty cool.

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<v Speaker 1>Well, you looked the most nervous as this pressure test

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<v Speaker 1>was revealed amongst the three of you. What was going

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<v Speaker 1>through your mind, because you know, we have heard you

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<v Speaker 1>comment about the exhaustion of being a part of this competition,

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<v Speaker 1>but at this particular point when it was being revealed,

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<v Speaker 1>you looked mighty stressed.

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<v Speaker 2>Yeah. I think it was just I mean I had

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<v Speaker 2>two pressure tests up my sleeve, so I knew somewhat

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<v Speaker 2>what to expect.

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<v Speaker 3>But those were both desserts.

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<v Speaker 2>They were very up my alley, very something I'm very

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<v Speaker 2>comfortable with. And this was a whole other beast in itself.

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<v Speaker 2>And even if it was a dessert cook with ninety

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<v Speaker 2>nine ingredients, one hundred and forty three steps and thirteen

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<v Speaker 2>pages and four and a half hours long, it.

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<v Speaker 3>Was so daunting.

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<v Speaker 2>It's yeah, and I just knew as soon as the

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<v Speaker 2>cloth was lifted.

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<v Speaker 3>I was like, damn, seafood had to be seafood.

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<v Speaker 1>And Mindy was like, yeah, I'm excited, perfect.

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<v Speaker 3>Right up my alley.

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<v Speaker 1>I was like, Jamie, mind well you we just kept

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<v Speaker 1>cutting between the two of you and you were like stern,

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<v Speaker 1>like what's going on? And she's laughing and smiling.

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<v Speaker 2>And she's such an inspiration honestly, like how her outlook

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<v Speaker 2>on life, Like every time we walk into the kitchen,

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<v Speaker 2>she's like, that's just have fun today, guys, let's just cook.

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<v Speaker 2>And it was so like just inspiring how she looks

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<v Speaker 2>on life and looks at challenges and finds the positive

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<v Speaker 2>in every single thing she does. And yeah, she's just

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<v Speaker 2>a really, really incredible person. And obviously that worked well

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<v Speaker 2>to her in that book last night.

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<v Speaker 1>You have sent home contestants as early as Matt in

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<v Speaker 1>a pressure test, you know, have the pressure tests become

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<v Speaker 1>harder as your relationships with the other contestants grew stronger.

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<v Speaker 3>Oh definitely, And that was that was the hardest thing.

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<v Speaker 2>I think with the Honey One, it's sort of there

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<v Speaker 2>was a little shift in the competition where everyone just

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<v Speaker 2>started getting really tight, and of any pressure test that won.

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<v Speaker 3>The Honey One, with Michael.

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<v Speaker 2>Dan and Matt, we had just become really close over

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<v Speaker 2>the past week, and I was like, anyone to be

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<v Speaker 2>in a pressure test, I literally don't want any of

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<v Speaker 2>us to go home.

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<v Speaker 3>But that was tough. And then it was another level.

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<v Speaker 2>With the Tibo one with Steph, Billy and Alvin, that

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<v Speaker 2>was another level and we'd all connected. And then this one,

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<v Speaker 2>I'd just become really connected with Mindi and Audo and

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<v Speaker 2>it was so tough, Like it was just you didn't

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<v Speaker 2>want anyone to walk out, And those tears and emotions

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<v Speaker 2>that we have when someone leaves the kitchen are so

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<v Speaker 2>insanely genuine because your heart's breaking for them, but you

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<v Speaker 2>also don't want them to go and you're going to

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<v Speaker 2>miss them.

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<v Speaker 3>And yeah, it's it's a tough one.

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<v Speaker 1>It's the Hunger Games, but with food exactly. Well, the

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<v Speaker 1>pressure test was set by Khan. You and what was

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<v Speaker 1>he like behind the scenes? You know, what did you

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<v Speaker 1>get to learn from this amazing man?

