Latest / The You Project / #1537 The Sweet Assassin - Adriano Zumbo

Transcript

#1537 The Sweet Assassin - Adriano Zumbo · The You Project

• 0:00
  Speaker 1: I'll get a team. It's Harps and tiff Sadiano for you.
• 0:04
  Speaker 1: Project Hi tiv Hi Harps. Happy Friday, Happy Friday to you.
• 0:09
  Speaker 1: How's your energy? You're a grumpy little fucker. Yesterday your
• 0:12
  Speaker 1: energy was a two out of tech.
• 0:13
  Speaker 2: Are like, you're dragging my grumpiness from a couple of
• 0:17
  Speaker 2: days to the all week. It's gone now, but I
• 0:19
  Speaker 2: was very tired this morning. I felt one hundred years
• 0:22
  Speaker 2: old when I woke up.
• 0:24
  Speaker 1: Yeah, you get that. Were you forty one? Your next
• 0:26
  Speaker 1: birthday is forty two, So I mean that's going to happen.
• 0:29
  Speaker 1: I don't want to say that it's a slide, but
• 0:31
  Speaker 1: it's a slide. I'm scared to blink.
• 0:33
  Speaker 3: I'm scared to blink.
• 0:36
  Speaker 1: No, that's not true. That's not I'm way older than you,
• 0:38
  Speaker 1: and I feel I feel like not every day and
• 0:41
  Speaker 1: all the time, but for the most part, I feel
• 0:43
  Speaker 1: like I have better energy, and I feel like I'm
• 0:45
  Speaker 1: more curious and more excited than when I was forty.
• 0:48
  Speaker 1: So if that's good news for anybody, I'm not sure.
• 0:50
  Speaker 1: But I tell you a bloke who's probably excited because
• 0:55
  Speaker 1: he's fucking bursting with energy, although also bursting with snot
• 0:58
  Speaker 1: at the moment. It's got the flu or a cold. Hi, Adriana,
• 1:04
  Speaker 1: how are you?
• 1:05
  Speaker 3: Yeah? Good? Thanks?
• 1:06
  Speaker 1: Are going mat How do you live on the Sunshine
• 1:10
  Speaker 1: Coast and have the flu?
• 1:12
  Speaker 3: Oh it's traveling to Sydney and Melbourne and places like that,
• 1:16
  Speaker 3: you know, for work and then coming home bringing all
• 1:18
  Speaker 3: the all the viruses with me. Yeah.
• 1:21
  Speaker 1: How long have you been up there?
• 1:24
  Speaker 3: I've been since twenty nineteen. I moved up to year
• 1:27
  Speaker 3: started twenty nineteen. So what's up about five years? Have
• 1:31
  Speaker 3: been over five years?
• 1:33
  Speaker 1: And do you have your businesses based up there or
• 1:38
  Speaker 1: you're just there because it's a nice place to be.
• 1:41
  Speaker 3: Yeah, you know, I just moved up here. I don't
• 1:44
  Speaker 3: have a business. I did have a business for a
• 1:45
  Speaker 3: couple of years just after COVID I tried a business
• 1:48
  Speaker 3: up here, but I got out of that last year.
• 1:52
  Speaker 3: But now I just freelance, so I just kind of
• 1:55
  Speaker 3: my works mainly back in Sydney, in Melbourne or overseas
• 2:00
  Speaker 3: so or working from home.
• 2:03
  Speaker 1: I was reading about I was reading a little bit
• 2:05
  Speaker 1: about you, the Sweet Assassin, the Particia of Paying, the
• 2:09
  Speaker 1: Dark Lord of the Pastry Kitchen, Lord, Lord Vulneria answer
• 2:18
  Speaker 1: to Willie Wonka. What's your favorite nickname?
• 2:22
  Speaker 3: Oh, I mean, I say the one that's clicked the
• 2:25
  Speaker 3: motion of sweetest happened. But it's kind of like the
• 2:27
  Speaker 3: most common one now. But but I guess I want
• 2:29
  Speaker 3: to get the most of the parties and stuff, or
• 2:31
  Speaker 3: if I go to Lord Boulder cake because people just
• 2:33
  Speaker 3: find out the funniest I think. I think everyone connects
• 2:36
  Speaker 3: to that Harry Potter moment and and yeah, it just
• 2:39
  Speaker 3: takes a piece out of me all the time.
• 2:42
  Speaker 1: When you when you're a little kid, your mum and
• 2:45
  Speaker 1: dad are Italian, right, Yeah, did you when you were
• 2:49
  Speaker 1: a little little kid, like eight, nine, ten eleven, did
• 2:52
  Speaker 1: you have aspirations of becoming a chef of any sort
• 2:55
  Speaker 1: and being involved in food or is it how did it?
• 2:58
  Speaker 1: Is it innate? Or was did an opportunity present itself?
• 3:02
  Speaker 1: How did it happen?
• 3:03
  Speaker 3: Yeah? Just opportunity. Like No, I definitely didn't have any
• 3:06
  Speaker 3: vision of being a chef. I was the fussiest eto
• 3:09
  Speaker 3: when I was a kid, Like I said so much
• 3:11
  Speaker 3: stuff back to Mum. I wouldn't need it, the smell
• 3:14
  Speaker 3: of it, all the different things, I wouldn't eat it.
• 3:16
  Speaker 3: I was very particular. I only ate like certain cereals.
• 3:20
  Speaker 3: Only et veggiemike for breakfast. You know, for most of
• 3:24
  Speaker 3: my meals, I do only have ham, sandwiches, hot chips
• 3:27
  Speaker 3: with chicken salt, or dinner pretty much just have potatoes
• 3:31
  Speaker 3: with the steak had to be cut to three milimeters
• 3:35
  Speaker 3: stick otherwise I wouldn't eat it. Things like that. I
• 3:39
  Speaker 3: was real fussy when I was young at eating, so
• 3:42
  Speaker 3: I definitely had no aspirations to be in any kind
• 3:44
  Speaker 3: of chef. Sort of came along when I was around
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  Speaker 3: fourteen and I I had to work every day after school.
• 3:52
  Speaker 3: My parents owned supermarkets, and I'd work through pretty much
• 3:56
  Speaker 3: every section, and they'd opened a new suit market that
• 4:00
  Speaker 3: my sister was running and it had to install bakery.
• 4:04
  Speaker 3: And then I started going there to work because I
• 4:06
  Speaker 3: was something different, and I started enjoying it. You know.
• 4:09
  Speaker 3: It was that or stacking shelves my two favorite jobs
• 4:13
  Speaker 3: as being young and I played a lot of footy
• 4:14
  Speaker 3: and stuff. Stacking shelves was great fitness. So it was
• 4:19
  Speaker 3: those two jobs that really gave me enjoyment. And then,
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  Speaker 3: you know, it came to the point when I was fifteen,
• 4:25
  Speaker 3: I wanted to leave school. I wasn't enjoying I wasn't
• 4:28
  Speaker 3: enjoying school. I wasn't academic. I was more like I
• 4:31
  Speaker 3: was more hands on sort of a learner, And yeah,
• 4:35
  Speaker 3: I just put two or two together. I ended up
• 4:38
  Speaker 3: going to Sydney for a school formal for a friend
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  Speaker 3: who was at boarding school. I partnered one of her
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  Speaker 3: friends and I found a job while I was there.
