Why Go On TV & What Happens After? - A Masterchef Special

Speaker: 00:00:00

This is Talking Hospitality with Timothy

R.

2

: 00:00:02

Andrews, Sarah Kettel and Tracy Rashid.

3

: 00:00:06

Welcome to this new episode, our

MasterChef special.

4

: 00:00:12

We have a spectacular quartet joining us

today.

5

: 00:00:15

Daksha Mistry, Mike Bartley, Miles Khan

and Pookee Treadle, all culinary artists

6

: 00:00:21

who've braved the heat of the MasterChef

UK kitchen.

7

: 00:00:24

Pookee and Mike will be joining us via the

magic of Zoom.

8

: 00:00:27

A warm welcome to all of you.

9

: 00:00:30

Hello.

10

: 00:00:31

So Daksha, starting with you, we're

curious, what was it that made you decide

11

: 00:00:35

to plunge into the world of television and

what was it that caused you to want to

12

: 00:00:38

cook in front of the cameras and in front

of the whole nation?

13

: 00:00:41

To be fair, it wasn't me, it was my

husband.

14

: 00:00:44

Oh, basically how it started, it used to

show up on the ground, it was on the

15

: 00:00:50

mental paper, in the paper, requiring

MasterChef Destinies.

16

: 00:00:56

So he just sent, just brought it home

because you could do this.

17

: 00:01:00

I said, come on, I'm a housewife.

18

: 00:01:02

I go for families and science, not for the

BBC or for the public.

19

: 00:01:07

No, no, you'll do it.

20

: 00:01:08

You'll do it.

21

: 00:01:09

So anyway, he made me fill the form in and

here I am.

22

: 00:01:13

Amazing.

23

: 00:01:13

After 18, well, almost 18 years now.

24

: 00:01:16

Amazing.

25

: 00:01:17

I think it's important to mention at this

point as well is that actually, Vax's on

26

: 00:01:21

the first ever series of MasterChef.

27

: 00:01:23

So when you're saying there was an advert

in the paper, obviously we don't need the

28

: 00:01:26

advert in the paper now.

29

: 00:01:27

Everyone jumps straight on the BBC

website.

30

: 00:01:29

I'm entering, I'm entering.

31

: 00:01:30

But...

32

: 00:01:31

This was before all that.

33

: 00:01:32

So you were one of the OG Masterchefs.

34

: 00:01:34

That's right.

35

: 00:01:34

I mean, remember there was no social media

in, I mean, there was, but not as what it

36

: 00:01:38

is now.

37

: 00:01:38

Yeah.

38

: 00:01:39

So when I was on Masterchef 2005, which

was the original one that I was on, and

39

: 00:01:44

then obviously no social media, but in

: 2006

40

: 00:01:49

And that's when I came a BBC finalist.

41

: 00:01:52

So it was twice.

42

: 00:01:54

I was a series one and series two.

43

: 00:01:56

I didn't know that.

44

: 00:01:57

So, serious, yeah, the serious one of

MasterChef.

45

: 00:02:00

Serious exclusive there.

46

: 00:02:01

Serious exclusive, yeah.

47

: 00:02:04

But you know, it was like when they

invited me for the second time, it says,

48

: 00:02:08

we've saw potentially new.

49

: 00:02:10

I said, really?

50

: 00:02:11

I was like, wow, thank you.

51

: 00:02:13

But then it's because I was nervous in the

first one because I was following what the

52

: 00:02:18

others were doing, which I should know.

53

: 00:02:20

I should have followed my heart and what I

cook.

54

: 00:02:23

But I was seeing others, but other people

do all this.

55

: 00:02:25

Oh my God.

56

: 00:02:25

I better start doing what they're doing.

57

: 00:02:27

But that's where I failed.

58

: 00:02:29

When they re-invited me in the second one,

I did exactly what I wanted to do.

59

: 00:02:34

And hey, that's right.

60

: 00:02:35

It was me, Nakshya.

61

: 00:02:37

And that's how I carried on.

62

: 00:02:38

And soon after that, I opened up my

private chef and my catering company.

63

: 00:02:45

And I did wonders.

64

: 00:02:47

I mean, I did so many things in between

being a chef and everything.

65

: 00:02:51

And then a lot of wedding caterings I've

done in my life, in my lifetime.

66

: 00:02:54

And I worked with.

67

: 00:02:55

Tim in the past as well.

68

: 00:02:57

So, I mean, to be fair, where I was and

where I am now, food is my passion.

69

: 00:03:03

I know MasterChef was something that I

joined and I became a finalist, but

70

: 00:03:09

through that, my passion grew and grew and

grew and grew.

71

: 00:03:12

And I have learned so much and I'm still

learning.

72

: 00:03:16

You know, food is something that people

think that you know something, but every

73

: 00:03:19

day is a different day.

74

: 00:03:25

No, that's Shiree, MasterChef Kitchen, a

bull scene on the TV.

75

: 00:03:29

Did you envision yourself holding the

title at the end or did you just take it

76

: 00:03:32

one recipe at a time?

77

: 00:03:34

It was definitely a one recipe at a time

kind of situation for me.

78

: 00:03:38

So I was quite aware that I probably

wasn't the finished article.

79

: 00:03:43

I expected that there would be other cooks

that might be a bit more advanced than me.

80

: 00:03:48

But I was kind of relying on the fact that

I think I can take in knowledge quite

81

: 00:03:52

quickly and sort of learn.

82

: 00:03:55

And that was my plan.

83

: 00:03:56

So the competition was just to pick things

up as quickly as possible and learn

84

: 00:04:00

throughout the process.

85

: 00:04:01

And having watched MasterChef for so long,

I found that a lot of the time, the best

86

: 00:04:06

contestants, the contestants that get

really far are the ones that grow

87

: 00:04:10

throughout the competition.

88

: 00:04:11

So I kind of went in hoping that would

happen to me.

89

: 00:04:15

As much as it would have been lovely to

hold the title, that was my plan from the

90

: 00:04:19

beginning was just to grow with the

competition.

91

: 00:04:24

What was it like being in competition?

92

: 00:04:25

Was there much tension there?

93

: 00:04:27

Was it fun?

94

: 00:04:29

I found it really stressful.

95

: 00:04:31

I think that that's just a personal thing.

96

: 00:04:32

I put a lot of pressure on myself.

97

: 00:04:35

You know, when I saw the briefs and I was

like, well, this is, I've got this chance

98

: 00:04:38

to go on the show.

99

: 00:04:39

I think it worked against me a little bit

was I have a problem with wanting to put

100

: 00:04:43

everything on the plate.

101

: 00:04:45

There's many possible things about

competition.

102

: 00:04:48

There's nothing going on.

103

: 00:04:50

Yeah.

104

: 00:04:50

It was like, no.

105

: 00:04:51

every texture, every flavor.

106

: 00:04:53

And then I got the flavor, thesaurus.

107

: 00:04:55

And my Mike said, you kind of, you want to

learn as you go and you're given briefs.

108

: 00:05:01

So it is quite nice as a challenge to look

at.

109

: 00:05:05

And I went with the Great British Chefs

website and I looked at all of the best

110

: 00:05:11

techniques.

