Speaker 1: It's in the news today, but it was actually on
Speaker 1: TV Reload the podcast last week, Aylight. Welcome back to
Speaker 1: TV Reload. My name's Benjamin Norris and on this podcast
Speaker 1: I go behind the scenes with the biggest players in television.
Speaker 1: Each episode you will get a front row seat with
Speaker 1: content makers like executive producers, writers, editors and casting agents,
Speaker 1: plus the talent that we see on our screens. TV
Speaker 1: Reload reloads the shows that you were currently watching and
Speaker 1: gives you a better insight at our television industry and
Speaker 1: streaming services today. On the podcast, I have Masterschef Australia's
Speaker 1: latest eliminated Fans versus favorite fan. It is Montana. Montana
Speaker 1: has been dreaming on getting into that kitchen for a
Speaker 1: long time, just missing out when she was only nineteen
Speaker 1: years of age. But not to get down on herself
Speaker 1: and that missed opportunity, Montana took to TikTok and has
Speaker 1: had up to millions of views. It was hard at
Speaker 1: that stage for producers not to snap her up and
Speaker 1: get her into the Master Chef kitchen, which was a
Speaker 1: dream come true for this lovable girl next door. It
Speaker 1: was a seafood plate that saw her packing but Unlike
Speaker 1: the shells left in Andy's mouth, Montana hasn't left a
Speaker 1: bad taste in our mouths at all. We will talk auditions, hopes,
Speaker 1: and dreams and what is next for her after the show. However,
Speaker 1: let's get started with today's guest. I'd like to welcome
Speaker 1: Montana to TV Reload.
Speaker 2: Everyone at this point in the competition is just doing
Speaker 2: so incredibly well.
Speaker 1: Musta Sheff has produced some of the biggest names in food.
Speaker 2: And those tears and emotions that we have when someone
Speaker 2: leaves the kitchen are so insanely genuine.
Speaker 1: The first time ever it's fans versus favorites.
Speaker 3: It's just a it's a crazy competition.
Speaker 1: Your first applied when you were nineteen years old, you know,
Speaker 1: only just twenty three.
Speaker 2: It's best not to sort of look around and compare yourself.
Speaker 1: You came into this kitchen repres ending a new generation
Speaker 1: of cooks.
Speaker 2: Very excited to see how these relationships sort of form
Speaker 2: and what comes from them.
Speaker 1: Hi, Montana, how are you.
Speaker 3: I'm good? How are you well?
Speaker 1: I'm really well and I've just been loving watching you
Speaker 1: on Master Chef. I probably should start by saying congratulations
Speaker 1: on your journey. You know, there's nothing better than a
Speaker 1: super fan getting to live their dream.
Speaker 3: Yeah, it's pretty cool. It's definitely an honor to have
Speaker 3: been given the opportunity.
Speaker 2: I mean it was obviously I applied back when I
Speaker 2: was nineteen for season eleven, but I almost feel like
Speaker 2: that was a blessing in disguise to have been on
Speaker 2: this season cooking amongst people who I've.
Speaker 3: Idolized for years.
Speaker 2: So yeah, it's pretty cool. And I feel like the
Speaker 2: planets aligned a little bit for me. So yeah, feeling
Speaker 2: very grateful.
Speaker 3: At the moment.
Speaker 1: I always like to refer to it as if you
Speaker 1: are a super fan, and I was a super fan
Speaker 1: of a reality show I did, but you want to
Speaker 1: get the ultimate showbag of the experience because you're such
Speaker 1: a fan. You want you want to experience the highs
Speaker 1: and lows, the press tests, the eliminations, the survival, and
Speaker 1: then for you, I think, you know this has just
Speaker 1: been fun to watch because you can see you you've
Speaker 1: enjoyed it.
Speaker 3: Yeah, oh yeah, I had a blast. And that's the thing.
Speaker 3: I had a little checklist of everything I needed to do.
Speaker 2: I was like, okay, cool, done a pressure test, done,
Speaker 2: Captain C done this, done, an invention test, So it
Speaker 2: was cool. It was really cool to have had the
Speaker 2: opportunity to do what I've seen on TV for so
Speaker 2: many years, and really awesome looking back at it. I'm
Speaker 2: a massive foodie and I'm a huge fan of Master Chef.
Speaker 2: I love sort of seeing the creativity of it. I
Speaker 2: love playing the game myself, like I love seeing when
Speaker 2: they left lit on a mystery box to sort of
Speaker 2: think of what I'd make myself. So to finally be
Speaker 2: on Master Chef is just an absolute dream come true.