• 4:46
  Speaker 3: So then that was kind of the start of it all,
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  Speaker 3: you know. I went back home and had to explain
• 4:51
  Speaker 3: to my parents that I didn't want to take over
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  Speaker 3: there their supermarket that they wanted me to take over,
• 4:55
  Speaker 3: and I wanted to go to Sydney and I started
• 5:00
  Speaker 3: inship at fifteen, So that's how it all kicked off.
• 5:03
  Speaker 1: How soon into that apprenticeship did you think I'm good
• 5:08
  Speaker 1: at Well, clearly you're really fucking good at it, right,
• 5:10
  Speaker 1: But how soon did you realize I've got talent for this,
• 5:14
  Speaker 1: I'm good at this because I feel like a lot
• 5:16
  Speaker 1: of people start things and they just kind of endure
• 5:20
  Speaker 1: them rather than enjoy them. You know, it's like, ah,
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  Speaker 1: this is a means to an end, this is a
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  Speaker 1: way that I can make Gough, did you have an
• 5:28
  Speaker 1: epiphany moment where you went, I actually like this and
• 5:31
  Speaker 1: I'm really fucking good at it, or did you just
• 5:33
  Speaker 1: kind of survive your apprenticeship.
• 5:36
  Speaker 3: Well, six months I knew that was I made a
• 5:39
  Speaker 3: right choice. I had that feeling that it was like,
• 5:42
  Speaker 3: I'm really enjoying this. I love this. It's a good challenge.
• 5:46
  Speaker 3: I'm pushing myself. And then probably i'd say probably a
• 5:48
  Speaker 3: couple of years into it, I'd say that, yeah, I'm
• 5:51
  Speaker 3: good at this and I'm pushing hard. You know, I
• 5:54
  Speaker 3: was always competing against other apprentices and you know, trying
• 5:57
  Speaker 3: to beat them, and you had that competitive spirit. So
• 6:00
  Speaker 3: it was good energy and I really enjoyed it.
• 6:04
  Speaker 1: In the world that I come from originally, which is
• 6:07
  Speaker 1: just working in gyms, you couldn't find two more kind
• 6:10
  Speaker 1: of divergent areas. Like you're making cakes and I'm trying
• 6:13
  Speaker 1: to get people in shape, which we should have set
• 6:16
  Speaker 1: up a business next to each other. You could sell
• 6:18
  Speaker 1: them pastries and then I'd fucking get them in the gym.
• 6:21
  Speaker 1: But it's like there were some people that even seems silly,
• 6:26
  Speaker 1: but even working in a gym where you're working with
• 6:30
  Speaker 1: bodies and humans and anatomy and physiology and trying to
• 6:33
  Speaker 1: understand how bodies adapt to different stresses and some people
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  Speaker 1: it's really natural. Like to me it was I don't know,
• 6:40
  Speaker 1: like I'm bad at most things, but I was naturally
• 6:42
  Speaker 1: good at that. I naturally understood the body, and I
• 6:45
  Speaker 1: naturally understood how bodies would adapt to different kinds of
• 6:48
  Speaker 1: stress to build fitness, strength or whatever it was. I
• 6:52
  Speaker 1: feel like with I mean, for me, it's like what
• 6:55
  Speaker 1: you do is it's a bit of science, it's a
• 6:59
  Speaker 1: bit of cree activity. Obviously, it's about you've got to
• 7:02
  Speaker 1: make stuff that tastes good. But I feel like that
• 7:07
  Speaker 1: there would be some people who would do it that
• 7:09
  Speaker 1: no matter how hard they work, they might never be
• 7:11
  Speaker 1: great at it. Is that true?
• 7:13
  Speaker 3: Yeah? So true. Yeah, I've had I've had so many
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  Speaker 3: people come through the kitchens over the years, you know,
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  Speaker 3: when I had the business in Sydney and Melbourne, and
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  Speaker 3: you know, this is just some people that just they
• 7:24
  Speaker 3: have so much ambition and want to be something and
• 7:27
  Speaker 3: they just don't have it. You know, there's just something missing.
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  Speaker 3: They really don't click with it. They don't have the skill,
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  Speaker 3: the understanding, they don't really know food that well. You know,
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  Speaker 3: they obviously see things and want to be that, and
• 7:40
  Speaker 3: but you know, you try hard and give them the chance,
• 7:42
  Speaker 3: and you push and push them, but you know they
• 7:44
  Speaker 3: just they just don't have it, you know. And you
• 7:46
  Speaker 3: see those people that have it, you know, they just click.
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  Speaker 3: You have a in a piece one understanding with the
• 7:52
  Speaker 3: food that you're cooking, the taste, the texture, the way
• 7:56
  Speaker 3: things work, the way things react. And you know, a
• 8:01
  Speaker 3: massive difference in those those two types of people.
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  Speaker 1: I feel like with people that make cakes and pastries
• 8:08
  Speaker 1: and people in your wheelhouse. I could be wrong. This
• 8:12
  Speaker 1: is just I know nothing about this stuff, but for me,
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  Speaker 1: it feels like it's a huge amount of it is
• 8:19
  Speaker 1: appearance and presentation and creativity. It's almost like art. Like
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  Speaker 1: if you make something that tastes fucking amazing but looks terrible,
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  Speaker 1: it's hard to sell, right.
• 8:30
  Speaker 3: It is, Yeah, totally, but it is. It's a fine edge,
• 8:35
  Speaker 3: right because a lot of things these days now, with
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  Speaker 3: social media and that, they're very focused on appearance, right,
• 8:44
  Speaker 3: and you know, may lack taste and texture, right. I mean,
• 8:49
  Speaker 3: there are some things I have both, which is amazing.
• 8:51
  Speaker 3: It's an amazing a lot of amazing chefs out there
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  Speaker 3: that are really captured both really well these days. But
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  Speaker 3: there's obviously some people that just focused on appearance because
• 9:01
  Speaker 3: they want to look great for their photo or whatnot,
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  Speaker 3: and then when you go and taste or whatever, it
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  Speaker 3: lacks the taste, the texture, the balance and all that
• 9:09
  Speaker 3: kind of stuff. So for me, it's always been about
• 9:11
  Speaker 3: you know, you're going to leave with the taste in
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  Speaker 3: your mouth. You know you'll see it and you're going
• 9:16
  Speaker 3: to go yeah, But once you taste it, at the
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  Speaker 3: last moment you're going to leave with and the last
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  Speaker 3: thing you're going to remember it's the flavor. So for me,
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  Speaker 3: that's always got to be number one. It can't look
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  Speaker 3: like it can't look like dog shit or a heap
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  Speaker 3: of crapp you know what I mean, it's going to
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  Speaker 3: look it's going to look at least okay. So you know, yes,
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  Speaker 3: appearance is very important, but if you can keep it
• 9:36
  Speaker 3: at least okay and have it tasting amazing, then you're
• 9:40
  Speaker 3: still going to get great, great rewards and people with
• 9:43
  Speaker 3: great memories. But if you can hit both on the head,
• 9:45
  Speaker 3: I mean, you know, you've got a million dollar winter
• 9:48
  Speaker 3: that yeah.