111

: 00:05:11

And I think I put a bit of pressure on

myself.

112

: 00:05:13

But yeah, I found it quite stressful.

113

: 00:05:20

Mike's definitely nodding then.

114

: 00:05:23

Yeah, that mirrors my journey so much.

115

: 00:05:25

I mean, I was definitely guilty of putting

too much on the plate in various parts of

116

: 00:05:30

the competition, but also doing the

flavour thesaurus, using great British

117

: 00:05:35

chefs, it was exactly the same.

118

: 00:05:39

Pookie, what about you?

119

: 00:05:40

Did you have a similar, I would need to

put it all on the plate or did you come in

120

: 00:05:43

with some kind of game plan?

121

: 00:05:44

Oh no, I haven't got any game plan at all.

122

: 00:05:48

I didn't even apply for a master's degree

myself.

123

: 00:05:52

It's my husband put me forward.

124

: 00:05:55

And I only know about it on the last week

before he just clicked send because he's

125

: 00:06:01

an application.

126

: 00:06:03

He said, because during COVID time, yeah,

on our year, it's toward the end of the

127

: 00:06:09

COVID, so the application form is still

during the COVID like full on COVID time.

128

: 00:06:15

So I was at home.

129

: 00:06:17

But every show of the way I like to do the

dinner party at home, visit before COVID,

130

: 00:06:22

just before COVID, like, when we have

guests come over.

131

: 00:06:25

And every time when my friend or family

come over, they would just say, oh, you

132

: 00:06:28

should go on MasterChef.

133

: 00:06:30

I said, no way in the middle of the night.

134

: 00:06:35

No chance.

135

: 00:06:35

And they just thought that your friend and

family just like being nice to you, like,

136

: 00:06:40

because they have been a food for free.

137

: 00:06:42

Yeah.

138

: 00:06:42

So they just have to say something nice.

139

: 00:06:46

So I never thought of like sort of I can

cook in a level that to go on the

140

: 00:06:50

competition.

141

: 00:06:51

So when my husband, he was in the form and

then he said, oh, you need to do the video

142

: 00:06:55

clip to send as a video clip on what.

143

: 00:06:57

He said, you need to do like sort of a

short introduction to MasterChef.

144

: 00:07:02

I said, no way.

145

: 00:07:03

So I didn't send any introduction neither.

146

: 00:07:06

So my husband just say, well, at least you

do what your friend or what family and

147

: 00:07:11

friend always say like apply for

MasterChef.

148

: 00:07:13

You do it.

149

: 00:07:14

then they will never call you.

150

: 00:07:15

Don't worry.

151

: 00:07:16

You're not that good book.

152

: 00:07:17

So I'm just like, okay, just send it then.

153

: 00:07:22

So I didn't even register in my brand that

he applied that for me.

154

: 00:07:27

And then one day MasterChef rang.

155

: 00:07:29

I put that disability MasterChef we would

want you to like set up the audition.

156

: 00:07:35

I'm just, I thought that it's a plan call.

157

: 00:07:37

So I put the phone down.

158

: 00:07:40

No, before I put the phone down, I say,

I'm so busy because I was on the way to

159

: 00:07:43

get some sand and cement for my rental

house.

160

: 00:07:46

So just like, I'm really busy.

161

: 00:07:48

If you want to talk to me, like, bring

back, put the phone down.

162

: 00:07:51

Click.

163

: 00:07:52

But then the team ran back, didn't they?

164

: 00:07:57

They said, for real, I'm going to kill my

husband.

165

: 00:07:59

He said, they will never ring me.

166

: 00:08:02

But then they did ring me.

167

: 00:08:04

So I went for the audition.

168

: 00:08:06

But at the time of the time that I went to

the Master's program that we want you got

169

: 00:08:11

through and we want you to be in the

studio, the top 45, yeah?

170

: 00:08:16

It's on the same day as I'm catching the

flight to go to be on my boat.

171

: 00:08:21

So I was like on the journey, like to make

a big decision, one of the big decision in

172

: 00:08:26

my life.

173

: 00:08:27

is to get our boat because it's like

buying the house.

174

: 00:08:32

So I was like crying then because I can't

do two things.

175

: 00:08:34

I'm just thinking, oh my God, I'm going on

a TV and I'm going to make a big decision

176

: 00:08:39

on buying the boat, which one?

177

: 00:08:42

I can't do boat.

178

: 00:08:43

And the child just like, I can't really, I

have the panic attack at the time.

179

: 00:08:47

Just like, oh, I can't do boat because I

don't want to like do things by half

180

: 00:08:52

meter, but it just come at the same time.

181

: 00:08:55

So to be fair, like going into MasterChef

studio, the first day I just like clueless

182

: 00:09:02

because in the past I was working very

long hours, 70 hours a week.

183

: 00:09:07

So I hardly was MasterChef program.

184

: 00:09:09

So I don't know the pattern or the formula

or what people have to go through.

185

: 00:09:14

I might see bits of the show, but never

seen the full on show from the episode one

186

: 00:09:20

to the last episode when they call the

winner.

187

: 00:09:24

So I only like the word, oh, maybe some

yet.

188

: 00:09:29

Did you watch my- obviously not you,

Daksha, but did you watch my show before?

189

: 00:09:34

Or did you, like, you're the guy, you're

the mic's nodding.

190

: 00:09:38

I watched a couple episodes, but I didn't

watch- I don't think I finished the entire

191

: 00:09:42

series.

192

: 00:09:43

Oh, my heart.

193

: 00:09:45

And then, yeah, and- Another podcast

exclusive.

194

: 00:09:51

Well, I'm glad you've seen every episode.

195

: 00:09:53

I'm like, this is really a span of

master'ship, it's saddening to be fair.

196

: 00:09:57

But-

197

: 00:09:58

Your series, Daxia, was to rebrand because

Lloyd Grossman used to run the Call of the

198

: 00:10:03

Sheik.

199

: 00:10:03

That's right.

200

: 00:10:04

And I remember it from those days.

201

: 00:10:06

That sounds like...

202

: 00:10:08

Yeah, because Lloyd Grossman was the

original, but originally it was called

203

: 00:10:13

MasterChef because large.

204

: 00:10:14

I don't know if you remember that.

205

: 00:10:15

It was called MasterChef.

206

: 00:10:16

And then they changed it to MasterChef.

207

: 00:10:18

So all of those things, I remember that.

208

: 00:10:21

And when we first started doing the series

one, I remember there was a little bit of

209

: 00:10:26

a conflict going on.

210

: 00:10:27

with Lord Grossman and Shine, which is the

actual brushing company.

211

: 00:10:32

There was a little friction going on

because he will say that, well, no, this

212

: 00:10:36

is not how the format should be.

213

: 00:10:38

Something went pear-shaped and MasterChef

took over.

214

: 00:10:40

It had to go over the times.

215

: 00:10:41

Yes.

216

: 00:10:42

So yeah, absolutely.

217

: 00:10:43

Yeah.

218

: 00:10:43

I've been amazing.

219

: 00:10:44

Amazing.

