July 1, 2024 • 23 mins
Hi Guys, welcome back to TV Reload. Thank you for clicking or downloading on today’s episode with Lochy the 16th eliminated contestant on Masterchef Australia. Which is on Network Ten from Sunday through to Wednesday nights at 7:30.
Inspired by his travels, including trips to Europe, Vietnam and Mexico and his time spent living in London, Charleston and Detroit, Lochy loves recreating big flavours at home.
Lochy is an easy-going character in and out of the kitchen, living with no regrets and always looking for the silver lining. His dream is to open a restaurant that speaks to his love of botany, with a kitchen garden in an indoor/outdoor experience with a constantly rotating menu.
Lochy really used this opportunity to help him focus and boy did he do a good job with some amazing cooks. I feel like we are going to see more and more form him after this time on this show.
- Lochy will unpack everything from Hong Kong, to last year taking some time out and what he thinks is important about food and culture
- We will also unpack cooking shows all over the world and why Australia has nailed this show for so many years.
- I will ask about Lochy about his bond with Harry, his favourite judge and what he thinks about the way in which the auction affected last nights outcome.
- We will also discuss he the contestants who have had more of an X factor which resulted in more screen time and why he chose to focus on presenting his personality with his cooking.
There is so much to unpack with Lachlan. So sit back and relax as we unpack his time in the Masterchef Australian kitchen.
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
It's in the news today, but it was actually on
TV Reload.
Speaker 2 (00:02):
The podcast last week Neverline.
Speaker 1 (00:04):
Welcome back, guys to TV Reload. I want to thank
you for clicking and downloading. On today's episode with Lockie,
the sixteenth elimited contestant from mastershef Australia, which is on
Network ten from Sundays through to Wednesdays at seven point thirty.
Inspired by his travels including to Europe, Vietnam and Mexico,
and he's time spent living in London, Charleston and Detroit.
(00:25):
Lockie loves recreating big flavors at home. Lockie is an
easy going character, which we saw this year in the kitchen,
living with absolutely no regrets and always looking for the
silver lining. His dream is to open a restaurant that
speaks to his love of botany, with a kitchen, garden
in and outdoor experience with a constantly rotating menu sounds delicious.
(00:48):
Lockie really used this opportunity and I could see him
focus very hard throughout the series, and boy did he
do a good job with some of those amazing cooks.
I feel like we're going to get to see more
and more from him after this time on the show.
And hey, we're all going to be in his audience.
Lockie will unpack everything from Hong Kong to last year
taking some time out, and what he thinks is important
(01:10):
about food and culture. We will also unpack cooking shows
all over the world and why Australia has really nailed
this show for so many years. I will ask Locky
about his bond with Harry. I'll find out who his
favorite judge is and what he thinks about the way
in which the auction affected last night's outcome. We are
also going to discuss the contestants who have had more
(01:32):
of an X factor which resulted in them getting a
little bit more screen time, and why he chose to
focus on presenting his personality with his cooking. There's actually
so much to unpack with Lachlan, so sit back and
relax as we unpack his wonderful time in the Master
Chef kitchen. How are you lucky? You will?
Speaker 2 (01:51):
I'm all right, yeah good? Hell are you?
Speaker 1 (01:53):
I'm good? I did see that look on your face
in the last night's episode because I feel like if
I was on this show, I'd practiced my elimination faith
for months leading up to it, just to make sure
that I looked like I was coping, but I think
we saw some cracks in the look on your face
of disappointment.
Speaker 2 (02:08):
Oh yeah, there was definitely disappointment.
Speaker 3 (02:10):
That's why I said straight out to how devastated I was.
Speaker 2 (02:13):
It's never a good feeling.
Speaker 3 (02:16):
To go home from a competition like that, esally when
your mindset is really trying to win. But I mean,
still pretty happy with how things ended up, and there
are there's some great cooks still left.
Speaker 1 (02:28):
I just think you must have exceeded your expectations when
it came to this, because it's hard for us as
a viewer to kind of understand or predict a journey
for anyone on this show because you just never know.
But I felt like at times you were a bit
Wuieter up against some of the other people. So it
made me wonder, well, maybe they're not showing a lot
of him because he's not going to be around as long.
(02:48):
And yet you kind of slow and steady stayed in
there in the background.
Speaker 2 (02:51):
You know. I think I came in there to cook,
and to cook only.
Speaker 3 (02:54):
I didn't feel like I needed to explain my story
at every moment as such, Like I really wanted to
come in there and let my cooking do the talking.
So I guess that's why you probably saw me a
little bit quieter. But I'll tell you what, behind closed doors,
I'm not that quiet.
Speaker 1 (03:08):
I could start and to hear that in the sound
of your voice in the back, Curber, what would you
say that the mastership experience teached or taught you? I
should say in terms of maybe this being a money
can't buy in training school.
Speaker 3 (03:21):
I mean, it really taught me that I know how
to push myself in situations where you literally backed up
against the wall and the only way to get out
of that situation is to just do your best and
run straight through it.
Speaker 2 (03:34):
Like I'm talking specifically about.
Speaker 3 (03:36):
Like Mum's passing and that first challenge with Andy's Mum's
coming in for that that was a really, really tough
moment that I never saw coming.
Speaker 2 (03:48):
Kind of blindsided me a little bit.
Speaker 3 (03:49):
But to be able to make it through that cook
and that day and cook, well, that really gave me
a lot of confidence and a lot of energy going
into the rest of the competition.
Speaker 1 (03:58):
Some of those things in these realities shows can be
quite difficult at times. I remember with Big Brother, they
made a mistake because on Father's Day they decided to
call us all into the diary room to leave a
message for our dads, and my dad had passed, and
so it was a very differ. They were expecting to
click together a montage of everyone having this happy experience,
but when you have lost a parent, there's nowhere to
(04:21):
go emotionally.
Speaker 2 (04:22):
Do they did their homework one that one for you
or it.
Speaker 1 (04:24):
Turned out later on I did some research on that
one and it was a mistake someone who was organizing
the challenge for that, and so I did get an apology.
But it just was such a strange thing because I
was like, when you're on reality television, you think you
can control your emotions a little bit better, but when
something as deep as the loss of a parent can
sometimes impact you, it culminates explodes.
Speaker 2 (04:45):
Yeah exactly.
Speaker 3 (04:46):
I mean that those days after coming back from mom's
death were obviously difficult, but being a part of the
Master Chef crew and everybody there, it.
Speaker 2 (04:57):
Was the most.
Speaker 3 (04:57):
It was the most although actually the best place to
be for me at that point. Everybody was so lovely,
so supportive, and it just made me feel better about
the whole situation.