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  Speaker 1: Is there is there a particular disial pastry or cake
• 9:54
  Speaker 1: that that typically doesn't look great but tastes amazing. Like
• 10:00
  Speaker 1: something that you've made where you've gone. You know, this
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  Speaker 1: is this is hard to make a beautiful picture for
• 10:06
  Speaker 1: the gram, but it tastes like heaven.
• 10:11
  Speaker 3: I think sometimes I fund if I'm just playing around
• 10:14
  Speaker 3: with flavors and textures, a lot of my stuff don't
• 10:16
  Speaker 3: look great, you know, just like piling on top of
• 10:18
  Speaker 3: each other in a plate and eating it. Right, A
• 10:21
  Speaker 3: lot of it's covered in crumble and little dots of
• 10:25
  Speaker 3: jelly and damn, and you just put it all on
• 10:27
  Speaker 3: top of each other because in hindsight, that's the best
• 10:29
  Speaker 3: way to eat it. You know, when it's all in
• 10:31
  Speaker 3: one one spoon and you can get it all in
• 10:33
  Speaker 3: one here. That's the ultimate dessert eating experience. Yeah, you
• 10:37
  Speaker 3: know when it's all like, oh, here's this, and then
• 10:40
  Speaker 3: this is spooned over here, and that's put here, and
• 10:43
  Speaker 3: it looks beautiful on the plate when it comes to
• 10:45
  Speaker 3: your table, but then you've got to like grab this
• 10:47
  Speaker 3: and then grab that, and then grab this, you know,
• 10:50
  Speaker 3: and move yourself around and navigate the plate. Then it
• 10:53
  Speaker 3: experiences a little bit lackluster already. So I mean, for me,
• 10:57
  Speaker 3: those kind of deconstructed i'd say deconstructedy kind of piles
• 11:04
  Speaker 3: on a plate would be the say the OLiS, but
• 11:07
  Speaker 3: a lot of time could be the most tasty.
• 11:09
  Speaker 1: Yeah. What My main job in inverted Commas is speaking,
• 11:14
  Speaker 1: corporate speaking and working with teams and groups. And I'm
• 11:19
  Speaker 1: always thinking about how I can share an idea or
• 11:24
  Speaker 1: a lesson or a question or some kind of insight
• 11:29
  Speaker 1: with you know, the group the world, whether or not
• 11:32
  Speaker 1: it's on a podcast or on a social media post
• 11:34
  Speaker 1: or a bunch of humans in a room. But I
• 11:37
  Speaker 1: feel like, to an extent, I'm always really reinventing the wheel,
• 11:40
  Speaker 1: like I'm sharing, you know, how do we make great decisions?
• 11:44
  Speaker 1: How do we be resilient? How do we self regulate?
• 11:47
  Speaker 1: How do we be the carm and the chaos? These
• 11:49
  Speaker 1: are not new concepts, but I'm kind of trying to
• 11:51
  Speaker 1: deliver them in in ways that resonate and are unique
• 11:54
  Speaker 1: and maybe a bit entertaining and amusing. But I feel
• 11:58
  Speaker 1: like with what you do that you can actually create
• 12:02
  Speaker 1: new things that nobody's created or a variation like I mean,
• 12:08
  Speaker 1: this is not the right word, but you know what
• 12:10
  Speaker 1: I mean. Do you ever invent things where people are
• 12:13
  Speaker 1: like fuck, I've never seen this, Like rather than going
• 12:16
  Speaker 1: I'm going to do another Chocolate de Claire, but this
• 12:19
  Speaker 1: is better. I'm going to do another. Like do you
• 12:21
  Speaker 1: ever bring something new into the world, Like, what was
• 12:24
  Speaker 1: that thing that came out ten years ago?
• 12:26
  Speaker 3: Was it the Cronatron? Yeah? Yeah, yes, I mean yeah,
• 12:33
  Speaker 3: I wouldn't Yeah, I'd probably say you probably have over
• 12:37
  Speaker 3: time more reinvent something. I wouldn't say like completely. Everything
• 12:41
  Speaker 3: kind of has a base in a sense. I'm it
• 12:45
  Speaker 3: goes back to classics. I mean, even with the cronut,
• 12:47
  Speaker 3: it's a combination of a doughnut. In the croissant, it's
• 12:49
  Speaker 3: it's a mixture. So it's a reinvention of those two
• 12:54
  Speaker 3: things that he played around with and got a great
• 12:58
  Speaker 3: result in in his creation. So and we're always tinkering
• 13:03
  Speaker 3: with those things to create a different experience and a
• 13:06
  Speaker 3: different a different journey. So for people to eat. For myself,
• 13:11
  Speaker 3: I'm probably more on the texture side. I've probably reinvented textures,
• 13:15
  Speaker 3: you know, to create less sugar, less fat in some textures,
• 13:19
  Speaker 3: to create a cleaner taste. For me, fat and sugar
• 13:24
  Speaker 3: mask flavor. But we need them. We need them because
• 13:29
  Speaker 3: they give something to the flavor, but too much of
• 13:31
  Speaker 3: it damages the flavor. So most commonly in most pastry
• 13:36
  Speaker 3: you see in Australia and around the world, United States
• 13:40
  Speaker 3: and all those kind of places, it's heavily masked and sugar.
• 13:43
  Speaker 3: So everyone's eating sweetness. It's just sweet sweet, and it'll
• 13:47
  Speaker 3: have a little fragrance of something because it's it's there
• 13:50
  Speaker 3: and it's sort of the flavor roofs. But if you
• 13:52
  Speaker 3: pull that back, you can really punch out the flavor.
• 13:55
  Speaker 3: Right if you want a strawberry. You know, if I
• 13:57
  Speaker 3: made you a strawberry cupcake and we went and bought
• 13:58
  Speaker 3: a strawberry cupcake from one's shop, you'll taste the difference
• 14:02
  Speaker 3: because I'll pull back all of the fat from the
• 14:04
  Speaker 3: sugar and just have only the amount that I really
• 14:08
  Speaker 3: need to make it stable. I mean, I'm only using
• 14:11
  Speaker 3: the fat to make the icing stable and create a
• 14:15
  Speaker 3: little bit of mouthfeel, and the sugar is just there
• 14:18
  Speaker 3: to give the pop, you know, enough sweetness, enough sweetness
• 14:22
  Speaker 3: to make that flavor pop, because that strawberry without any sugar,
• 14:26
  Speaker 3: it's just doesn't really it just takes like eating a
• 14:28
  Speaker 3: piece of fruit, which doesn't make why it was gone
• 14:31
  Speaker 3: by a piece of fruit, So you've got to give
• 14:33
  Speaker 3: it something that at least gives you a little bit
• 14:35
  Speaker 3: of a different experience, but you don't want it to
• 14:37
  Speaker 3: be like eating sugar out of a bag when you
• 14:40
  Speaker 3: put in your mouth, Like a lot of things aren't.