220

: 00:10:44

How many years now?

221

: 00:10:47

Mike, looking back on MasterChef, would

you say that it was beneficial for you as

222

: 00:10:51

an experience or did it provide challenges

that you weren't quite ready for?

223

: 00:10:55

I probably both actually.

224

: 00:10:56

So yes, it was beneficial as an

experience.

225

: 00:10:59

If I didn't go on MasterChef, I wouldn't

be doing what I'm doing now.

226

: 00:11:03

So it gave me the opportunity to quit my

day job and work for myself as a private

227

: 00:11:09

chef.

228

: 00:11:10

So it provided the springboard for that

and I'm incredibly thankful.

229

: 00:11:14

Sometimes I do wonder if I was ready for

it.

230

: 00:11:18

So occasionally I think...

231

: 00:11:20

Maybe if I'd waited another year and

practiced hard, I might've got a little

232

: 00:11:23

bit further in the competition, but then I

always go back to thinking, well, this is

233

: 00:11:29

where I'm at now and this is exactly where

I wanted to be as a result of the show.

234

: 00:11:33

So yeah, it was massively beneficial for

me and just such a positive experience as

235

: 00:11:38

well.

236

: 00:11:40

Being in the COVID year, it was quite...

237

: 00:11:43

bizarre and we obviously didn't know what

to expect anyway, but having been able to

238

: 00:11:48

connect with the MasterChef contestants

after the show, we realized that it was a

239

: 00:11:52

little bit different.

240

: 00:11:53

So there were less contestants, there were

less people going through, there were

241

: 00:11:57

measures in place throughout the

application process and during filming.

242

: 00:12:02

There were some things that we missed out

on, for example, the social aspects and

243

: 00:12:05

the contestants who've done last year and

this year and they...

244

: 00:12:11

finish filming and go out for a drink and

then going for some in the next morning a

245

: 00:12:14

little bit worse for wear we Didn't get to

experience that probably a good thing if

246

: 00:12:19

anything.

247

: 00:12:19

Yes But yeah, it was it was massively

beneficial to me.

248

: 00:12:24

Definitely The most important question to

you really was it's early days for you has

249

: 00:12:28

being a master show had any massive

impacts on you already?

250

: 00:12:31

Oh, yeah, huge.

251

: 00:12:32

I've done a complete like 180 I just went

all in like I knew wasn't a one point one

252

: 00:12:38

for our thing I was quite unfortunate that

253

: 00:12:41

I took a sabbatical to go on the show and

then I thought, right, I'm going to go all

254

: 00:12:45

in and again, with the putting everything

on the plate being quite, as we know,

255

: 00:12:48

didn't work out in hindsight.

256

: 00:12:51

But that was a massive learning curve for

me.

257

: 00:12:54

And there was a lot of things I could have

done differently, but I didn't.

258

: 00:12:57

I went all in.

259

: 00:12:58

And then when I went back to work, I got

made redundant straight away.

260

: 00:13:03

So yeah, they were like, no, I do the show

and we'll support you.

261

: 00:13:08

And you know, to be fair, they were really

supportive.

262

: 00:13:10

But they got hit.

263

: 00:13:11

I was in a design industry.

264

: 00:13:13

Design industry got hit pretty hard by

COVID.

265

: 00:13:14

And yes, I got made redundant.

266

: 00:13:17

And then I thought, no, came off the show

within a week.

267

: 00:13:21

I thought I can't.

268

: 00:13:21

I cried for a bit.

269

: 00:13:22

I went into the pillow.

270

: 00:13:24

Yeah, I curled up.

271

: 00:13:25

And he keeps rocking in the shower.

272

: 00:13:26

Just like, I'm taking a bath.

273

: 00:13:29

I was thinking about fresh chicken.

274

: 00:13:33

Yeah, I was like, I'm hungry, but I'm sad.

275

: 00:13:37

And then I just started, I was like, no.

276

: 00:13:40

I went on every website, I went on a

website called Count and Talk, and they do

277

: 00:13:44

a lot of encouragement for people trying

to change careers.

278

: 00:13:47

And I got in touch and I just said, look,

I'm changing my career.

279

: 00:13:51

I don't actually know what I'm doing.

280

: 00:13:53

Can I just talk to someone?

281

: 00:13:54

They called me and they just said, right,

just send out as many emails to as many

282

: 00:13:58

people as you can.

283

: 00:13:59

So I did that.

284

: 00:14:00

And then I ended up doing like a day at

Butchers, a day at Fishmongers.

285

: 00:14:03

Then I went and stood behind a greengrocer

for about a week.

286

: 00:14:06

I just worked free.

287

: 00:14:07

I had nothing to lose.

288

: 00:14:09

Eventually landed a role at Elliot's and

they took me in, put me in and just

289

: 00:14:15

basically was just like, just absorb

everything and any job you get, just do

290

: 00:14:19

it.

291

: 00:14:19

I did all the doubles, everything, but I,

yeah, total 180 and just went complete all

292

: 00:14:24

in, even though I was getting paid nothing

for it.

293

: 00:14:26

Just, just went and learned as much as I

could.

294

: 00:14:29

It was a big, big change up.

295

: 00:14:31

Yeah, good for you though.

296

: 00:14:32

Being stuck behind the desk.

297

: 00:14:34

Yeah, it does.

298

: 00:14:35

Don't get your job.

299

: 00:14:36

Yeah, yeah, very tired a lot of the time.

300

: 00:14:40

Those doubles killed.

301

: 00:14:41

Really good.

302

: 00:14:44

And finally, Kiki, has your MasterChef

experience influenced your journey in ways

303

: 00:14:48

you never expected?

304

: 00:14:50

In a way, yes, it adds on to my journey

because of my past and my plan with my

305

: 00:14:55

husband is to go travel the world anyway,

and we'll share what I cook on the boat.

306

: 00:15:00

But now with the life of being in the

MasterChef, the experience of a lifetime.

307

: 00:15:06

It made me see food a little bit more in

depth, more passion that goes into it.

308

: 00:15:13

The style and the method and how to search

for the ingredients is more in details

309

: 00:15:20

than I ever thought that I would go into.

310

: 00:15:23

But after MasterChef, it made me learn

more.

311

: 00:15:26

And I like to use the MasterChef journey,

including into my world tour that I'm

312

: 00:15:33

learning to sell.

313

: 00:15:35

I still cannot sell.

314

: 00:15:39

Honestly, every day we learning the new

thing.

315

: 00:15:41

I ripped the sail, I nearly burned the

boat down.

316

: 00:15:44

I flat the boat and all sort, but I do

have finally cooking on the boat as well.

317

: 00:15:49

So it's like, I will try to combine the

love and the passion of traveling and

318

: 00:15:54

cooking together.

319

: 00:15:55

And even on the boat, I'm using the solar

power when I'm traveling to cook my food.

320

: 00:16:01

And I'm trying to create something that

probably will be.

321

: 00:16:04

still be boogie style because my boogie

style is like quirky and it's out there a

322

: 00:16:09

little bit.