Speaker 2: From watching the show, I definitely learned a lot about
Speaker 2: the building blocks of different ingredients and flavors.
Speaker 1: How old were you when you first watched the show? Like,
Speaker 1: how old were you when you started watching?
Speaker 3: I think, you know, I.
Speaker 2: Would have watched bits of Julie's season, but when I
Speaker 2: really fell in love with it was probably around it
Speaker 2: was season seven, so I would have been fourteen or
Speaker 2: I don't know, season seven. I just fell in love
Speaker 2: with it, and then ever since then, I've just had
Speaker 2: this unstoppable passion for food and this dream to go
Speaker 2: on the show, And now it's done.
Speaker 1: You said that you know you are a different cook
Speaker 1: to the cook that you started out as as the
Speaker 1: competition rolled in, what changed the most and you know
Speaker 1: what what affected you the most? I don't know.
Speaker 3: I think it's just how I think about food now.
Speaker 2: I mean I came into the competition thinking I was
Speaker 2: pretty comfortable with everything. I came in wanting to be
Speaker 2: a bit of a jack of all trades, having done
Speaker 2: at least familiarizing myself with a little bit of everything,
Speaker 2: having cooked this once just to see how it works.
Speaker 2: So if I'm throwing a challenge of that, at least
Speaker 2: I've got a little bit to fall back on. But
Speaker 2: I came in with an emphasis of like knowing a
Speaker 2: little bit of everything, and I didn't really consider everything
Speaker 2: about a cook was the balance and how much sweetness.
Speaker 3: You have in bitterness and blah blah blah, all of
Speaker 3: that stuff.
Speaker 2: That was the most important thing, And that was something
Speaker 2: I didn't really It was sort of an afterthought to
Speaker 2: me when I was cooking back at home. And then
Speaker 2: that's something that's at the forefront of when I cook now,
Speaker 2: and just how I think about it and little little
Speaker 2: bits and pieces is Yeah, I'm definitely a stronger cook
Speaker 2: than when I walked in, that's for sure.
Speaker 1: It must have been surreal to now be watching the
Speaker 1: show but watching yourself in it. And you know, we're
Speaker 1: all critical of every single one of you at home
Speaker 1: because we all think we can do it better. But
Speaker 1: I want to know, you know, were you watching yourself
Speaker 1: and what were you the most critical of yourself? You know,
Speaker 1: goggle boxing yourself on Master Chef Definitely.
Speaker 2: I mean it's not something that is portrayed on TV.
Speaker 2: I mean, you can't see inside my mind. But the
Speaker 2: thing I'm most critical about myself looking back is just
Speaker 2: the pressure I put on myself when I didn't need to. Yeah,
Speaker 2: I'm obviously being such a fan of the show, I
Speaker 2: had a dream to want to do well, and every
Speaker 2: cook I came in and I was had that pressure and.
Speaker 3: Stress and affected how I was cooking.
Speaker 2: And there was a point in the competition where I
Speaker 2: just said, you know what you're doing, You're worthy, you
Speaker 2: deserve to be here and just cook, just have fun.
Speaker 2: And it completely changed how I was cooking and I
Speaker 2: had some really good dishes as a result of it.
Speaker 2: And yeah, I mean it's annoying looking back at it
Speaker 2: because I know it would have been a better journey
Speaker 2: for me had I not done that.
Speaker 3: But the fact that.
Speaker 2: I was able to shake it off and grow from
Speaker 2: it and learn from it is something I'm really proud
Speaker 2: of as well.
Speaker 3: So there's pros and cons to it.
Speaker 1: But yeah, well, how does it feel to outlast some
Speaker 1: of the best players of all time? I mean, you're
Speaker 1: still in the competition at this point. He's crazy. You
Speaker 1: know we've seen Sashi go home.
Speaker 2: I know, I know that was the first thing I
Speaker 2: thought about when I was eliminated. I was like, well,
Speaker 2: I meant Sashi's I mean, I don't feel like I
Speaker 2: not not deserving me, But he just went home on
Speaker 2: a silly mistake and it's not a representation of how
Speaker 2: good of a cookie is. He just let the pressure
Speaker 2: get to him. But I mean I still technically beat him.
Speaker 3: It's pretty cool.