• 14:42
  Speaker 3: So it's like delving into those things. For me, was
• 14:44
  Speaker 3: the most interesting in reinventing textures in my inside of
• 14:48
  Speaker 3: my cakes when I make them to make my cakes
• 14:50
  Speaker 3: taste better.
• 14:51
  Speaker 1: So did you ever like my background or part of
• 14:55
  Speaker 1: my background is in science, right, and so what you're
• 14:58
  Speaker 1: doing is very scientific, Like it's literally research. It's literally
• 15:02
  Speaker 1: R and D, research and development. Like it's a very
• 15:05
  Speaker 1: scientific process that you're doing. You does that dawn on you?
• 15:10
  Speaker 3: Now? You just do it when you're in the moment.
• 15:12
  Speaker 3: You know, you know what you want to do, and
• 15:14
  Speaker 3: you just sort of work you work it out. But
• 15:16
  Speaker 3: you learn along the way, you know what I mean?
• 15:18
  Speaker 3: Like I said, I dropped down in uten I'm not
• 15:21
  Speaker 3: really okay. I failed science, I failed English and all
• 15:24
  Speaker 3: those things at school. So it wasn't because I wasn't
• 15:27
  Speaker 3: smart enough. It was the way they teach you. It
• 15:31
  Speaker 3: wasn't for me. It wasn't for me, do you know
• 15:33
  Speaker 3: what I mean?
• 15:34
  Speaker 1: Yeah? Yeah, completely, They.
• 15:36
  Speaker 3: Try and teach you with textbooks and I can't focus
• 15:38
  Speaker 3: on textbooks. I need to focus on hands on and
• 15:41
  Speaker 3: then yeah, sorry.
• 15:44
  Speaker 1: You're an experiential You're an experiential learner, like a lot
• 15:48
  Speaker 1: of people are that. And it's like, the funny thing is,
• 15:52
  Speaker 1: we're digressing from pastries by the moment, but there are
• 15:56
  Speaker 1: a lot of brilliant, talented, highly intelligent people who aren't
• 16:02
  Speaker 1: suited for traditional school you know. And I mean it's
• 16:06
  Speaker 1: clearly your intelligent and creative and you've clearly been successful
• 16:11
  Speaker 1: despite the fact that and again this is not hanging
• 16:14
  Speaker 1: shit on schools, but the truth is when when there's
• 16:18
  Speaker 1: thirty students in one class and there's one teaching model
• 16:22
  Speaker 1: in that class, and there's one style of learning and
• 16:25
  Speaker 1: one style of communication coming from the same teacher, which
• 16:29
  Speaker 1: is not their fault, that's just the system. And there's
• 16:32
  Speaker 1: always going to be people like you who that doesn't
• 16:36
  Speaker 1: that doesn't work for you because you don't learn that way.
• 16:39
  Speaker 1: And then you could get me, who maybe would do
• 16:42
  Speaker 1: slightly better in some settings, and then put me in
• 16:45
  Speaker 1: the kitchen next to you, and I'm a fucking idiot,
• 16:47
  Speaker 1: and I don't understand what you're talking about, Like I
• 16:51
  Speaker 1: think intelligence is context dependent, you know what I mean?
• 16:55
  Speaker 3: Yeah, I do. Yeah, I totally believe that, you know.
• 16:58
  Speaker 1: Yeah, depends on what what we're doing. And so if
• 17:03
  Speaker 1: you had to, like if we went to do what
• 17:07
  Speaker 1: you do and correct me if there's another thing I
• 17:09
  Speaker 1: should add in, Like there's fork Like I feel like
• 17:12
  Speaker 1: you're part artist, part chef, part performer almost like I've
• 17:19
  Speaker 1: watched something ships and then part businessman. So if we
• 17:24
  Speaker 1: go artist or creative, chef, performer, businessman, where how would
• 17:30
  Speaker 1: you rate yourself? What? What's one? And then what's the least?
• 17:36
  Speaker 3: Uh?
• 17:39
  Speaker 1: Artist, chef, artist, chef, performer.
• 17:43
  Speaker 3: I think I'm a chef and then artists, performer and businessman?
• 17:47
  Speaker 3: Yeah right, yeah, I do. You're wrong. I like the
• 17:51
  Speaker 3: business is it. I've done a lot of it, but
• 17:53
  Speaker 3: it's probably like the thing I enjoy the least. That's
• 17:56
  Speaker 3: why I put it at the end. You know, Yeah,
• 17:59
  Speaker 3: I think you kind of got a we think like
• 18:01
  Speaker 3: business in their everyday life. So it's definitely it probably
• 18:05
  Speaker 3: cuts across all of it in some sense because as
• 18:08
  Speaker 3: we grow older and we learn and we develop and
• 18:12
  Speaker 3: we change our pathway in how we earn or work.
• 18:18
  Speaker 3: You know, there's obviously more business focus in a lot
• 18:21
  Speaker 3: of the things that we do, because you know, we
• 18:24
  Speaker 3: have a different mindset. So but yeah, definitely, it's probably
• 18:27
  Speaker 3: like not something that I focus on as much, but
• 18:29
  Speaker 3: it is part of I think all those elements in
• 18:32
  Speaker 3: some way.
• 18:33
  Speaker 1: I know that over the years, you've owned lots of businesses,
• 18:36
  Speaker 1: you've done lots of telly, You've been on lots of things.
• 18:38
  Speaker 1: And you know you're still young. What are you forty
• 18:41
  Speaker 1: two or something?
• 18:42
  Speaker 3: Now forty two, Yeah.
• 18:44
  Speaker 1: Forty two, you're just a baby. But you'd started working
• 18:50
  Speaker 1: at fifteen, so that's twenty seven years, so you've been
• 18:52
  Speaker 1: working more than half your life for me. For me,
• 18:56
  Speaker 1: I started working in gyms when I was eighteen. Then
• 18:58
  Speaker 1: I owned my own gymsmultiple gyms, and and I feel
• 19:02
  Speaker 1: like that for me, I got to the point where
• 19:05
  Speaker 1: that kind of where I'm owning gyms and I'm running
• 19:08
  Speaker 1: lots of staff and I've got one hundred moving parts
• 19:11
  Speaker 1: and lawyers and accountants and marketing and branding and fucking
• 19:16
  Speaker 1: business meetings, and it's not bad. But for me, it
• 19:19
  Speaker 1: almost had it used by date where I went, yeah,
• 19:22
  Speaker 1: I don't want to that's not me anymore. It's not
• 19:24
  Speaker 1: that it's bad. It's just not what I want to
• 19:26
  Speaker 1: be doing. Have you kind of did that? Is that
• 19:29
  Speaker 1: a version of what happened for you?