323

: 00:16:10

But make it easier and make it like sort

of you can use like the local ingredient

324

: 00:16:15

because you cannot just go down the shop

and buy noodle or buy lemongrass or lamb

325

: 00:16:21

leg.

326

: 00:16:22

You just have to be creative.

327

: 00:16:24

You have to change your taste.

328

: 00:16:26

You are like do the service and talk to

the local people.

329

: 00:16:29

Like the other day I just made the pasta.

330

: 00:16:31

Dorton Italy area and do it on the boat,

which is good for me to share this

331

: 00:16:39

knowledge with the people at home or

people that live on the boat.

332

: 00:16:43

So it's something fun as well as like sort

of gaining the knowledge and my

333

: 00:16:48

creativity, like I'm looking at the sea

someday, yeah, like big wave and thing.

334

: 00:16:53

I just like draw up the picture of the

dish that I want to make.

335

: 00:16:57

Amazing.

336

: 00:16:58

Just amazing.

337

: 00:16:59

And then with MasterChef, believe it or

not, my fan is not the older, like, 20 or

338

: 00:17:06

30 years old.

339

: 00:17:06

My fan is that from the age of five and

six years old.

340

: 00:17:10

Oh, no, no.

341

: 00:17:12

It's just like because of that, just like

being watching MasterChef when I was in

342

: 00:17:16

the show last year.

343

: 00:17:17

And some of them crying when I cry, or

some of them crying when I did.

344

: 00:17:23

And they send me like their passion or

their menu or the name of their restaurant

345

: 00:17:28

because of their watching the show.

346

: 00:17:30

So that it just touched my heart.

347

: 00:17:32

And it just like, I didn't know that what

I done in the show by sharing the

348

: 00:17:36

imagination, by sharing like sort of a,

I'm not really like so serious about it,

349

: 00:17:41

you see.

350

: 00:17:42

I'm just like having a go.

351

: 00:17:43

I wasn't scared of making a mistake

because of I didn't read the recipe.

352

: 00:17:50

my thing is more or less like having a

goal and try right or wrong and then

353

: 00:17:55

creating something that I have in mind out

onto the plate.

354

: 00:18:00

So it is good that even the young people

follow me and still until this day they

355

: 00:18:08

still write to me or having the video, so

it's just heartwarming.

356

: 00:18:15

Also for MasterChef, like I say, you can

357

: 00:18:19

earn the career, make the career out of

this journey.

358

: 00:18:22

I do some sort of like that for

collaboration.

359

: 00:18:25

I do pick and choose job that I would sign

in or accept because it's just my personal

360

: 00:18:32

journey that I live on the boat a lot.

361

: 00:18:34

But believe me with MasterChef, it opens

so many doors.

362

: 00:18:37

I think we all would agree that you can

make something.

363

: 00:18:42

Like what we were all saying, I think

there's a common factor is that I was

364

: 00:18:45

pushed into going on the show from my

girlfriend.

365

: 00:18:49

She, after two years, I just kept putting

off the show and I was like, I'm not that

366

: 00:18:53

good.

367

: 00:18:53

Like I only just could cut her.

368

: 00:18:56

She said, no, you have to do it.

369

: 00:18:56

And then you have to do it.

370

: 00:18:57

And then constantly I do videos on

Instagram and then I'm like, do it, do it,

371

: 00:19:00

do it.

372

: 00:19:00

And in the end, I just went to the pub.

373

: 00:19:03

I sat down, I had a plane and I was like,

what the hell?

374

: 00:19:05

Yeah, yeah, yeah.

375

: 00:19:06

But it was, there was a nudge, I think.

376

: 00:19:11

I think there's a running thing.

377

: 00:19:12

Yeah.

378

: 00:19:12

Because you're not blowing your own smoke

while you just kind of, you do what you do

379

: 00:19:15

because you love it.

380

: 00:19:15

Yeah.

381

: 00:19:15

As you will.

382

: 00:19:17

You can enjoy whatever you create and

share it.

383

: 00:19:20

It doesn't matter.

384

: 00:19:21

I just have to tell to everyone, doesn't

matter.

385

: 00:19:24

Don't get too serious.

386

: 00:19:25

Get in there and have a laugh.

387

: 00:19:28

But you can't help but get stressed when

you're in the studio, MasterChef.

388

: 00:19:32

You didn't read Miles.

389

: 00:19:34

You just know later you get the...

390

: 00:19:37

Yeah, yeah.

391

: 00:19:37

But it goes out the window, right?

392

: 00:19:40

Yeah.

393

: 00:19:40

I want you to have fun about it.

394

: 00:19:42

Don't worry about it.

395

: 00:19:43

Once you're in it, when you see Greg and

John, that's it.

396

: 00:19:46

The clock countdown, you're just like,

uh-oh.

397

: 00:19:49

Uh-oh.

398

: 00:19:50

He do not want to lose face in front of

millions of people on the TV, so you're

399

: 00:19:54

just thinking, at least get something on

the plate.

400

: 00:19:58

Actually, that sounds a familiar theme

here, Poo King.

401

: 00:20:01

Sounds very...

402

: 00:20:02

Everybody just chuck it on and hope

something goes out.

403

: 00:20:06

What's a single piece of advice you would

give somebody who would be thinking about

404

: 00:20:11

going into hospitality or on MasterChef?

405

: 00:20:14

Love.

406

: 00:20:15

You have to have passion and love because

with that you will have the stamina to go

407

: 00:20:21

for it and try hard all the time because

it's not easy.

408

: 00:20:26

Hospitality, MasterChef, it's not an easy

thing to go into.

409

: 00:20:30

I mean, I know that I'm having fun doing

it, but...

410

: 00:20:34

I do work hard to get like each dish to

come out too.

411

: 00:20:37

Even though I didn't have the time or the

source when I was like sort of abroad.

412

: 00:20:43

So when I go into the studio each time to

film, it was harder for me.

413

: 00:20:48

So you have to like sort of really have

the passion and the love to be there.

414

: 00:20:53

So both hospitality and to go into a

master chef.

415

: 00:20:56

So follow your dream and try hard.

416

: 00:20:59

Thank you very much.

417

: 00:21:00

Thank you so much for joining us.

418

: 00:21:03

Daksha, do you want to say something?

419

: 00:21:05

Food is passion.

420

: 00:21:07

It's not TV, it's not MasterChef.

421

: 00:21:09

You cook with the love and everything.

422

: 00:21:12

So I, to me, what I do now is from my

heart.

423

: 00:21:15

And although I serve, I do my private chef

thing, I do my wedding, I do lots of

424

: 00:21:19

stuff.

425

: 00:21:20

But what makes me happy is when somebody

goes, oh Daksha, that was so nice.

426

: 00:21:25

Thank you so much.

427

: 00:21:26

You know, that's what I'm looking for.

428

: 00:21:28

Not that I have cooked for this many

people or what I've done.

429

: 00:21:31

To me,

430

: 00:21:33

When you cook with your heart and love,

and that's what brings it out.

431

: 00:21:37

MasterChef is good.

432

: 00:21:38

I don't get me wrong.

433

: 00:21:40

That's what actually brought me to do what

I do now.

434

: 00:21:43

But all these cameras and TVs and it's

there.