Speaker 1: Well, you looked the most nervous as this pressure test
Speaker 1: was revealed amongst the three of you. What was going
Speaker 1: through your mind, because you know, we have heard you
Speaker 1: comment about the exhaustion of being a part of this competition,
Speaker 1: but at this particular point when it was being revealed,
Speaker 1: you looked mighty stressed.
Speaker 2: Yeah. I think it was just I mean I had
Speaker 2: two pressure tests up my sleeve, so I knew somewhat
Speaker 2: what to expect.
Speaker 3: But those were both desserts.
Speaker 2: They were very up my alley, very something I'm very
Speaker 2: comfortable with. And this was a whole other beast in itself.
Speaker 2: And even if it was a dessert cook with ninety
Speaker 2: nine ingredients, one hundred and forty three steps and thirteen
Speaker 2: pages and four and a half hours long, it.
Speaker 3: Was so daunting.
Speaker 2: It's yeah, and I just knew as soon as the
Speaker 2: cloth was lifted.
Speaker 3: I was like, damn, seafood had to be seafood.
Speaker 1: And Mindy was like, yeah, I'm excited, perfect.
Speaker 3: Right up my alley.
Speaker 1: I was like, Jamie, mind well you we just kept
Speaker 1: cutting between the two of you and you were like stern,
Speaker 1: like what's going on? And she's laughing and smiling.
Speaker 2: And she's such an inspiration honestly, like how her outlook
Speaker 2: on life, Like every time we walk into the kitchen,
Speaker 2: she's like, that's just have fun today, guys, let's just cook.
Speaker 2: And it was so like just inspiring how she looks
Speaker 2: on life and looks at challenges and finds the positive
Speaker 2: in every single thing she does. And yeah, she's just
Speaker 2: a really, really incredible person. And obviously that worked well
Speaker 2: to her in that book last night.
Speaker 1: You have sent home contestants as early as Matt in
Speaker 1: a pressure test, you know, have the pressure tests become
Speaker 1: harder as your relationships with the other contestants grew stronger.
Speaker 3: Oh definitely, And that was that was the hardest thing.
Speaker 2: I think with the Honey One, it's sort of there
Speaker 2: was a little shift in the competition where everyone just
Speaker 2: started getting really tight, and of any pressure test that won.
Speaker 3: The Honey One, with Michael.
Speaker 2: Dan and Matt, we had just become really close over
Speaker 2: the past week, and I was like, anyone to be
Speaker 2: in a pressure test, I literally don't want any of
Speaker 2: us to go home.
Speaker 3: But that was tough. And then it was another level.
Speaker 2: With the Tibo one with Steph, Billy and Alvin, that
Speaker 2: was another level and we'd all connected. And then this one,
Speaker 2: I'd just become really connected with Mindi and Audo and
Speaker 2: it was so tough, Like it was just you didn't
Speaker 2: want anyone to walk out, And those tears and emotions
Speaker 2: that we have when someone leaves the kitchen are so
Speaker 2: insanely genuine because your heart's breaking for them, but you
Speaker 2: also don't want them to go and you're going to
Speaker 2: miss them.
Speaker 3: And yeah, it's it's a tough one.
Speaker 1: It's the Hunger Games, but with food exactly. Well, the
Speaker 1: pressure test was set by Khan. You and what was
Speaker 1: he like behind the scenes? You know, what did you
Speaker 1: get to learn from this amazing man?
Speaker 2: Yeah, Mum and I actually had my muments just stood
Speaker 2: down in Melbourne probably the weekend or two before that,
Speaker 2: and we went to our and it was incredible, Like,
Speaker 2: it's so up my alien types of.
Speaker 3: Food, Like really creative. Just taking little bits and pieces.
Speaker 2: From different techniques and different cuisines and cultures and things
Speaker 2: like that and merging it into a flavor palette or
Speaker 2: whatever or style of your own is really.
Speaker 3: What I sort of aspire to do.
Speaker 2: And yeah, it's really cool and a massive credit to
Speaker 2: him for how much he pushes himself. Like I remember
Speaker 2: at the start of the cook he was saying, I
Speaker 2: wanted this to be the best seafood plate of anyone,
Speaker 2: if anyone in the world.
Speaker 3: I wanted this to be the best. And I don't
Speaker 3: know if you achieved that.
Speaker 2: I haven't had many seafood plotters, but it was pretty incredible.
Speaker 3: And he is, Yeah, he's a bit of a genius.
Speaker 3: So evil genius.
Speaker 1: Has this made you want to it, wanting you to
Speaker 1: perfect it or are you just allergic to it now?
Speaker 3: No, definitely.