• 19:31
  Speaker 3: Or yeah? I get that? Yeah, I think, And I
• 19:33
  Speaker 3: think that last little business I had for two years
• 19:36
  Speaker 3: just that I just posed last year was just a
• 19:38
  Speaker 3: nail it. And you know, I think I just did
• 19:40
  Speaker 3: it because after my first business kind of collapsed there
• 19:43
  Speaker 3: in twenty eighteen, I still had it in me. You know.
• 19:45
  Speaker 3: I was like, oh, yeah, yeah, yeah, I think COVID
• 19:48
  Speaker 3: here and it probably wasn't the best time to probably
• 19:50
  Speaker 3: open a new business coming out of COVID, but I thought, well,
• 19:53
  Speaker 3: it's coming back. I thought people must be might be
• 19:56
  Speaker 3: want to getting into it. And you know online businesses
• 19:59
  Speaker 3: kind of like pick up or like those kind of
• 20:02
  Speaker 3: business were like really populus throw stuff like that. And
• 20:06
  Speaker 3: it wasn't too bad, but it was a grind, you know,
• 20:09
  Speaker 3: it was a tough grind. And then you know, it
• 20:11
  Speaker 3: was just pushing all the time, and a few other
• 20:14
  Speaker 3: things came to play, like there was other work coming
• 20:16
  Speaker 3: in and I was like I was having to close
• 20:18
  Speaker 3: my business to go and do this other work, which
• 20:21
  Speaker 3: which was better, which was actually making me money to
• 20:24
  Speaker 3: do the other work, whereas you know, at the business
• 20:27
  Speaker 3: and you know, you're just paying bills, so you know,
• 20:30
  Speaker 3: all those things kind of came into play. And then
• 20:33
  Speaker 3: my wife got pregnant and all that kind of stuff,
• 20:35
  Speaker 3: and she was running the front and then I said, look,
• 20:38
  Speaker 3: I don't want to run the back in the front
• 20:40
  Speaker 3: and everything and plus doing this and doing that, and
• 20:42
  Speaker 3: I just know, it all just came in to play
• 20:44
  Speaker 3: and I went, you know what, I'm just going to
• 20:46
  Speaker 3: get out for now. You know, I think it's not
• 20:48
  Speaker 3: my sort of place that I want to be, and
• 20:51
  Speaker 3: I want to kind of focus on doing what I
• 20:53
  Speaker 3: really enjoy. And it's like, you know, creativity, teaching, you know,
• 20:59
  Speaker 3: you just stuff like that, creating and being able to
• 21:04
  Speaker 3: network with other people and do fun things. I guess,
• 21:07
  Speaker 3: so that's what I've kind of chosen that part for now.
• 21:10
  Speaker 3: Not to say that maybe something might come up, but
• 21:13
  Speaker 3: I don't think I would run it.
• 21:14
  Speaker 4: If we got back in the business, in a sense,
• 21:16
  Speaker 4: maybe it would be more of O, but that won't
• 21:18
  Speaker 4: never ever happen. So you know, it's all depends what
• 21:20
  Speaker 4: happens in life. You just don't know, you know, Journeys
• 21:22
  Speaker 4: change and come and go and see what happens again.
• 21:26
  Speaker 1: So you've been on Mastership a million times. There was
• 21:29
  Speaker 1: a six part doco on you on SBS. You've been
• 21:33
  Speaker 1: on like, there's a Netflix series that you're in that
• 21:37
  Speaker 1: you host, what else stuff on channel like Channel seven? Like,
• 21:43
  Speaker 1: you've done lots and lots of tally, what's the unique
• 21:46
  Speaker 1: challenges that we sitting at home on our bums watching you?
• 21:50
  Speaker 1: What are the unique challenges of cooking if that's the
• 21:54
  Speaker 1: right word on TV like because it obviously it's not
• 21:59
  Speaker 1: the natural habit attack so there must be a lot
• 22:01
  Speaker 1: of restrictions that you know, lights, camera, action, producers and mate,
• 22:06
  Speaker 1: you've got to be in and out in four minutes.
• 22:08
  Speaker 1: Then we go into an ad and all of that.
• 22:11
  Speaker 1: What how did you find working in that environment?
• 22:15
  Speaker 3: Yeah, look, I enjoyed it. I think it's too me
• 22:17
  Speaker 3: is great, you know in a sense, you know it fun.
• 22:20
  Speaker 3: It's definitely the early days. It was early days has
• 22:23
  Speaker 3: like just been guest chefs and that coming in for
• 22:24
  Speaker 3: a day, you know, throwing down a challenge, you know,
• 22:27
  Speaker 3: creating a bit of shaking everyone up, creating a little
• 22:30
  Speaker 3: bit of fear in the in the kitchen and then
• 22:33
  Speaker 3: going home. So it was easy. You know, it was
• 22:35
  Speaker 3: a great way to enter the TV scene, and you know,
• 22:40
  Speaker 3: it built built a great name for myself, made me
• 22:43
  Speaker 3: pretty much a national name and an international name, so
• 22:46
  Speaker 3: you know, I owe a lot to that. And then
• 22:48
  Speaker 3: having my own show and being a more major part
• 22:51
  Speaker 3: of the show was good as well. You know, it
• 22:53
  Speaker 3: was a great experience and you can't falter it in
• 22:55
  Speaker 3: a sense, but like it definitely is what we don't see.
• 22:57
  Speaker 3: It's a long day. It's very boring. You know, you're
• 23:00
  Speaker 3: kind of sitting around most of the day, you know,
• 23:02
  Speaker 3: just kind of waiting to taste dishes and at the
• 23:05
  Speaker 3: end of the day. And the hard thing is, I
• 23:07
  Speaker 3: think for me being more hands on and wanting to
• 23:10
  Speaker 3: be keep active, sitting around, like I just get I
• 23:13
  Speaker 3: get really tired, and really it takes all energy out
• 23:17
  Speaker 3: of me. So like I just want to at least
• 23:19
  Speaker 3: even just get in there and like give them a
• 23:23
  Speaker 3: ask me a question, help, you know what I mean
• 23:24
  Speaker 3: something like that. But you know, you're allowed to. So
• 23:26
  Speaker 3: it's a competition and they have to. They have to
• 23:30
  Speaker 3: you know, find their feet themselves and grind it out.
• 23:33
  Speaker 3: But you know, other than that, it's it's a great experience.
• 23:36
  Speaker 3: It's a great moment. And I think from what I've
• 23:40
  Speaker 3: found after the shows, what you do for their lives
• 23:44
  Speaker 3: is bigger than anything. So you know, when they come
• 23:46
  Speaker 3: back to you and say how you've changed your lives,
• 23:48
  Speaker 3: you know, just them being on the show and that,
• 23:50
  Speaker 3: which is something you don't think about when you start it,
• 23:55
  Speaker 3: but learning about it after it's Yeah, I think it's
• 23:57
  Speaker 3: a it's a great feeling.
