Clairsy & Lisa spoke to the winner of Masterchef Nat Thaipun who told them how she's going to use her $250,000 prize money to travel the world and further her career as a chef.
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Episode Transcript
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Speaker 1 (00:00):
Paradise to me.
Speaker 2 (00:01):
You know, Lisa is just a room full of food.
It is.
Speaker 3 (00:05):
I don't know what I'm going to do with my
seven thirties at night now. Because you know, Master Chef
goes for a while, you get pretty invested.
Speaker 2 (00:12):
Quite a few months, isn't it.
Speaker 3 (00:14):
And last night it all wrapped up and Master Chef
for twenty twenty four is nat type and good morning,
night mat good morning.
Speaker 1 (00:23):
Welcome, good morning, good morning. How are we congratulations?
Speaker 4 (00:28):
Thank you so much.
Speaker 3 (00:29):
It's been I mean, it really is such a you know,
it's a tough competition.
Speaker 1 (00:35):
Do you cook? How many days a week do you
actually cook?
Speaker 4 (00:39):
Oh? You don't even want to know. When I was
living New Zealand, I was cooking. I couldn't get out
of the kitchen. I remember timing myself once and I
spent eleven hours in the kitchen. Oh my gosh, cooking.
Speaker 3 (00:49):
But during the actually during the competition, because you know,
we see it from Sunday night to Thursday night sometimes,
are you how many days of the week do you
actually go into the Master Chef kitchen and cook?
Speaker 1 (01:01):
Oh?
Speaker 4 (01:02):
Like five days?
Speaker 1 (01:03):
Five days?
Speaker 3 (01:03):
Really, I mean the contents And you know it's hard
because we see in hour long episode, but you know,
quite often you've got five hours to cook.
Speaker 1 (01:11):
I can't imagine doing anything for five hours straight.
Speaker 4 (01:15):
It's really long. But the thing is it goes, it
completely flies by, Like, yeah, I wanted more time. I
think six hours would have been good.
Speaker 2 (01:24):
Yeah, it's like a bit of a video game, isn't it?
Beat the Butcher, which you did. Now that I've been
many to catch up and find out what we're doing
without two hundred and fifty grand.
Speaker 4 (01:33):
Two hundred and fifty grand, I mean that's a lot
of money, and I really want to travel around the world,
go to loads of different restaurants and go work at
those restaurants as well. I wanted to, like, you know,
go like just go lap of those experiences. Broaden my palates,
broaden my knowledge, you know, get really good at understanding
of the industry. Before I opened something.
Speaker 3 (01:52):
Maybe I believe you said that because I was going
to say to you on the first show, you won
the opportunity to go and spend some time in Jamie
Oliver's restaurant in the UK, and then when you were
in Hong Kong, you seem pretty keen on that.
Speaker 1 (02:04):
Michelin Star chef's invitation to.
Speaker 3 (02:06):
Any of you to spend a bit of time in
his restaurant, And I thought, you know, with that money,
how cool would it be to go on a bit
of a food tour of these amazing chef's restaurants?
Speaker 1 (02:15):
Say?
Speaker 3 (02:15):
Can I just spend a bit of time in your
kitchen and come back with a stock pile of experience?
Speaker 1 (02:21):
Yeah, the same person.
Speaker 3 (02:24):
That's a cook's facts, that's a better cook.
Speaker 1 (02:29):
Just that is a really amazing idea. I think I
think it's.
Speaker 4 (02:35):
No.
Speaker 2 (02:36):
We're very excited for you. I just want to just
want to say, not only do you win, you get
the money and all the rest of it and the trophy,
hold the trophy up proudly. But is it pressured all
of a sudden they say, oh, by the way, you
got a residency at crown in at the Alumni restaurant.
I mean, that's a very very prestigious place. And it's
an instant pressure on you, doesn't it.
Speaker 4 (02:54):
You have no idea. I'm actually terrified. I really sleep
at night. I was like thinking about my menus like
they could laugh, like the whole entire public of death.