Speaker 1 (05:08):
And your mum would be so proud.
Speaker 2 (05:10):
Yeah, I mean, I hope. So she wasn't a big
fan of my cooking. Yeah, just in her.
Speaker 3 (05:15):
Lady is spice and chili and stuff like that, which
I love to you so much. Wasn't a big fan
for her stomach. So there was always a little bit
is there chilli in this?
Speaker 2 (05:25):
Is there chili?
Speaker 3 (05:25):
I'm like, yeah, there's a little bit. There's a little bit,
like I don't know if I can have it, then
I'm like, just try it please.
Speaker 1 (05:31):
My mom is exactly the same, Like I've got a
spaghetti a sauce that I make and I love it,
and it's like I try to show off with it.
Speaker 2 (05:38):
You know.
Speaker 1 (05:38):
Everyone has that kind of meal that when their friends
are coming and it's spaghetti's basic, but you know they've
all got their own spin on it. And I put
chilli in it. And so my mom doesn't like it,
and so I'll never forget going over to her place
and making it for her, being like, well, I don't
want to eat it, you know.
Speaker 2 (05:53):
Yeah, I know. The feeling the Hong.
Speaker 1 (05:55):
Kong episodes felt like a real win for everybody in
terms of a huge cherry on top of what had
already been a our phenomenal experience. How was that for you?
It kind of looked a bit surreal in some ways.
It was almost like master Chef leveled up Master Chef
on holiday kind of thing.
Speaker 3 (06:12):
Yeah, I mean I backed myself on like traveling for food.
That's where I got my love and my inspiration of
the food was traveling and having what the locals had,
learning about the history of the food, where it came from,
and to be able to do that with a whole
crew of people that are there for the food. Yes,
it's a TV show, but essentially it is the show
based around food.
Speaker 2 (06:31):
Was just an experience that I'd.
Speaker 3 (06:32):
Never thought I would be able to haven't actually had
the pleasure of doing, and so being there in Hong
Kong with everybody.
Speaker 2 (06:39):
Was just You're right, it was surreal.
Speaker 3 (06:42):
It was completely surreal to be able to cook in
these beautiful locations. I've always thought about cooking outdoors beautiful locations,
and We've got to do that, And that for me
really was like, Yeah, I really want to do this
for the rest of my life.
Speaker 1 (06:53):
I feel like there's a really good idea in that.
As I was watching the Hong Kong episodes, I felt
like you know there's been a spin off with Dessert Masters,
but they could easily be a large chunk of the
elimination process out of this show. Just to sort of
take maybe five or six amazing up and coming chefs
around the world and watch them interact with different culture
(07:14):
and different food and maybe keep everyone in the competition
until you bring them back to Australia and then do
an elimination.
Speaker 2 (07:20):
That would be phenomenon. Sign me up tomorrow.
Speaker 1 (07:23):
Hey, look, let's ring Channel ten and we'll pitch it.
Then you and I can produce that show.
Speaker 3 (07:28):
Ah, absolutely lovely speaking my language. I'm already trying to
think about things that I can do and do stuff
just like around Melbourne, around Australia for now, until I
get some funds to go overseas to do that type
of thing.
Speaker 2 (07:41):
I've always a big lover of Anthony Baudain.
Speaker 3 (07:43):
And the way that he talks about culture and food
and everything that brings people together over like a meal
on the table. I love that type of thing and
like where we get our food from and stuff like that.
So that's something I really want to look into in
the future, is doing something down those lines and having
people come along and have the I guess the understanding
of food of like how I understand it and what
it means to me and what it can mean to
(08:06):
the everyday person if they just do a little bit
of research, do a little bit of homework about where
I guess our food comes from and what it means
to other people.
Speaker 1 (08:13):
The idea of this concept that I was sort of
talking to you about is giving some up and comers
some shared experience and allowing them all to be washed
over with different culture to then be able to see
how they draw those elements together in the end. Like
I think that's where I think that sort of concept
would work really well.
Speaker 2 (08:32):
Oh yeah, yeah for sure.
Speaker 3 (08:34):
Like I mean everybody when they travel, when they come back,
I mean of people that I know, they're like, oh,
I remember this dish that I had in this spot,
Like I really want to recreate that. That's what drove me.
I guess when COVID first hit, was like, I can't
travel anymore. How am I going to get this food?
And then I'm like, well, you know what, I'm just
going to have to cook it myself. And that's when
I started getting very creative in the kitchen and getting
(08:56):
very driven to be like, you know.
Speaker 2 (08:57):
What, I can do this.
Speaker 3 (08:58):
I don't have to go to these places to put
that food on my table.
Speaker 2 (09:02):
I can actually just cook it myself.
Speaker 3 (09:04):
And because I try and pay homage that it's traditional,
it possibly can be. I go around Melbourne and I
go to like three different supermarkets or like little supermarkets
to get the exact ingredients that I need.
Speaker 2 (09:15):
I don't try and short shortcut anything.
Speaker 1 (09:17):
Remember going to Vietnam and my partner said to me
on the Thursday, I've booked us in to cook traditional
Vietnamese food. And I was like, oh, this sounds a
bit hokey. But what they did was they took us
into the markets and we bought all of the ingredients.
Like it wasn't just like a bunch of wanky tourists
standing around, you know, just being shown a one two
three how to paint by numbers type cooking experience. They
(09:40):
really bought us about flavors that I still use to
this day.
Speaker 2 (09:43):
I do that to every place that I travel.
Speaker 3 (09:45):
Every place I travel, I'll do like a local cooking
class and want to do a tourist do one.
Speaker 2 (09:49):
It'll be one that.
Speaker 3 (09:50):
We get to go to the markets or meet some
producers or some food and then cook with that after.
I do it everywhere I go, and I always get
so much out of.
Speaker 1 (09:58):
It to the experience of going overseas. Add to the
bond between who was left in the competition, Like I
wondered with Sav not going whether or not when you
returned back to the kitchen, not that she was unfairly disadvantaged.
I think in any way, was it noticeable that the
rest of you had bonded in a way that Sav
might have not been able to tap into at that point.
Speaker 2 (10:18):
I don't think so.
Speaker 3 (10:20):
I think Sav is able to bond herself in situations
with people that she really enjoys being around.
Speaker 2 (10:24):
And I think we just generally missed her because I
knew she would have enjoyed the food over there.
Speaker 3 (10:29):
I don't think that she was upset or anything, or
like we had like an extra bond. I think we
shared the experiences with her along the way and everything else,
so she kind of felt like she was there. Can
we just talked about the food and what we had
and like, yeah, no, I think she. I think with
not being there, she was able to experience what we
all felt and what food we tried and all the
(10:51):
like the good times that we had.
