August 10, 2026 • 44 mins
Richi Grisillo is the hairstylist behind names like Eva Mendes, Tyra Banks and G Flip, and a global ambassador for Moroccanoil. But when he's not backstage at Fashion Week or on tour with musicians, he's baking chocolate cake and preserves for a shot at a ribbon at the Sydney Royal Easter Show.
In this episode of The Edit, Richi chats to Home Beautiful Editor-in-Chief (and his real-life client) Elle Lovelock about closing the salon he opened at 28, building a smaller, more private studio in its place, and the surprisingly daunting experience of competing against the Country Women’s Association for the first time.
Plus, Richi opens up on why he moved back home with his parents in his 30s, his dream of a modern farmhouse with a kitchen garden, and why he thinks you should never trust someone who doesn't serve dessert.
This episode covers:
- Growing up half Italian and food as a love language
- His first Sydney Royal Easter Show baking debut, up against the CWA
- Opening a salon at 28 and the decision to close it a decade later
- Life after the salon: building Academy Privé
- Working with Eva Mendes, Tyra Banks, G Flip and on tour with rising stars
- Teaching the next generation of stylists
- Why he calls social media "a necessary evil"
- AI, soul, and why imperfection is the point
- His dream home: a modern farmhouse with a kitchen garden
- Moving back in with his parents in his 30s
- What makes a home beautiful
You can find Richi on Instagram here
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Credits:
Host: Elle Lovelock
Guest: Richi Grisillo
Edited by: Leah Porges
Head of Vodcasting: Rachel Fountain
With thanks to our wonderful Home Beautiful team.
The Edit is a production of Home Beautiful and Are Media.
See omnystudio.com/listener for privacy information.
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:04):
This is an our media podcast. I've never had such
a daunting experience. I've never been more intimidated in my
life walking up to the trusted tables with the CWA
and the volunteers. There, all these beautiful mature ladies. They
look like the quintessential sort of country baker types, dressed
(00:26):
impeccably and I was shaking, like this six foot two, hairy,
one hundred kilo plus guy, and they just were looking
at me and it was like the cake.
Speaker 2 (00:43):
Welcome to the Edit, where we bring you into beautiful
homes with the people who create them. Today we're heading
inside the home of the hairstylist behind names like Eva Mendez,
Tyra Banks and g Flip. Ricky Grisillo is also my hairdresser,
but when he's not a salon, he's baking up a
storm and competing against the CWA at the Sydney Royal
(01:05):
Easter Show. From international Fashion Week shows and Eurovision to
going on tour with incredible musicians, Ricky lives a fast
paced and glamorous life. I suspect this is why one
of his greatest dreams is to one day live a
calmer life, hosting family and friends in a modern farmhouse
in the country. Here's Ricky on navigating a creative career,
(01:29):
his love of flowers, and why you should never trust
people who don't serve dessert. Ricky, my dear dear friend,
Welcome to the edit.
Speaker 3 (01:39):
Oh, thank you for having me.
Speaker 2 (01:41):
It is so much fun having you here today. It
feels a little surreal actually, because we are great friends.
But we first met when I came to you to
have my hair done. Yeah, you are also my hairstylist.
Speaker 1 (01:57):
The universe sent you my way, and it's been a
lovely relationship since.
Speaker 2 (02:00):
I know. And it's funny because I think when I
first came to your salon, which was Academy salon in Annadale,
I wasn't living there, but then I ended up buying
a house right nearby, so I didn't know that.
Speaker 3 (02:15):
Yeah, I just figured you were a local.
Speaker 2 (02:17):
But at that point I thought, I need to move
here to be closer to Ricky.
Speaker 1 (02:22):
I think a lot of people want to be close
to their hairdresser, right their people, dentist, hairdresser, doctor exactly.
Speaker 2 (02:29):
We were just talking about that before. Actually, how I said, Oh,
I wish you were here every day, And do people
always say that to you?
Speaker 1 (02:36):
Always every day of my life. I think it's a
luxury that people. I mean, really, I don't want to
lift my hands for half an hour to make my
hair look good, so I can only imagine what other
people doing, Like you know, and then you're stuck in
your bathroom at home and it gets hot, and so
the luxury of having someone do it for you not
making a mess. I would want that in my house.
To that or a private chef.
Speaker 2 (02:57):
I was just going to say, well, if you could
have any team member to do your everyday things, what
would it be?
Speaker 3 (03:05):
Definitely private?
Speaker 1 (03:06):
Yeah, I want to come home to a home cook,
to meal or not have to think about it. I
think it's like our most asked question in our household
is what's for dinner? From pretty much nine am till
six pm, we're just trying to figure out what are
we going to.
Speaker 3 (03:18):
Have for dinner?
Speaker 2 (03:19):
So I know, what do you usually end up with?
Speaker 1 (03:21):
It really depends. Usually it's what do I feel like,
not what should I have? So we all know what
that means.
Speaker 2 (03:26):
But we talk about food a lot a lot. We
both make food a lot. I remember I came in
one day and you had made lemon cello. Yes, yes,
and my gosh, that was powerful. It was so delicious.
Where did your love of food come from?
Speaker 1 (03:45):
Growing up in a half Italian, half Anglo sort of household.
I kind of had this real mix of influence when
I was growing up. I think the love language but
Italy is food. Whether it's cooking for people, I think
it's a way of I don't know, like care, like
it shows a lot of care, and I think that
kind of was something that instilled in me. It was
(04:07):
actually a career path I was going to go down
until I worked in a commercial kitchen for a couple
of weeks with work experience, and I just remember thinking
to myself, this will kill my love for food. Full
respect to anyone that is in a commercial kitchen, but
for me it was different. Like I think to be
on repeat, making the same thing every day and having
to master something like I still want to master things,
(04:30):
but not have the pressure of commercialized I think that's
like a lot of things people love to paint, but
they don't necessarily want to make it into a career
or things like that. So I think I was lucky.
But I still bake as often as I can. You know,
baking's my go to therapy because you get to cook
and then you get to eat after and I have
(04:51):
a massive sweet tooth.
Speaker 2 (04:52):
So yeah, and you have a baking story that I
just think is brilliant and I would love for you
to retell it so that everybody can hear. And you
know what I'm talking about. You you embraced a new
experience this year.
Speaker 3 (05:07):
Yes, my summer sport. Summer sport.
Speaker 1 (05:12):
A few years ago, actually, I was having a conversation
with a client, good old.
Speaker 3 (05:15):
Deirdre hi Dedre.
Speaker 1 (05:18):
She was just we were talking about I think we're
going to the Easter Show and she said, oh, you know,
I've won ribbons at the Easter Show before and I
was like, shut up, like tell me more. And I
think when I was growing up, it was something that
I was always fascinated by in the arts and crafts
section and stuff. Obviously it kind of became an extension
of what I love, which is baking, and it became
(05:40):
this hobby. It became this really organic hobby that started
a little bit obsessive because it was almost like weekly
practicing chocolate cake to make sure it was as close
as possible and things like that. It just became a
really wholesome. I found a lot of joy in it,
which I think so career focused all the time. It
was so nice to have a purpose with the baking
(06:02):
and almost like researching different recipes and things like that.
And it became even at the show on the judging day,
the tradition and it's so wholesome, and you see how
many people are so involved and passionate about it, like
full respect to the CWA, to everyone, the agricultural society
that put it together, Like I think it's such a
wonderful thing. And to participate for the first time it
(06:25):
was really eye opening because you got to see it
from a different point of view, not just there and
seeing a crowd and you know, the dog show and
things like that. To participate was really nice.
Speaker 2 (06:35):
What did you enter in and talk us through? What
was it like on the day, the lead up and
on the day.
Speaker 1 (06:43):
So the first thing I was, right, I'm going to
enter chocolate cake, which unfortunately at the time when I
signed up, I didn't realize it's the most entered category
across the whole year. Like I'll show you a photo later,
but there was like sixty chocolate cakes on the table,
like they had all the categories lined up, and then
you had chocolate cake, which was colossal. Luckily mine wasn't
the ugliest and mine obviously tasted great. But from there
(07:09):
I thought, you know what, if I'm going to do this,
let's find things that have an ease to them to
kind of ease myself into the process. But also said
a bit of a challenge and things I enjoy. So
I ended up entering I like to think I'm a
master a lemon curd maker, strawberry jam, and fig jam.
So they were my three preserves that I entered, which
(07:31):
goes off two weeks before the show. Yeah, and then
the stressful one was the chocolate cake. So yeah, oh
my gosh.
Speaker 2 (07:37):
So you show up on is it on the day
or the day before? When do you bring?
Speaker 1 (07:41):
The night before you bake your cake or the morning
of and you whisk it off to the show. And
I've never had such a daunting experience. I've never been
more intimidated in my life. Walking up to the trestle
tables with the CWA and the volunteers, there were these
beautiful mature ladies. They look like the quick to central
sort of country baker types, dressed impeccably you can see
(08:04):
how much respect they have for the categories and the
show and things like that.
Speaker 3 (08:09):
And I was.
Speaker 1 (08:09):
Shaking, like this six foot two, hairy, one hundred kilo
plus guy and they just were looking at me and
it was like cake, put it down and got out
my slip and that, and I was just like these
bumbling mess So I had to go for a walk
and go look at the livestock and then go back
for the judging in the afternoon.
Speaker 3 (08:31):
So yeah, you are.
Speaker 2 (08:34):
Don't get embarrassed, but you are.
Speaker 3 (08:35):
I'm a really blushing. We know where this is gone.
Speaker 2 (08:39):
You are a young, sophisticating, international award winning professional. It's
such a contrast to what people would expect to see
as an entrant in the Royal Easter Show. Did you
see many other young people there?
Speaker 1 (09:01):
It was a really vast demographic of people. There was
actually quite a few like dads. Oh yeah, there was
obviously there's like the kids section under thirteen's. Yeah, so
there was a youth factor to it, which there was
quite a volume of entries.
Speaker 3 (09:15):
It was actually quite spectacular.
Speaker 1 (09:16):
And to see the quality of what they're making it,
you know, it's inspiring. And then you've got like the
traditional like the people that have been entering it for
quite a while, and then you could see the people
that are it's sport for them. Yeah, Like I always
remember when I was playing baseball growing up, they'd be
like those few parents that were so involved that they're there,
like is your father a glass makers? Sit down because
(09:39):
they can't say. Like it was a bit like that,
like and it was like whoa, Okay, we'll avoid that
corner of the people watching. But the crowd was massive.
