Speaker 1: It's in the news today, but it was actually on
Speaker 1: TV Reload the podcast last week. They might welcome back
Speaker 1: to TV Reload. My name's Benjamin Norris, and on this
Speaker 1: podcast I go behind the scenes with the biggest players
Speaker 1: in television. Each episode you will get a front row
Speaker 1: seat with content makers like executive producers, writers, editors and
Speaker 1: casting agents, plus the talent that we see on our screens.
Speaker 1: TV Reload reloads the shows that you are currently watching
Speaker 1: and gives you a better insight at our television industry
Speaker 1: and streaming services today. On the podcast, I have mastershef
Speaker 1: of Australia's latest eliminated contestant Ali From the start, I've
Speaker 1: been keenly watching Alie take on the competition. Her attitude
Speaker 1: up until this point has been really endearing and I
Speaker 1: did feel like she would go further. We will talk
Speaker 1: about her thoughts on fans versus favorites, what she thinks
Speaker 1: might have worked better, what might have been a better
Speaker 1: final cook in the pressure test, and what is up
Speaker 1: next for this super month. However, let's get started with
Speaker 1: today's guest. I'd like to welcome Alie Stoner to TV Reload.
Speaker 2: And I'm really proud of what I did actually manage
Speaker 2: to do on the show.
Speaker 1: Master Shaff has produced some of the biggest names in food.
Speaker 2: I would have loved a fan to win it. Don't
Speaker 2: be fooled the first time ever it's fans versus favorites.
Speaker 2: Silent that one.
Speaker 1: Alie failed to correctly identify a French Sorrel's going to.
Speaker 2: Be the challenge for me. I thought it was going
Speaker 2: to nail that.
Speaker 1: Unfortunately, you missed the target. I'm sorry, Alie, You're going home.
Speaker 2: Having been in that kitchen once, it's definitely an advantage
Speaker 2: to know what that feels like.
Speaker 1: Hi, Allie, how are you welcome to TV reload? Thank
Speaker 1: you for having me have you. This is a question
Speaker 1: that I've thought about over the last couple of days.
Speaker 1: Have you bought an air fry yet?
Speaker 2: My kids are like see, I told you they were excellent.
Speaker 2: I haven't bought one yet. No, a clear bit of
Speaker 2: cupboard space, but you know, you never know what might
Speaker 2: be on the agenda. The kids are going hard on it.
Speaker 1: Now. How old are your kids?
Speaker 2: The eldest is twenty and the youngest is thirteen.
Speaker 1: Okay, yeah, okay, that's they're good ages for air friers.
Speaker 1: And look it's a better alternative to sort of deep
Speaker 1: fried food.
Speaker 2: Hey, well yeah, apparently apparently so I actually think they're
Speaker 2: a great idea for students. They're brilliant of you know,
Speaker 2: if Maggie's going off too, she's planning and going off
Speaker 2: to London next year, so I speket, we'll we're packing
Speaker 2: her in air fryer.
Speaker 1: Well, it feels like it was really good advertising for
Speaker 1: anyone that doesn't have one. I don't have one, and
Speaker 1: we are now purchasing one today, So well done, excellent.
Speaker 1: Last night the show started with this giant black curtain
Speaker 1: covering seventy three different types of greens. Have you now
Speaker 1: got a fear of black curtains or green herbs? You know?
Speaker 2: The irony is, of course, I actually have a green
Speaker 2: herb wall in my garden. I would consider. I was
Speaker 2: actually that was going to be the challenge for me.
Speaker 2: I thought it was going to nail that. I was
Speaker 2: so devastated that everyone kept getting everything right. Surely somebody's
Speaker 2: going to get it wrong. Surely it's not going to
Speaker 2: come background to me. And then there it was. I
Speaker 2: nearly died when Alvin got purple Kill, because that was
Speaker 2: next on my list I'd had it eyeballed, and I
Speaker 2: was going, right, that's going to be it. Purple kill
Speaker 2: is going to save me this next round. And Alvin
Speaker 2: goes purple kill. I'm going you are kidding me.