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<v Speaker 2>Yeah, Mum and I actually had my muments just stood

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<v Speaker 2>down in Melbourne probably the weekend or two before that,

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<v Speaker 2>and we went to our and it was incredible, Like,

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<v Speaker 2>it's so up my alien types of.

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<v Speaker 3>Food, Like really creative. Just taking little bits and pieces.

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<v Speaker 2>From different techniques and different cuisines and cultures and things

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<v Speaker 2>like that and merging it into a flavor palette or

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<v Speaker 2>whatever or style of your own is really.

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<v Speaker 3>What I sort of aspire to do.

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<v Speaker 2>And yeah, it's really cool and a massive credit to

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<v Speaker 2>him for how much he pushes himself. Like I remember

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<v Speaker 2>at the start of the cook he was saying, I

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<v Speaker 2>wanted this to be the best seafood plate of anyone,

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<v Speaker 2>if anyone in the world.

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<v Speaker 3>I wanted this to be the best. And I don't

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<v Speaker 3>know if you achieved that.

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<v Speaker 2>I haven't had many seafood plotters, but it was pretty incredible.

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<v Speaker 3>And he is, Yeah, he's a bit of a genius.

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<v Speaker 3>So evil genius.

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<v Speaker 1>Has this made you want to it, wanting you to

0:10:44.920 --> 0:10:47.120
<v Speaker 1>perfect it or are you just allergic to it now?

0:10:48.559 --> 0:10:49.360
<v Speaker 3>No, definitely.

0:10:49.400 --> 0:10:52.800
<v Speaker 2>I mean I am someone who's obsessed with learning and

0:10:53.440 --> 0:10:54.439
<v Speaker 2>bit of a perfectionist.

0:10:54.520 --> 0:10:57.480
<v Speaker 3>So when there's something I don't totally understand or know back.

0:10:57.320 --> 0:11:00.520
<v Speaker 2>To front, I forget a bit obsessed with it and

0:11:00.720 --> 0:11:03.000
<v Speaker 2>just keep going at it until I feel like I've

0:11:03.040 --> 0:11:03.559
<v Speaker 2>mastered it.

0:11:03.640 --> 0:11:07.280
<v Speaker 3>So yeah, it's definitely something that I'm gonna get a

0:11:07.320 --> 0:11:08.360
<v Speaker 3>little bit more comfortable with.

0:11:08.480 --> 0:11:12.240
<v Speaker 2>It's bloody expensive seafood, so it'll be an expensive journey.

0:11:12.240 --> 0:11:15.760
<v Speaker 2>But yeah, I just want to know everything and do

0:11:15.840 --> 0:11:18.600
<v Speaker 2>the best with everything as I possibly can, So this

0:11:18.640 --> 0:11:20.600
<v Speaker 2>is something that I oversly need to improve a little bit.

0:11:21.240 --> 0:11:24.280
<v Speaker 1>I loved that Harry said something similar. You know, She's like,

0:11:24.320 --> 0:11:25.719
<v Speaker 1>I don't really have a lot of money, so like

0:11:25.760 --> 0:11:28.400
<v Speaker 1>I'm not cooking the most expensive things, you know, Yeah,

0:11:28.640 --> 0:11:31.400
<v Speaker 1>it's not in my budget down at Wallies or Cales

0:11:31.520 --> 0:11:32.800
<v Speaker 1>so exactly.

0:11:32.520 --> 0:11:35.240
<v Speaker 2>And especially at the moment everything's so expensive at the

0:11:35.240 --> 0:11:36.600
<v Speaker 2>Moment's or what am I supposed to do?

0:11:37.320 --> 0:11:40.640
<v Speaker 1>Yeah, master chef up some two minute noodles from Magic exactly.