Last chef, I'm going to want to come and eat,
they don't want to come meet me, and I'm just like,
that's a lot of pressure. You know, I'm going to
have to put my a game on and you guys
to see me on the show. I am so like
(03:17):
hard than myself, you know. But so, yeah, I.
Speaker 3 (03:21):
Reckon they go in with a sort of vibe of
I'm really excited to try your food, rather than going
in with a okay, impress.
Speaker 1 (03:28):
Me type of attitude.
Speaker 4 (03:30):
Yeah, so I.
Speaker 3 (03:31):
Think I think that would be very kind to you. Now,
how long did you have to keep it under wraps
that you'd won?
Speaker 4 (03:37):
Honestly, not too long because I went straight to London
after the show finish. Are so I was attracted. I
was liker to my in my eyes, I felt like
I read ready one by hanging out with Jamie.
Speaker 1 (03:49):
Yeah, I was.
Speaker 4 (03:51):
I completely forgot about it and like was just living
a whole entire life after the show finish.
Speaker 3 (03:58):
So yeah, So otherwise it's got to be halfmetally, want
to keep it, keep it Sigarette and everyone around you
with all the family.
Speaker 2 (04:06):
Speaking of family, how emotional is it when you start
the Grand final of the Grand Finale and your family
walk in.
Speaker 4 (04:12):
Oh, it was so emotional. And I could just feel
the pressure as well. I remember my mom was telling me,
she was just like a cop, You're going to become
a chef. She whispered this in in like the Master
Chef kitchen. I was like, Mom, I can't tell me
this right now.
Speaker 2 (04:28):
Do you have?
Speaker 3 (04:29):
Is there something that stands out across the competition as
the most tough challenge, the most challenging day you had.
Speaker 4 (04:37):
My most challenging day was definitely probably my day in
Hong Kong because it was so goddamn cold. But I
couldn't I couldn't feel my fingers. But but that was
also my favorite. It was also my break. It was
like my my turning point of realizing I'm going to
become a chef. Well, so it just made me realize
I could work in any condition, like I'm very adaptable,
(04:59):
and made me kind of, you know, quite proud of myself.
Speaker 1 (05:03):
Yeah, we could see how cold that was there is fat.
I was surprised.
Speaker 3 (05:06):
I wasn't expecting that it was going to be so cold.
Speaker 4 (05:10):
All I know, I know it gets really cold. Yeah.
Speaker 2 (05:13):
Yeah, there was a scene last night when you had
to you know, knock back some ingredients you didn't want
you both ended up happy with the black peppercorns, but
my wife was going.
Speaker 1 (05:20):
They knocked back the fennel.
Speaker 2 (05:22):
There's so many things you can do with fennel, but
you've gotta make choices on the on the spirit of
the moment.
Speaker 1 (05:26):
Know what to do with I've got no idea. Could
You're gonna be.
Speaker 4 (05:30):
So in those moments, You're gonna be so strategic. I
was like, looked at black peppercorns and I was like,
I reckon, I know exactly what Pether is going to make.
I'm going to pick black peppercorns so that I can
make fun.
Speaker 2 (05:41):
So rogue.
Speaker 4 (05:41):
Does that make sense?
Speaker 3 (05:42):
Well, you were still still taking risks right until the
end that that proved to.
Speaker 1 (05:48):
Work for you.
Speaker 4 (05:49):
Yeah. Yeah, I as much as I take on the
judges feedback, I was very much like, I'm going to
stick to my guns.
Speaker 1 (05:57):
Yeah.
Speaker 3 (05:57):
Well, Nat congratulations, good luck with the Crown residency and
the food tour, which is the best idea ever I
think to come back with all that experience.
Speaker 2 (06:08):
It sounds like a Vegas and.
Speaker 1 (06:11):
You know, maybe we'll see you in the jungle. They
like to get a chef there you anywhere?
Speaker 3 (06:17):
Yeah, yeah, the world congratulations and not enjoy it.