Speaker 2 (10:52):
She was able to experience that through our story.
Speaker 1 (10:55):
Well, that's amazing, which I think is good. You know,
I was wanting to ask you about I don't know
if you saw this, yes, because I saw this over
the weekend a couple of times that someone shared like
a I think it was TikTok. I'm not really sure
where it originated from, but the US version had some
footage seen here in Australia of the contestants fighting during
an episode, and it was so hilarious to read the
comments from US here in Australia because our version is
(11:17):
so worlds away from any of that. Did you see
I don't know, did you see that over the weekend.
Speaker 3 (11:22):
I didn't see it over the weekend, but I have
seen a couple of clips recently of the US Mastership
and it is just, oh, it is just drama heavy,
which I just don't think has a place to do
with food at all.
Speaker 1 (11:35):
I mean, I think I've tried to use like Hell's Kitchen.
There's been some other shows that have come into the
country where they've probably toyed with that kind of experience
for us, and those shows aren't on TV anymore, you know,
what I mean. I mean, that's that's kind of academic
as to you know, what is and isn't working in
terms of what audience is here in Australia wants when
it comes to something like food. I think, but how
do the producers control this element? I mean, aren't we
(11:57):
all human by nature? And sometimes people behaved badly, Like
surely for the three months that it takes to shoot
the show, everyone is in so Coomboya.
Speaker 2 (12:06):
Look, you'd think that.
Speaker 3 (12:08):
But if you were in on this season with the
contestants as we were, I mean, there was nothing of
a sort. I mean, we were just such a great
bunch of people and I think from day one everybody
kind of understood that we were like this beautiful collection
of different cultures, different backgrounds, and then were the sole
reason we were there was for food, and like everything
(12:29):
that we did was for the enjoyment of food. We
would be sharing meals all the time, talking about food
all the time, Like there was.
Speaker 2 (12:35):
No unnecessary drama for no reason in that it was
just it was. It was beautiful.
Speaker 3 (12:41):
I don't know how it can come up like that
with people that are doing this filming and doing these
long days and all of that together without having some
narkinness against each other. But there really really wasn't and
that's what made it so special.
Speaker 1 (12:52):
It's also interesting because you think about maybe in the
psych tests, because they psyched test you for these shows,
there must have been like a selection of questions which
is like, if you overcook your carrots, do you a
start again? B throw them on the ground, see throw
them at another contestant. Well, okay, this person's coping mechanisms
proves that they can deal with it.
Speaker 2 (13:12):
Yeah, they they can deal with anything that kind of
comes their way. They're not going to outlash against somebody else.
Speaker 1 (13:17):
Well, the cook that sent your home last night was
down to four people in that elimination cook, and everyone
seemed to really get some great reviews. You did sort
of maybe have the most amount of a tease to
maybe thinking it could be you going home. They weren't
sort of saying that the Slavers all came together or
they married together, as well as maybe some of the others.
And that's a really small detail, I guess at this
(13:38):
point in the competition that could send anyone home. When
did you in this episode start to think it was
you and it was your time to go?
Speaker 3 (13:45):
Home, not really till right at the end where they
were going through all the dishes and saying how good
of a job each was, And after they finished with
all of that, I was like, oh, yeah, okay, yeah,
I think it's going to be me Like, yeah, the technique,
the flavor of each individual stuff's there, But.
Speaker 2 (14:03):
I don't know. In my mind, I was like, I
don't know how well they're going to marry together.
Speaker 3 (14:08):
If I had I had got that damn spice, I
think everything would have married really well together because it
would have been the undertone of spice that went through
the whole dish.
Speaker 2 (14:17):
But without that, I knew.
Speaker 3 (14:19):
At that point that it was like, yeah, it hasn't
It hasn't come across on the plate the way that
I wanted it to.
Speaker 1 (14:24):
It's interesting the way in which you can do that
with cooking and making a comprehensive dish is by having
a spice that can pull through, that can marry the
flavors all together. So I think that that. I mean,
it's kind of interesting because in this type of at
this point of the competition, to have an auction to
determine how you're going to survive in the competition. I
wonder if that's fair because changing the variables and the elements,
(14:47):
I mean, it gives people advantages and disadvantages. That doesn't
really highlight whether or not kept the someone in the
competition that's the right cook.
Speaker 2 (14:54):
I mean, I think it is quite fair.
Speaker 3 (14:56):
I think if you really want to grow as a cook,
those situations are the ones that you really need to
relish and be able to work with what you're given
and what you've got depending on what there is and
who gets what or what everything or anything like.
Speaker 2 (15:07):
That, You've got to be able to.
Speaker 3 (15:09):
Overcome that and still put something that is cohesive and
delicious on the table. Like I mean, if I had
my time again, there'd be other things that I would
do in that dish to try and make it a
bit more cohesive or go down another route. But I
mean that's how you grow, I think as a cook
or as a chef is being able to work with
what you're given and make the best of it.
Speaker 1 (15:30):
So it's a level headed approach to being able to
sort of see it that way, I think, and it's
probably important to see it that way. I mean, the
strategy of having the most amount of time do you
think that works for you.
Speaker 2 (15:40):
It wasn't my strategy going in to get the most
amount of time. It just kind of fell in my
lap a little bit, really, and.
Speaker 3 (15:47):
I think maybe I had a little bit too much
time to think about things that first. What it was
at fifteen twenty minutes or so before the others got
started was a very weird experience in the Master's Jeff kitchen,
being the only one cooking, and then how quiet it got.
At some point I was like, wow, yeah, she's the
all eyes are on me right now.
Speaker 1 (16:06):
I loved the Star Wars reference though, I thought the Star.
Speaker 3 (16:08):
Wars from Harry Yeah, God, that was good. I didn't
actually know that he said that until watching last night.
Speaker 2 (16:14):
I thought that was hilarious.
Speaker 1 (16:16):
I think you'd have to have seen that, you know,
you have to have seen Phantom Menace to get it.
But it was yeh once it was articulated really well
because you could you could feel that, you could hear
the Star Wars sound effects.
Speaker 2 (16:27):
Yeah, I could.
Speaker 3 (16:28):
As soon as he said, I just I know that
scene quite well. It's an amazing scene.
Speaker 2 (16:33):
And yeah, as soon as.
Speaker 3 (16:34):
He said, I'm like, that is actually one of the
perfect way to describe this situation.
Speaker 1 (16:38):
When you're talking about how quiet it was, and you
know how stressful you are in that situation. Can you
overthink things at that point, like having that longer period
of time? I think it was eighty minutes, right, yeah.