0:11:40.880 --> 0:11:42.880
<v Speaker 1>You know. During the cook you talked about the way

0:11:42.920 --> 0:11:45.679
<v Speaker 1>in which you've used TikTok, and it made me think

0:11:45.720 --> 0:11:48.080
<v Speaker 1>of all the ways in which we get our information

0:11:48.200 --> 0:11:50.800
<v Speaker 1>these days, and our information on food, you know, was

0:11:50.840 --> 0:11:53.720
<v Speaker 1>that how the producers found you? Did they find you

0:11:53.800 --> 0:11:56.280
<v Speaker 1>from your TikTok cooks or how did that happen?

0:11:56.880 --> 0:12:01.000
<v Speaker 2>So I I applied back in when I was nineteen,

0:12:01.080 --> 0:12:04.440
<v Speaker 2>so for season eleven, and that was way before my

0:12:04.520 --> 0:12:08.520
<v Speaker 2>social media had started. And I applied again for the

0:12:08.559 --> 0:12:10.599
<v Speaker 2>next season and that was back to win. Then I

0:12:10.640 --> 0:12:14.720
<v Speaker 2>applied for season thirteen and then got the know before

0:12:14.840 --> 0:12:17.760
<v Speaker 2>judges auditions, and it was just sort of a moment

0:12:17.800 --> 0:12:20.760
<v Speaker 2>where I was like, maybe Master Chef isn't gonna happen.

0:12:20.880 --> 0:12:23.480
<v Speaker 2>Maybe I just start something in food, do something. I mean,

0:12:23.520 --> 0:12:25.400
<v Speaker 2>I'm cooking all the time anyway, why not just chuck

0:12:25.400 --> 0:12:28.080
<v Speaker 2>a camera behind it? So Master Chef is the dream first?

0:12:28.120 --> 0:12:31.120
<v Speaker 2>Then that happened, and I remember I was just about

0:12:31.120 --> 0:12:33.480
<v Speaker 2>to submit my application for this season and I got

0:12:33.480 --> 0:12:36.400
<v Speaker 2>a call from one of the casting producers saying, well, hey, like, we.

0:12:36.400 --> 0:12:38.360
<v Speaker 3>Love your social media, you're gonna apply. I'm like, yep,

0:12:38.400 --> 0:12:40.240
<v Speaker 3>already on to it. You know, I'm gonna be back

0:12:40.280 --> 0:12:42.960
<v Speaker 3>and said before I'm coming back. So I'm here. You're

0:12:42.960 --> 0:12:44.280
<v Speaker 3>not getting rid of me that easily.

0:12:44.920 --> 0:12:48.720
<v Speaker 1>Were some of the other older contestants like, what is TikTok?

0:12:49.840 --> 0:12:50.480
<v Speaker 3>Oh?

0:12:50.559 --> 0:12:53.760
<v Speaker 2>I think they know about TikTok But I've got some

0:12:54.160 --> 0:12:57.000
<v Speaker 2>I've got some clients that I'm teaching apparently. Now I've

0:12:57.000 --> 0:13:01.160
<v Speaker 2>got Michael and Julian apparently teaching the ropes on, so

0:13:01.200 --> 0:13:01.880
<v Speaker 2>that'll be fun.

0:13:02.559 --> 0:13:05.920
<v Speaker 1>You know the reset with the seafood last night, you

0:13:05.960 --> 0:13:08.520
<v Speaker 1>know where you fell behind? Did you look at Mindy

0:13:08.520 --> 0:13:10.840
<v Speaker 1>and Aldo and start to fret? I mean, when you're

0:13:10.840 --> 0:13:13.320
<v Speaker 1>in the kitchen and the pressure is on and you

0:13:13.360 --> 0:13:16.199
<v Speaker 1>do find yourself sort of slipping behind, do you then

0:13:16.240 --> 0:13:19.280
<v Speaker 1>look around at the others and start becoming more stressed

0:13:19.360 --> 0:13:20.920
<v Speaker 1>or are you just inside the mind?