Speaker 4 (06:23):
Thank you so much, thanks for having me.
Speaker 3 (06:25):
Bye.
Paradise to me.
Speaker 2 (00:01):
You know, Lisa is just a room full of food.
It is.
Speaker 3 (00:05):
I don't know what I'm going to do with my
seven thirties at night now. Because you know, Master Chef
goes for a while, you get pretty invested.
Speaker 2 (00:12):
Quite a few months, isn't it.
Speaker 3 (00:14):
And last night it all wrapped up and Master Chef
for twenty twenty four is nat type and good morning,
night mat good morning.
Speaker 1 (00:23):
Welcome, good morning, good morning. How are we congratulations?
Speaker 4 (00:28):
Thank you so much.
Speaker 3 (00:29):
It's been I mean, it really is such a you know,
it's a tough competition.
Speaker 1 (00:35):
Do you cook? How many days a week do you
actually cook?
Speaker 4 (00:39):
Oh? You don't even want to know. When I was
living New Zealand, I was cooking. I couldn't get out
of the kitchen. I remember timing myself once and I
spent eleven hours in the kitchen. Oh my gosh, cooking.
Speaker 3 (00:49):
But during the actually during the competition, because you know,
we see it from Sunday night to Thursday night sometimes,
are you how many days of the week do you
actually go into the Master Chef kitchen and cook?
Speaker 1 (01:01):
Oh?
Speaker 4 (01:02):
Like five days?
Speaker 1 (01:03):
Five days?
Speaker 3 (01:03):
Really, I mean the contents And you know it's hard
because we see in hour long episode, but you know,
quite often you've got five hours to cook.
Speaker 1 (01:11):
I can't imagine doing anything for five hours straight.
Speaker 4 (01:15):
It's really long. But the thing is it goes, it
completely flies by, Like, yeah, I wanted more time. I
think six hours would have been good.
Speaker 2 (01:24):
Yeah, it's like a bit of a video game, isn't it?
Beat the Butcher, which you did. Now that I've been
many to catch up and find out what we're doing
without two hundred and fifty grand.
Speaker 4 (01:33):
Two hundred and fifty grand, I mean that's a lot
of money, and I really want to travel around the world,
go to loads of different restaurants and go work at
those restaurants as well. I wanted to, like, you know,
go like just go lap of those experiences. Broaden my palates,
broaden my knowledge, you know, get really good at understanding
of the industry. Before I opened something.
Speaker 3 (01:52):
Maybe I believe you said that because I was going
to say to you on the first show, you won
the opportunity to go and spend some time in Jamie
Oliver's restaurant in the UK, and then when you were
in Hong Kong, you seem pretty keen on that.
Speaker 1 (02:04):
Michelin Star chef's invitation to.
Speaker 3 (02:06):
Any of you to spend a bit of time in
his restaurant, And I thought, you know, with that money,
how cool would it be to go on a bit
of a food tour of these amazing chef's restaurants?
Speaker 1 (02:15):
Say?
Speaker 3 (02:15):
Can I just spend a bit of time in your
kitchen and come back with a stock pile of experience?
Speaker 1 (02:21):
Yeah, the same person.
Speaker 3 (02:24):
That's a cook's facts, that's a better cook.
Speaker 1 (02:29):
Just that is a really amazing idea. I think I
think it's.
Speaker 4 (02:35):
No.
Speaker 2 (02:36):
We're very excited for you. I just want to just
want to say, not only do you win, you get
the money and all the rest of it and the trophy,
hold the trophy up proudly. But is it pressured all
of a sudden they say, oh, by the way, you
got a residency at crown in at the Alumni restaurant.
I mean, that's a very very prestigious place. And it's
an instant pressure on you, doesn't it.
Speaker 4 (02:54):
You have no idea. I'm actually terrified. I really sleep
at night. I was like thinking about my menus like
they could laugh, like the whole entire public of death.