I don't know if it was a record year for them,
but there was a lot of entries. Yeah, so I
think there was a big demographic of people that's.
Speaker 2 (09:57):
Great to Yeah, it did anything about.
Speaker 1 (09:59):
A surprise, I think definitely the number of entries. I
was expecting that it be quite I think because I
call it like master chef syndrome. How I think kitchen
has become such a big part of people's lives because
that was entertainment for how long has that been on,
like twenty years or something like that, Like it's insane.
So I think it's sort of created a generation of
(10:21):
people that are very kitchen conscious. Yes, whether it be
very basic skill or advanced, or you have people with
smokers and their last freezers and stuff. But it's almost
like a exactly you're not quite sure what to expect,
but yeah, it was.
Speaker 3 (10:36):
It was good.
Speaker 1 (10:36):
I sat somewhere in the middle of competitive and like
casual but also in age. I was sort of in
this weird sort of midlife kind of like oh okay, so.
Speaker 2 (10:48):
Yeah, speaking of kitchen, we talk about the dream house
a lot. What is your dream the dream in terms
of home, because it's not city, is it or is it?
Speaker 1 (11:06):
I kind of I think because I grew up in
like an hour south of Sydney City, Like I'm used
to being around a lot of greenery, water, things like that.
So when I am in that environment, I definitely am
at peace, Like it's very peaceful for myself. But I
do love coming back to the city. Like obviously I
work in Surrey Hill, so there's a pulse and like
every day I'm commuting back and forth. So I kind
(11:27):
of can see that I'd want an element of both.
But the dream dream property when it's like time to
like not worry about the hustle and bustle, would definitely
be like I'll call it like a can we call
it like a modern farm house where it's not necessarily
acres of land, but it's enough that you can have
your kitchen guard and your chickens and you know, the
(11:48):
beautiful view from your kitchen and yeah, they're making a
little Herbie omelet out of everything that you've grown and
they you've done yourself. Like, I think there's something about
reconnecting with that that I can see that being like maybe.
Speaker 3 (11:59):
That last quarter of life.
Speaker 1 (12:01):
Yeah, but I think definitely have that convenience of both
and maybe like a little apartment or something in the city. Yeah,
commute back and forth.
Speaker 2 (12:08):
But because you do have an intense life.
Speaker 3 (12:11):
We could call it that schedule.
Speaker 2 (12:14):
Let's call it, and it's schedule. Yeah, because you run
your own business. And when I met you, you were
running a salon. How old were you when you opened that?
Speaker 1 (12:27):
I was thirty eight. It was ten years old to
twenty eight. Yeah, twenty eight.
Speaker 2 (12:31):
That's really young, is it? I think?
Speaker 3 (12:34):
So?
Speaker 2 (12:35):
Yeah, to open because it was it's definitely a big,
big business.
Speaker 1 (12:39):
Yeah, definitely a big commitment. I mean to think back
and I had, like you know, like as a marker,
like your thirtieth birthday two years into owning a business.
I just remember how stressful it was because it's in
its infancy. I think I've explained sometimes to you where
it's like, I feel like a business is almost like
a child, Yeah, where you kind of give birth to
this thing, and then it gets to three or four
(13:01):
years old and it's finally going off to daycare or school.
Like it's kind of you've got a little bit of
time to kind of.
Speaker 3 (13:06):
Just roll with it.
Speaker 1 (13:08):
But those first few years it's hard. You're on call,
you're like a better term breastfeeding, you're wiping as well.
You're like, you know, you're looking after this new thing.
And then it gets to a point where you know,
they get six, seven, eight years old and they're kind
of like all right, they're able to get on the
bus to go to school, things like that. Like there's
a bit more absolutely like autonomy to the business where
(13:33):
it's sort of obviously I'm lucky that my business partner
and partner kind of handled more than management side, where
at the end of the day, I was still the doer,
like doing hair, and I don't know how people.
Speaker 2 (13:45):
Would do both, No, exactly, it's a.
Speaker 1 (13:47):
Huge commitment business. I don't know how small business owners
do it. Like obviously we've had a great ten years
in the business, it was still successful. We're at a
point in our lives where it wasn't serving us anymore,
and there were various factors that kind of caused us
to make the decision that it's better if we leave it,
like instead of just trying to keep keep going where
(14:08):
I think it's okay sometimes to walk away from things
like that.
Speaker 3 (14:12):
It's not defeat. I think a lot of people might feel.
Speaker 1 (14:14):
That it's defeat or its failure, but I actually think
it was probably one of the smartest, most mature things
we've ever done in our life, was to actually realize
it's time. Absolutely, you know, we're changing the way people
look like at the end of the day, Like you know,
how many people would let someone on the train come
up to them and touch the hair.
Speaker 3 (14:31):
It's a you know, we charge for it.
Speaker 1 (14:36):
So and you know, skill aside, Like there's a lot
of talented people out there, but they're also as So
it's it's hard because you think you want to go
to someone who's good, but they're also a good human
things in business you want good humans.
Speaker 2 (14:51):
So yeah, so you closed the salon, but now you operate.
I love how you've continued the name Academy Prevey, Yes,
and it is very private.
Speaker 3 (15:04):
Yes, so.
Speaker 1 (15:06):
Within our industry, I think it's kind of changed to
have these smaller spaces where it's not like running a
classic salon sort of set up, where it can be
you and one other operator in a smaller space. I
like to think it still feels quite lux It's a
beautiful building in Surrey Hills. It's been fitted out so
beautifully and I just get to really focus on my craft. Obviously,
(15:28):
it's still a business, so there's still taxes, accounts, super
all that stuff where there is still a side to it.
But it's still stressful, but it's just a different type
of stress where I think anyone, you know, how stressful
is tax time for anyone when they think I've done
everything right, even though it's so straightforward, but you kind
(15:51):
of think I get to switch off. There's time for
me to be able to switch off now. And I
think the carryover to bring it to Academy Prevey, it
was just nice to kind of still have a nod
to the business because the business still exists. It's just
me now, so it's just a quiet I can only
upset myself, say.
Speaker 2 (16:12):
The people watching isn't as great.
Speaker 3 (16:14):
Oh, but we've got the windows.
Speaker 2 (16:16):
You do have the windows. I remember walking in one
day into academy salon and I saw a lady in
the waiting area and then I went and sat down
and I looked at you, and I looked at her,
and I looked down. I thought, no, be cool, be cool.
And then she left and I said, Ricky, was that
even Mendez? And you were so discreet. You just gave
(16:38):
a little nod and a smile, and then on we went.
You have got Now we're going to need to get
a basket out to catch the names. I'm going to
drop here, but not just Eva Mendez, Tyra Banks, g
Flip you work on Eurovision every year. Tell us about
(16:59):
working with such big names, and I wonder, are they
big personalities? You were intimidated by the c WA, So
how do you with these megastars.
Speaker 1 (17:14):
I think it's something that I kind of switch off,
like it's not but I'm acting, but I'm almost remembering
that they're a human at the end of the day. Yeah,
they're like I grew up watching some of them on
my TV and things like that. But I think when
you meet them, it kind of like dissolves away the
veneer of celebrity a little bit where I think I
(17:38):
put myself in their issues. It's the same thing with
you though, like all my clients, I want to be
looked after. I want to, you know, if I'm thirsty,
to be offered a drink or something like. It's at
the end of the day, they are human. I full
respect for them, like getting to witness like even I
just went on tour with this single and just to
(18:01):
see fandom in peak like I've never really been. It's
a beautiful, super talented beyond her name's Freyer Sky. She
was doing the second leg of a tour of her
EP and she is beyond talented. But just to see,
you know, obviously the demographic is much younger than myself,
and just to see how passionate. And it was this
(18:24):
wild experience, like twelve days on the road, flying from
state to state in New Zealand, and you just think, oh.
Speaker 3 (18:30):
Like, how special for this person.
Speaker 1 (18:31):
She's sixteen, has the world at her fingertips, and you
think that's when I guess hair and makeup area then
becomes this, all right, let's read the room. Let's know,
I'll be bringing the energy up or we're keeping it there,
we bring it down, Like what can we do to
just create a really nice environment because they're about to perform. Yes,
And it was incredible, Like it was like all shows
(18:54):
were sold out, it was like all venues were upgraded
because of the demand.
Speaker 2 (19:00):
Just it was incredible.
Speaker 1 (19:01):
But even to be a part of that, like how special,
Like I'm never want to walk in and be like
I'm the celebrity, like here, let's do your GHD cars,
Like it's more of a like they're the start. My
job is to make them look good. Like I think
it's the same thing like with fashion week. When you're
backstage at fashion week, even if you're not head of hair,
(19:22):
it's not hair's show. It's a designer, So the pressure
is on the director to make the designer look good.
Speaker 3 (19:29):
So I think when you kind.
Speaker 1 (19:30):
Of realize that there's this it's not about you, I
think maybe that's one of the reasons why it's not.
Speaker 3 (19:39):
Like wood.
Speaker 1 (19:40):
I've been really lucky that I've dealt with really beautiful humans,
Like I don't think I attract a chaotic energy or
maybe because of my energy, maybe it helps people calm
where maybe if I was a.
Speaker 3 (19:52):
Bit more right than the car Darling.
Speaker 1 (19:54):
Darling, Like, I feel like maybe the level up a
little bit, but I think because I always want like calm, professional,
still have a laugh, Like I'm still gonna, you know,
bring joy to something. But it's not like I'm not
the show stopper.
Speaker 2 (20:12):
After the break, we get into why Ricky sees social
media as a necessary evil. Another part of your job,
I know is education. You teach people. You are a
global ambassador for Moroccan oil, and what's that like teaching
(20:34):
perhaps emerging stylists and how much of your experience do
you share with them versus technical skills? They what do
they want from you.
Speaker 1 (20:44):
It's funny because I entered the industry wanting to definitely
be on the creative side of things, and I was
so lucky with I guess my career starting with Tony
and Guy, and obviously Toni and Guy's so well known
for education. I kind of moved up the ranks at
Tony and Guy and became educator head of Technical Training
for Australia. So it became like such a cornerstone of
(21:06):
my career is teaching. Does it fill my cup?