Speaker 2 (16:49):
It was eighty minutes. Okay, yeah, I think so. I
think there is a point where like, am I doing enough?
Can I can I do this? Is it going to
be enough? Yeah?
Speaker 3 (16:56):
Those all those thoughts came in into my mind, that's
for sure, But ultimately I'm still happy with what I did.
I mean, chefs on the outside world, what do they
do for a menu? They test and test and test
over over months to get things on the menu, and
us in the master chef kitchen, it's right then, right there,
So there are going to be lots of tweaks that
need to be made, so.
Speaker 2 (17:17):
You can't really be too upset about.
Speaker 3 (17:20):
It maybe not being easy, because if you have your
time again, you'd be like, no, maybe this might have
worked better, and maybe this might have worked better, and
the next two three times you cook, that is when
something becomes amazing. And that's just the nature of the competition.
That's what that's what it is, that's what we all
signed up for. That's what I signed up for, so
I can't be too disheartened or heavy about it.
Speaker 1 (17:38):
Kind of like going on a roller coaster and being
disappointed that you sort of want that experience of what
you've signed up for. You want to be surprised, You
want a couple of loops thrown in it.
Speaker 2 (17:48):
Yeah, exactly exactly, So.
Speaker 1 (17:50):
Nat, Dash and Mimi were all lucky enough to be
safe in that elimination cook Would you say that it's
fair to think that maybe that they are the best
cooks in the competition at this stage, and that's why
they were up there.
Speaker 3 (18:00):
I reckon from about probably top eight. It could have
gone really any way on any given day. It's just
how the competition goes. I mean, Dash obviously can cook
a dessert probably better than anybody there. But I mean
I can probably cook better than the rest of them
on a dish that's probably more catered to around what
I know, vice versa for any of them. I think
(18:22):
at that point in the camp it was any given day,
anybody could have been better than somebody else. It wasn't
the outrights that were better than anybody. I think it
was just so tight, and I think as the episode's
go on, You're going to see how tight it actually
is between everybody.
Speaker 2 (18:38):
You really have to be on your a game every day.
Speaker 1 (18:41):
Sav Pezzer and then Harry, who you're cooking up against,
have arguably stood out in terms of their personalities, and
this sort of ties back into something we discussed right
at the start. Do you think that having a bit
of an X factor will help any of the participants
at this point succeeding outside in the cooking world once
this show finishes.
Speaker 3 (18:59):
Yeah, I think having a little bit of an X
factor and showing really some more deep personality will give.
Speaker 2 (19:04):
You a bit more on the outside world. And I'm
really hoping to do that on the outside world.
Speaker 3 (19:09):
I feel what I know and like my knowledge of
food is really going to push me ahead. I'm able
to cook things from lots of different places around the
world because.
Speaker 2 (19:17):
I have such an understanding and love for food from
around the world.
Speaker 3 (19:20):
But I mean, yeah, I think personality wise and that
little X factor, yeah, I think really will help each contestant.
Speaker 1 (19:28):
Who do you think deserves to win? Then at this
point we're getting right down to it.
Speaker 2 (19:32):
I mean, it could be any one of them that
I'll be.
Speaker 3 (19:33):
Rooting for Harry as if you've known an on screen,
it's my good mate.
Speaker 2 (19:38):
From day one. It just clicked instantly.
Speaker 3 (19:41):
And being able to finish a day, come home from
Cooks and just hang out and talk about the day,
cook each other dinner on any given night was just
it just made the whole experience so much better being
being with Harry.
Speaker 1 (19:55):
I think anyone in the world would end up with
a Harry Man crush. I think Australia has got a
bit of the Hairy Man crush to.
Speaker 2 (19:59):
Be Oh, I definitely do.
Speaker 1 (20:04):
I love it. Who you know, It's funny as we've
gone along with these podcasts, I've been making people answer
some of these annoying questions, but who is your favorite judge?
Because at this point everyone seems to be saying Poe
or Christoph And it's interesting that people aren't mentioning Andy
and Sophia. So are you going to jump on the
bandwagon of Poe and christophor or were the others going
(20:26):
to be one of your pips?
Speaker 3 (20:27):
Oh God, it's so hard to pick. They all have
their pros and cons. I love Andy because of his
background where he came from sparky trady like me, and
then made it into what he is today as a
host of Mastership Australia is in three Blue Ducks.
Speaker 2 (20:42):
Like he's done so well out of this that it
is amazing.
Speaker 3 (20:46):
But I mean Jean Christoph his passion and love for
food and the energy that he brings.
Speaker 2 (20:51):
That there, he just.
Speaker 3 (20:54):
I just can't describe enough the man that hears that
you see on screen. He's just an unbelievable individual that
looks it. I really really took to because he just
he wants to see you do so well, and he
may be harsh at some points, but it's only.
Speaker 2 (21:13):
Out of love for food and love for wanting to
see you do well. Yeah. That I really really took to.
Speaker 3 (21:19):
Him for Like he's the one that if I disappointed
in a cook or if I did well and a cook,
his feedback was the one that I was like, yeah, okay,
whatever I need to do to impress this man is
the thing that I need to do.
Speaker 1 (21:30):
I think he's going to be a part of the
show for a long time and it'll be interesting for
people who go back and see how he started.
Speaker 2 (21:37):
I really hope he is a part of the show
for a long time.
Speaker 3 (21:39):
He really does deserve to be there in this part
of his career because he does have that beautiful story
of what he's done in his life, who is cooked with,
what is cooked for his Michelin stars. All of that
is the perfect judge at this point in his career
because that passion really shines through as soon as he
does his little smell and his little taste on any dish.
Speaker 2 (22:00):
You can just.
Speaker 3 (22:00):
Tell that there is so much in that brain working
at all times obsessed.
Speaker 1 (22:05):
Well, my last question to ask you is what is
something from behind the scenes, Like, what's something that where
as an audience watching this show wouldn't really.
Speaker 3 (22:12):
Know, I guess the community of what mastership is between
the crew, the camera crew, the story team, all of
all of those people combined us as contestants. It is
like one massive, happy family every day to.
Speaker 2 (22:28):
Come into and cook.
Speaker 3 (22:30):
It is just the most wonderful bubble that is created
that you wouldn't You wouldn't give it up for anything
in the world, Like I'd sign up again and again
and again to go back.
Speaker 1 (22:41):
Well, who knows people get brought back on this show
could be you. I would say thank you, I mean
thank you for taking the time and being so generous
and talking to me today. I'm such a big fan
of this show. It's such a delight to have met
everyone this season, and it's so exciting to be in
all of your audience at this point to see where
you guys take it and where you want to go
from here. Congratulations on making it so far unbelievable. And yeah,
(23:05):
thank you for talking to me.