Last chef, I'm going to want to come and eat,
they don't want to come meet me, and I'm just like,
that's a lot of pressure. You know, I'm going to
have to put my a game on and you guys
to see me on the show. I am so like
(03:17):
hard than myself, you know. But so, yeah, I.
Speaker 3 (03:21):
Reckon they go in with a sort of vibe of
I'm really excited to try your food, rather than going
in with a okay, impress.
Speaker 1 (03:28):
Me type of attitude.
Speaker 4 (03:30):
Yeah, so I.
Speaker 3 (03:31):
Think I think that would be very kind to you. Now,
how long did you have to keep it under wraps
that you'd won?
Speaker 4 (03:37):
Honestly, not too long because I went straight to London
after the show finish. Are so I was attracted. I
was liker to my in my eyes, I felt like
I read ready one by hanging out with Jamie.
Speaker 1 (03:49):
Yeah, I was.
Speaker 4 (03:51):
I completely forgot about it and like was just living
a whole entire life after the show finish.
Speaker 3 (03:58):
So yeah, So otherwise it's got to be halfmetally, want
to keep it, keep it Sigarette and everyone around you
with all the family.
Speaker 2 (04:06):
Speaking of family, how emotional is it when you start
the Grand final of the Grand Finale and your family
walk in.
Speaker 4 (04:12):
Oh, it was so emotional. And I could just feel
the pressure as well. I remember my mom was telling me,
she was just like a cop, You're going to become
a chef. She whispered this in in like the Master
Chef kitchen. I was like, Mom, I can't tell me
this right now.
Speaker 2 (04:28):
Do you have?
Speaker 3 (04:29):
Is there something that stands out across the competition as
the most tough challenge, the most challenging day you had.
Speaker 4 (04:37):
My most challenging day was definitely probably my day in
Hong Kong because it was so goddamn cold. But I
couldn't I couldn't feel my fingers. But but that was
also my favorite. It was also my break. It was
like my my turning point of realizing I'm going to
become a chef. Well, so it just made me realize
I could work in any condition, like I'm very adaptable,
(04:59):
and made me kind of, you know, quite proud of myself.
Speaker 1 (05:03):
Yeah, we could see how cold that was there is fat.
I was surprised.
Speaker 3 (05:06):
I wasn't expecting that it was going to be so cold.
Speaker 4 (05:10):
All I know, I know it gets really cold. Yeah.
Speaker 2 (05:13):
Yeah, there was a scene last night when you had
to you know, knock back some ingredients you didn't want
you both ended up happy with the black peppercorns, but
my wife was going.
Speaker 1 (05:20):
They knocked back the fennel.
Speaker 2 (05:22):
There's so many things you can do with fennel, but
you've gotta make choices on the on the spirit of
the moment.
Speaker 1 (05:26):
Know what to do with I've got no idea. Could
You're gonna be.
Speaker 4 (05:30):
So in those moments, You're gonna be so strategic. I
was like, looked at black peppercorns and I was like,
I reckon, I know exactly what Pether is going to make.
I'm going to pick black peppercorns so that I can
make fun.
Speaker 2 (05:41):
So rogue.
Speaker 4 (05:41):
Does that make sense?
Speaker 3 (05:42):
Well, you were still still taking risks right until the
end that that proved to.
Speaker 1 (05:48):
Work for you.
Speaker 4 (05:49):
Yeah. Yeah, I as much as I take on the
judges feedback, I was very much like, I'm going to
stick to my guns.
Speaker 1 (05:57):
Yeah.
Speaker 3 (05:57):
Well, Nat congratulations, good luck with the Crown residency and
the food tour, which is the best idea ever I
think to come back with all that experience.
Speaker 2 (06:08):
It sounds like a Vegas and.
Speaker 1 (06:11):
You know, maybe we'll see you in the jungle. They
like to get a chef there you anywhere?
Speaker 3 (06:17):
Yeah, yeah, the world congratulations and not enjoy it.
Speaker 4 (06:23):
Thank you so much, thanks for having me.
Speaker 3 (06:25):
Bye.
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