Speaker 3 (21:10):
Still?
Speaker 1 (21:11):
Not as much as it used to, because I think
there's other things like I don't want to ever get
stuck in a box. But when people have light bulb
moments when you're teaching them and they get it, like
there's something that just switches and you see it, it
is the most rewarding thing. I could only imagine being
a mum when you see that that kind of something
clicks and you just yeah, like you kind of think,
(21:33):
I'm imparting something into that next generation. So you're building,
I guess in this situation a better hairdresser or a
more knowledgeable hairdresser where something sometimes there's a block, so
to open that and they understand it better has been
such a rewarding part of my career. Obviously, still do
that in different capacities, whether it's stage work, pr work.
(21:56):
Still like a last year in Vegas, I taught eight
classes of one hundred people. I think my work is
pivoted from being so classic into something that I really
want to impart creativity onto people.
Speaker 2 (22:11):
Do you think that's missing.
Speaker 1 (22:13):
I don't think it's missing. I think it's diluted or
changed in a commercial aspect because of things like social media,
where social media is a necessary evil in the world.
If I'm completely honest, it's our entertainment, it's our business cards,
it's our portfolio of work to show people what we're
(22:36):
capable of. And I think that's something that I've always
wanted to do with mine, where it's not about day
to day work as such, like maybe on stories or
something more temporary, I'll post something that I'm like, oh,
I'm proud of that I'm going to let the world know.
Or if I've showcased a new product from Roccan Oil
or something like that, I think there's space there for it.
But on my actual what do we call it, like.
Speaker 2 (22:57):
Feed the grid grid.
Speaker 1 (23:00):
For me, it's more about the creative work I do
to show people, I guess what I'm capable of, things
that I'm incredibly proud of.
Speaker 3 (23:08):
The occasional selfie.
Speaker 1 (23:11):
Not selfie, but like I guess, it's nice to see
the person behind the craft sometimes and I get that
from everybody, so I have to, you know, it's one
of those things where it's me working on set or
you know, just backstage at Eurovision or whatever. It might
be just to be able to show there's a human
behind the artist kind of thing. But I do think AI,
(23:32):
I think it's such an interesting, fascinating thing AI. I
do think I can see the good, I can see
the bad, I can see the ugly all that. But
I was having this conversation with a makeup artist on
set a month or two ago, and we're talking about
AI and how it's going to well, it's already started
(23:54):
to replace some jobs for creatives. But I also thought
to myself, I think think it's almost like things reverting
back to when there was your top top tier creatives
doing work, where all the people that are kind of
they're good at what they do, but it's not inspired.
It's not heavily not heavily creative, but just something whenever
(24:16):
you look at an AI image or a video, there
is something missing. And I can't stress this enough to people,
and it's soul. I think it's one of those things
where you know when you look at an image and
you just think there's something not quite there, even a
look book or something, when you just know it's like, oh,
they weren't having fun that day. No one was inspired.
It's the commerce side of things where I think art
(24:39):
needs commerce. Commerce needs art, right, So it's a case
of well we can compete with what AI can create.
It's just I guess turnaround times, briefing people properly, letting
creatives be creatives, and having a team. There's a particular
magazine that will remain nameless, but I feel like it's.
Speaker 2 (25:02):
When you whisper it to be honest for it.
Speaker 1 (25:04):
Of course, I'll shout out to you if you want.
But I feel like I ask everyone, even people that
work in media, and I'm like, what is the last
cover of that publication that you remember?
Speaker 2 (25:13):
Oh?
Speaker 1 (25:14):
And I feel like that is such a valuable thing
to ask people where if it's not memorable, then why
are they doing it? Yep? Because we've got social media,
We've got digital now to do the you know, the
finger stopping things like that, where you can do commercial
where I know I would be more likely to invest
in a magazine it's coffee, table book, whatever, if I
feel inspired, like it's worth like there's intellectual property in
(25:37):
that that people have crafted. It's like a beautiful vase. Yep.
I kind of shy away from things that are mass produced.
I want to see a thumb print. I want to
see a little imperfection. I want someone to create something
or glaze it in a way that I'm like, it's
not perfect, but that's what makes.
Speaker 3 (25:52):
It so beautiful.
Speaker 1 (25:53):
Absolutely, And I think with my work, when I do
work creatively, obviously I want there to be an element
of perfection. But it's if you see like an individual
fiber or a strand of hair and it's moving, and
I feel like that's something AI doesn't do where it's
that moment, you know, and you look at all the greats.
You watch the documentaries from like the eighties, nineties, seventies,
(26:15):
you're irving pen people like that, you kind of think
there's something about it. Like film people that used to
shoot on film, you know how stressful when now with
digital you see it on the screen, it's a lot faster. Absolutely,
so it's going around in circle sort of thing. I
could talk about this for hours, but I do think
there's an element of soul that's missing. It's like when
(26:38):
you walk into someone's home and I feel like it's
so beautiful and pristine and perfect that you think, does
anyone live here? You know, when it's like too perfect?
Can you just think why isn't why is there no
like anywhere? Or like you know, the pillows tu bowl positioned,
it's like just kind of like you wanted to look
lived in, because I think that's the soul right of
(26:59):
a home when there is something. You know, the bananas
don't have to be fresh. They can have a couple
of spots like It's not like we're seeking perfection all
the time.
Speaker 2 (27:07):
So what's your home style?
Speaker 1 (27:09):
My home style, I mean, I think because of things
like schedule, I like to go home and be comfy,
like I don't want it to be too perfect, but
I want to you know, I want to sink into
my lounge. I want to have woods and warmer sort
of tones. And my essential when I do find dream
(27:31):
home one day will be high ceilings, natural light that
will be my prerequisite for almost every room, and a
double gas burner, double oven, like you know that kind
of thing.
Speaker 3 (27:44):
But I want it to be livable, you want to
live in it, like.
Speaker 1 (27:48):
You know, the library with lots of books, like just
things from travels and stuff like. I don't want it
to feel too clinical. I can respect the esthetic of
a real manicured home, but I think I really wanted
to have character and yeah, and a nice view.
Speaker 2 (28:07):
What does MICHAELA think? Because you two business partners as
well for such a long time, what's that like taking
work and then you live together as well. Do you
agree on most things or how do you fight things out?
Speaker 3 (28:26):
I think in every relationship.
Speaker 1 (28:30):
It's picking your battles and learning how to manage the
other one. No, Look, mikelay is great. He's got such
an incredible style. He's the stylish one. I'm like, I'm
like a uniform wardrobe, black T shirts, jeans, different kinds
of jackets, like I don't go. He's got this incredible
sense of style. He was born in Italy, He's Italian.
(28:52):
He's got that innate ability to just style things like
if the jewelry he finds and things like that. He
is such a brilliant person, like even in interiors.
Speaker 3 (29:04):
But he's a shopper. I can't stand shopping.
Speaker 1 (29:07):
Really. When I go out shopping, I'm there to get
something and go where he'll you know, the people that
just browse and they'll find and things find you and
it's like should I get it?
Speaker 3 (29:19):
It's like, well, did you need it?
Speaker 2 (29:20):
Like it's lust.
Speaker 1 (29:25):
But he definitely has control over things. But if he
asks my opinion, I'm very decisive and I will know
instantly if I like it or not. So I don't.
Maybe that's part of the thing. I'm not like questioning
if I like something or not. It's like, nah, I
don't think, got to work in the space. But then again,
like in saying that, like even like when people suggest
(29:47):
new music to me or whatever, at first I probably
won't like it, and then six months I'm like, oh,
this is so great. So I think I'm like a
slow burn on things. I'm getting better at that, Like
I think because I've slowed down as well, like in life,
unable to kind of absorb things differently to what I
used to do.
Speaker 2 (30:03):
And what about So you said you're a uniform kind
of guy. I don't think I've ever seen you wear
anything other than black.
Speaker 3 (30:11):
A black T shirt and yet but.
Speaker 2 (30:14):
In your work you are a color specialist. That's one
of your things. How does that translate into home? Is
your home black? Or is that no race color there?
Speaker 1 (30:28):
I think the uniformity of what I present myself as
is a way for me to concentrate on other things
I'm creating because I'm not worried about what I'm wearing
and things like that.
Speaker 3 (30:40):
I wake up a shower, black out the door.
Speaker 1 (30:44):
Maybe it's the like the private schoolboy and me, like
having a uniform every day, you know what I mean.
Like it's almost like you can't kick the habit where
I think in the home, like I said, I want
warmth and things like that, like a flowers, like I
always make sure.
Speaker 3 (30:58):
I love having fresh flowers in the home.
Speaker 2 (31:00):
What do you like?
Speaker 3 (31:01):
You name it?
Speaker 1 (31:01):
I think they're beautiful. Look, I'm not the biggest gerbro person,
but I can find beauty and everything because you could
probably pair them with things. But at the moment, it's
poppies because they're in season and they're actually probably my
top top flower and just them evolving throughout the week
and they open and the amazing colors and things like that.
(31:22):
We've got some purple tulips at the moment that are
opening this morning as well, So I feel like there's
joy in that and it adds that warmth. And I'm
not a huge We've got artwork, but I'm not one
to go and buy art, but I would definitely invest
in like a statement vase or some like a beautiful
candor like access arise with things that have character to
(31:47):
them that you can interchange, because I think I get
bored of things. So I think that's why I love
flowers because obviously they've got a longevity, but seasonally whatever's
available and is fresh and you think, you know what,
that look so beautiful. I can see that in this
vase in that corner of the house. That's definitely how
I evolve my space and create my home.
Speaker 2 (32:08):
Yeah, well let's go into home a little bit. Yeah,
we have a series of questions that I love to ask,
and there was supposed to be quick fire, but actually
they're more of a slow burn because I asked for questions.
But you mention candles, What does your home smell?
Speaker 1 (32:27):
Like? I think there's like a richness and a woodiness.
We don't mind godmand when it comes to things in
the house, So stuff that has a little bit of
like a vanilla undertone or something like that. We also
enjoy weird things that There was a candle it was
called Sistine Chapel that has that kind of frank contense
and like it's something that just feels so I guess
(32:49):
there's also like a nostalgic element to things when it
comes to smell. Definitely, Michaelai loves incense, so sometimes there's
a little bit of incense and things like that just
to kind of again sort of like adding an accessory
to the home. Is the way it.