0:13:21.440 --> 0:13:23.920
<v Speaker 3>It's funny, like the pressure you put on yourself.

0:13:23.920 --> 0:13:26.240
<v Speaker 2>I mean, even if you're in front, there's a pressure

0:13:26.240 --> 0:13:28.040
<v Speaker 2>in that you're like, oh god, if I missed something,

0:13:28.280 --> 0:13:30.720
<v Speaker 2>if I rushed something, and I've completely missed a step

0:13:30.760 --> 0:13:32.559
<v Speaker 2>that they're currently working on.

0:13:32.640 --> 0:13:34.720
<v Speaker 3>So it's best not to sort.

0:13:34.600 --> 0:13:38.440
<v Speaker 2>Of look around and compare yourself because everyone runs their

0:13:38.440 --> 0:13:41.640
<v Speaker 2>own race. Everyone is sort of doing a step that

0:13:41.679 --> 0:13:45.440
<v Speaker 2>they might maybe jump ahead to, and it's not necessarily

0:13:45.559 --> 0:13:48.040
<v Speaker 2>totally in line, But yeah, I mean the panic did

0:13:48.080 --> 0:13:50.360
<v Speaker 2>set in a little bit. Then I knew that the

0:13:50.400 --> 0:13:52.440
<v Speaker 2>cooking of the seafood part was going to be the

0:13:52.440 --> 0:13:54.880
<v Speaker 2>struggle and something that I might need to play around with.

0:13:54.960 --> 0:13:57.160
<v Speaker 2>So that's why I motored so quickly in the start,

0:13:57.240 --> 0:13:59.199
<v Speaker 2>so I had as much time up my sleeve to

0:13:59.200 --> 0:13:59.960
<v Speaker 2>play around with it.

0:14:00.040 --> 0:14:03.960
<v Speaker 3>And I mean I got all but three right, so yeah,

0:14:04.000 --> 0:14:05.440
<v Speaker 3>I'm still Yeah, it's still good.

0:14:06.120 --> 0:14:09.120
<v Speaker 1>I just was like so stressed watching you with your

0:14:09.400 --> 0:14:12.439
<v Speaker 1>speed with the knives, you know, it was almost superhuman.

0:14:13.640 --> 0:14:16.120
<v Speaker 1>I was like, when I speak to Montana about this,

0:14:16.200 --> 0:14:18.080
<v Speaker 1>I want to know whether or not they speed up

0:14:18.240 --> 0:14:20.680
<v Speaker 1>the footage to make it look like is that really

0:14:20.720 --> 0:14:22.600
<v Speaker 1>how fast you're you're topping?

0:14:22.920 --> 0:14:25.720
<v Speaker 3>Yeah? And that was yeah, No, that's real, all.

0:14:25.600 --> 0:14:28.240
<v Speaker 1>Real, no special effects involved.

0:14:28.680 --> 0:14:29.320
<v Speaker 3>Nothing.

0:14:29.840 --> 0:14:32.840
<v Speaker 1>Well, you know, my fingers were recalling at home because

0:14:32.880 --> 0:14:35.040
<v Speaker 1>I was a bit like stress because I've cut my fingers,

0:14:35.160 --> 0:14:38.320
<v Speaker 1>you know, chopping even half that speed. What was the

0:14:38.360 --> 0:14:42.040
<v Speaker 1>worst cooking injury that happened during filming Masterschef this year?

0:14:42.120 --> 0:14:42.400
<v Speaker 1>Was there?

0:14:42.640 --> 0:14:42.920
<v Speaker 2>You know what?

0:14:43.560 --> 0:14:43.800
<v Speaker 1>To me?