• 23:59
  Speaker 1: So, yeah, amazing. What did I read somewhere that you
• 24:03
  Speaker 1: grew up in Italy or you spent I know your parents,
• 24:06
  Speaker 1: I know you're born here, but did you go back
• 24:08
  Speaker 1: and live in Italy for a while.
• 24:10
  Speaker 3: I used to go back every year Italy with my parents.
• 24:12
  Speaker 3: My parents come back every year. When I was younger,
• 24:15
  Speaker 3: I used to stay there, you know, about six months
• 24:17
  Speaker 3: at a time, like my mom and my dad would
• 24:19
  Speaker 3: do things like that. And then and then as I've
• 24:22
  Speaker 3: gotten older, you know, we used to go every year
• 24:25
  Speaker 3: for a month or so. And then you know, throughout
• 24:28
  Speaker 3: my late teens and that when I was doing my apprenticeship,
• 24:32
  Speaker 3: I'd travel to France and Italy just to do some
• 24:35
  Speaker 3: training and stuff, you know, do courses or stars just
• 24:37
  Speaker 3: like work for free in places that I could find, yeah,
• 24:41
  Speaker 3: you know, just to get more experience, so to better
• 24:44
  Speaker 3: my skills, because back when I was coming through my apprenticeship,
• 24:48
  Speaker 3: food wasn't big in Australia, like in the sense it
• 24:51
  Speaker 3: was it was here, but I didn't have the presence
• 24:53
  Speaker 3: it does now. Or you know, there were restaurants and
• 24:57
  Speaker 3: people went to restaurants, but the masses didn't really I
• 25:00
  Speaker 3: didn't really see food as they see it now. Yeah,
• 25:04
  Speaker 3: pastry shops were very few, you know, there were very
• 25:07
  Speaker 3: few pastry shops. Most of them were just su stand
• 25:09
  Speaker 3: at Aussie Bakery selling cream buns and marine frogs and
• 25:15
  Speaker 3: all those kind of you know, fun Leavington, old School, Lamington's,
• 25:19
  Speaker 3: you know, all those things, and you know, and then yeah,
• 25:24
  Speaker 3: so there wasn't much a route, so I had to
• 25:26
  Speaker 3: go looking overseas to get those extra skills that I
• 25:30
  Speaker 3: kind of was that i'd seen, you know, through books
• 25:32
  Speaker 3: and stuff like that in my younger years, and that
• 25:36
  Speaker 3: was a great experience for me and they helped me
• 25:40
  Speaker 3: when I was coming through the ranks at a young
• 25:42
  Speaker 3: age to deal bit different and and be a little
• 25:46
  Speaker 3: bitead of the game.
• 25:47
  Speaker 1: Who's the best in the world? Adriano I mean, maybe
• 25:51
  Speaker 1: there's not, but in terms of if you had side,
• 25:54
  Speaker 1: there's one one country that does it great. I'm guessing
• 25:58
  Speaker 1: at the European country. It's like who does pastries and
• 26:02
  Speaker 1: cakes and sweets better maybe than anyone in the world.
• 26:06
  Speaker 3: Oh, I think everyone has its own sort of like
• 26:10
  Speaker 3: culture and own sort of presence. But there's probably i'd
• 26:14
  Speaker 3: say three or four countries that i'd probably name as
• 26:18
  Speaker 3: the top I'd probably say Spain. Oh, okay, Spain, Japan, Japan,
• 26:27
  Speaker 3: I would not.
• 26:28
  Speaker 1: Have I don't know why, but I know, fuck all,
• 26:30
  Speaker 1: but I wouldn't have Japan.
• 26:32
  Speaker 3: Okay, Yeah, France and then Italy what Okay, four countries
• 26:38
  Speaker 3: will be on the top list if I was to
• 26:40
  Speaker 3: cut it in my vision, and this is only my vision.
• 26:43
  Speaker 3: Everyone else is going to be different. The top two
• 26:45
  Speaker 3: for me is Spain and Japan. Wow, it's Spain at least,
• 26:50
  Speaker 3: just a different set of creativity. They're just for me
• 26:56
  Speaker 3: in in ground breaking sort of development in pastry. They're
• 27:02
  Speaker 3: ahead of the game, you know. They've just got a
• 27:04
  Speaker 3: beautiful vision for artistry and a different mindset on cakes
• 27:10
  Speaker 3: and desserts. I really enjoy. They're a little bit more
• 27:13
  Speaker 3: adventurous and then for me, Japan you can get a
• 27:16
  Speaker 3: bit of everything. Right, Japan has everything that France has
• 27:19
  Speaker 3: because they Japanese love the French and all the major
• 27:24
  Speaker 3: major pastry shops out of France are in Japan because
• 27:29
  Speaker 3: of that. But plus, Japan has its own pastry culture
• 27:32
  Speaker 3: which is very very unique, you know, in a sense,
• 27:36
  Speaker 3: like they have stores where it's only one product and
• 27:38
  Speaker 3: that's all they sell, or one fruit. You can go
• 27:40
  Speaker 3: to a shop that just sell strawberries. Every cake in
• 27:43
  Speaker 3: there's made with strawberries. Yeah, so there's not many, and
• 27:47
  Speaker 3: they have a lot of this kind of pastry. So
• 27:51
  Speaker 3: you know, doing a pastry tour of Tokyo or you know, Kyoto,
• 27:54
  Speaker 3: any of those places and just delving deep into all
• 27:57
  Speaker 3: of it, it's just amazing, you know, and you get
• 27:59
  Speaker 3: such a great experience. Plus all the kitchen they have
• 28:02
  Speaker 3: so many kitchen kind of fun things as well that
• 28:04
  Speaker 3: kind of come out of there that you know, they
• 28:06
  Speaker 3: make their way over here a little bit too with
• 28:07
  Speaker 3: all these trends and stuff, but you know, you get
• 28:09
  Speaker 3: all that kind of fun stuff as well in Japan,
• 28:12
  Speaker 3: so it's very exciting. But the Japanese are known for
• 28:18
  Speaker 3: recreating everything, even better than the people who invented it.
• 28:21
  Speaker 3: So they just have that mindset and that dedication to
• 28:26
  Speaker 3: do things great. I think it's just part of their culture.
• 28:28
  Speaker 1: So that's amazing, that's fascinating, is it? Like in twenty
• 28:36
  Speaker 1: twenty four more than ever? You know, there's lots of
• 28:40
  Speaker 1: understandably talk about health, wellness, fitness, nutrition, you know, sugar
• 28:45
  Speaker 1: fat as you were talking about. Is there any and
• 28:48
  Speaker 1: I know that pastry and health don't necessarily go together,
• 28:51
  Speaker 1: of course, no disrespect, but is there any pressure on
• 28:56
  Speaker 1: you people who work in that space to create healthier
• 29:01
  Speaker 1: options or is that just like fuck it, we just
• 29:03
  Speaker 1: care that it tastes great.