Speaker 3 (33:03):
Smells, definitely.
Speaker 2 (33:05):
What does your home sound like.
Speaker 1 (33:07):
At the moment. We are on the top level of
my parents' house down south in the Shire, so it's
it sounds like the National Park.
Speaker 3 (33:15):
It's you know, you've got.
Speaker 1 (33:16):
Trees and beautiful windsy you pick up on that and birds.
Speaker 3 (33:21):
You know, you have your am.
Speaker 1 (33:23):
Sort of the birds am going and then you've got
the possum screeching at night.
Speaker 2 (33:28):
So that's why.
Speaker 3 (33:31):
Yeah, it is why.
Speaker 1 (33:33):
But it's beautiful and you know, I think that's again
one of those nostalgic elements of growing up down that way,
just to be around nature.
Speaker 2 (33:43):
Coming up. Ricky shares what it's really like moving back
home with your parents in your thirties. What's that like,
moving back home in your thirties, because lots of people
do it and not many people talk about it.
Speaker 1 (34:01):
I think again, there's like an not an element of defeat.
I don't want to say that, because my parents are
the most beautiful human beings. Yeah, I think I'm very
blessed to be in a home that's got the space
for us and for us to have our own space,
so I could see how to be difficult for a
lot of other people. If it was like a two
bedroom fiber at home, right, you can't get away from
(34:23):
each other and whatever it might be, it's our hard
reset to figure out what the next forty years are.
I don't think there's any shame in it. Anyone that
lives in Sydney will know what I'm talking about. But
I feel like it was more of a because we
shut the business. I just wanted to still financial stability,
(34:45):
Like I didn't want to be like just paying rent
for rent's sake and things like that. We're not taking advantage,
but you want to make the most of what's at
your fingertips. And if that's it, absolutely why not. Like
I feel like it's a smart move for the long
jem of things, so we can do a hard reset,
whether it be travel more for work or whatever it
might be. We have babysitters for the dogs, that's true,
(35:08):
so things like that. There's an element of convenience, but
also it's nice to spend time with my parents, where
for the last twenty years so heavy in my career.
I'm lucky if I saw my parents once every like
two three months, and they're only an hour south, so
I can only imagine how hard it is for people
when they do live abroad or.
Speaker 3 (35:24):
Things like that to still have connection with family.
Speaker 2 (35:27):
What's that like? Intergenerational living? And like you said, being
half Italian meal times, do you have to have them
all together all the time or is there the respect
that sometimes you're just going to go upstairs and do
your own thing.
Speaker 1 (35:44):
No, look, there's a huge amount of respect. But I
think also me, we're respectful of being in someone else's home,
so you want to spend time with them. And if
that's just sharing a meal, I feel like that's fine.
I mean what I've cooked the last two nights at
home again, love language and reverse right now. It probably
kills my dad because he's the feeder. He loves to cook.
(36:06):
It's his love language. I think sometimes it's difficult to
hand the reins over, but then it's like a you
cook now, like a back and forth, and again it's
like having a private chef.
Speaker 3 (36:17):
So I'm living the dream.
Speaker 2 (36:20):
What about in terms of keeping things tidy? Are you
a tidy person or are you a hoarder? Do you
shove things away or is everything perfectly organized?
Speaker 1 (36:32):
I would be lying if I said I was a tidy,
organized person. I don't like dirt. Like I'm definitely a
clean person, but I'm also we can just put it
back tomorrow, like I'm looking at like you know, like
it's like a if you put it back now or later,
it doesn't really matter. So something like you know, the
jacket comes off when you get home and things like that.
(36:52):
So sometimes things will sit there, like half the wardrobe,
like the pile. You know, everyone has the pile. It
goes when people come over, but You've usually got your
go to so you think I'll drack it back on
like it's winter. So yeah, but it's definitely MICHELI is
the tidy one. He's the cleaner. I'm the cook. You know, however,
needs that balance sort of things in the kitchen. I've
(37:15):
gotten better at cleaning as I go, but it's definitely
nice to have someone that will You hear the dishwasher
being unstacked and stack you think, thank god, I can
just focus on other stuff.
Speaker 3 (37:26):
Yeah.
Speaker 2 (37:27):
Shoes on or off? Is there a cultural thing with
Italians about shoes I know in some families there are
so are you a shoes on or a shoes off?
Speaker 1 (37:35):
I mean I'm a shoes off person. I feel like
you're in your home. Yeah, like if you're walking outside
shoes on, like yeah, you know. Yeah.
Speaker 2 (37:43):
But also it's not not heathens.
Speaker 1 (37:45):
Dirty as such. I mean, we've got dogs and they
sleep inside. You find out some people let their pets
sleep outside, I'm like, oh no, they're part of the family.
Speaker 2 (37:52):
Like what do you wash your clothes in? What's your detergent?
Speaker 1 (37:57):
Oh, bioze, bios that yeah, very sensitive skin and it's
that doesn't make my skin react, so low fragrance.
Speaker 3 (38:04):
Yeah.
Speaker 2 (38:04):
What else do you use in the home? What do
you wash your dishes with?
Speaker 3 (38:08):
Oh? God, that's Keller's.
Speaker 2 (38:15):
What about in the kitchen being a baker, do you
have preferred brands? Sugar flour?
Speaker 1 (38:22):
Look, I would like I'm not going to say no
to home brand, but you know I'm a CSR boy. Look.
I was having this conversation with someone the other day,
how Uncle Toby's oats must be, like so happy that
they're in a red box and in the middle of
the aisle, Like it's where it's an oat. Yes, they're
(38:43):
going to come for me after this. It's the same
product in a different bugs. But it's almost like you
always have your love brands true. So I feel like
it's one of those things where you just know that
it's the right brown sugar to do the cake that
you're baking. So why would you switch from that?
Speaker 2 (38:59):
What about coffee or tea?
Speaker 1 (39:01):
Coffee? I enjoy tea. I love a herbal tea, especially
this time of year. I'm a peppermint boy. Yeah, I
love a peppermint tea or else, like one of those
blends that you get from tea to like tummy tea.
Speaker 3 (39:14):
Or something like that.
Speaker 1 (39:15):
Yeah, yeah, I do like a little free yeah novel
tea tea, but nothing too freaky.
Speaker 3 (39:22):
I do like an Earl gray.
Speaker 1 (39:24):
Yeah. Kammara reminds me of my nomina, So it reminds
me of like growing up and it was like do
you want to come on mile And it's.
Speaker 3 (39:32):
Like, no, I want to coke.
Speaker 1 (39:36):
But yeah, peppermint tea, you know, after dinner. It's a
nice way of just unwind for the evening.
Speaker 2 (39:43):
Yeah, when you do find your dream home, will you
entertain there or will this be a space just for
you and Mikayla.
Speaker 1 (39:53):
Oh, it will be entertaining. Not not all the time,
but I want to have like nice dinners and things
like that, Like I do love. When we lived in
camper Down, we had a beautiful house for entertaining and
then we did have it was nice to you know,
you'd make the role of book at the salads and
things like that, Like we were so close to the
fish markets fresh prawns, oysters, all that. I do love
(40:14):
a spread I like to put on like I've inherited
the feeder, Jean.
Speaker 2 (40:20):
So it's something that is your friend. I'm okay with that.
Speaker 1 (40:22):
Yeah, yeah, but it's so nice and I think again,
it's like that Italian culture of over catering for stuff,
like I want people to come and be like wow,
like yeah, this is so nice because it's like a
little your little badge of honor to be like I
know how to feed people.
Speaker 3 (40:36):
I don't know where I'm going with that, but.
Speaker 1 (40:37):
It's like it's true though, Like I think, you know,
when you go to someone's house and there's no dessert,
that can be my tagline for this whole thing. You know,
when you go to someone's house and there's no dessert
with an emoji, it's because.
Speaker 3 (40:53):
I'm just wrong.
Speaker 2 (40:53):
What do you think that says about a person.
Speaker 3 (40:56):
They're health conscious?
Speaker 1 (41:02):
No, I don't know if it says anything about them,
but like we talk ninety percent of the time about
baked goods and we're the best baker is or if
we've tried anything new, Like I feel like that's my
Whenever I know you're coming in for your hair appointment,
after we've caught up with other live stuff, it's like,
where have you been?
Speaker 3 (41:18):
What are you eating? And is it baked?
Speaker 1 (41:22):
I think, especially around like twenty twenty one, I can't
say the thing COVID when everyone was in lockdown. I
feel like my job keeper payments kept every bakery in
Sydney open because that was my That was my job
was to make sure they stay in business. And I
don't think people quite understand the cultural significance of Flower
and Stone in Woollemeloo.
Speaker 3 (41:43):
It is my mecca.
Speaker 1 (41:44):
Like people go to make a George Street to get
their foundation and fragrances. Yeah, I'm going to Flower and
Stone willamlou to feel better about myself. It makes me
feel good, It tastes delicious, it's made with love. Nadine
has done such a beautiful job with that place is
the plug. But like, honestly, like if I'm having a
bad week or month, or I've been traveling a lot
(42:06):
for work. This comes back to what's one of my traditions.
I'll tend to make sure I've got something from Flaristone
waiting for me because it's just I don't know, like,
who doesn't love cake, right? It feeds the soul exactly.
Speaker 2 (42:22):
So I'd love to round off with the question I
ask everybody, and that is, in your opinion, what makes
a home beautiful?
Speaker 1 (42:31):
What makes a home beautiful? I think it needs to
have a personal touch. I think without a personal touch,
like you know when you're walking to people's homes and
the carbon copies of each other, like they've seen a
rug that they liked at someone else's house. I think
that personal touch. I like when things aren't too perfect
and you feel like you're you're really welcome there. I
(42:54):
think that's a really big part of it, where it's
I've never been to someone's house and like, don't sit there.
It's like, yeah, you're in a home, you want to
live there.
Speaker 2 (43:04):
It all comes back to soul. Yeah, I agree, Ricky,
you have a beautiful soul and I'm so glad that
you're able to come over today.
Speaker 3 (43:13):
Pleasure such a pleasure.
Speaker 2 (43:14):
So let's let's think about which bakery will we'll go
to next.