Speaker 1: Well, the elements in this competition that really do rely
Speaker 1: on luck, chance and circumstance, do you think that can
Speaker 1: be a little frustrating, because I think the green wall
Speaker 1: determining you being in that final corp really frustrated me.
Speaker 2: Yep, it was very frustrating for me. I think that
Speaker 2: the taste test or the identification challenge or whatever it
Speaker 2: is is actually the worst one in that kitchen because
Speaker 2: it's meant to be a show about cooking, right, and
Speaker 2: this is like we might as well pull the names
Speaker 2: out a hat. It's just that, it's just it's a
Speaker 2: complete luck of the day. You know, you pick a
Speaker 2: number in which order you go. Let's say I'd pick
Speaker 2: number ten. I'm doing better off being number ten rather
Speaker 2: than number one. It never would have got back to
Speaker 2: me on that next round, you know, just all it's
Speaker 2: all where you sit, you know, and that could have
Speaker 2: seen me in the top you know, could have seen
Speaker 2: me in the top five had stayed in but now, Unfortunately,
Speaker 2: it just wasn't my day.
Speaker 1: I have to say I always, you know, talking about
Speaker 1: a lot of reality reality television as I do. So
Speaker 1: much of reality TV is sort of luck, chance and circumstance.
Speaker 1: I mean, even for yourself. You think about how many
Speaker 1: people apply for this show Master Chef and for you
Speaker 1: to get this opportunity to be on this series, it's
Speaker 1: still quite amazing.
Speaker 2: Absolutely was blown away that I actually got on there.
Speaker 2: I'm so pleased I put in that application. I've really
Speaker 2: been wanting to do it for years, and I also
Speaker 2: know you I'll never do It'll never do it, I'll
Speaker 2: never do it, And there you go. I did it
Speaker 2: and I managed to get on. So it was quite
Speaker 2: an achievement in itself, and I'm really proud of what
Speaker 2: I did actually manage to do on the show. Until
Speaker 2: that last minute. You know, Sod's Law, isn't it? I
Speaker 2: make my worst dish on the elimination. Could it not
Speaker 2: have been on the day when it didn't count?
Speaker 1: Well, I can say that you stood out right from
Speaker 1: the start, from the start of the show. You know,
Speaker 1: you're one of those contestants that came to the forefront.
Speaker 1: I have been championing you throughout the show.
Speaker 2: So thank you.
Speaker 1: Great to watch you on the show. It has been fantastic.
Speaker 1: What surprised you the most about this competition when it
Speaker 1: comes to, you know, the production of Mastership.
Speaker 2: I think it's just there's a lot about the length
Speaker 2: of the days that I wasn't anticipating. Look, I know
Speaker 2: that it's TV and they weren't going to be long days,
Speaker 2: but the tastings, especially in the beginning, just took so
Speaker 2: long but hours, and you're on camera all the time,
Speaker 2: so you can't do anything. You just literally stand there
Speaker 2: and you know, through the whole process, it's it's like
Speaker 2: sixty eight hours for tastings alone. You're only cooking for
Speaker 2: an hour and fifteen minutes.
Speaker 1: It's exhausting because you are aware of the cameras always
Speaker 1: being around and thinking, God, what are they going to
Speaker 1: catch me doing? And you know if you look bored,
Speaker 1: they can cut that into make it look like you're
Speaker 1: bored with someone else's cooking.
Speaker 2: So you I know, exactly Yawn, you count Yawn halfway through,
Speaker 2: like you know, you're four hours into tasting, You've been
Speaker 2: there ready for ten hours, you count Yawn just get
Speaker 2: caught out you know, but what was really fun was
Speaker 2: actually the whole Master Chef Live experience. So as much
Speaker 2: as you know, your feet did get a little bit sore,
Speaker 2: there's a lot of standing, a lot of hanging around,
Speaker 2: but actually seeing Master Chef Live, especially the days when
Speaker 2: you weren't cooking, so watching from the gantry or something
Speaker 2: that was just you know, that was so much fun.