• 29:05
  Speaker 3: Yeah, I don't think there's any pressure. I think there's
• 29:08
  Speaker 3: I think there's a bunch of like pastry chefs and
• 29:11
  Speaker 3: definitely a bunch of companies who sell products kind of
• 29:15
  Speaker 3: trying to get that message out there to chefs to
• 29:18
  Speaker 3: use these boats because they make things healthier. There are
• 29:20
  Speaker 3: a few chefs trying to create what they're pitching as
• 29:23
  Speaker 3: healthier recipes. But I think when someone is the cake,
• 29:27
  Speaker 3: they ain't looking for health exactly. People, if you're going
• 29:32
  Speaker 3: to eat a cake, right, I always believe this, like
• 29:34
  Speaker 3: you're going to if you eat sugar and fat, eating moderation,
• 29:37
  Speaker 3: you know, the body needs it in a sense right
• 29:40
  Speaker 3: in some way. Don't overreat it, don't overindulge, don't go stupid.
• 29:45
  Speaker 3: Have it as a treat, and that's what we're there for,
• 29:47
  Speaker 3: for a beautiful little treat. Now, as a chef myself,
• 29:51
  Speaker 3: I reduce it, not so much totally for the health reason,
• 29:55
  Speaker 3: but also for the like I said before, the flavor.
• 29:57
  Speaker 3: But yes, it has a better health benefit as well
• 30:00
  Speaker 3: because I've reduced all that sugar and fat so coming
• 30:03
  Speaker 3: into play. I think there's a market there in that
• 30:06
  Speaker 3: sense where it's better for you. Not so much. I'm
• 30:09
  Speaker 3: not going to ever say it's healthy because it's you know,
• 30:12
  Speaker 3: I don't think any indulgence shouldn't be healthy. I don't think.
• 30:16
  Speaker 3: And most of the time most of the things that
• 30:18
  Speaker 3: I eat or try that are are targeted at health
• 30:23
  Speaker 3: or you know, those kinds of things. It tastes okay,
• 30:28
  Speaker 3: but just don't give you the same result, you know
• 30:29
  Speaker 3: what I mean. And I think if you're in you
• 30:32
  Speaker 3: might eat it once or twice and okay, fit the
• 30:35
  Speaker 3: fit the void for a moment. But if you're eating
• 30:37
  Speaker 3: that all the time you get sick of it. So
• 30:40
  Speaker 3: I think it's all about moderation. I don't feel there's
• 30:43
  Speaker 3: a lot of pressure in that sense. I think people
• 30:46
  Speaker 3: when they want to have a treat, they should have
• 30:48
  Speaker 3: a treat and you know, and just balance out their
• 30:52
  Speaker 3: macros and their diet and you know, just work it
• 30:56
  Speaker 3: into their schedule. You know. I know heaps of people
• 30:58
  Speaker 3: that do that. And I see them smash and you know,
• 31:01
  Speaker 3: croissants and all those kind of things, and there they look.
• 31:04
  Speaker 3: I mean, they're fitter than me. Anyway, mate, I agree
• 31:09
  Speaker 3: with you.
• 31:09
  Speaker 1: I think the idea of deprivation forever and never having
• 31:12
  Speaker 1: a cake or never having something that you love, I
• 31:15
  Speaker 1: actually don't think it's a good plan. And I think
• 31:17
  Speaker 1: being able to everything in moderation. There is one person
• 31:23
  Speaker 1: in this conversation that hasn't spoken much, who may or
• 31:27
  Speaker 1: may not be a chocoholic, who may or may not,
• 31:31
  Speaker 1: who may like sixty percent of a diet, may or
• 31:34
  Speaker 1: may not be chocolate other than if other than chocolate,
• 31:39
  Speaker 1: and your addiction to chocolate, which is well documented. What's
• 31:43
  Speaker 1: your next favorite suite? Like if you had to something
• 31:46
  Speaker 1: from a bakery or something that Adriano might make.
• 31:50
  Speaker 2: Well, it's anything. I'm less. I'm not croissanti or pastry,
• 31:55
  Speaker 2: ishe unless it's got n atilla in it?
• 31:57
  Speaker 3: Of course. Yeah.
• 32:00
  Speaker 2: Yeah, I'm team chocolate.
• 32:02
  Speaker 3: Chocolate a chocolate every day.
• 32:04
  Speaker 2: Yeah, there we go.
• 32:07
  Speaker 3: I'm on it. Chocolate. It's good for chocolates, good for
• 32:10
  Speaker 3: the mindset, you know what I mean. I think it's
• 32:14
  Speaker 3: you know, like I say, with certain sweets and certain things,
• 32:16
  Speaker 3: it gives you a certain joint us and it brings
• 32:21
  Speaker 3: something For me that brings something right. I mean, I
• 32:24
  Speaker 3: eat dark chocolate, so you know, it's kind of like
• 32:26
  Speaker 3: has a lot of benefits as well. And you know,
• 32:30
  Speaker 3: I think people are going to look at those things.
• 32:32
  Speaker 3: So if it brings you a little bit of joy,
• 32:34
  Speaker 3: then for me, that's part of a healthy diet, you
• 32:36
  Speaker 3: know what I mean. Like, as long as you don't
• 32:37
  Speaker 3: over indulge it, there's nothing wrong with it. I agree.
• 32:41
  Speaker 2: And I'm really good in all like I'm extra good
• 32:44
  Speaker 2: in all the other areas. And I put all my
• 32:47
  Speaker 2: my indulgence into that into something that I love the
• 32:52
  Speaker 2: very most, and then I get to have it what
• 32:54
  Speaker 2: feels like all the time nice.
• 32:57
  Speaker 1: That's isn't it Funny? When there's something that you love
• 33:00
  Speaker 1: of Like, I eat almost the same dinner every night,
• 33:03
  Speaker 1: which is just doesn't matter what it is. But it's like,
• 33:06
  Speaker 1: it's just rice, veggies, and there's kind of almost minced
• 33:09
  Speaker 1: beef concoction that I have that tastes fucking amazing. Sometimes
• 33:13
  Speaker 1: I have chicken, but my dinners are almost the same
• 33:16
  Speaker 1: every night. But every night it's like, this is the
• 33:19
  Speaker 1: best thing I've ever had. When did this get invented?
• 33:22
  Speaker 1: Every night my taste buds are just as excited. It's
• 33:26
  Speaker 1: when you love something like tif when you have chocolate,
• 33:30
  Speaker 1: if you have it one hundred days in a row,
• 33:31
  Speaker 1: on the one hundred and first day, it's not like, oh,
• 33:34
  Speaker 1: your receptors have shut down, you don't enjoy it anymore.
• 33:37
  Speaker 2: Noah, I love it every day.