435

: 00:21:47

It's a show.

436

: 00:21:48

I agree.

437

: 00:21:49

But food comes from love and how you, and

it's in your hands.

438

: 00:21:53

Right.

439

: 00:21:54

And that's the fact that you're smiling as

you're saying that just says it already

440

: 00:21:57

makes us smile.

441

: 00:21:58

Right.

442

: 00:21:59

That's what it's all about.

443

: 00:22:01

But you know what, I've got a question for

you guys, which has literally just come to

444

: 00:22:04

my head.

445

: 00:22:04

I apologize, off script.

446

: 00:22:05

But we're all sat here in this room

together, kind of, but we've only ever

447

: 00:22:09

seen your recipes through the power of

television.

448

: 00:22:11

Right now, we're talking about your

recipes through the power of broadcast.

449

: 00:22:14

I can't smell it, I can't taste it.

450

: 00:22:16

And we're talking about what's happened

since your future.

451

: 00:22:19

Do not sit here and think, right, let's do

a legacy project.

452

: 00:22:23

We've all been a master chef.

453

: 00:22:24

Let's actually cook some food for the

public to come and buy because I'd turn

454

: 00:22:27

up.

455

: 00:22:28

We're not in Covid anymore, we could come

to a restaurant.

456

: 00:22:35

Just put it out there.

457

: 00:22:36

Like a buttery market for you.

458

: 00:22:40

And also please do that.

459

: 00:22:43

We only want 10 cents.

460

: 00:22:43

My house is fine.

461

: 00:22:44

Tasty.

462

: 00:22:53

We're all set to dive deep into your

stories, into your experiences of

463

: 00:22:57

grilling, roasting and simmering under the

spotlight.

464

: 00:22:59

Ready to spill the beans?

465

: 00:23:01

Let's get cooking!

466

: 00:23:04

There has been a lot in the press recently

about all school children having access to

467

: 00:23:09

the arts.

468

: 00:23:10

Whether that be music, drama or visual

arts.

469

: 00:23:13

Do you think that culinary arts should be

increased in that as well?

470

: 00:23:16

Yeah, big time.

471

: 00:23:17

Big time.

472

: 00:23:18

I know.

473

: 00:23:19

just from my girlfriend's own learning,

he's actually just kids in general,

474

: 00:23:23

they're still navigating what they're

doing, they're exploring everything.

475

: 00:23:27

And with my nephews and with my little

kids in the family, when they get in the

476

: 00:23:32

kitchen and I hug with them, I can see

them engaging in a very different way.

477

: 00:23:36

And they get really zoned into it and they

focus.

478

: 00:23:39

And I think with food, you can see the

results of your labor and you consume it.

479

: 00:23:45

So there is so many different elements of

480

: 00:23:48

pleasure in that and satisfaction.

481

: 00:23:51

You're putting in the work, you're seeing

something go from like flounder to bread.

482

: 00:23:55

It's like alchemy.

483

: 00:23:56

And then to eat it and then have someone

else eat it and then seeing like me eating

484

: 00:24:03

my nephew's dishes.

485

: 00:24:05

They're so proud that there should be a

lot of emphasis on that because I think as

486

: 00:24:09

they get older, there's a memory.

487

: 00:24:11

You can go, I actually really liked that.

488

: 00:24:15

I was never an academic.

489

: 00:24:17

terrible at maths, I don't see things.

490

: 00:24:20

I see things visually.

491

: 00:24:21

Yes.

492

: 00:24:21

So being coerced into all different forms

of this, like you've got to do this, or

493

: 00:24:27

you should get into IT and you should be

in design or maths.

494

: 00:24:31

It kind of was just a new move with me

because I ended up going back to the

495

: 00:24:35

memories of when I was younger and

foraging and getting around a table and

496

: 00:24:39

helping my mum cook.

497

: 00:24:40

And, you know, that process was what I

ended up going back to.

498

: 00:24:44

So I kind of went for it.

499

: 00:24:46

And they are Asian like.

500

: 00:24:48

Sorry, not to do question two.

501

: 00:24:51

What was it?

502

: 00:24:53

The sound again.

503

: 00:24:56

I've actually got a question really for

the room.

504

: 00:24:59

We've touched on, just as we've spoken

today, about how the MasterChef experience

505

: 00:25:03

is actually quite intense.

506

: 00:25:04

In kitchen work, in a professional

setting, it is intense anyway, it can be

507

: 00:25:07

like that.

508

: 00:25:08

So, going through that really for the

first time, did you feel fully supported

509

: 00:25:12

through that process or did you feel that

there was something you could have learned

510

: 00:25:16

before which would have helped you?

511

: 00:25:19

I don't think anything prepares you for

that.

512

: 00:25:24

I'm cursed out.

513

: 00:25:24

I'm not.

514

: 00:25:25

Yeah, you know, MasterChef, you know, you

can't...

515

: 00:25:26

You don't know exactly because you're in

there, you can't prepare yourself because

516

: 00:25:33

you don't know exactly what format, what

they're gonna throw at you, like the

517

: 00:25:40

mystery box.

518

: 00:25:42

They give you a mystery box and then you

open it and you turn around and say, what

519

: 00:25:45

the?

520

: 00:25:45

What would you do with that?

521

: 00:25:50

Yeah?

522

: 00:25:50

So you open it, turn around, that's where

your brain starts ticking.

523

: 00:25:54

No recipes.

524

: 00:25:55

nothing, you just have to invent something

from your head straight away from what you

525

: 00:26:00

go in front of you.

526

: 00:26:00

You know, you've got your flower, your

basics underneath your cupboard, but what

527

: 00:26:04

the main protein and the rest of it,

you've got to create it.

528

: 00:26:08

And it's amazing how things turn in your

head.

529

: 00:26:11

Oh, I could do this, I could do this, I

could do this.

530

: 00:26:13

And about five, six things come through

your head.

531

: 00:26:15

But then you've got the interference of

John and Greg, and then you've got the

532

: 00:26:20

interference from the cameras.

533

: 00:26:22

And that's

534

: 00:26:24

makes things harder.

535

: 00:26:27

Your brain is telling you, yeah, I can do

this.

536

: 00:26:30

But then all this interference that's

around you makes it harder.

537

: 00:26:36

So when you're on the set, things become

harder for you, not because you don't know

538

: 00:26:43

how to do it, it becomes harder for you

with the surroundings.

539

: 00:26:47

That's what makes it harder.

540

: 00:26:49

I think every human

541

: 00:26:52

In my, this is my opinion, every human

knows how to cook.

542

: 00:26:56

It's just, they're not starving.

543

: 00:27:02

It's because it's been done for them.

544

: 00:27:03

Oh, right.

545

: 00:27:05

It's been done for them.

546

: 00:27:06

Just to give you an example, my husband,

right?

547

: 00:27:09

I've been cooking for, for this long.

548

: 00:27:11

Beans on toast, he still burns my toast.

549

: 00:27:14

But it's not about him not cooking.

550

: 00:27:18

is to love that the way he makes it.

551

: 00:27:20

I'll salute it because to me, he's made it

with love.