Speaker 2: Actually there were also long days, but you can't beat
Speaker 2: it watching it firsthand.
Speaker 1: Oh yeah, and you would have picked up so much
Speaker 1: that you didn't know about cooking just from being in
Speaker 1: this amazing environment with people who are like minded, which
Speaker 1: you know, fellow contestant, did you learn the most from watching.
Speaker 2: From watching? That's an interesting one because a lot of
Speaker 2: what you learn you actually do a lot of studying
Speaker 2: on your own. At the apartment, and I worked a
Speaker 2: lot with Steph. I was sharing a room with her,
Speaker 2: and because we have such different backgrounds, we actually learned
Speaker 2: a lot from each other, you know. So we'd cook
Speaker 2: dinner together and she'd cook a more sort of Eastern
Speaker 2: approach and I come from a more Western approach, and
Speaker 2: we kind of teach each other stuff along the way.
Speaker 2: So that's probably where I learned the most interest.
Speaker 1: What's something that Steph taught you? Was there something that
Speaker 1: you've now got on rotation at home?
Speaker 2: We no, we did. We kind of had a good
Speaker 2: experiment one night making brick pastry. I never done that before,
Speaker 2: and so we spent a night both of us learning
Speaker 2: how to make brick pastry and that was really good.
Speaker 2: And she showed me how to make like authentic sort
Speaker 2: of restaurant star kind of picking up pancakes. I've never
Speaker 2: made them before either, show me all the techniques for that.
Speaker 2: So that sort of thing was really fun. It was
Speaker 2: really great learning stuff that we've never done before.
Speaker 1: What an amazing experience to get away from the kids
Speaker 1: and the home and immerse yourself in an experience like mastership.
Speaker 1: It must have been quite surreal.
Speaker 2: Yeah, I have to say it's quite selfishly speaking, it
Speaker 2: was actually really nice to you know, want to have that,
Speaker 2: you know, so when you're and your mom and you know,
Speaker 2: and I love it so much. I love being appearance,
Speaker 2: one of the best things I've ever done. But just
Speaker 2: have the break from that and not have to worry
Speaker 2: either that six o'clock you had to be getting dinner
Speaker 2: on the table or you know, then you know, sorting
Speaker 2: the kids out, or doing the school runs or you know,
Speaker 2: the sport runs and all that kind of stuff. Get
Speaker 2: just that everything being life kind of been put on
Speaker 2: pause effectively, and you're kind of living in this little
Speaker 2: dream Steed. It was actually really nice. Couldn't have obviously
Speaker 2: done that without the support of my husband. I'm the kids,
Speaker 2: to be honest, they were really fantastic at letting me
Speaker 2: do that. But it's very unusual that at my point
Speaker 2: in life you can take that time out and be
Speaker 2: quite selfish in your pursuit of your passion.
Speaker 1: Well, speaking about being selfish, because I don't mind telling
Speaker 1: people to be selfish every now and again. You know,
Speaker 1: how did you feel about this sort of All Stars
Speaker 1: version against Fate? You know, this whole fans versus favorites
Speaker 1: with this version, because at times I felt like the
Speaker 1: competition might have been a little unfairly balanced. Could you
Speaker 1: have wanted this season to have been or should they
Speaker 1: have just had it full all Stars with only returning
Speaker 1: people and then you know, like a fans series after that?
Speaker 1: You know what sort of thoughts were going through your
Speaker 1: mind when it came to this year's theme.