Speaker 2 (23:06):
Thank you so much for the time. I've been loving
this chat.
Speaker 1 (23:09):
You always think, I imagine if you're so annoying, and
these people are like, why are you asking me all
these annoying questions? But when I watch these shows, I
just don't like. I get so excited. I'm like, oh
my god, I get to get to unpack this, and yeah,
it's exciting.
Speaker 2 (23:20):
No, I will talk any day. I love talking about
food and where it comes from and what it means
to me. So thank you so much.
It's in the news today, but it was actually on
TV Reload.
Speaker 2 (00:02):
The podcast last week Neverline.
Speaker 1 (00:04):
Welcome back, guys to TV Reload. I want to thank
you for clicking and downloading. On today's episode with Lockie,
the sixteenth elimited contestant from mastershef Australia, which is on
Network ten from Sundays through to Wednesdays at seven point thirty.
Inspired by his travels including to Europe, Vietnam and Mexico,
and he's time spent living in London, Charleston and Detroit.
(00:25):
Lockie loves recreating big flavors at home. Lockie is an
easy going character, which we saw this year in the kitchen,
living with absolutely no regrets and always looking for the
silver lining. His dream is to open a restaurant that
speaks to his love of botany, with a kitchen, garden
in and outdoor experience with a constantly rotating menu sounds delicious.
(00:48):
Lockie really used this opportunity and I could see him
focus very hard throughout the series, and boy did he
do a good job with some of those amazing cooks.
I feel like we're going to get to see more
and more from him after this time on the show.
And hey, we're all going to be in his audience.
Lockie will unpack everything from Hong Kong to last year
taking some time out, and what he thinks is important
(01:10):
about food and culture. We will also unpack cooking shows
all over the world and why Australia has really nailed
this show for so many years. I will ask Locky
about his bond with Harry. I'll find out who his
favorite judge is and what he thinks about the way
in which the auction affected last night's outcome. We are
also going to discuss the contestants who have had more
(01:32):
of an X factor which resulted in them getting a
little bit more screen time, and why he chose to
focus on presenting his personality with his cooking. There's actually
so much to unpack with Lachlan, so sit back and
relax as we unpack his wonderful time in the Master
Chef kitchen. How are you lucky? You will?
Speaker 2 (01:51):
I'm all right, yeah good? Hell are you?
Speaker 1 (01:53):
I'm good? I did see that look on your face
in the last night's episode because I feel like if
I was on this show, I'd practiced my elimination faith
for months leading up to it, just to make sure
that I looked like I was coping, but I think
we saw some cracks in the look on your face
of disappointment.
Speaker 2 (02:08):
Oh yeah, there was definitely disappointment.
Speaker 3 (02:10):
That's why I said straight out to how devastated I was.
Speaker 2 (02:13):
It's never a good feeling.
Speaker 3 (02:16):
To go home from a competition like that, esally when
your mindset is really trying to win. But I mean,
still pretty happy with how things ended up, and there
are there's some great cooks still left.
Speaker 1 (02:28):
I just think you must have exceeded your expectations when
it came to this, because it's hard for us as
a viewer to kind of understand or predict a journey
for anyone on this show because you just never know.
But I felt like at times you were a bit
Wuieter up against some of the other people. So it
made me wonder, well, maybe they're not showing a lot
of him because he's not going to be around as long.
(02:48):
And yet you kind of slow and steady stayed in
there in the background.
Speaker 2 (02:51):
You know. I think I came in there to cook,
and to cook only.
Speaker 3 (02:54):
I didn't feel like I needed to explain my story
at every moment as such, Like I really wanted to
come in there and let my cooking do the talking.
So I guess that's why you probably saw me a
little bit quieter. But I'll tell you what, behind closed doors,
I'm not that quiet.
Speaker 1 (03:08):
I could start and to hear that in the sound
of your voice in the back, Curber, what would you
say that the mastership experience teached or taught you? I
should say in terms of maybe this being a money
can't buy in training school.
Speaker 3 (03:21):
I mean, it really taught me that I know how
to push myself in situations where you literally backed up
against the wall and the only way to get out
of that situation is to just do your best and
run straight through it.
Speaker 2 (03:34):
Like I'm talking specifically about.
Speaker 3 (03:36):
Like Mum's passing and that first challenge with Andy's Mum's
coming in for that that was a really, really tough
moment that I never saw coming.
Speaker 2 (03:48):
Kind of blindsided me a little bit.
Speaker 3 (03:49):
But to be able to make it through that cook
and that day and cook, well, that really gave me
a lot of confidence and a lot of energy going
into the rest of the competition.
Speaker 1 (03:58):
Some of those things in these realities shows can be
quite difficult at times. I remember with Big Brother, they
made a mistake because on Father's Day they decided to
call us all into the diary room to leave a
message for our dads, and my dad had passed, and
so it was a very differ. They were expecting to
click together a montage of everyone having this happy experience,
but when you have lost a parent, there's nowhere to
(04:21):
go emotionally.
Speaker 2 (04:22):
Do they did their homework one that one for you
or it.
Speaker 1 (04:24):
Turned out later on I did some research on that
one and it was a mistake someone who was organizing
the challenge for that, and so I did get an apology.
But it just was such a strange thing because I
was like, when you're on reality television, you think you
can control your emotions a little bit better, but when
something as deep as the loss of a parent can
sometimes impact you, it culminates explodes.
Speaker 2 (04:45):
Yeah exactly.
Speaker 3 (04:46):
I mean that those days after coming back from mom's
death were obviously difficult, but being a part of the
Master Chef crew and everybody there, it.
Speaker 2 (04:57):
Was the most.
Speaker 3 (04:57):
It was the most although actually the best place to
be for me at that point. Everybody was so lovely,
so supportive, and it just made me feel better about
the whole situation.
Speaker 1 (05:08):
And your mum would be so proud.
Speaker 2 (05:10):
Yeah, I mean, I hope. So she wasn't a big
fan of my cooking. Yeah, just in her.
Speaker 3 (05:15):
Lady is spice and chili and stuff like that, which
I love to you so much. Wasn't a big fan
for her stomach. So there was always a little bit
is there chilli in this?
Speaker 2 (05:25):
Is there chili?
Speaker 3 (05:25):
I'm like, yeah, there's a little bit. There's a little bit,
like I don't know if I can have it, then
I'm like, just try it please.