0:14:43.880 --> 0:14:46.680
<v Speaker 2>Personally, it wasn't actually I don't actually think I cut

0:14:46.680 --> 0:14:49.920
<v Speaker 2>myself in a cook but I cut myself pretty bad

0:14:49.960 --> 0:14:52.880
<v Speaker 2>in the apartments. I was I think I was fileting

0:14:52.920 --> 0:14:57.040
<v Speaker 2>a fish and the board was wet and the bench

0:14:57.120 --> 0:14:59.160
<v Speaker 2>was wet. I remember I sort of pulled through it

0:14:59.200 --> 0:15:02.040
<v Speaker 2>and the boards just slipped and the knives gone through

0:15:02.040 --> 0:15:04.760
<v Speaker 2>my finger. And it wasn't too bad. There was a

0:15:04.760 --> 0:15:07.560
<v Speaker 2>little flat, but it was it was doable. We only

0:15:07.560 --> 0:15:09.480
<v Speaker 2>had a service challenge the next day, so not too

0:15:09.560 --> 0:15:11.960
<v Speaker 2>much pressure and I could heal it, so it was good.

0:15:12.000 --> 0:15:12.520
<v Speaker 3>It was fine.

0:15:12.720 --> 0:15:14.600
<v Speaker 1>Well, I have a medic on the side ready for you.

0:15:15.000 --> 0:15:17.560
<v Speaker 2>Oh yes, there is a whole line of people up

0:15:17.600 --> 0:15:19.680
<v Speaker 2>the side of the room that the camera never sees,

0:15:19.800 --> 0:15:23.520
<v Speaker 2>like twenty camera guys, story producers, nurses, everyone there at

0:15:23.520 --> 0:15:25.080
<v Speaker 2>the ready. So as soon as you cut yourself, put

0:15:25.080 --> 0:15:27.080
<v Speaker 2>your hand up and you've got someone there there instantly.

0:15:28.280 --> 0:15:31.160
<v Speaker 1>You just didn't have it in your apartment, No, exactly.

0:15:31.200 --> 0:15:32.800
<v Speaker 2>I had to go downstairs and get my first aid

0:15:32.840 --> 0:15:35.200
<v Speaker 2>kit with my blundering.

0:15:34.840 --> 0:15:35.560
<v Speaker 3>Jack my hand.

0:15:36.960 --> 0:15:39.960
<v Speaker 1>Well, what have you been visioned for your future? I mean,

0:15:40.160 --> 0:15:42.400
<v Speaker 1>you left the competition last night and said that you know,

0:15:42.440 --> 0:15:44.080
<v Speaker 1>you want to get into a restaurant and get some

0:15:44.120 --> 0:15:48.600
<v Speaker 1>experience there. But have you envisioned a style of restaurant

0:15:48.960 --> 0:15:49.880
<v Speaker 1>that you're aiming for.

0:15:50.080 --> 0:15:52.560
<v Speaker 2>Yeah, I think I think what I really want to

0:15:52.600 --> 0:15:56.680
<v Speaker 2>do is do sort of like in home, sort of

0:15:56.720 --> 0:15:57.440
<v Speaker 2>private dining.

0:15:57.920 --> 0:15:59.920
<v Speaker 3>I'd love to have my own space, but.

0:16:00.120 --> 0:16:02.600
<v Speaker 2>I think what's more achievable for me now is doing

0:16:02.640 --> 0:16:04.960
<v Speaker 2>that sort of from home and finding a way to

0:16:05.080 --> 0:16:07.520
<v Speaker 2>incorporate my social media with that sort of thing and

0:16:07.960 --> 0:16:10.760
<v Speaker 2>just have fun cook in the kitchen, prepare it all

0:16:10.840 --> 0:16:12.640
<v Speaker 2>for a group of people, then take that to their

0:16:12.640 --> 0:16:15.360
<v Speaker 2>house and just I don't know, I just love sort

0:16:15.360 --> 0:16:17.360
<v Speaker 2>of interacting people. I mean, food is something I'm so

0:16:17.440 --> 0:16:20.280
<v Speaker 2>passionate about, and to have be in someone's home and

0:16:20.320 --> 0:16:21.960
<v Speaker 2>talk to them about the food and do the food

0:16:21.960 --> 0:16:23.640
<v Speaker 2>that I want to do and not be sort of

0:16:24.040 --> 0:16:27.760
<v Speaker 2>defined by doing the same menu for a week or

0:16:28.040 --> 0:16:28.880
<v Speaker 2>a month or whatever.