Speaker 2: Yeah, I've got quite mixed feelings about it, because on
Speaker 2: one hand, it was really fantastic to meet all these
Speaker 2: people that we've watched over the years, and I think
Speaker 2: what was the unfortunate thing was for us that we
Speaker 2: didn't get to learn more from them. Everyone assumes that
Speaker 2: we must have learned more from them. But because there
Speaker 2: was the divide was created into these teams, it meant
Speaker 2: that the Fans team was kind of we all got
Speaker 2: very close and we all cooked a lot together, and
Speaker 2: the Favorites team all got very close and they cooked together.
Speaker 2: And it took quite a long time socially for that
Speaker 2: to blend. And I think that somebody had mentioned on
Speaker 2: a social media platform, how good would it have been
Speaker 2: been a bit more mentorships. So so we've been paired
Speaker 2: up with the with the Favorites, and we cooked as
Speaker 2: a team in that way in like partnerships. Then you know,
Speaker 2: you could have cooked with somebody different every week. You
Speaker 2: still obviously have to do a single cook for your
Speaker 2: elimination or whatever. But I think that if it was
Speaker 2: to happen again in that kind of format, I think
Speaker 2: it'd be much better to have it more combined from
Speaker 2: the beginning. So actually, the fans actually learned from the
Speaker 2: favorites because having been in that kitchen once, it's definitely
Speaker 2: an advantage to know what that feels like.
Speaker 1: I think that's whoever put that on social media, that's
Speaker 1: good producing.
Speaker 2: Get them on the show.
Speaker 1: I mean surely, yeah, you've got Jolly Goodwin's number and
Speaker 1: Sashi's number and Minali's number, and you can be in
Speaker 1: the kitchen at home and think, gosh, you know, this
Speaker 1: is a question for Julie Goodwin. Can you call her
Speaker 1: and ask you for advice?
Speaker 2: Actually yes, I think they could actually, but they were
Speaker 2: all actually super lovely and very open and seeing that
Speaker 2: there wasn't a lot of interaction between the wars and
Speaker 2: maybe actually you reached out for help, they would. I
Speaker 2: mean Sashi came down to her apartment and tried a
Speaker 2: few things, you know, and Steff really wanted some feedback
Speaker 2: on her standball, so he came down and he ate
Speaker 2: some of that, and the same would happen, and Tommy
Speaker 2: would do the same. And if you reach out to
Speaker 2: duly should actually be super be there for you. So
Speaker 2: it was they weren't like in the nicest possible way,
Speaker 2: they were there for us. But I think it would
Speaker 2: have been better if the show had been created around
Speaker 2: us sort of emerging of skills.
Speaker 1: Yeah, no, I can say that. You know, you've got
Speaker 1: a seasonal box of organic veggies delivered to your home
Speaker 1: each week, which was preparation for this season's Mystery Box challenge?
Speaker 1: Was that a great way to prepare for the show?
Speaker 1: Are there any other better ways that you can now
Speaker 1: offer as advice to people who might be going on
Speaker 1: master Chef next, like, what are the best ways to
Speaker 1: prepare for this show?
Speaker 2: I mean, look, I had done that without even the
Speaker 2: intention of being a mastership. That's just I'd just done
Speaker 2: that because that was a kind of COVID induced grocery delivery.
Speaker 2: But as it happened, it turned out to be a
Speaker 2: really good way. But it is the way I tend
Speaker 2: to cook because I don't tend to follow recipes, I
Speaker 2: don't go with a shopping list of I tend to
Speaker 2: repeat by the same things. And I thought, what was
Speaker 2: really nice when you get a seasonal box delivered, as
Speaker 2: you're only cooking with what's in season at that time.
Speaker 2: But it's not only as fantastic for the farmers, but
Speaker 2: it's actually better for us as well, because you're getting
Speaker 2: all the produce at the right term when you're meant
Speaker 2: to be eating it, and then you can then you know,
Speaker 2: so like you know, my god, I a lot of
Speaker 2: silver Beat for a while there, and so you know,
Speaker 2: I did google silver Beat recipes and that sort of thing.
Speaker 2: I might sometimes just google what was in there, and
Speaker 2: it does help me think about food in a different way.