Speaker 3 (43:18):
Son, Yeah, we'll come up with a few.
Speaker 2 (43:25):
It was so lovely chatting with Ricky outside the salon.
I have to say, without the buzz of a hair dryer,
we were able to go deeper on baking and why
it's not just about satisfying a craving for Ricky, it's
about feeding the soul. I find it so impressive that
even while Ricky's juggling what I can only describe as
a portfolio career, he still maintains a real sense of
(43:49):
calm and control. After so long in this industry, he
is crystal clear on what's really important to him. Thanks
for listening to the edit. If you and shod this episode,
please do subscribe to our YouTube channel and leave us
a review wherever you're listening to your podcasts. It helps
other people to find us and share our beautiful community.
(44:12):
I'm l Lovelock, See you next time.
Speaker 3 (44:22):
This is an our Media podcast.
This is an our media podcast. I've never had such
a daunting experience. I've never been more intimidated in my
life walking up to the trusted tables with the CWA
and the volunteers. There, all these beautiful mature ladies. They
look like the quintessential sort of country baker types, dressed
(00:26):
impeccably and I was shaking, like this six foot two, hairy,
one hundred kilo plus guy, and they just were looking
at me and it was like the cake.
Speaker 2 (00:43):
Welcome to the Edit, where we bring you into beautiful
homes with the people who create them. Today we're heading
inside the home of the hairstylist behind names like Eva Mendez,
Tyra Banks and g Flip. Ricky Grisillo is also my hairdresser,
but when he's not a salon, he's baking up a
storm and competing against the CWA at the Sydney Royal
(01:05):
Easter Show. From international Fashion Week shows and Eurovision to
going on tour with incredible musicians, Ricky lives a fast
paced and glamorous life. I suspect this is why one
of his greatest dreams is to one day live a
calmer life, hosting family and friends in a modern farmhouse
in the country. Here's Ricky on navigating a creative career,
(01:29):
his love of flowers, and why you should never trust
people who don't serve dessert. Ricky, my dear dear friend,
Welcome to the edit.
Speaker 3 (01:39):
Oh, thank you for having me.
Speaker 2 (01:41):
It is so much fun having you here today. It
feels a little surreal actually, because we are great friends.
But we first met when I came to you to
have my hair done. Yeah, you are also my hairstylist.
Speaker 1 (01:57):
The universe sent you my way, and it's been a
lovely relationship since.
Speaker 2 (02:00):
I know. And it's funny because I think when I
first came to your salon, which was Academy salon in Annadale,
I wasn't living there, but then I ended up buying
a house right nearby, so I didn't know that.
Speaker 3 (02:15):
Yeah, I just figured you were a local.
Speaker 2 (02:17):
But at that point I thought, I need to move
here to be closer to Ricky.
Speaker 1 (02:22):
I think a lot of people want to be close
to their hairdresser, right their people, dentist, hairdresser, doctor exactly.
Speaker 2 (02:29):
We were just talking about that before. Actually, how I said, Oh,
I wish you were here every day, And do people
always say that to you?
Speaker 1 (02:36):
Always every day of my life. I think it's a
luxury that people. I mean, really, I don't want to
lift my hands for half an hour to make my
hair look good, so I can only imagine what other
people doing, Like you know, and then you're stuck in
your bathroom at home and it gets hot, and so
the luxury of having someone do it for you not
making a mess. I would want that in my house.
To that or a private chef.
Speaker 2 (02:57):
I was just going to say, well, if you could
have any team member to do your everyday things, what
would it be?
Speaker 3 (03:05):
Definitely private?
Speaker 1 (03:06):
Yeah, I want to come home to a home cook,
to meal or not have to think about it. I
think it's like our most asked question in our household
is what's for dinner? From pretty much nine am till
six pm, we're just trying to figure out what are
we going to.
Speaker 3 (03:18):
Have for dinner?
Speaker 2 (03:19):
So I know, what do you usually end up with?
Speaker 1 (03:21):
It really depends. Usually it's what do I feel like,
not what should I have? So we all know what
that means.
Speaker 2 (03:26):
But we talk about food a lot a lot. We
both make food a lot. I remember I came in
one day and you had made lemon cello. Yes, yes,
and my gosh, that was powerful. It was so delicious.
Where did your love of food come from?
Speaker 1 (03:45):
Growing up in a half Italian, half Anglo sort of household.
I kind of had this real mix of influence when
I was growing up. I think the love language but
Italy is food. Whether it's cooking for people, I think
it's a way of I don't know, like care, like
it shows a lot of care, and I think that
kind of was something that instilled in me. It was
(04:07):
actually a career path I was going to go down
until I worked in a commercial kitchen for a couple
of weeks with work experience, and I just remember thinking
to myself, this will kill my love for food. Full
respect to anyone that is in a commercial kitchen, but
for me it was different. Like I think to be
on repeat, making the same thing every day and having
to master something like I still want to master things,
(04:30):
but not have the pressure of commercialized I think that's
like a lot of things people love to paint, but
they don't necessarily want to make it into a career
or things like that. So I think I was lucky.
But I still bake as often as I can. You know,
baking's my go to therapy because you get to cook
and then you get to eat after and I have
(04:51):
a massive sweet tooth.
Speaker 2 (04:52):
So yeah, and you have a baking story that I
just think is brilliant and I would love for you
to retell it so that everybody can hear. And you
know what I'm talking about. You you embraced a new
experience this year.
Speaker 3 (05:07):
Yes, my summer sport. Summer sport.
Speaker 1 (05:12):
A few years ago, actually, I was having a conversation
with a client, good old.
Speaker 3 (05:15):
Deirdre hi Dedre.
Speaker 1 (05:18):
She was just we were talking about I think we're
going to the Easter Show and she said, oh, you know,
I've won ribbons at the Easter Show before and I
was like, shut up, like tell me more. And I
think when I was growing up, it was something that
I was always fascinated by in the arts and crafts
section and stuff. Obviously it kind of became an extension
of what I love, which is baking, and it became
(05:40):
this hobby. It became this really organic hobby that started
a little bit obsessive because it was almost like weekly
practicing chocolate cake to make sure it was as close
as possible and things like that. It just became a
really wholesome. I found a lot of joy in it,
which I think so career focused all the time. It
was so nice to have a purpose with the baking
(06:02):
and almost like researching different recipes and things like that.
And it became even at the show on the judging day,
the tradition and it's so wholesome, and you see how
many people are so involved and passionate about it, like
full respect to the CWA, to everyone, the agricultural society
that put it together, Like I think it's such a
wonderful thing. And to participate for the first time it
(06:25):
was really eye opening because you got to see it
from a different point of view, not just there and
seeing a crowd and you know, the dog show and
things like that. To participate was really nice.
Speaker 2 (06:35):
What did you enter in and talk us through? What
was it like on the day, the lead up and
on the day.
Speaker 1 (06:43):
So the first thing I was, right, I'm going to
enter chocolate cake, which unfortunately at the time when I
signed up, I didn't realize it's the most entered category
across the whole year. Like I'll show you a photo later,
but there was like sixty chocolate cakes on the table,
like they had all the categories lined up, and then
you had chocolate cake, which was colossal. Luckily mine wasn't
the ugliest and mine obviously tasted great. But from there
(07:09):
I thought, you know what, if I'm going to do this,
let's find things that have an ease to them to
kind of ease myself into the process. But also said
a bit of a challenge and things I enjoy. So
I ended up entering I like to think I'm a
master a lemon curd maker, strawberry jam, and fig jam.
So they were my three preserves that I entered, which
(07:31):
goes off two weeks before the show. Yeah, and then
the stressful one was the chocolate cake. So yeah, oh
my gosh.
Speaker 2 (07:37):
So you show up on is it on the day
or the day before? When do you bring?
Speaker 1 (07:41):
The night before you bake your cake or the morning
of and you whisk it off to the show. And
I've never had such a daunting experience. I've never been
more intimidated in my life. Walking up to the trestle
tables with the CWA and the volunteers, there were these
beautiful mature ladies. They look like the quick to central
sort of country baker types, dressed impeccably you can see
(08:04):
how much respect they have for the categories and the
show and things like that.
Speaker 3 (08:09):
And I was.
Speaker 1 (08:09):
Shaking, like this six foot two, hairy, one hundred kilo
plus guy and they just were looking at me and
it was like cake, put it down and got out
my slip and that, and I was just like these
bumbling mess So I had to go for a walk
and go look at the livestock and then go back
for the judging in the afternoon.
Speaker 3 (08:31):
So yeah, you are.
Speaker 2 (08:34):
Don't get embarrassed, but you are.
Speaker 3 (08:35):
I'm a really blushing. We know where this is gone.
Speaker 2 (08:39):
You are a young, sophisticating, international award winning professional. It's
such a contrast to what people would expect to see
as an entrant in the Royal Easter Show. Did you
see many other young people there?
Speaker 1 (09:01):
It was a really vast demographic of people. There was
actually quite a few like dads. Oh yeah, there was
obviously there's like the kids section under thirteen's. Yeah, so
there was a youth factor to it, which there was
quite a volume of entries.
Speaker 3 (09:15):
It was actually quite spectacular.
Speaker 1 (09:16):
And to see the quality of what they're making it,
you know, it's inspiring. And then you've got like the
traditional like the people that have been entering it for
quite a while, and then you could see the people
that are it's sport for them. Yeah, Like I always
remember when I was playing baseball growing up, they'd be
like those few parents that were so involved that they're there,
like is your father a glass makers? Sit down because
(09:39):
they can't say. Like it was a bit like that,
like and it was like whoa, Okay, we'll avoid that
corner of the people watching. But the crowd was massive.
I don't know if it was a record year for them,
but there was a lot of entries. Yeah, so I
think there was a big demographic of people that's.
Speaker 2 (09:57):
Great to Yeah, it did anything about.
Speaker 1 (09:59):
A surprise, I think definitely the number of entries. I
was expecting that it be quite I think because I
call it like master chef syndrome. How I think kitchen
has become such a big part of people's lives because
that was entertainment for how long has that been on,
like twenty years or something like that, Like it's insane.
So I think it's sort of created a generation of
(10:21):
people that are very kitchen conscious. Yes, whether it be
very basic skill or advanced, or you have people with
smokers and their last freezers and stuff. But it's almost
like a exactly you're not quite sure what to expect,
but yeah, it was.