552

: 00:27:22

Whatever it is, maybe a little bit crusty,

a bit burnt, but hey, it's caramelized, I

553

: 00:27:26

call it.

554

: 00:27:28

I wouldn't call it burnt, I would call it

caramelized.

555

: 00:27:30

It wasn't barbecued, we wouldn't even

complain about it.

556

: 00:27:33

There you go, there you go.

557

: 00:27:34

So yeah, so to me, we don't learn to go on

MasterChef.

558

: 00:27:38

It's the media, the question, should the

young people go into hospitality?

559

: 00:27:43

Yes, they should, but also it's the

family.

560

: 00:27:46

Like for example, I come from an Asian

family.

561

: 00:27:49

All Asian parents would want their child

to be in the hospitality, because it's not

562

: 00:27:55

what they, it's doctors, dentists,

surgeons.

563

: 00:27:59

That's what they're all about.

564

: 00:28:00

All of that is what has been forced by the

parents onto the sibling, onto the child.

565

: 00:28:07

But when the child goes to school, they

want to do something different.

566

: 00:28:10

So they're forced into doing something

that they don't want to do.

567

: 00:28:13

This is the old school, my style.

568

: 00:28:15

But the generation now, they're doing what

they want to do.

569

: 00:28:19

And they go home and say, I want to do

this.

570

: 00:28:21

And now parents have to listen because

it's the next generation.

571

: 00:28:25

My generation was different.

572

: 00:28:27

My kids' generation was different.

573

: 00:28:29

But the next generation is going to be

doing it.

574

: 00:28:31

So hospitality is something that is worth

it because to me, if you've got the

575

: 00:28:35

passion for cooking, I think you should go

into cooking.

576

: 00:28:40

What about you, Mike?

577

: 00:28:41

What are your thoughts?

578

: 00:28:42

To follow on from back to there, I think

getting young people engaged with cooking

579

: 00:28:47

is so important.

580

: 00:28:49

And I think a big reason for that is

because of lockdown and when a lot of

581

: 00:28:53

chefs kind of...

582

: 00:28:55

I mean, there's a restaurant close to me

where they lost all of their chefs.

583

: 00:28:58

One started doing his garden and realized

that he loved it and it was easier than

584

: 00:29:02

being a chef.

585

: 00:29:02

So he went and did that.

586

: 00:29:03

Other person, a delivery driver.

587

: 00:29:06

and just kind of opted for the easier

life.

588

: 00:29:09

And I think there's this kind of

preconception still about maybe 20 odd

589

: 00:29:13

years ago when it was all very like

military style in kitchens and there's

590

: 00:29:19

lots of swearing going on and really

unsocial hours.

591

: 00:29:22

And I think we have a responsibility as

employers to move away from that and to

592

: 00:29:27

show people that actually it doesn't need

to be like that.

593

: 00:29:29

The toxic kitchens don't need to be the

case and the hours don't need to be long.

594

: 00:29:36

then I think it becomes more appealing and

children will be, and young adults will be

595

: 00:29:41

more willing to start exploring it and to

use that creativity and to touch upon the

596

: 00:29:47

creativity that like Miles was talking

about just now.

597

: 00:29:51

I used to be a musician when I left school

so for about three years I played in a

598

: 00:29:55

band and I think at some point it just

dawned on me that I wasn't actually that

599

: 00:29:59

good at it.

600

: 00:30:00

But the creativity was there.

601

: 00:30:04

And I think it just, at some point, it

stopped playing music, it kind of

602

: 00:30:09

coincided with starting cooking.

603

: 00:30:10

I think that creativity just sort of

passed over.

604

: 00:30:13

I think it's so important to have access

to culinary arts in schools, but just arts

605

: 00:30:19

in general would be a great start.

606

: 00:30:21

It'd be a really good start.

607

: 00:30:23

I think if you have that in mind, you can

always transfer it.

608

: 00:30:27

you can always transfer to other things.

609

: 00:30:29

So just any kind of investment in creative

arts would be a massive boost to begin

610

: 00:30:34

with.

611

: 00:30:35

You were saying that, I mean, I work with

schools a lot.

612

: 00:30:39

And when I go in the kitchen, I mean, me

and Sarah's worked together at one of the

613

: 00:30:45

street foods that we did.

614

: 00:30:46

It was amazing.

615

: 00:30:47

And it's amazing how interesting they get

and creative at once they had to create

616

: 00:30:53

their own packaging as well.

617

: 00:30:55

And you should have seen the...

618

: 00:30:56

the packaging they came out with is

amazing, you know, and the love they put

619

: 00:31:00

into it.

620

: 00:31:01

So the passion is there.

621

: 00:31:03

So, you know, this is where the schools

need to kind of push it a little bit and

622

: 00:31:07

bring their creativity out, I think.

623

: 00:31:09

I think it's boundless thinking.

624

: 00:31:11

Being creative is a way of thinking.

625

: 00:31:14

It's boundless.

626

: 00:31:15

It's not binary.

627

: 00:31:16

There isn't like right or wrong.

628

: 00:31:17

It's not a test.

629

: 00:31:18

There's no time limit.

630

: 00:31:19

It's innocent stuff.

631

: 00:31:21

What can you do?

632

: 00:31:22

Whether it's music, whether it's drawing,

painting, cooking, especially

633

: 00:31:26

There's a science, but it can do so much.

634

: 00:31:29

And that, I think, is a relief for kids

where they're in, you know, getting to

635

: 00:31:32

school at this time, wake up at this time,

you've got this time and then suddenly

636

: 00:31:36

you're given all this stuff and it just

got crazy.

637

: 00:31:39

Yeah.

638

: 00:31:40

Bye.

639

: 00:31:41

I think that was the spot to be fair.

640

: 00:31:44

Yeah.

641

: 00:31:50

Well, then, Daksha was saying that we

actually went into schools together, but

642

: 00:31:52

Tim was part of that as well.

643

: 00:31:53

It was a question who had more fun with

it, us or was it the two of you?

644

: 00:31:57

It's amazing, I tell you.

645

: 00:31:58

I was looking forward to going because to

see those faces, I mean, it was

646

: 00:32:03

incredible.

647

: 00:32:04

I mean, the interest, they literally

grouped up and they talked about it.

648

: 00:32:08

And any questions, they used to say, Miss,

call me Daksha, it's all right.

649

: 00:32:13

No one calls me Miss.

650

: 00:32:14

It's call me Daksha, you know.

651

: 00:32:16

It's so amazing.

652

: 00:32:17

But I loved every bit of it.

653

: 00:32:22

So Miles, actually you said in an

interview with the BBC when you were doing

654

: 00:32:25

Well Sir Chef that you really want to

inspire people to be more resourceful with

655

: 00:32:28

food.

656

: 00:32:29

And I know you're passionate about fresh

ingredients.

657

: 00:32:31

You just talked about how you like to do

foraging.

658

: 00:32:34

Now given that we've recently been told

that we are speakwalking into a global

659

: 00:32:38

health disaster with processed food.

660

: 00:32:40

What would be your solution to that?

661

: 00:32:41

So imagine that I gave you all the power

to make that change, do whatever you want.