Speaker 2: I mean I am someone who's obsessed with learning and
Speaker 2: bit of a perfectionist.
Speaker 3: So when there's something I don't totally understand or know back.
Speaker 2: To front, I forget a bit obsessed with it and
Speaker 2: just keep going at it until I feel like I've
Speaker 2: mastered it.
Speaker 3: So yeah, it's definitely something that I'm gonna get a
Speaker 3: little bit more comfortable with.
Speaker 2: It's bloody expensive seafood, so it'll be an expensive journey.
Speaker 2: But yeah, I just want to know everything and do
Speaker 2: the best with everything as I possibly can, So this
Speaker 2: is something that I oversly need to improve a little bit.
Speaker 1: I loved that Harry said something similar. You know, She's like,
Speaker 1: I don't really have a lot of money, so like
Speaker 1: I'm not cooking the most expensive things, you know, Yeah,
Speaker 1: it's not in my budget down at Wallies or Cales
Speaker 1: so exactly.
Speaker 2: And especially at the moment everything's so expensive at the
Speaker 2: Moment's or what am I supposed to do?
Speaker 1: Yeah, master chef up some two minute noodles from Magic exactly.
Speaker 1: You know. During the cook you talked about the way
Speaker 1: in which you've used TikTok, and it made me think
Speaker 1: of all the ways in which we get our information
Speaker 1: these days, and our information on food, you know, was
Speaker 1: that how the producers found you? Did they find you
Speaker 1: from your TikTok cooks or how did that happen?
Speaker 2: So I I applied back in when I was nineteen,
Speaker 2: so for season eleven, and that was way before my
Speaker 2: social media had started. And I applied again for the
Speaker 2: next season and that was back to win. Then I
Speaker 2: applied for season thirteen and then got the know before
Speaker 2: judges auditions, and it was just sort of a moment
Speaker 2: where I was like, maybe Master Chef isn't gonna happen.
Speaker 2: Maybe I just start something in food, do something. I mean,
Speaker 2: I'm cooking all the time anyway, why not just chuck
Speaker 2: a camera behind it? So Master Chef is the dream first?
Speaker 2: Then that happened, and I remember I was just about
Speaker 2: to submit my application for this season and I got
Speaker 2: a call from one of the casting producers saying, well, hey, like, we.
Speaker 3: Love your social media, you're gonna apply. I'm like, yep,
Speaker 3: already on to it. You know, I'm gonna be back
Speaker 3: and said before I'm coming back. So I'm here. You're
Speaker 3: not getting rid of me that easily.
Speaker 1: Were some of the other older contestants like, what is TikTok?
Speaker 3: Oh?
Speaker 2: I think they know about TikTok But I've got some
Speaker 2: I've got some clients that I'm teaching apparently. Now I've
Speaker 2: got Michael and Julian apparently teaching the ropes on, so
Speaker 2: that'll be fun.
Speaker 1: You know the reset with the seafood last night, you
Speaker 1: know where you fell behind? Did you look at Mindy
Speaker 1: and Aldo and start to fret? I mean, when you're
Speaker 1: in the kitchen and the pressure is on and you
Speaker 1: do find yourself sort of slipping behind, do you then
Speaker 1: look around at the others and start becoming more stressed
Speaker 1: or are you just inside the mind?
Speaker 3: It's funny, like the pressure you put on yourself.
Speaker 2: I mean, even if you're in front, there's a pressure
Speaker 2: in that you're like, oh god, if I missed something,
Speaker 2: if I rushed something, and I've completely missed a step
Speaker 2: that they're currently working on.
Speaker 3: So it's best not to sort.
Speaker 2: Of look around and compare yourself because everyone runs their
Speaker 2: own race. Everyone is sort of doing a step that
Speaker 2: they might maybe jump ahead to, and it's not necessarily
Speaker 2: totally in line, But yeah, I mean the panic did
Speaker 2: set in a little bit. Then I knew that the
Speaker 2: cooking of the seafood part was going to be the
Speaker 2: struggle and something that I might need to play around with.
Speaker 2: So that's why I motored so quickly in the start,
Speaker 2: so I had as much time up my sleeve to
Speaker 2: play around with it.
Speaker 3: And I mean I got all but three right, so yeah,
Speaker 3: I'm still Yeah, it's still good.
Speaker 1: I just was like so stressed watching you with your
Speaker 1: speed with the knives, you know, it was almost superhuman.