Speaker 3 (10:36):
It was good.
Speaker 1 (10:36):
I sat somewhere in the middle of competitive and like
casual but also in age. I was sort of in
this weird sort of midlife kind of like oh okay, so.
Speaker 2 (10:48):
Yeah, speaking of kitchen, we talk about the dream house
a lot. What is your dream the dream in terms
of home, because it's not city, is it or is it?
Speaker 1 (11:06):
I kind of I think because I grew up in
like an hour south of Sydney City, Like I'm used
to being around a lot of greenery, water, things like that.
So when I am in that environment, I definitely am
at peace, Like it's very peaceful for myself. But I
do love coming back to the city. Like obviously I
work in Surrey Hill, so there's a pulse and like
every day I'm commuting back and forth. So I kind
(11:27):
of can see that I'd want an element of both.
But the dream dream property when it's like time to
like not worry about the hustle and bustle, would definitely
be like I'll call it like a can we call
it like a modern farm house where it's not necessarily
acres of land, but it's enough that you can have
your kitchen guard and your chickens and you know, the
(11:48):
beautiful view from your kitchen and yeah, they're making a
little Herbie omelet out of everything that you've grown and
they you've done yourself. Like, I think there's something about
reconnecting with that that I can see that being like maybe.
Speaker 3 (11:59):
That last quarter of life.
Speaker 1 (12:01):
Yeah, but I think definitely have that convenience of both
and maybe like a little apartment or something in the city. Yeah,
commute back and forth.
Speaker 2 (12:08):
But because you do have an intense life.
Speaker 3 (12:11):
We could call it that schedule.
Speaker 2 (12:14):
Let's call it, and it's schedule. Yeah, because you run
your own business. And when I met you, you were
running a salon. How old were you when you opened that?
Speaker 1 (12:27):
I was thirty eight. It was ten years old to
twenty eight. Yeah, twenty eight.
Speaker 2 (12:31):
That's really young, is it? I think?
Speaker 3 (12:34):
So?
Speaker 2 (12:35):
Yeah, to open because it was it's definitely a big,
big business.
Speaker 1 (12:39):
Yeah, definitely a big commitment. I mean to think back
and I had, like you know, like as a marker,
like your thirtieth birthday two years into owning a business.
I just remember how stressful it was because it's in
its infancy. I think I've explained sometimes to you where
it's like, I feel like a business is almost like
a child, Yeah, where you kind of give birth to
this thing, and then it gets to three or four
(13:01):
years old and it's finally going off to daycare or school.
Like it's kind of you've got a little bit of
time to kind of.
Speaker 3 (13:06):
Just roll with it.
Speaker 1 (13:08):
But those first few years it's hard. You're on call,
you're like a better term breastfeeding, you're wiping as well.
You're like, you know, you're looking after this new thing.
And then it gets to a point where you know,
they get six, seven, eight years old and they're kind
of like all right, they're able to get on the
bus to go to school, things like that. Like there's
a bit more absolutely like autonomy to the business where
(13:33):
it's sort of obviously I'm lucky that my business partner
and partner kind of handled more than management side, where
at the end of the day, I was still the doer,
like doing hair, and I don't know how people.
Speaker 2 (13:45):
Would do both, No, exactly, it's a.
Speaker 1 (13:47):
Huge commitment business. I don't know how small business owners
do it. Like obviously we've had a great ten years
in the business, it was still successful. We're at a
point in our lives where it wasn't serving us anymore,
and there were various factors that kind of caused us
to make the decision that it's better if we leave it,
like instead of just trying to keep keep going where
(14:08):
I think it's okay sometimes to walk away from things
like that.
Speaker 3 (14:12):
It's not defeat. I think a lot of people might feel.
Speaker 1 (14:14):
That it's defeat or its failure, but I actually think
it was probably one of the smartest, most mature things
we've ever done in our life, was to actually realize
it's time. Absolutely, you know, we're changing the way people
look like at the end of the day, Like you know,
how many people would let someone on the train come
up to them and touch the hair.
Speaker 3 (14:31):
It's a you know, we charge for it.
Speaker 1 (14:36):
So and you know, skill aside, Like there's a lot
of talented people out there, but they're also as So
it's it's hard because you think you want to go
to someone who's good, but they're also a good human
things in business you want good humans.
Speaker 2 (14:51):
So yeah, so you closed the salon, but now you operate.
I love how you've continued the name Academy Prevey, Yes,
and it is very private.
Speaker 3 (15:04):
Yes, so.
Speaker 1 (15:06):
Within our industry, I think it's kind of changed to
have these smaller spaces where it's not like running a
classic salon sort of set up, where it can be
you and one other operator in a smaller space. I
like to think it still feels quite lux It's a
beautiful building in Surrey Hills. It's been fitted out so
beautifully and I just get to really focus on my craft. Obviously,
(15:28):
it's still a business, so there's still taxes, accounts, super
all that stuff where there is still a side to it.
But it's still stressful, but it's just a different type
of stress where I think anyone, you know, how stressful
is tax time for anyone when they think I've done
everything right, even though it's so straightforward, but you kind
(15:51):
of think I get to switch off. There's time for
me to be able to switch off now. And I
think the carryover to bring it to Academy Prevey, it
was just nice to kind of still have a nod
to the business because the business still exists. It's just
me now, so it's just a quiet I can only
upset myself, say.
Speaker 2 (16:12):
The people watching isn't as great.
Speaker 3 (16:14):
Oh, but we've got the windows.
Speaker 2 (16:16):
You do have the windows. I remember walking in one
day into academy salon and I saw a lady in
the waiting area and then I went and sat down
and I looked at you, and I looked at her,
and I looked down. I thought, no, be cool, be cool.
And then she left and I said, Ricky, was that
even Mendez? And you were so discreet. You just gave
(16:38):
a little nod and a smile, and then on we went.
You have got Now we're going to need to get
a basket out to catch the names. I'm going to
drop here, but not just Eva Mendez, Tyra Banks, g
Flip you work on Eurovision every year. Tell us about
(16:59):
working with such big names, and I wonder, are they
big personalities? You were intimidated by the c WA, So
how do you with these megastars.
Speaker 1 (17:14):
I think it's something that I kind of switch off,
like it's not but I'm acting, but I'm almost remembering
that they're a human at the end of the day. Yeah,
they're like I grew up watching some of them on
my TV and things like that. But I think when
you meet them, it kind of like dissolves away the
veneer of celebrity a little bit where I think I
(17:38):
put myself in their issues. It's the same thing with
you though, like all my clients, I want to be
looked after. I want to, you know, if I'm thirsty,
to be offered a drink or something like. It's at
the end of the day, they are human. I full
respect for them, like getting to witness like even I
just went on tour with this single and just to
(18:01):
see fandom in peak like I've never really been. It's
a beautiful, super talented beyond her name's Freyer Sky. She
was doing the second leg of a tour of her
EP and she is beyond talented. But just to see,
you know, obviously the demographic is much younger than myself,
and just to see how passionate. And it was this
(18:24):
wild experience, like twelve days on the road, flying from
state to state in New Zealand, and you just think, oh.
Speaker 3 (18:30):
Like, how special for this person.
Speaker 1 (18:31):
She's sixteen, has the world at her fingertips, and you
think that's when I guess hair and makeup area then
becomes this, all right, let's read the room. Let's know,
I'll be bringing the energy up or we're keeping it there,
we bring it down, Like what can we do to
just create a really nice environment because they're about to perform. Yes,
And it was incredible, Like it was like all shows
(18:54):
were sold out, it was like all venues were upgraded
because of the demand.
Speaker 2 (19:00):
Just it was incredible.
Speaker 1 (19:01):
But even to be a part of that, like how special,
Like I'm never want to walk in and be like
I'm the celebrity, like here, let's do your GHD cars,
Like it's more of a like they're the start. My
job is to make them look good. Like I think
it's the same thing like with fashion week. When you're
backstage at fashion week, even if you're not head of hair,
(19:22):
it's not hair's show. It's a designer, So the pressure
is on the director to make the designer look good.
Speaker 3 (19:29):
So I think when you kind.
Speaker 1 (19:30):
Of realize that there's this it's not about you, I
think maybe that's one of the reasons why it's not.
Speaker 3 (19:39):
Like wood.
Speaker 1 (19:40):
I've been really lucky that I've dealt with really beautiful humans,
Like I don't think I attract a chaotic energy or
maybe because of my energy, maybe it helps people calm
where maybe if I was a.
Speaker 3 (19:52):
Bit more right than the car Darling.
Speaker 1 (19:54):
Darling, Like, I feel like maybe the level up a
little bit, but I think because I always want like calm, professional,
still have a laugh, Like I'm still gonna, you know,
bring joy to something. But it's not like I'm not
the show stopper.
Speaker 2 (20:12):
After the break, we get into why Ricky sees social
media as a necessary evil. Another part of your job,
I know is education. You teach people. You are a
global ambassador for Moroccan oil, and what's that like teaching
(20:34):
perhaps emerging stylists and how much of your experience do
you share with them versus technical skills? They what do
they want from you.
Speaker 1 (20:44):
It's funny because I entered the industry wanting to definitely
be on the creative side of things, and I was
so lucky with I guess my career starting with Tony
and Guy, and obviously Toni and Guy's so well known
for education. I kind of moved up the ranks at
Tony and Guy and became educator head of Technical Training
for Australia. So it became like such a cornerstone of
(21:06):
my career is teaching. Does it fill my cup?
Speaker 3 (21:10):
Still?
Speaker 1 (21:11):
Not as much as it used to, because I think
there's other things like I don't want to ever get
stuck in a box. But when people have light bulb
moments when you're teaching them and they get it, like
there's something that just switches and you see it, it
is the most rewarding thing. I could only imagine being
a mum when you see that that kind of something
clicks and you just yeah, like you kind of think,
(21:33):
I'm imparting something into that next generation. So you're building,
I guess in this situation a better hairdresser or a
more knowledgeable hairdresser where something sometimes there's a block, so
to open that and they understand it better has been
such a rewarding part of my career. Obviously, still do
that in different capacities, whether it's stage work, pr work.