0:16:29.000 --> 0:16:31.000
<v Speaker 3>Is what I want to do and whatever i'm.

0:16:30.920 --> 0:16:33.960
<v Speaker 2>Inspired by that day I can produce and cook for people.

0:16:34.080 --> 0:16:35.600
<v Speaker 3>So yeah, it's what I love.

0:16:35.640 --> 0:16:38.200
<v Speaker 2>It's what I do for family now already, and to

0:16:38.240 --> 0:16:41.400
<v Speaker 2>make that a career is what I would absolutely love.

0:16:41.800 --> 0:16:43.640
<v Speaker 1>Well, I think Mastership's going to be on TV for

0:16:43.680 --> 0:16:46.480
<v Speaker 1>a really long time. And you know, now that you've

0:16:46.520 --> 0:16:48.840
<v Speaker 1>gone through this experience, have you got advice for people

0:16:49.520 --> 0:16:51.480
<v Speaker 1>like yourself that want to be on the show. Do

0:16:51.520 --> 0:16:55.520
<v Speaker 1>you think maybe building a storyline like TikTok or you know,

0:16:55.640 --> 0:16:57.720
<v Speaker 1>just what sort of advice do you have for people

0:16:57.800 --> 0:17:00.160
<v Speaker 1>trying to I mean, like, yes.

0:17:00.000 --> 0:17:03.320
<v Speaker 2>This TikTok helped me with this season, but I still

0:17:03.320 --> 0:17:05.280
<v Speaker 2>made it all the way through to judges, auditions, through

0:17:05.320 --> 0:17:08.639
<v Speaker 2>the whole production process, through the whole audition and application process,

0:17:09.000 --> 0:17:11.560
<v Speaker 2>back when I was nineteen or just myself without a

0:17:11.560 --> 0:17:14.359
<v Speaker 2>social profile, and still made it to that point. And

0:17:14.440 --> 0:17:18.280
<v Speaker 2>I was just so open, so honest, just completely authentically me,

0:17:18.480 --> 0:17:20.880
<v Speaker 2>and that's what got me on the show the first time.

0:17:20.920 --> 0:17:24.600
<v Speaker 2>And I just I mean my answers were like paragraphs long.

0:17:24.640 --> 0:17:28.480
<v Speaker 2>I just gave them everything. And if you think of applying,

0:17:29.280 --> 0:17:32.520
<v Speaker 2>just be you, be real. Don't be afraid of how

0:17:32.560 --> 0:17:35.520
<v Speaker 2>passionate you are. Talk about your passion, talk about why

0:17:35.560 --> 0:17:39.440
<v Speaker 2>you're passionate, and yeah, just give them something to fall.

0:17:39.280 --> 0:17:39.719
<v Speaker 3>In love with.

0:17:40.119 --> 0:17:43.480
<v Speaker 1>And do you need to have a fan or a

0:17:43.520 --> 0:17:46.320
<v Speaker 1>favorite win? I mean, I know what side you should

0:17:46.359 --> 0:17:49.160
<v Speaker 1>be on, but do you have someone that you want.

0:17:48.960 --> 0:17:50.440
<v Speaker 3>To win not want to win?

0:17:50.920 --> 0:17:53.040
<v Speaker 2>I mean, everyone at this point in the competition is

0:17:53.200 --> 0:17:56.040
<v Speaker 2>just doing so incredibly well, like I could have seen

0:17:56.200 --> 0:17:58.439
<v Speaker 2>literally everyone take out the title. I had Michael and

0:17:58.560 --> 0:18:01.600
<v Speaker 2>Tommy tipped as my top five, but yeah, it's just

0:18:01.640 --> 0:18:02.960
<v Speaker 2>a it's a crazy competition.