Speaker 1: I was like, when I speak to Montana about this,
Speaker 1: I want to know whether or not they speed up
Speaker 1: the footage to make it look like is that really
Speaker 1: how fast you're you're topping?
Speaker 3: Yeah? And that was yeah, No, that's real, all.
Speaker 1: Real, no special effects involved.
Speaker 3: Nothing.
Speaker 1: Well, you know, my fingers were recalling at home because
Speaker 1: I was a bit like stress because I've cut my fingers,
Speaker 1: you know, chopping even half that speed. What was the
Speaker 1: worst cooking injury that happened during filming Masterschef this year?
Speaker 1: Was there?
Speaker 2: You know what?
Speaker 1: To me?
Speaker 2: Personally, it wasn't actually I don't actually think I cut
Speaker 2: myself in a cook but I cut myself pretty bad
Speaker 2: in the apartments. I was I think I was fileting
Speaker 2: a fish and the board was wet and the bench
Speaker 2: was wet. I remember I sort of pulled through it
Speaker 2: and the boards just slipped and the knives gone through
Speaker 2: my finger. And it wasn't too bad. There was a
Speaker 2: little flat, but it was it was doable. We only
Speaker 2: had a service challenge the next day, so not too
Speaker 2: much pressure and I could heal it, so it was good.
Speaker 3: It was fine.
Speaker 1: Well, I have a medic on the side ready for you.
Speaker 2: Oh yes, there is a whole line of people up
Speaker 2: the side of the room that the camera never sees,
Speaker 2: like twenty camera guys, story producers, nurses, everyone there at
Speaker 2: the ready. So as soon as you cut yourself, put
Speaker 2: your hand up and you've got someone there there instantly.
Speaker 1: You just didn't have it in your apartment, No, exactly.
Speaker 2: I had to go downstairs and get my first aid
Speaker 2: kit with my blundering.
Speaker 3: Jack my hand.
Speaker 1: Well, what have you been visioned for your future? I mean,
Speaker 1: you left the competition last night and said that you know,
Speaker 1: you want to get into a restaurant and get some
Speaker 1: experience there. But have you envisioned a style of restaurant
Speaker 1: that you're aiming for.
Speaker 2: Yeah, I think I think what I really want to
Speaker 2: do is do sort of like in home, sort of
Speaker 2: private dining.
Speaker 3: I'd love to have my own space, but.
Speaker 2: I think what's more achievable for me now is doing
Speaker 2: that sort of from home and finding a way to
Speaker 2: incorporate my social media with that sort of thing and
Speaker 2: just have fun cook in the kitchen, prepare it all
Speaker 2: for a group of people, then take that to their
Speaker 2: house and just I don't know, I just love sort
Speaker 2: of interacting people. I mean, food is something I'm so
Speaker 2: passionate about, and to have be in someone's home and
Speaker 2: talk to them about the food and do the food
Speaker 2: that I want to do and not be sort of
Speaker 2: defined by doing the same menu for a week or
Speaker 2: a month or whatever.
Speaker 3: Is what I want to do and whatever i'm.
Speaker 2: Inspired by that day I can produce and cook for people.
Speaker 3: So yeah, it's what I love.
Speaker 2: It's what I do for family now already, and to
Speaker 2: make that a career is what I would absolutely love.
Speaker 1: Well, I think Mastership's going to be on TV for
Speaker 1: a really long time. And you know, now that you've
Speaker 1: gone through this experience, have you got advice for people
Speaker 1: like yourself that want to be on the show. Do
Speaker 1: you think maybe building a storyline like TikTok or you know,
Speaker 1: just what sort of advice do you have for people
Speaker 1: trying to I mean, like, yes.
Speaker 2: This TikTok helped me with this season, but I still
Speaker 2: made it all the way through to judges, auditions, through
Speaker 2: the whole production process, through the whole audition and application process,
Speaker 2: back when I was nineteen or just myself without a
Speaker 2: social profile, and still made it to that point. And
Speaker 2: I was just so open, so honest, just completely authentically me,
Speaker 2: and that's what got me on the show the first time.
Speaker 2: And I just I mean my answers were like paragraphs long.
Speaker 2: I just gave them everything. And if you think of applying,
Speaker 2: just be you, be real. Don't be afraid of how
Speaker 2: passionate you are. Talk about your passion, talk about why
Speaker 2: you're passionate, and yeah, just give them something to fall.
Speaker 3: In love with.
Speaker 1: And do you need to have a fan or a
Speaker 1: favorite win? I mean, I know what side you should
Speaker 1: be on, but do you have someone that you want.