Speaker 1 (05:31):
My mom is exactly the same, Like I've got a
spaghetti a sauce that I make and I love it,
and it's like I try to show off with it.
Speaker 2 (05:38):
You know.
Speaker 1 (05:38):
Everyone has that kind of meal that when their friends
are coming and it's spaghetti's basic, but you know they've
all got their own spin on it. And I put
chilli in it. And so my mom doesn't like it,
and so I'll never forget going over to her place
and making it for her, being like, well, I don't
want to eat it, you know.
Speaker 2 (05:53):
Yeah, I know. The feeling the Hong.
Speaker 1 (05:55):
Kong episodes felt like a real win for everybody in
terms of a huge cherry on top of what had
already been a our phenomenal experience. How was that for you?
It kind of looked a bit surreal in some ways.
It was almost like master Chef leveled up Master Chef
on holiday kind of thing.
Speaker 3 (06:12):
Yeah, I mean I backed myself on like traveling for food.
That's where I got my love and my inspiration of
the food was traveling and having what the locals had,
learning about the history of the food, where it came from,
and to be able to do that with a whole
crew of people that are there for the food. Yes,
it's a TV show, but essentially it is the show
based around food.
Speaker 2 (06:31):
Was just an experience that I'd.
Speaker 3 (06:32):
Never thought I would be able to haven't actually had
the pleasure of doing, and so being there in Hong
Kong with everybody.
Speaker 2 (06:39):
Was just You're right, it was surreal.
Speaker 3 (06:42):
It was completely surreal to be able to cook in
these beautiful locations. I've always thought about cooking outdoors beautiful locations,
and We've got to do that, And that for me
really was like, Yeah, I really want to do this
for the rest of my life.
Speaker 1 (06:53):
I feel like there's a really good idea in that.
As I was watching the Hong Kong episodes, I felt
like you know there's been a spin off with Dessert Masters,
but they could easily be a large chunk of the
elimination process out of this show. Just to sort of
take maybe five or six amazing up and coming chefs
around the world and watch them interact with different culture
(07:14):
and different food and maybe keep everyone in the competition
until you bring them back to Australia and then do
an elimination.
Speaker 2 (07:20):
That would be phenomenon. Sign me up tomorrow.
Speaker 1 (07:23):
Hey, look, let's ring Channel ten and we'll pitch it.
Then you and I can produce that show.
Speaker 3 (07:28):
Ah, absolutely lovely speaking my language. I'm already trying to
think about things that I can do and do stuff
just like around Melbourne, around Australia for now, until I
get some funds to go overseas to do that type
of thing.
Speaker 2 (07:41):
I've always a big lover of Anthony Baudain.
Speaker 3 (07:43):
And the way that he talks about culture and food
and everything that brings people together over like a meal
on the table. I love that type of thing and
like where we get our food from and stuff like that.
So that's something I really want to look into in
the future, is doing something down those lines and having
people come along and have the I guess the understanding
of food of like how I understand it and what
it means to me and what it can mean to
(08:06):
the everyday person if they just do a little bit
of research, do a little bit of homework about where
I guess our food comes from and what it means
to other people.
Speaker 1 (08:13):
The idea of this concept that I was sort of
talking to you about is giving some up and comers
some shared experience and allowing them all to be washed
over with different culture to then be able to see
how they draw those elements together in the end. Like
I think that's where I think that sort of concept
would work really well.
Speaker 2 (08:32):
Oh yeah, yeah for sure.
Speaker 3 (08:34):
Like I mean everybody when they travel, when they come back,
I mean of people that I know, they're like, oh,
I remember this dish that I had in this spot,
Like I really want to recreate that. That's what drove me.
I guess when COVID first hit, was like, I can't
travel anymore. How am I going to get this food?
And then I'm like, well, you know what, I'm just
going to have to cook it myself. And that's when
I started getting very creative in the kitchen and getting
(08:56):
very driven to be like, you know.
Speaker 2 (08:57):
What, I can do this.
Speaker 3 (08:58):
I don't have to go to these places to put
that food on my table.
Speaker 2 (09:02):
I can actually just cook it myself.
Speaker 3 (09:04):
And because I try and pay homage that it's traditional,
it possibly can be. I go around Melbourne and I
go to like three different supermarkets or like little supermarkets
to get the exact ingredients that I need.
Speaker 2 (09:15):
I don't try and short shortcut anything.
Speaker 1 (09:17):
Remember going to Vietnam and my partner said to me
on the Thursday, I've booked us in to cook traditional
Vietnamese food. And I was like, oh, this sounds a
bit hokey. But what they did was they took us
into the markets and we bought all of the ingredients.
Like it wasn't just like a bunch of wanky tourists
standing around, you know, just being shown a one two
three how to paint by numbers type cooking experience. They
(09:40):
really bought us about flavors that I still use to
this day.
Speaker 2 (09:43):
I do that to every place that I travel.
Speaker 3 (09:45):
Every place I travel, I'll do like a local cooking
class and want to do a tourist do one.
Speaker 2 (09:49):
It'll be one that.
Speaker 3 (09:50):
We get to go to the markets or meet some
producers or some food and then cook with that after.
I do it everywhere I go, and I always get
so much out of.
Speaker 1 (09:58):
It to the experience of going overseas. Add to the
bond between who was left in the competition, Like I
wondered with Sav not going whether or not when you
returned back to the kitchen, not that she was unfairly disadvantaged.
I think in any way, was it noticeable that the
rest of you had bonded in a way that Sav
might have not been able to tap into at that point.
Speaker 2 (10:18):
I don't think so.
Speaker 3 (10:20):
I think Sav is able to bond herself in situations
with people that she really enjoys being around.
Speaker 2 (10:24):
And I think we just generally missed her because I
knew she would have enjoyed the food over there.
Speaker 3 (10:29):
I don't think that she was upset or anything, or
like we had like an extra bond. I think we
shared the experiences with her along the way and everything else,
so she kind of felt like she was there. Can
we just talked about the food and what we had
and like, yeah, no, I think she. I think with
not being there, she was able to experience what we
all felt and what food we tried and all the
(10:51):
like the good times that we had.
Speaker 2 (10:52):
She was able to experience that through our story.
Speaker 1 (10:55):
Well, that's amazing, which I think is good. You know,
I was wanting to ask you about I don't know
if you saw this, yes, because I saw this over
the weekend a couple of times that someone shared like
a I think it was TikTok. I'm not really sure
where it originated from, but the US version had some
footage seen here in Australia of the contestants fighting during
an episode, and it was so hilarious to read the
comments from US here in Australia because our version is
(11:17):
so worlds away from any of that. Did you see
I don't know, did you see that over the weekend.