• 33:43
  Speaker 1: What's the if I was, which I'm not gonna but
• 33:46
  Speaker 1: if I went, you know what, I'm going to start
• 33:48
  Speaker 1: to try to make a couple of desserts. So I'm
• 33:50
  Speaker 1: going to try to open the door on developing. And
• 33:53
  Speaker 1: I'm sure some of our listeners now are thinking, fuck,
• 33:55
  Speaker 1: I want to try and make something, but I'm not
• 33:58
  Speaker 1: great in that space. Yeah, what's something like a getting
• 34:02
  Speaker 1: started project Adriana, where a sweet or something that people
• 34:07
  Speaker 1: could have a go at that doesn't require your skills.
• 34:12
  Speaker 3: O man, like you know anything like like a Freni
• 34:17
  Speaker 3: pan tire. You know, it's pretty simple. It's just a
• 34:19
  Speaker 3: tart based almond cream. You know, put some put your
• 34:22
  Speaker 3: favorite fruit in it, and bake it off, you know
• 34:23
  Speaker 3: what I mean. It's so simple, you know. And almond
• 34:26
  Speaker 3: cream is equal parts pretty much of everything. And then
• 34:29
  Speaker 3: I mean, if you don't want to make tartas tree,
• 34:31
  Speaker 3: you can just buy a short cross out of the
• 34:32
  Speaker 3: freezer and line a cardshell. I mean, there's many simple
• 34:35
  Speaker 3: ways to navigate desserts. You can make a putting, a
• 34:39
  Speaker 3: sticky date pudding, chocolate lava cake. I mean there's so
• 34:43
  Speaker 3: that's there's no skill needed in that, right, It's any
• 34:47
  Speaker 3: skill needed is in the baking.
• 34:49
  Speaker 2: Really, I do love sticky date pudding. I do love
• 34:52
  Speaker 2: sticky date putting.
• 34:54
  Speaker 1: Your eyes just lit up like a Christmas tree when
• 34:56
  Speaker 1: he said sticky date pudding.
• 34:58
  Speaker 3: Shout out.
• 34:58
  Speaker 2: Shout out to tigl Winery that have. When you order
• 35:02
  Speaker 2: a sticky Day pudding, it's actually an enormous slab big
• 35:05
  Speaker 2: enough for people.
• 35:07
  Speaker 3: Yeah, yeah, that's crazy table share now. Uh.
• 35:13
  Speaker 1: And I will say that when I was a fat
• 35:17
  Speaker 1: little fucker, probably thirty percent of my diet was cheesecake,
• 35:22
  Speaker 1: which which may which may or may not have had
• 35:25
  Speaker 1: something to do with the state I was in. But
• 35:29
  Speaker 1: I fucking and not not that I don't mind the
• 35:32
  Speaker 1: normal cheesecake, but I love baked cheesecake.
• 35:35
  Speaker 3: Baked cheesecake. Yeah, it's good, Like it's so good, so creamy, mate.
• 35:41
  Speaker 1: I could I could literally have, I reckon, I could
• 35:44
  Speaker 1: eat three meals a day of cheesecake and nothing else
• 35:47
  Speaker 1: and eventually I'd get sick of it. But I'd give
• 35:50
  Speaker 1: that a good crack for about a month. I love
• 35:52
  Speaker 1: che cheese. That kind of cheesecake to me is almost
• 35:55
  Speaker 1: like a meal because it's quite dense.
• 35:58
  Speaker 3: It's very dense. Yeah, very very dense. Yeah that's good.
• 36:04
  Speaker 1: Well, mate, We appreciate you. We appreciate you. It's been
• 36:07
  Speaker 1: fun getting to know you a little bit and chat
• 36:09
  Speaker 1: to you. Do you what's next on the horizon? Is
• 36:13
  Speaker 1: there anything coming up? Any projects? Any TV stuff for you?
• 36:17
  Speaker 1: Kicking back being a dad and a husband and just
• 36:19
  Speaker 1: fucking life in the hammock at.
• 36:21
  Speaker 3: The moment, a bit of everything, you know, just taking
• 36:23
  Speaker 3: as it comes. But yeah, I'm a master Chef. A
• 36:26
  Speaker 3: few episodes of Master Chef this.
• 36:27
  Speaker 5: Season tv wise, a few classes overseas, a few eventsy locally,
• 36:37
  Speaker 5: there's bits and pieces. Really keep doing my I t
• 36:41
  Speaker 5: at the QT hotels, you know, things like that. So
• 36:45
  Speaker 5: just keep that keeps me busy, busy enough and now
• 36:47
  Speaker 5: and flexible, so which is good with the with the
• 36:49
  Speaker 5: baby in that.
• 36:49
  Speaker 3: So yeah, just keep plugging away until something more thought comes,
• 36:54
  Speaker 3: if it does.
• 36:55
  Speaker 1: You know, has parenthood has been a dad mate?
• 36:59
  Speaker 3: Yeah, it's man, it's good. You know, it's you know,
• 37:02
  Speaker 3: like it's different tiring, and it's look, I mean, I
• 37:04
  Speaker 3: travel before work, so I can't say overly tiring for
• 37:08
  Speaker 3: me all the time because I'm not not here all
• 37:09
  Speaker 3: the time. But yeah, when I'm here, it's definitely. Yeah,
• 37:13
  Speaker 3: it's a different moment. But you know when when he
• 37:16
  Speaker 3: smiles all the time at chally, you know, it's it's
• 37:19
  Speaker 3: just I don't know, you can't take something away. So
• 37:23
  Speaker 3: it's one of those moments. Yeah, you've got to enjoy it.
• 37:26
  Speaker 1: But I feel like having a baby is both chaos
• 37:29
  Speaker 1: and therapy.
• 37:30
  Speaker 3: Yeah, that's a therapy. That's a good word.
• 37:33
  Speaker 1: Yeah, we appreciate you. How do people find you, follow you,
• 37:38
  Speaker 1: connect with you, get involved in some capacity. How do
• 37:41
  Speaker 1: they do that?
• 37:43
  Speaker 3: Yeah, you can follow me on Instagram or Facebook or
• 37:48
  Speaker 3: I'm at the Sweet Assassin or Adrian Zumbo on those
• 37:52
  Speaker 3: all those channels LinkedIn X but I don't really use
• 37:57
  Speaker 3: X anymore. But but all I see, yeah, mainly mainly Instagram, TikTok,
• 38:04
  Speaker 3: Facebook LinkedIn. I do have a website, but it's under
• 38:09
  Speaker 3: construction at the moment, so when it comes back on
• 38:11
  Speaker 3: and it's just adronizmore dot com. So other than that,
• 38:15
  Speaker 3: all good man, it's been fun. Yeah, it's been great shading.
• 38:19
  Speaker 1: Thank you. We'll say goodbye off fair Back for the moment.
• 38:23
  Speaker 1: Thanks for being on the You project.
• 38:24
  Speaker 3: It was nice to meet you, absolutely amazing. Thank you.
• 38:29
  Speaker 1: Boom