Speaker 3: To win not want to win?
Speaker 2: I mean, everyone at this point in the competition is
Speaker 2: just doing so incredibly well, like I could have seen
Speaker 2: literally everyone take out the title. I had Michael and
Speaker 2: Tommy tipped as my top five, but yeah, it's just
Speaker 2: a it's a crazy competition.
Speaker 3: But I don't know, I don't know. I'd love to
Speaker 3: see I.
Speaker 2: Mean, i'd love to see a fan win, But then
Speaker 2: I think the way that Billy and Jills have been
Speaker 2: cooking recently, I'm tipping them with everything I think that
Speaker 2: they've got in the bag.
Speaker 3: So yeah, time will tell them. But yeah, everyone's just incredible.
Speaker 1: I feel as though I can't say any more who
Speaker 1: I want to win, because every time I've said I
Speaker 1: want someone to win, They've gone home. So I'm just now, like,
Speaker 1: I know, I can't jinx anyone, you know, Yeah, I
Speaker 1: have got someone that I want to win now, and
Speaker 1: I'm just gonna put that a photo of them under
Speaker 1: my pillow, as much as that's probably the most disturbing thing. Yeah,
Speaker 1: oh god, I ask everyone this when they are on
Speaker 1: the podcast. You know, what is something from behind the
Speaker 1: scenes that we as an audience didn't see that we'd
Speaker 1: love to know more of a behind the scenes secret
Speaker 1: from your time of Mastership of Australia.
Speaker 3: Just I don't know. I mean, like the crew were incredible.
Speaker 2: But we used to like we had our little green
Speaker 2: room in the morning and on like a fun day
Speaker 2: where it was no like pressure tests or anything like that,
Speaker 2: we'd have our music on. Dan would play country music
Speaker 2: and Michael would get on the tunes sometimes and it
Speaker 2: was just fun, Like it just was a great bonding
Speaker 2: experience for everyone. It was really just nice to start
Speaker 2: your day of that music, like laugh with everyone and yeah.
Speaker 3: It was just cool.
Speaker 2: It's such a good group of people. And to be
Speaker 2: in a room with people who are as passionate about
Speaker 2: you as something about something is yeah. I mean, it
Speaker 2: just accounts for endless conversation and it's yeah, such, it's
Speaker 2: so cool.
Speaker 1: Have you wrung any of these chefs now and ask
Speaker 1: them for advice? Like, have you've been at home cooking
Speaker 1: and you've thought, well, now I've got Jollie Goodwin in
Speaker 1: my phone. I can ring her and ask her how
Speaker 1: to do this? Are you using your contacts?
Speaker 2: I was flipping through my contacts the other day because
Speaker 2: I was trying to find a number, and I was like, oh,
Speaker 2: Jullie goodwod uh.
Speaker 3: Billy Wood hid like this is pretty cool.
Speaker 2: But yeah, I mean I've been in contact with Michael
Speaker 2: a bit. He's coming to Brisbane for work in July
Speaker 2: and we're going to catch up.
Speaker 3: And yeah, I've got a few ideas, like I think
Speaker 3: I'm going.
Speaker 2: To head down to Minnie's restaurant and maybe if she'll
Speaker 2: have me have a cook in the kitchen with her
Speaker 2: and stuff. So yeah, I mean they'll be friends for life,
Speaker 2: that's for sure. I'm yeah, very excited to see how
Speaker 2: these relationships sort of form and what comes from them.
Speaker 1: Well, last night they described your food as a roller coaster,
Speaker 1: and I like roller coasters. So I absolutely enjoyed, absolutely
Speaker 1: enjoyed your time on the show. It has been such
Speaker 1: a fantastic season, and I you know, I'm really looking
Speaker 1: forward to following your story and seeing where you go.
Speaker 3: Yeah, me too, Me too. I'm excited to see what happens.
Speaker 3: Not too sure when and what, but yeah, I'm very excited.
Speaker 1: Well I'm forty two, so I'm very jealous of how
Speaker 1: young you are because you have got so much time,
Speaker 1: my friend, so much time.
Speaker 2: I feel so old at twenty fours. So I need
Speaker 2: to just take a step back and chill.
Speaker 1: Wash your mouth found, I'm sorry, wash your mouth out.
Speaker 1: Twenty four. I'm like twenty four. I can't even remember that,
Speaker 1: so oh god. Anyway, I really appreciate the chat. It's
Speaker 1: just being a thank
Speaker 3: You for having me.