Speaker 1: Yeah, I mean, this is the one thing I have
Speaker 1: taken away from watching Master Chef is the importance of
Speaker 1: shopping locally and you know, shopping for fresh produce that's
Speaker 1: in season. And I only have started, you know, bringing
Speaker 1: that into the way that I prepare my food at home,
Speaker 1: and it is it is a really I mean, it
Speaker 1: seems obvious, but it's a really valuable thing to learn
Speaker 1: about cooking.
Speaker 2: Well, it is, and I think it's really important, you know,
Speaker 2: in this day and age as well, with sustainability and
Speaker 2: not having food traveling so many miles and doing what
Speaker 2: we can actually you know, for the world and for
Speaker 2: the planet. I think we're so used to having such
Speaker 2: a consumer led lifestyle that we forget that that she's
Speaker 2: you know, kind of back to all fashioned values and
Speaker 2: the leasing what's in season of what's grown locally. I
Speaker 2: think it's such an important message.
Speaker 1: I agree. I agree, it's so good. Now you're going
Speaker 1: to have to bear with me with this because this
Speaker 1: is really silly. But I get really annoyed with people
Speaker 1: correctly pronouncing k noki, you know, with the Italian pronunciation.
Speaker 1: Am I mad for for being great? Greades on me?
Speaker 1: Is it because I mean I can't say it properly?
Speaker 1: Do you think I'm just jealous of the fact that
Speaker 1: I can't pronounce How do you say it? I know
Speaker 1: last night I noticed how do you said?
Speaker 2: Did I sit in correctly?
Speaker 1: I said, last night, you said it both ways? And
Speaker 1: I was watching and I and then I thought, before
Speaker 1: I spoke to you today, I rewatched those moments, and
Speaker 1: you definite hold it knock at one point.
Speaker 2: Well, I said, Yoki. I almost said I would never
Speaker 2: see gnoki or KNOCKI.
Speaker 1: I'm sure you did, Ali, I'm sure. I went back
Speaker 1: and rewatched it this morning. And maybe it's just and
Speaker 1: my Auntie whenever I see her, she knows it's my
Speaker 1: favorite Italian food, so she always pronounces it correctly, And
Speaker 1: I'm like, oh gosh, but I'm obviously mad.
Speaker 2: No, I do think it is quite funny. I know
Speaker 2: what you mean when you when people suddenly are speaking
Speaker 2: in the regular sort of dialect and then suddenly they
Speaker 2: jump into pronouncing a word in the in the dialect
Speaker 2: of the country that comes from. I know what you mean.
Speaker 2: It can be a bit weird.
Speaker 1: It frustrates me, but anyway, I'll go to therapy.
Speaker 2: It's definitely not knocky than no.
Speaker 1: I know. I'm saying it with my Australian accent. It
Speaker 1: sounds so daggy and anyone listening to this mouse is
Speaker 1: going to be like.
Speaker 2: God, everybody knows what you mean, though, so I think
Speaker 2: it's all right.
Speaker 1: Do you think contestants with a pin should just sit
Speaker 1: out of the challenge straight away and burn their pin?
Speaker 1: Because I also find it interesting with this show if
Speaker 1: they've got a pin, they start cooking, but they always
Speaker 1: cash it in. Do you think that they should be
Speaker 1: able to just sit out straight away when it's time
Speaker 1: for them to cook?
Speaker 2: Well, something that's changed. I don't know if you remember
Speaker 2: the episode when Billy gave up her pin and she
Speaker 2: did it before she started cooking, because back in the
Speaker 2: back in the old days of Master Chef, that's what
Speaker 2: you had to do. You had to make a decision
Speaker 2: if you're going to play your pin or not play
Speaker 2: your pin. You didn't have the choice to cook and
Speaker 2: just kind of play around a bit and then just
Speaker 2: kind of use it at the end. I do think
Speaker 2: that you shouldn't be allowed to cook right up until
Speaker 2: the end. I think you have to. You've got the pin.