0:18:03.200 --> 0:18:06.560
<v Speaker 3>But I don't know, I don't know. I'd love to

0:18:06.640 --> 0:18:07.720
<v Speaker 3>see I.

0:18:07.640 --> 0:18:09.560
<v Speaker 2>Mean, i'd love to see a fan win, But then

0:18:09.640 --> 0:18:12.600
<v Speaker 2>I think the way that Billy and Jills have been

0:18:12.640 --> 0:18:16.280
<v Speaker 2>cooking recently, I'm tipping them with everything I think that

0:18:16.320 --> 0:18:17.240
<v Speaker 2>they've got in the bag.

0:18:17.359 --> 0:18:21.080
<v Speaker 3>So yeah, time will tell them. But yeah, everyone's just incredible.

0:18:21.520 --> 0:18:23.520
<v Speaker 1>I feel as though I can't say any more who

0:18:23.520 --> 0:18:25.520
<v Speaker 1>I want to win, because every time I've said I

0:18:25.560 --> 0:18:27.720
<v Speaker 1>want someone to win, They've gone home. So I'm just now, like,

0:18:27.800 --> 0:18:31.879
<v Speaker 1>I know, I can't jinx anyone, you know, Yeah, I

0:18:32.640 --> 0:18:34.919
<v Speaker 1>have got someone that I want to win now, and

0:18:34.960 --> 0:18:37.480
<v Speaker 1>I'm just gonna put that a photo of them under

0:18:37.480 --> 0:18:43.359
<v Speaker 1>my pillow, as much as that's probably the most disturbing thing. Yeah,

0:18:43.440 --> 0:18:47.359
<v Speaker 1>oh god, I ask everyone this when they are on

0:18:47.400 --> 0:18:49.520
<v Speaker 1>the podcast. You know, what is something from behind the

0:18:49.560 --> 0:18:52.480
<v Speaker 1>scenes that we as an audience didn't see that we'd

0:18:52.520 --> 0:18:54.960
<v Speaker 1>love to know more of a behind the scenes secret

0:18:55.040 --> 0:18:57.200
<v Speaker 1>from your time of Mastership of Australia.

0:18:57.560 --> 0:19:00.879
<v Speaker 3>Just I don't know. I mean, like the crew were incredible.

0:19:00.960 --> 0:19:03.880
<v Speaker 2>But we used to like we had our little green

0:19:03.960 --> 0:19:06.600
<v Speaker 2>room in the morning and on like a fun day

0:19:06.640 --> 0:19:09.040
<v Speaker 2>where it was no like pressure tests or anything like that,

0:19:09.119 --> 0:19:12.000
<v Speaker 2>we'd have our music on. Dan would play country music

0:19:12.200 --> 0:19:14.840
<v Speaker 2>and Michael would get on the tunes sometimes and it

0:19:14.960 --> 0:19:17.439
<v Speaker 2>was just fun, Like it just was a great bonding

0:19:17.480 --> 0:19:20.639
<v Speaker 2>experience for everyone. It was really just nice to start

0:19:20.680 --> 0:19:23.920
<v Speaker 2>your day of that music, like laugh with everyone and yeah.

0:19:23.760 --> 0:19:24.400
<v Speaker 3>It was just cool.

0:19:24.440 --> 0:19:26.879
<v Speaker 2>It's such a good group of people. And to be

0:19:26.960 --> 0:19:29.040
<v Speaker 2>in a room with people who are as passionate about

0:19:29.080 --> 0:19:32.720
<v Speaker 2>you as something about something is yeah. I mean, it

0:19:32.800 --> 0:19:36.120
<v Speaker 2>just accounts for endless conversation and it's yeah, such, it's

0:19:36.119 --> 0:19:36.600
<v Speaker 2>so cool.