662

: 00:32:45

What would you do?

663

: 00:32:46

Give everyone a course in medicine.

664

: 00:32:48

and pickling and longer shelf life too.

665

: 00:32:51

It's less wastage because you can do so

much power of curing, aging, drying.

666

: 00:32:59

And that's been like my focus since I've

come up with the show is to that as Mark

667

: 00:33:03

of them, that loaner guy, I'm sure Mike's

probably got that.

668

: 00:33:09

It's just incredible.

669

: 00:33:10

It shows you how many different ways you

can.

670

: 00:33:15

get flavorful vials, textures, alcohols,

acids, you know, savory, all of these

671

: 00:33:22

things, which are really quite affordable

to buy.

672

: 00:33:25

Everyone can buy it, but it's healthy.

673

: 00:33:27

They're natural biomes and yeasts grow

locally.

674

: 00:33:31

So you can, you know, ferment something in

one place and it'll be different to the

675

: 00:33:36

ferment you would get somewhere else.

676

: 00:33:37

But it's all done in a local quantity of

good water, you know, the air.

677

: 00:33:43

the amount of salt being used in the right

salts.

678

: 00:33:46

Things that everyone can afford and add to

the dish to get laid up.

679

: 00:33:49

Because you can make stocks like that,

misos, kojis, and this is endless.

680

: 00:33:54

And all it requires is time.

681

: 00:33:57

I think protest food, the problem is we

want things we want to immediately.

682

: 00:34:01

We don't want to put the time in for it.

683

: 00:34:03

Right.

684

: 00:34:04

If you have a lot of these things on the

go at the same time, like I love walking

685

: 00:34:08

into my kitchen, having a play around and

then looking up at this.

686

: 00:34:12

I got like

687

: 00:34:13

Jaws ahead.

688

: 00:34:15

Jaws on jaws on jaws of things that have

just been there for like two or three

689

: 00:34:18

years.

690

: 00:34:19

The vinegar's up in there two or three

years ago.

691

: 00:34:21

One of my favorites is I made a ginger

beer and I left it fermenting too long and

692

: 00:34:28

it started to turn acidic.

693

: 00:34:29

You know, things were all exploding.

694

: 00:34:33

Yeah.

695

: 00:34:34

You have not had an exploding bottle you

haven't done for many years.

696

: 00:34:38

And I got to the point where I was so much

here, it was like

697

: 00:34:42

like nine liters of it, I just couldn't be

arsed.

698

: 00:34:45

Then I found out, I looked at the science

behind it and then they had the alcohol

699

: 00:34:48

tensor acid.

700

: 00:34:50

Then I made this massive batch of vinegar.

701

: 00:34:53

So I've got like ginger beer vinegar.

702

: 00:34:54

And I use that.

703

: 00:34:55

Wow.

704

: 00:34:56

It's so versatile.

705

: 00:34:57

Amazing.

706

: 00:34:58

Yeah, it's amazing.

707

: 00:34:59

Pickles, typhoons.

708

: 00:35:00

You know, I mean, you're saying, fresh

food and pickling and stuff.

709

: 00:35:05

I agree with veganism.

710

: 00:35:06

Don't get me wrong, I agree with it.

711

: 00:35:08

But if you become a vegan, there are...

712

: 00:35:11

vegetables galore out there to eat.

713

: 00:35:13

Why does processed food have to be done?

714

: 00:35:16

The vegan sausages, vegan this, vegan

that.

715

: 00:35:20

If you have given up meat, why do you

crave for a vegan sausage or a vegan?

716

: 00:35:28

It's processed.

717

: 00:35:29

So to me, processed food is going up.

718

: 00:35:32

If you think about it in supermarkets,

right?

719

: 00:35:35

You see aisles of processed food that

people think, oh, I'm vegan.

720

: 00:35:38

Now I can eat that.

721

: 00:35:40

but they're eating the processed food.

722

: 00:35:43

So to me, it's very much mis- yeah, which

is wrong.

723

: 00:35:48

To me, in an Asian or in any family,

vegetables, galore, lentils, you got

724

: 00:35:54

pulse, all kinds of, you can eat happily

fresh vegetables and make really nice

725

: 00:36:01

dishes.

726

: 00:36:02

You don't have to go to plant-based.

727

: 00:36:04

This is my opinion and I've never agreed

with it and I don't think I will ever will

728

: 00:36:08

agree with it.

729

: 00:36:08

To me,

730

: 00:36:09

Vegan, yes, I agree with it.

731

: 00:36:10

Yes, no need to dairy products, no

problems.

732

: 00:36:13

But going to the process side of it, I

agree with you, fermenting things, making

733

: 00:36:22

vinegar out of it or, you know, kimchi for

example.

734

: 00:36:25

You know, kimchi.

735

: 00:36:27

I mean, it's amazing kimchi.

736

: 00:36:29

It's really, really very easy to make.

737

: 00:36:33

So Mike, before you were doing MasterChef,

you were working in hospitality.

738

: 00:36:37

In a large well-known chain, you would

have seen, and I know the sort of food

739

: 00:36:41

that you get there, is what we would call

big food, which is a lot of processed

740

: 00:36:45

food.

741

: 00:36:45

There is some fresh there as well.

742

: 00:36:47

So what is your take on this?

743

: 00:36:50

Because I kind of feel now we've had this

conversation, I want to be someone who

744

: 00:36:54

describes a diet as freshism.

745

: 00:36:55

Because I'm sure we have a thing that's

fresh, right?

746

: 00:36:57

I like that.

747

: 00:36:59

Yeah, but Mike, how do you feel about

processed food now that you've been a

748

: 00:37:03

MasterChef?

749

: 00:37:07

that processed food doesn't have to be the

norm in every household.

750

: 00:37:13

And there are a number of reasons for

that.

751

: 00:37:15

I was working for the large chain.

752

: 00:37:18

I started working for the head office.

753

: 00:37:20

I was a little bit more detached from the

food in the shops and I was traveling

754

: 00:37:25

around the country.

755

: 00:37:26

I think rather than looking for the big

chains, I started to look for independent

756

: 00:37:31

companies when I was going to different

cities.

757

: 00:37:34

So I would spend a little bit of time just

doing a bit of research to find out where

758

: 00:37:37

I might be able to get some better quality

food.

759

: 00:37:40

And that's what it comes down to for me is

I think if you go to independent places,

760

: 00:37:46

the food is always sourced from

independent suppliers and it's just better

761

: 00:37:50

in quality.

762

: 00:37:51

And the one thing that I always come back

to when I'm talking about this is a

763

: 00:37:55

problem that I have all of the time and

it's kale.

764

: 00:37:58

The supermarket kale is...

765

: 00:38:01

Awful is so bad.

766

: 00:38:03

I don't really hate it there.

767

: 00:38:05

It's terrible.

768

: 00:38:06

It's chopped open.

769

: 00:38:07

It's got loads of stalking and it's just,

yeah, it's, it's rubbish and it's in

770

: 00:38:10

plastic packaging as well.

771

: 00:38:12

It just does not need to be like that.

772

: 00:38:14

And sometimes my suppliers can't always

source great kale and it.