Speaker 2: You either cook, you cook and you don't use it,
Speaker 2: or you just give it up straight away. Otherwise you
Speaker 2: could go oh yeah, oh yeah. But the thing is
Speaker 2: that there is a there is a you'd have a
Speaker 2: target in your back, and you have one, and if
Speaker 2: you don't play it, then everyone just thinks you're like
Speaker 2: super arrogant. So you literally there's no point in cooking
Speaker 2: and not playing your pin because everybody thinks you're arrogant
Speaker 2: for doing so you have to play it. It's kind
Speaker 2: of one of it's almost an unspoken rule of Master Chef.
Speaker 2: If you have a pin, you have to play it,
Speaker 2: because who do you think you are?
Speaker 1: I think it's a little arrogant that they're like that.
Speaker 1: They're like, oh, of course I'll start cooking and then
Speaker 1: oh maybe ye I should catch in this pin, and
Speaker 1: it's like, shut up, like you should use it.
Speaker 2: I know. That's why I had a lot of respect
Speaker 2: for believing she did that. She said, I'm not actually
Speaker 2: not going to cook. I'm going to use it because
Speaker 2: in my season, you had to make the decision before
Speaker 2: you cook.
Speaker 1: There were a few ideas with that final cook. You know,
Speaker 1: you had the orange in their Fennyl Hager's nookie. If
Speaker 1: you had your time over, what would you have if
Speaker 1: you had time, what would you have cooked instead?
Speaker 2: Look, I can't tell you how much I've thought about this,
Speaker 2: and either would have still done in Yokie, but I
Speaker 2: would have just kept up a bit more traditional. Maybe
Speaker 2: a cavalanierro pesto pineut butter and some crispy kill leaves.
Speaker 2: In fact, I've made that and that's actually really good.
Speaker 2: Maybe some procuto. I probably just wouldn't have. I probably
Speaker 2: would have kept the pearings a little bit more classic
Speaker 2: and just on a bit of a touch of an
Speaker 2: Alley twist. I think I just took it too far
Speaker 2: on a cook like that, and I probably should have
Speaker 2: known better. Just a green curry? Why didn't I make
Speaker 2: a green curry? Could have done that?
Speaker 1: Alie. They bring people back on Master Chef. Some people
Speaker 1: get brought back, so you never know, this might not
Speaker 1: be the end of your Na Chef journey. There will
Speaker 1: be you know, fans versus favorite style season and you
Speaker 1: might come back and get to cook again. Wouldn't that
Speaker 1: be nice.
Speaker 2: I'm not sure they're going to revisit this format, and
Speaker 2: I'm honest.
Speaker 1: Well, that's a sually good question to ask you. I mean,
Speaker 1: if you could choose next year's theme, what do you
Speaker 1: think works best when it comes to Master Chef Australia.
Speaker 1: Do you think that this one has worked or do
Speaker 1: you think that they should stick to always bringing in
Speaker 1: new talent chef.
Speaker 2: Honestly, I'm not sure it worked as well as it
Speaker 2: could have done. I just I think that, yeah, I
Speaker 2: think we just mentioned it before. I'm not sure it
Speaker 2: worked as well as it could have done. I think
Speaker 2: it's quite nice to have the favorites and it's nice
Speaker 2: for us to meet them, but I think probably have
Speaker 2: been better off in a regular series with twenty four
Speaker 2: new cooks. And I think that's kind of what Master's
Speaker 2: Cheff was always about, bringing amateur cooks who love cooking
Speaker 2: at home and having them rise to the challenge and
Speaker 2: bring together dishes and have a sort of you know,
Speaker 2: an experience where they grow and learn more about food
Speaker 2: by being immersed in that environment and going up against
Speaker 2: people that own restaurants. Is kind of was never really
Speaker 2: what this was all about.