(21:56):
Still like a last year in Vegas, I taught eight
classes of one hundred people. I think my work is
pivoted from being so classic into something that I really
want to impart creativity onto people.
Speaker 2 (22:11):
Do you think that's missing.
Speaker 1 (22:13):
I don't think it's missing. I think it's diluted or
changed in a commercial aspect because of things like social media,
where social media is a necessary evil in the world.
If I'm completely honest, it's our entertainment, it's our business cards,
it's our portfolio of work to show people what we're
(22:36):
capable of. And I think that's something that I've always
wanted to do with mine, where it's not about day
to day work as such, like maybe on stories or
something more temporary, I'll post something that I'm like, oh,
I'm proud of that I'm going to let the world know.
Or if I've showcased a new product from Roccan Oil
or something like that, I think there's space there for it.
But on my actual what do we call it, like.
Speaker 2 (22:57):
Feed the grid grid.
Speaker 1 (23:00):
For me, it's more about the creative work I do
to show people, I guess what I'm capable of, things
that I'm incredibly proud of.
Speaker 3 (23:08):
The occasional selfie.
Speaker 1 (23:11):
Not selfie, but like I guess, it's nice to see
the person behind the craft sometimes and I get that
from everybody, so I have to, you know, it's one
of those things where it's me working on set or
you know, just backstage at Eurovision or whatever. It might
be just to be able to show there's a human
behind the artist kind of thing. But I do think AI,
(23:32):
I think it's such an interesting, fascinating thing AI. I
do think I can see the good, I can see
the bad, I can see the ugly all that. But
I was having this conversation with a makeup artist on
set a month or two ago, and we're talking about
AI and how it's going to well, it's already started
(23:54):
to replace some jobs for creatives. But I also thought
to myself, I think think it's almost like things reverting
back to when there was your top top tier creatives
doing work, where all the people that are kind of
they're good at what they do, but it's not inspired.
It's not heavily not heavily creative, but just something whenever
(24:16):
you look at an AI image or a video, there
is something missing. And I can't stress this enough to people,
and it's soul. I think it's one of those things
where you know when you look at an image and
you just think there's something not quite there, even a
look book or something, when you just know it's like, oh,
they weren't having fun that day. No one was inspired.
It's the commerce side of things where I think art
(24:39):
needs commerce. Commerce needs art, right, So it's a case
of well we can compete with what AI can create.
It's just I guess turnaround times, briefing people properly, letting
creatives be creatives, and having a team. There's a particular
magazine that will remain nameless, but I feel like it's.
Speaker 2 (25:02):
When you whisper it to be honest for it.
Speaker 1 (25:04):
Of course, I'll shout out to you if you want.
But I feel like I ask everyone, even people that
work in media, and I'm like, what is the last
cover of that publication that you remember?
Speaker 2 (25:13):
Oh?
Speaker 1 (25:14):
And I feel like that is such a valuable thing
to ask people where if it's not memorable, then why
are they doing it? Yep? Because we've got social media,
We've got digital now to do the you know, the
finger stopping things like that, where you can do commercial
where I know I would be more likely to invest
in a magazine it's coffee, table book, whatever, if I
feel inspired, like it's worth like there's intellectual property in
(25:37):
that that people have crafted. It's like a beautiful vase. Yep.
I kind of shy away from things that are mass produced.
I want to see a thumb print. I want to
see a little imperfection. I want someone to create something
or glaze it in a way that I'm like, it's
not perfect, but that's what makes.
Speaker 3 (25:52):
It so beautiful.
Speaker 1 (25:53):
Absolutely, And I think with my work, when I do
work creatively, obviously I want there to be an element
of perfection. But it's if you see like an individual
fiber or a strand of hair and it's moving, and
I feel like that's something AI doesn't do where it's
that moment, you know, and you look at all the greats.
You watch the documentaries from like the eighties, nineties, seventies,
(26:15):
you're irving pen people like that, you kind of think
there's something about it. Like film people that used to
shoot on film, you know how stressful when now with
digital you see it on the screen, it's a lot faster. Absolutely,
so it's going around in circle sort of thing. I
could talk about this for hours, but I do think
there's an element of soul that's missing. It's like when
(26:38):
you walk into someone's home and I feel like it's
so beautiful and pristine and perfect that you think, does
anyone live here? You know, when it's like too perfect?
Can you just think why isn't why is there no
like anywhere? Or like you know, the pillows tu bowl positioned,
it's like just kind of like you wanted to look
lived in, because I think that's the soul right of
(26:59):
a home when there is something. You know, the bananas
don't have to be fresh. They can have a couple
of spots like It's not like we're seeking perfection all
the time.
Speaker 2 (27:07):
So what's your home style?
Speaker 1 (27:09):
My home style, I mean, I think because of things
like schedule, I like to go home and be comfy,
like I don't want it to be too perfect, but
I want to you know, I want to sink into
my lounge. I want to have woods and warmer sort
of tones. And my essential when I do find dream
(27:31):
home one day will be high ceilings, natural light that
will be my prerequisite for almost every room, and a
double gas burner, double oven, like you know that kind
of thing.
Speaker 3 (27:44):
But I want it to be livable, you want to
live in it, like.
Speaker 1 (27:48):
You know, the library with lots of books, like just
things from travels and stuff like. I don't want it
to feel too clinical. I can respect the esthetic of
a real manicured home, but I think I really wanted
to have character and yeah, and a nice view.
Speaker 2 (28:07):
What does MICHAELA think? Because you two business partners as
well for such a long time, what's that like taking
work and then you live together as well. Do you
agree on most things or how do you fight things out?
Speaker 3 (28:26):
I think in every relationship.
Speaker 1 (28:30):
It's picking your battles and learning how to manage the
other one. No, Look, mikelay is great. He's got such
an incredible style. He's the stylish one. I'm like, I'm
like a uniform wardrobe, black T shirts, jeans, different kinds
of jackets, like I don't go. He's got this incredible
sense of style. He was born in Italy, He's Italian.
(28:52):
He's got that innate ability to just style things like
if the jewelry he finds and things like that. He
is such a brilliant person, like even in interiors.
Speaker 3 (29:04):
But he's a shopper. I can't stand shopping.
Speaker 1 (29:07):
Really. When I go out shopping, I'm there to get
something and go where he'll you know, the people that
just browse and they'll find and things find you and
it's like should I get it?
Speaker 3 (29:19):
It's like, well, did you need it?
Speaker 2 (29:20):
Like it's lust.
Speaker 1 (29:25):
But he definitely has control over things. But if he
asks my opinion, I'm very decisive and I will know
instantly if I like it or not. So I don't.
Maybe that's part of the thing. I'm not like questioning
if I like something or not. It's like, nah, I
don't think, got to work in the space. But then again,
like in saying that, like even like when people suggest
(29:47):
new music to me or whatever, at first I probably
won't like it, and then six months I'm like, oh,
this is so great. So I think I'm like a
slow burn on things. I'm getting better at that, Like
I think because I've slowed down as well, like in life,
unable to kind of absorb things differently to what I
used to do.
Speaker 2 (30:03):
And what about So you said you're a uniform kind
of guy. I don't think I've ever seen you wear
anything other than black.
Speaker 3 (30:11):
A black T shirt and yet but.
Speaker 2 (30:14):
In your work you are a color specialist. That's one
of your things. How does that translate into home? Is
your home black? Or is that no race color there?
Speaker 1 (30:28):
I think the uniformity of what I present myself as
is a way for me to concentrate on other things
I'm creating because I'm not worried about what I'm wearing
and things like that.
Speaker 3 (30:40):
I wake up a shower, black out the door.
Speaker 1 (30:44):
Maybe it's the like the private schoolboy and me, like
having a uniform every day, you know what I mean.
Like it's almost like you can't kick the habit where
I think in the home, like I said, I want
warmth and things like that, like a flowers, like I
always make sure.
Speaker 3 (30:58):
I love having fresh flowers in the home.
Speaker 2 (31:00):
What do you like?
Speaker 3 (31:01):
You name it?
Speaker 1 (31:01):
I think they're beautiful. Look, I'm not the biggest gerbro person,
but I can find beauty and everything because you could
probably pair them with things. But at the moment, it's
poppies because they're in season and they're actually probably my
top top flower and just them evolving throughout the week
and they open and the amazing colors and things like that.
(31:22):
We've got some purple tulips at the moment that are
opening this morning as well, So I feel like there's
joy in that and it adds that warmth. And I'm
not a huge We've got artwork, but I'm not one
to go and buy art, but I would definitely invest
in like a statement vase or some like a beautiful
candor like access arise with things that have character to
(31:47):
them that you can interchange, because I think I get
bored of things. So I think that's why I love
flowers because obviously they've got a longevity, but seasonally whatever's
available and is fresh and you think, you know what,
that look so beautiful. I can see that in this
vase in that corner of the house. That's definitely how
I evolve my space and create my home.
Speaker 2 (32:08):
Yeah, well let's go into home a little bit. Yeah,
we have a series of questions that I love to ask,
and there was supposed to be quick fire, but actually
they're more of a slow burn because I asked for questions.
But you mention candles, What does your home smell?
Speaker 1 (32:27):
Like? I think there's like a richness and a woodiness.
We don't mind godmand when it comes to things in
the house, So stuff that has a little bit of
like a vanilla undertone or something like that. We also
enjoy weird things that There was a candle it was
called Sistine Chapel that has that kind of frank contense
and like it's something that just feels so I guess
(32:49):
there's also like a nostalgic element to things when it
comes to smell. Definitely, Michaelai loves incense, so sometimes there's
a little bit of incense and things like that just
to kind of again sort of like adding an accessory
to the home. Is the way it.
Speaker 3 (33:03):
Smells, definitely.
Speaker 2 (33:05):
What does your home sound like.
Speaker 1 (33:07):
At the moment. We are on the top level of
my parents' house down south in the Shire, so it's
it sounds like the National Park.
Speaker 3 (33:15):
It's you know, you've got.
Speaker 1 (33:16):
Trees and beautiful windsy you pick up on that and birds.
Speaker 3 (33:21):
You know, you have your am.
Speaker 1 (33:23):
Sort of the birds am going and then you've got
the possum screeching at night.
Speaker 2 (33:28):
So that's why.
Speaker 3 (33:31):
Yeah, it is why.