773

: 00:38:19

Absolutely.

774

: 00:38:20

Chills me to have to go to the supermarket

and buy it because it's just totally

775

: 00:38:23

different.

776

: 00:38:24

It's completely different than it should

be.

777

: 00:38:26

But I've, over the last few years, I've

really got into growing my own fruit and

778

: 00:38:31

veg.

779

: 00:38:32

I've got quite a large allotment now, but

it started off with just a few plant pots

780

: 00:38:36

in my backyard.

781

: 00:38:37

And I think there are a number of benefits

for that.

782

: 00:38:41

And the first one I suppose is that it's

cheap.

783

: 00:38:43

The seeds are really cheap.

784

: 00:38:45

You get such a great yield.

785

: 00:38:47

So, you know, for, I don't know, 50 pence

worth of seeds, you could be eating spring

786

: 00:38:53

onions or whatever for- It tastes so much

better.

787

: 00:38:57

The flavour of the tomato is so much

different than what you grow yourself.

788

: 00:39:02

I always use a tomato as a reference.

789

: 00:39:06

Even the coriander, I've obviously used

coriander a lot.

790

: 00:39:10

You buy a coriander from any greengrocers

or even supermarket.

791

: 00:39:15

It doesn't smell.

792

: 00:39:16

like coriander, but you grow it at home.

793

: 00:39:18

It smells so lovely.

794

: 00:39:21

I mean, the freshness of the coriander is

amazing when you grow it yourself.

795

: 00:39:25

It doesn't take long.

796

: 00:39:26

A few seeds, like I said.

797

: 00:39:28

That's it.

798

: 00:39:29

And I think the feeling as well, like that

feeling of eating something that you've

799

: 00:39:33

grown from a seed, you can't beat that.

800

: 00:39:36

And I think once you experience it, it's

quite difficult to go back to buying

801

: 00:39:40

things purely for convenience.

802

: 00:39:42

And I realized that not everybody has the

space.

803

: 00:39:44

And I guess up here in the North of

England, like I'm lucky in that respect

804

: 00:39:47

because I do have a bit of space to plant

some seeds and whatnot.

805

: 00:39:51

But yeah, I just think there are so many

benefits to growing your own fruit and veg

806

: 00:39:55

and moving away from processed food in

general, which is, yeah, so that's kind of

807

: 00:39:59

my journey from working for a big chain to

where I am now.

808

: 00:40:03

If I was out and about, I just wouldn't

look to go to big chains at all, at good

809

: 00:40:06

old now really, and I think the quality.

810

: 00:40:10

And we are literally can see now why

everybody's been on MasterChef.

811

: 00:40:14

Cause the passion about food is just

coming out of everybody's pot.

812

: 00:40:19

And if you're listening to this, you can

see the smiles on the people's faces.

813

: 00:40:26

Just talking about it.

814

: 00:40:27

It's just great.

815

: 00:40:28

And I'm really hungry for fresh food.

816

: 00:40:32

For someone thinking of a career in

hospitality, or actually who is thinking

817

: 00:40:36

of going on a reality TV show like Moss

Chef, what's the single piece of the

818

: 00:40:41

device you would give?

819

: 00:40:42

And we'll start with Mike.

820

: 00:40:43

Well, I'm going to split that into two.

821

: 00:40:45

So for a career in hospitality, I would

say get out there and try as much as you

822

: 00:40:49

possibly can.

823

: 00:40:50

A bit like what Miles was saying earlier.

824

: 00:40:51

So I went to work at Roots in York with

Tommy Banks, did that for free.

825

: 00:40:55

And that experience was so, so valuable.

826

: 00:40:59

And it completely changed to probably more

beneficial than MasterChef.

827

: 00:41:03

It just changed me as a cook.

828

: 00:41:04

So that's my piece of advice for a career

in hospitality for MasterChef.

829

: 00:41:09

I would say do what you do well and stay

in your lane.

830

: 00:41:12

And that's, that's a piece of advice that

I picked up from Alexina, who was it, he

831

: 00:41:16

was in my year.

832

: 00:41:18

And when I heard that, I thought that is

so right because I could specialize in

833

: 00:41:23

whatever and then take, for example,

someone like

834

: 00:41:25

Nick, who was our master chef this year,

who specializes in Latin food.

835

: 00:41:30

If I tried to cross over into his lane,

I'm never going to do it as well because

836

: 00:41:34

that's his thing.

837

: 00:41:35

And then that means that there's one

person that's probably going to beat me in

838

: 00:41:38

that round.

839

: 00:41:39

So yeah, so do what you do well, I think.

840

: 00:41:41

Brilliant.

841

: 00:41:42

Thank you.

842

: 00:41:42

Thank you.

843

: 00:41:43

That's it.

844

: 00:41:43

Passion for food has to be there.

845

: 00:41:48

Go and try different kinds of foods.

846

: 00:41:51

That's what I think.

847

: 00:41:52

You know, go and taste.

848

: 00:41:54

If your food passion is not there, it's

gonna be difficult for you to get into

849

: 00:41:58

hospitality.

850

: 00:41:59

Getting on reality show again, you go on

it, do your best, but don't try to follow

851

: 00:42:05

others.

852

: 00:42:06

My mistake was to follow others and I

failed miserably.

853

: 00:42:11

I failed miserably.

854

: 00:42:12

So I think do something that's in your

heart, cook the way you think and don't

855

: 00:42:18

follow others.

856

: 00:42:19

It's gonna take you in the right place.

857

: 00:42:21

If you try follow other roads,

858

: 00:42:23

Unfortunately, not two.

859

: 00:42:24

Thank you.

860

: 00:42:25

Miles.

861

: 00:42:26

I think I would probably say that if you

want to go and just remember that it

862

: 00:42:30

doesn't matter where you finish, you win

wherever you need to.

863

: 00:42:35

Correct.

864

: 00:42:35

Because what you learn in the process is

the whole thing is a learning process.

865

: 00:42:41

You learn how to write your recipes

better.

866

: 00:42:43

You will be more focused on what you

actually want to cook.

867

: 00:42:47

You will focus on the foods you want to

build on.

868

: 00:42:50

As every chef would do.

869

: 00:42:52

And it.

870

: 00:42:52

You would look at a dish and you would

want to make it better or better.

871

: 00:42:55

And it forces you to refine the things

that you already do well.

872

: 00:42:59

So yeah, be prepared to just be happy to

go wherever you go as far as you go.

873

: 00:43:05

Yeah.

874

: 00:43:07

A big thank you to all of our listeners

who made this podcast possible.

875

: 00:43:11

We would love, love to hear your thoughts

on the concept as I said.

876

: 00:43:14

And we would like to have more done in

this kind of style.

877

: 00:43:17

What did you think of our guests?

878

: 00:43:18

Who would you like to see coming on?

879

: 00:43:20

feedback in the comments or write us on

social media.

880

: 00:43:23

Sadly, that's all for this episode of

Talking Hospitality.

881

: 00:43:26

Don't forget to like and subscribe

wherever you get your podcasts.

882

: 00:43:29

Thank you for listening and stay awesome.