0:19:36.920 --> 0:19:38.880
<v Speaker 1>Have you wrung any of these chefs now and ask

0:19:38.960 --> 0:19:40.919
<v Speaker 1>them for advice? Like, have you've been at home cooking

0:19:41.000 --> 0:19:43.800
<v Speaker 1>and you've thought, well, now I've got Jollie Goodwin in

0:19:43.880 --> 0:19:45.760
<v Speaker 1>my phone. I can ring her and ask her how

0:19:45.800 --> 0:19:48.280
<v Speaker 1>to do this? Are you using your contacts?

0:19:49.320 --> 0:19:51.320
<v Speaker 2>I was flipping through my contacts the other day because

0:19:51.359 --> 0:19:53.160
<v Speaker 2>I was trying to find a number, and I was like, oh,

0:19:53.240 --> 0:19:54.119
<v Speaker 2>Jullie goodwod uh.

0:19:54.280 --> 0:19:56.480
<v Speaker 3>Billy Wood hid like this is pretty cool.

0:19:57.400 --> 0:20:01.080
<v Speaker 2>But yeah, I mean I've been in contact with Michael

0:20:01.240 --> 0:20:03.960
<v Speaker 2>a bit. He's coming to Brisbane for work in July

0:20:04.040 --> 0:20:05.040
<v Speaker 2>and we're going to catch up.

0:20:05.119 --> 0:20:07.800
<v Speaker 3>And yeah, I've got a few ideas, like I think

0:20:07.880 --> 0:20:08.280
<v Speaker 3>I'm going.

0:20:08.200 --> 0:20:11.080
<v Speaker 2>To head down to Minnie's restaurant and maybe if she'll

0:20:11.119 --> 0:20:12.640
<v Speaker 2>have me have a cook in the kitchen with her

0:20:12.720 --> 0:20:15.080
<v Speaker 2>and stuff. So yeah, I mean they'll be friends for life,

0:20:15.080 --> 0:20:17.199
<v Speaker 2>that's for sure. I'm yeah, very excited to see how

0:20:17.200 --> 0:20:19.920
<v Speaker 2>these relationships sort of form and what comes from them.

0:20:20.200 --> 0:20:22.679
<v Speaker 1>Well, last night they described your food as a roller coaster,

0:20:22.840 --> 0:20:27.879
<v Speaker 1>and I like roller coasters. So I absolutely enjoyed, absolutely

0:20:27.960 --> 0:20:30.520
<v Speaker 1>enjoyed your time on the show. It has been such

0:20:30.520 --> 0:20:33.480
<v Speaker 1>a fantastic season, and I you know, I'm really looking

0:20:33.520 --> 0:20:36.159
<v Speaker 1>forward to following your story and seeing where you go.

0:20:36.600 --> 0:20:39.640
<v Speaker 3>Yeah, me too, Me too. I'm excited to see what happens.

0:20:40.200 --> 0:20:43.680
<v Speaker 3>Not too sure when and what, but yeah, I'm very excited.

0:20:44.280 --> 0:20:46.280
<v Speaker 1>Well I'm forty two, so I'm very jealous of how

0:20:46.320 --> 0:20:49.160
<v Speaker 1>young you are because you have got so much time,

0:20:49.240 --> 0:20:50.680
<v Speaker 1>my friend, so much time.

0:20:50.880 --> 0:20:53.760
<v Speaker 2>I feel so old at twenty fours. So I need

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<v Speaker 2>to just take a step back and chill.

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<v Speaker 1>Wash your mouth found, I'm sorry, wash your mouth out.

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<v Speaker 1>Twenty four. I'm like twenty four. I can't even remember that,

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<v Speaker 1>so oh god. Anyway, I really appreciate the chat. It's

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<v Speaker 1>just being a thank

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<v Speaker 3>You for having me.