Speaker 1 (33:33):
But it's beautiful and you know, I think that's again
one of those nostalgic elements of growing up down that way,
just to be around nature.
Speaker 2 (33:43):
Coming up. Ricky shares what it's really like moving back
home with your parents in your thirties. What's that like,
moving back home in your thirties, because lots of people
do it and not many people talk about it.
Speaker 1 (34:01):
I think again, there's like an not an element of defeat.
I don't want to say that, because my parents are
the most beautiful human beings. Yeah, I think I'm very
blessed to be in a home that's got the space
for us and for us to have our own space,
so I could see how to be difficult for a
lot of other people. If it was like a two
bedroom fiber at home, right, you can't get away from
(34:23):
each other and whatever it might be, it's our hard
reset to figure out what the next forty years are.
I don't think there's any shame in it. Anyone that
lives in Sydney will know what I'm talking about. But
I feel like it was more of a because we
shut the business. I just wanted to still financial stability,
(34:45):
Like I didn't want to be like just paying rent
for rent's sake and things like that. We're not taking advantage,
but you want to make the most of what's at
your fingertips. And if that's it, absolutely why not. Like
I feel like it's a smart move for the long
jem of things, so we can do a hard reset,
whether it be travel more for work or whatever it
might be. We have babysitters for the dogs, that's true,
(35:08):
so things like that. There's an element of convenience, but
also it's nice to spend time with my parents, where
for the last twenty years so heavy in my career.
I'm lucky if I saw my parents once every like
two three months, and they're only an hour south, so
I can only imagine how hard it is for people
when they do live abroad or.
Speaker 3 (35:24):
Things like that to still have connection with family.
Speaker 2 (35:27):
What's that like? Intergenerational living? And like you said, being
half Italian meal times, do you have to have them
all together all the time or is there the respect
that sometimes you're just going to go upstairs and do
your own thing.
Speaker 1 (35:44):
No, look, there's a huge amount of respect. But I
think also me, we're respectful of being in someone else's home,
so you want to spend time with them. And if
that's just sharing a meal, I feel like that's fine.
I mean what I've cooked the last two nights at
home again, love language and reverse right now. It probably
kills my dad because he's the feeder. He loves to cook.
(36:06):
It's his love language. I think sometimes it's difficult to
hand the reins over, but then it's like a you
cook now, like a back and forth, and again it's
like having a private chef.
Speaker 3 (36:17):
So I'm living the dream.
Speaker 2 (36:20):
What about in terms of keeping things tidy? Are you
a tidy person or are you a hoarder? Do you
shove things away or is everything perfectly organized?
Speaker 1 (36:32):
I would be lying if I said I was a tidy,
organized person. I don't like dirt. Like I'm definitely a
clean person, but I'm also we can just put it
back tomorrow, like I'm looking at like you know, like
it's like a if you put it back now or later,
it doesn't really matter. So something like you know, the
jacket comes off when you get home and things like that.
(36:52):
So sometimes things will sit there, like half the wardrobe,
like the pile. You know, everyone has the pile. It
goes when people come over, but You've usually got your
go to so you think I'll drack it back on
like it's winter. So yeah, but it's definitely MICHELI is
the tidy one. He's the cleaner. I'm the cook. You know, however,
needs that balance sort of things in the kitchen. I've
(37:15):
gotten better at cleaning as I go, but it's definitely
nice to have someone that will You hear the dishwasher
being unstacked and stack you think, thank god, I can
just focus on other stuff.
Speaker 3 (37:26):
Yeah.
Speaker 2 (37:27):
Shoes on or off? Is there a cultural thing with
Italians about shoes I know in some families there are
so are you a shoes on or a shoes off?
Speaker 1 (37:35):
I mean I'm a shoes off person. I feel like
you're in your home. Yeah, like if you're walking outside
shoes on, like yeah, you know. Yeah.
Speaker 2 (37:43):
But also it's not not heathens.
Speaker 1 (37:45):
Dirty as such. I mean, we've got dogs and they
sleep inside. You find out some people let their pets
sleep outside, I'm like, oh no, they're part of the family.
Speaker 2 (37:52):
Like what do you wash your clothes in? What's your detergent?
Speaker 1 (37:57):
Oh, bioze, bios that yeah, very sensitive skin and it's
that doesn't make my skin react, so low fragrance.
Speaker 3 (38:04):
Yeah.
Speaker 2 (38:04):
What else do you use in the home? What do
you wash your dishes with?
Speaker 3 (38:08):
Oh? God, that's Keller's.
Speaker 2 (38:15):
What about in the kitchen being a baker, do you
have preferred brands? Sugar flour?
Speaker 1 (38:22):
Look, I would like I'm not going to say no
to home brand, but you know I'm a CSR boy. Look.
I was having this conversation with someone the other day,
how Uncle Toby's oats must be, like so happy that
they're in a red box and in the middle of
the aisle, Like it's where it's an oat. Yes, they're
(38:43):
going to come for me after this. It's the same
product in a different bugs. But it's almost like you
always have your love brands true. So I feel like
it's one of those things where you just know that
it's the right brown sugar to do the cake that
you're baking. So why would you switch from that?
Speaker 2 (38:59):
What about coffee or tea?
Speaker 1 (39:01):
Coffee? I enjoy tea. I love a herbal tea, especially
this time of year. I'm a peppermint boy. Yeah, I
love a peppermint tea or else, like one of those
blends that you get from tea to like tummy tea.
Speaker 3 (39:14):
Or something like that.
Speaker 1 (39:15):
Yeah, yeah, I do like a little free yeah novel
tea tea, but nothing too freaky.
Speaker 3 (39:22):
I do like an Earl gray.
Speaker 1 (39:24):
Yeah. Kammara reminds me of my nomina, So it reminds
me of like growing up and it was like do
you want to come on mile And it's.
Speaker 3 (39:32):
Like, no, I want to coke.
Speaker 1 (39:36):
But yeah, peppermint tea, you know, after dinner. It's a
nice way of just unwind for the evening.
Speaker 2 (39:43):
Yeah, when you do find your dream home, will you
entertain there or will this be a space just for
you and Mikayla.
Speaker 1 (39:53):
Oh, it will be entertaining. Not not all the time,
but I want to have like nice dinners and things
like that, Like I do love. When we lived in
camper Down, we had a beautiful house for entertaining and
then we did have it was nice to you know,
you'd make the role of book at the salads and
things like that, Like we were so close to the
fish markets fresh prawns, oysters, all that. I do love
(40:14):
a spread I like to put on like I've inherited
the feeder, Jean.
Speaker 2 (40:20):
So it's something that is your friend. I'm okay with that.
Speaker 1 (40:22):
Yeah, yeah, but it's so nice and I think again,
it's like that Italian culture of over catering for stuff,
like I want people to come and be like wow,
like yeah, this is so nice because it's like a
little your little badge of honor to be like I
know how to feed people.
Speaker 3 (40:36):
I don't know where I'm going with that, but.
Speaker 1 (40:37):
It's like it's true though, Like I think, you know,
when you go to someone's house and there's no dessert,
that can be my tagline for this whole thing. You know,
when you go to someone's house and there's no dessert
with an emoji, it's because.
Speaker 3 (40:53):
I'm just wrong.
Speaker 2 (40:53):
What do you think that says about a person.
Speaker 3 (40:56):
They're health conscious?
Speaker 1 (41:02):
No, I don't know if it says anything about them,
but like we talk ninety percent of the time about
baked goods and we're the best baker is or if
we've tried anything new, Like I feel like that's my
Whenever I know you're coming in for your hair appointment,
after we've caught up with other live stuff, it's like,
where have you been?
Speaker 3 (41:18):
What are you eating? And is it baked?
Speaker 1 (41:22):
I think, especially around like twenty twenty one, I can't
say the thing COVID when everyone was in lockdown. I
feel like my job keeper payments kept every bakery in
Sydney open because that was my That was my job
was to make sure they stay in business. And I
don't think people quite understand the cultural significance of Flower
and Stone in Woollemeloo.
Speaker 3 (41:43):
It is my mecca.
Speaker 1 (41:44):
Like people go to make a George Street to get
their foundation and fragrances. Yeah, I'm going to Flower and
Stone willamlou to feel better about myself. It makes me
feel good, It tastes delicious, it's made with love. Nadine
has done such a beautiful job with that place is
the plug. But like, honestly, like if I'm having a
bad week or month, or I've been traveling a lot
(42:06):
for work. This comes back to what's one of my traditions.
I'll tend to make sure I've got something from Flaristone
waiting for me because it's just I don't know, like,
who doesn't love cake, right? It feeds the soul exactly.
Speaker 2 (42:22):
So I'd love to round off with the question I
ask everybody, and that is, in your opinion, what makes
a home beautiful?
Speaker 1 (42:31):
What makes a home beautiful? I think it needs to
have a personal touch. I think without a personal touch,
like you know when you're walking to people's homes and
the carbon copies of each other, like they've seen a
rug that they liked at someone else's house. I think
that personal touch. I like when things aren't too perfect
and you feel like you're you're really welcome there. I
(42:54):
think that's a really big part of it, where it's
I've never been to someone's house and like, don't sit there.
It's like, yeah, you're in a home, you want to
live there.
Speaker 2 (43:04):
It all comes back to soul. Yeah, I agree, Ricky,
you have a beautiful soul and I'm so glad that
you're able to come over today.
Speaker 3 (43:13):
Pleasure such a pleasure.
Speaker 2 (43:14):
So let's let's think about which bakery will we'll go
to next.
Speaker 3 (43:18):
Son, Yeah, we'll come up with a few.
Speaker 2 (43:25):
It was so lovely chatting with Ricky outside the salon.
I have to say, without the buzz of a hair dryer,
we were able to go deeper on baking and why
it's not just about satisfying a craving for Ricky, it's
about feeding the soul. I find it so impressive that
even while Ricky's juggling what I can only describe as
a portfolio career, he still maintains a real sense of
(43:49):
calm and control. After so long in this industry, he
is crystal clear on what's really important to him. Thanks
for listening to the edit. If you and shod this episode,
please do subscribe to our YouTube channel and leave us
a review wherever you're listening to your podcasts. It helps
other people to find us and share our beautiful community.
(44:12):
I'm l Lovelock, See you next time.
Speaker 3 (44:22):
This is an our Media podcast.
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