Speaker 1: No, I think you make a good point. Well, we're getting,
Speaker 1: you know, to the halfway point, really or a little
Speaker 1: bit further along. You know, who do you think is
Speaker 1: going to win the competition? Not not what you know,
Speaker 1: because you probably might know more, but like at this
Speaker 1: point when you've exited, who did you think was going
Speaker 1: to win?
Speaker 2: I would have loved a fan to win, just for
Speaker 2: the whole premise of the whole situation, for a fan
Speaker 2: to rise triumphant. I think probably in the beginning, I
Speaker 2: was really hoping it may be me, but my money.
Speaker 2: As soon as I knew she was in the competition,
Speaker 2: my money was always going to be Unbilly.
Speaker 1: Oh really, well, she was.
Speaker 2: She was my favorite from before, and I just think
Speaker 2: she has a steely determination that you don't necessarily see,
Speaker 2: and I know that she's she works really hard at it.
Speaker 1: I've never met her, but I am super I love her.
Speaker 1: I think that she's fantastic on the show, and I'm
Speaker 1: super jealous of her cool, calm and collected attitude while
Speaker 1: she's cooking. I can't imagine that I would be like
Speaker 1: that at all if I was in the competition.
Speaker 2: And she's fantastic to watch actually when you're watching from
Speaker 2: a book, because she just as she does not waste
Speaker 2: any time. She's very slick, and she doesn't give that
Speaker 2: impression because she's just always ready calm and very nice
Speaker 2: and so sweet. But you know, don't be fooled silent.
Speaker 2: That one one.
Speaker 1: Of the other one of the other Master Chef contestants
Speaker 1: that was on TV reload, I talked about a reference
Speaker 1: of Billy Bang like Hannibal Lecter because the heart rate
Speaker 1: right in the Thomas Harris book of Hannibal, the author
Speaker 1: talks about the character of Hannibal always you know, the
Speaker 1: heart rate never rises and he's always calm while he
Speaker 1: eats people. And then I felt bad about maybe referencing
Speaker 1: Hannibal like it.
Speaker 2: Does feel like a harsh reference.
Speaker 1: To be fair, it's got to be a better one.
Speaker 1: It's got to be something from sense and sensibility, a
Speaker 1: Jane Austen quote or something you.
Speaker 2: Know, she does like her Red Winelande.
Speaker 1: And don't we all some every time people joined the podcast,
Speaker 1: I have this question, which is, you know, what is
Speaker 1: something from behind the scenes that we didn't see that
Speaker 1: we won't see that is kind of a behind the
Speaker 1: scenes secret from being on Masterschef.
Speaker 2: Okay, well, so I hope they don't get into trouble
Speaker 2: for seeing this. But the lunches were really bad. The
Speaker 2: food was the food was terrible. The food was terrible
Speaker 2: this show. I know the irony of being on this
Speaker 2: fabulous cooking show and the food we were cooking was
Speaker 2: it was pretty good quite a lot of the time
Speaker 2: for the foods we were given to week it's really bad.
Speaker 1: Well, not you, but maybe some of the more amateur chefs.
Speaker 1: It's to make them feel better.
Speaker 2: Don't get to see the food that we get on
Speaker 2: this ship.
Speaker 1: Well, I'll take your word for it. It sounds awful. Thank you.
Speaker 1: Thank you so much for coming and having this chat
Speaker 1: this morning. It's been fantastic. I loved watching you on
Speaker 1: the show. And people out there will continue to follow
Speaker 1: your story. So what's the best way for them to
Speaker 1: do that? Can they follow you on Instagram? What's your
Speaker 1: best medium for people to follow you?
Speaker 2: Yeah, Instagram is the main one really on the at
Speaker 2: Ruving Hagis. I'm just seeing my journey on there and
Speaker 2: I'll be hopefully being able to let people know what's
Speaker 2: happening in my cooking journey. Hopefully it'll be exciting.
Speaker 1: Well, I'm in your audience. Amazing. Well, thanks for the chat, Ali,
Speaker 1: it was fantastic nice to meet you.