Speaker 3 (11:22):
I didn't see it over the weekend, but I have
seen a couple of clips recently of the US Mastership
and it is just, oh, it is just drama heavy,
which I just don't think has a place to do
with food at all.
Speaker 1 (11:35):
I mean, I think I've tried to use like Hell's Kitchen.
There's been some other shows that have come into the
country where they've probably toyed with that kind of experience
for us, and those shows aren't on TV anymore, you know,
what I mean. I mean, that's that's kind of academic
as to you know, what is and isn't working in
terms of what audience is here in Australia wants when
it comes to something like food. I think, but how
do the producers control this element? I mean, aren't we
(11:57):
all human by nature? And sometimes people behaved badly, Like
surely for the three months that it takes to shoot
the show, everyone is in so Coomboya.
Speaker 2 (12:06):
Look, you'd think that.
Speaker 3 (12:08):
But if you were in on this season with the
contestants as we were, I mean, there was nothing of
a sort. I mean, we were just such a great
bunch of people and I think from day one everybody
kind of understood that we were like this beautiful collection
of different cultures, different backgrounds, and then were the sole
reason we were there was for food, and like everything
(12:29):
that we did was for the enjoyment of food. We
would be sharing meals all the time, talking about food
all the time, Like there was.
Speaker 2 (12:35):
No unnecessary drama for no reason in that it was
just it was. It was beautiful.
Speaker 3 (12:41):
I don't know how it can come up like that
with people that are doing this filming and doing these
long days and all of that together without having some
narkinness against each other. But there really really wasn't and
that's what made it so special.
Speaker 1 (12:52):
It's also interesting because you think about maybe in the
psych tests, because they psyched test you for these shows,
there must have been like a selection of questions which
is like, if you overcook your carrots, do you a
start again? B throw them on the ground, see throw
them at another contestant. Well, okay, this person's coping mechanisms
proves that they can deal with it.
Speaker 2 (13:12):
Yeah, they they can deal with anything that kind of
comes their way. They're not going to outlash against somebody else.
Speaker 1 (13:17):
Well, the cook that sent your home last night was
down to four people in that elimination cook, and everyone
seemed to really get some great reviews. You did sort
of maybe have the most amount of a tease to
maybe thinking it could be you going home. They weren't
sort of saying that the Slavers all came together or
they married together, as well as maybe some of the others.
And that's a really small detail, I guess at this
(13:38):
point in the competition that could send anyone home. When
did you in this episode start to think it was
you and it was your time to go?
Speaker 3 (13:45):
Home, not really till right at the end where they
were going through all the dishes and saying how good
of a job each was, And after they finished with
all of that, I was like, oh, yeah, okay, yeah,
I think it's going to be me Like, yeah, the technique,
the flavor of each individual stuff's there, But.
Speaker 2 (14:03):
I don't know. In my mind, I was like, I
don't know how well they're going to marry together.
Speaker 3 (14:08):
If I had I had got that damn spice, I
think everything would have married really well together because it
would have been the undertone of spice that went through
the whole dish.
Speaker 2 (14:17):
But without that, I knew.
Speaker 3 (14:19):
At that point that it was like, yeah, it hasn't
It hasn't come across on the plate the way that
I wanted it to.
Speaker 1 (14:24):
It's interesting the way in which you can do that
with cooking and making a comprehensive dish is by having
a spice that can pull through, that can marry the
flavors all together. So I think that that. I mean,
it's kind of interesting because in this type of at
this point of the competition, to have an auction to
determine how you're going to survive in the competition. I
wonder if that's fair because changing the variables and the elements,
(14:47):
I mean, it gives people advantages and disadvantages. That doesn't
really highlight whether or not kept the someone in the
competition that's the right cook.
Speaker 2 (14:54):
I mean, I think it is quite fair.
Speaker 3 (14:56):
I think if you really want to grow as a cook,
those situations are the ones that you really need to
relish and be able to work with what you're given
and what you've got depending on what there is and
who gets what or what everything or anything like.
Speaker 2 (15:07):
That, You've got to be able to.
Speaker 3 (15:09):
Overcome that and still put something that is cohesive and
delicious on the table. Like I mean, if I had
my time again, there'd be other things that I would
do in that dish to try and make it a
bit more cohesive or go down another route. But I
mean that's how you grow, I think as a cook
or as a chef is being able to work with
what you're given and make the best of it.
Speaker 1 (15:30):
So it's a level headed approach to being able to
sort of see it that way, I think, and it's
probably important to see it that way. I mean, the
strategy of having the most amount of time do you
think that works for you.
Speaker 2 (15:40):
It wasn't my strategy going in to get the most
amount of time. It just kind of fell in my
lap a little bit, really, and.
Speaker 3 (15:47):
I think maybe I had a little bit too much
time to think about things that first. What it was
at fifteen twenty minutes or so before the others got
started was a very weird experience in the Master's Jeff kitchen,
being the only one cooking, and then how quiet it got.
At some point I was like, wow, yeah, she's the
all eyes are on me right now.
Speaker 1 (16:06):
I loved the Star Wars reference though, I thought the Star.
Speaker 3 (16:08):
Wars from Harry Yeah, God, that was good. I didn't
actually know that he said that until watching last night.
Speaker 2 (16:14):
I thought that was hilarious.
Speaker 1 (16:16):
I think you'd have to have seen that, you know,
you have to have seen Phantom Menace to get it.
But it was yeh once it was articulated really well
because you could you could feel that, you could hear
the Star Wars sound effects.
Speaker 2 (16:27):
Yeah, I could.
Speaker 3 (16:28):
As soon as he said, I just I know that
scene quite well. It's an amazing scene.
Speaker 2 (16:33):
And yeah, as soon as.
Speaker 3 (16:34):
He said, I'm like, that is actually one of the
perfect way to describe this situation.
Speaker 1 (16:38):
When you're talking about how quiet it was, and you
know how stressful you are in that situation. Can you
overthink things at that point, like having that longer period
of time? I think it was eighty minutes, right, yeah.
Speaker 2 (16:49):
It was eighty minutes. Okay, yeah, I think so. I
think there is a point where like, am I doing enough?
Can I can I do this? Is it going to
be enough? Yeah?
Speaker 3 (16:56):
Those all those thoughts came in into my mind, that's
for sure, But ultimately I'm still happy with what I did.
I mean, chefs on the outside world, what do they
do for a menu? They test and test and test
over over months to get things on the menu, and
us in the master chef kitchen, it's right then, right there,
So there are going to be lots of tweaks that
need to be made, so.
Speaker 2 (17:17):
You can't really be too upset about.
Speaker 3 (17:20):
It maybe not being easy, because if you have your
time again, you'd be like, no, maybe this might have
worked better, and maybe this might have worked better, and
the next two three times you cook, that is when
something becomes amazing. And that's just the nature of the competition.
That's what that's what it is, that's what we all
signed up for. That's what I signed up for, so
I can't be too disheartened or heavy about it.
Speaker 1 (17:38):
Kind of like going on a roller coaster and being
disappointed that you sort of want that experience of what
you've signed up for. You want to be surprised, You
want a couple of loops thrown in it.
Speaker 2 (17:48):
Yeah, exactly exactly, So.
Speaker 1 (17:50):
Nat, Dash and Mimi were all lucky enough to be
safe in that elimination cook Would you say that it's
fair to think that maybe that they are the best
cooks in the competition at this stage, and that's why
they were up there.
Speaker 3 (18:00):
I reckon from about probably top eight. It could have
gone really any way on any given day. It's just
how the competition goes. I mean, Dash obviously can cook
a dessert probably better than anybody there. But I mean
I can probably cook better than the rest of them
on a dish that's probably more catered to around what
I know, vice versa for any of them. I think
(18:22):
at that point in the camp it was any given day,
anybody could have been better than somebody else. It wasn't
the outrights that were better than anybody. I think it
was just so tight, and I think as the episode's
go on, You're going to see how tight it actually
is between everybody.
Speaker 2 (18:38):
You really have to be on your a game every day.
Speaker 1 (18:41):
Sav Pezzer and then Harry, who you're cooking up against,
have arguably stood out in terms of their personalities, and
this sort of ties back into something we discussed right
at the start. Do you think that having a bit
of an X factor will help any of the participants
at this point succeeding outside in the cooking world once
this show finishes.
Speaker 3 (18:59):
Yeah, I think having a little bit of an X
factor and showing really some more deep personality will give.
Speaker 2 (19:04):
You a bit more on the outside world. And I'm
really hoping to do that on the outside world.
Speaker 3 (19:09):
I feel what I know and like my knowledge of
food is really going to push me ahead. I'm able
to cook things from lots of different places around the
world because.
Speaker 2 (19:17):
I have such an understanding and love for food from
around the world.
Speaker 3 (19:20):
But I mean, yeah, I think personality wise and that
little X factor, yeah, I think really will help each contestant.
Speaker 1 (19:28):
Who do you think deserves to win? Then at this
point we're getting right down to it.
Speaker 2 (19:32):
I mean, it could be any one of them that
I'll be.
Speaker 3 (19:33):
Rooting for Harry as if you've known an on screen,
it's my good mate.
Speaker 2 (19:38):
From day one. It just clicked instantly.
Speaker 3 (19:41):
And being able to finish a day, come home from
Cooks and just hang out and talk about the day,
cook each other dinner on any given night was just
it just made the whole experience so much better being
being with Harry.
Speaker 1 (19:55):
I think anyone in the world would end up with
a Harry Man crush. I think Australia has got a
bit of the Hairy Man crush to.
Speaker 2 (19:59):
Be Oh, I definitely do.
Speaker 1 (20:04):
I love it. Who you know, It's funny as we've
gone along with these podcasts, I've been making people answer
some of these annoying questions, but who is your favorite judge?
Because at this point everyone seems to be saying Poe
or Christoph And it's interesting that people aren't mentioning Andy
and Sophia. So are you going to jump on the
bandwagon of Poe and christophor or were the others going
(20:26):
to be one of your pips?
Speaker 3 (20:27):
Oh God, it's so hard to pick. They all have
their pros and cons. I love Andy because of his
background where he came from sparky trady like me, and
then made it into what he is today as a
host of Mastership Australia is in three Blue Ducks.
Speaker 2 (20:42):
Like he's done so well out of this that it
is amazing.
Speaker 3 (20:46):
But I mean Jean Christoph his passion and love for
food and the energy that he brings.
Speaker 2 (20:51):
That there, he just.
Speaker 3 (20:54):
I just can't describe enough the man that hears that
you see on screen. He's just an unbelievable individual that
looks it. I really really took to because he just
he wants to see you do so well, and he
may be harsh at some points, but it's only.
Speaker 2 (21:13):
Out of love for food and love for wanting to
see you do well. Yeah. That I really really took to.
Speaker 3 (21:19):
Him for Like he's the one that if I disappointed
in a cook or if I did well and a cook,
his feedback was the one that I was like, yeah, okay,
whatever I need to do to impress this man is
the thing that I need to do.
Speaker 1 (21:30):
I think he's going to be a part of the
show for a long time and it'll be interesting for
people who go back and see how he started.
Speaker 2 (21:37):
I really hope he is a part of the show
for a long time.
Speaker 3 (21:39):
He really does deserve to be there in this part
of his career because he does have that beautiful story
of what he's done in his life, who is cooked with,
what is cooked for his Michelin stars. All of that
is the perfect judge at this point in his career
because that passion really shines through as soon as he
does his little smell and his little taste on any dish.
Speaker 2 (22:00):
You can just.
Speaker 3 (22:00):
Tell that there is so much in that brain working
at all times obsessed.
Speaker 1 (22:05):
Well, my last question to ask you is what is
something from behind the scenes, Like, what's something that where
as an audience watching this show wouldn't really.
Speaker 3 (22:12):
Know, I guess the community of what mastership is between
the crew, the camera crew, the story team, all of
all of those people combined us as contestants. It is
like one massive, happy family every day to.
Speaker 2 (22:28):
Come into and cook.
Speaker 3 (22:30):
It is just the most wonderful bubble that is created
that you wouldn't You wouldn't give it up for anything
in the world, Like I'd sign up again and again
and again to go back.
Speaker 1 (22:41):
Well, who knows people get brought back on this show
could be you. I would say thank you, I mean
thank you for taking the time and being so generous
and talking to me today. I'm such a big fan
of this show. It's such a delight to have met
everyone this season, and it's so exciting to be in
all of your audience at this point to see where
you guys take it and where you want to go
from here. Congratulations on making it so far unbelievable. And yeah,
(23:05):
thank you for talking to me.
Speaker 2 (23:06):
Thank you so much for the time. I've been loving
this chat.
Speaker 1 (23:09):
You always think, I imagine if you're so annoying, and
these people are like, why are you asking me all
these annoying questions? But when I watch these shows, I
just don't like. I get so excited. I'm like, oh
my god, I get to get to unpack this, and yeah,
it's exciting.
Speaker 2 (23:20):
No, I will talk any day. I love talking about
food and where it comes from and what it means
to me. So thank you so much.
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