October 11, 2025 • 14 mins
Chef, author and broadcaster Peta Mathias lives a wonderfully full life, full of gastronomic tours of the world's top food destinations.
When she's not leading foodie tours through the likes of Italy, Spain, France, Morocco and India, she's following summer - by teaching cooking classes in the South of France before returning to New Zealand in time for our summer.
She's written about her life as part of her collection of essays bundled into a new book - It's Been Six Weeks Since My Last Confession.
"I went from being really disheartened and being - I'll never write a book again, to, oh, okay, why don't I just take control of my life. That's how it happened."
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Speaker 1 (00:06):
You're listening to the Sunday Session podcast with Francesca Rudkin
from News talks'b.
Speaker 2 (00:13):
Chef, author and broadcast to Peter Mathis lives a wonderfully
full life.
Speaker 3 (00:17):
These days.
Speaker 2 (00:18):
She can often be found taking gastronomic tours to the
likes of Italy, Spain, France and Morocco and India. And
when she's not hosting foody tours, she's following summer, living
half the year in southern France teaching cooking classes before
returning to New Zealand to write over our summer. Peter
has a new book out. It's not a memoir, it's
like a collection of essays about living life to the full.
(00:39):
And the book is called it's been six weeks since
my last confession in Peter Mathis is.
Speaker 3 (00:44):
With me now. Good morning, good morning, so lovely to
have you here.
Speaker 2 (00:49):
Happy birthday, Oh thank you.
Speaker 3 (00:50):
I believe today's your.
Speaker 2 (00:51):
Birthday and I very much appreciate you giving us a
little bit of your time.
Speaker 4 (00:55):
Yes, and the reason I look like a Christmas fairy
on top of a tree is because it is my birthday.
Speaker 2 (01:01):
I would have been very disappointed if you had turned up.
Speaker 3 (01:04):
Any least, you know, rest up than you are.
Speaker 1 (01:07):
Now.
Speaker 2 (01:07):
This is what we expect from you. You know, you
always make such an effort and you always look amatulate.
Speaker 3 (01:16):
It's quite hard. It's quite hard rotation to.
Speaker 4 (01:19):
Well, you know, it's a decision I made a long
time ago. Is one of the ways I make myself
happy is by wearing what I consider to be beautiful
clothes and making a slight effort before I leave the
house so as not to terrify the locals.
Speaker 2 (01:35):
Do you think we do make enough effort here in
New Zealand or do you think.
Speaker 3 (01:38):
We're right lazy?
Speaker 4 (01:39):
In New Zealand we're very cash. You know, I live
half the year in France, and French women make a
lot more effort in the sartorial department. You see. We're
an island in the middle of the South Pacific. Of
course we're casual. Of course we're relaxed. But I always
(02:01):
think that if you make an effort, it just makes
you feel because we don't always feel wonderful and side
and if you put that red lipstick on, put a
beautiful dress on, it just helps you face the world.
Speaker 3 (02:14):
I agree.
Speaker 2 (02:15):
Although it was really interesting, we got very addicted to
the Twitter. France this year, and I.
Speaker 4 (02:20):
Came through, Oh really yeah, five seconds, bod that.
Speaker 3 (02:25):
It was everybody out waiting.
Speaker 4 (02:27):
For the We've been sitting in cafes on the sidewalk
for three hours waiting for it, and there's all sorts
of hoop blow that comes on first, and by the
time they arrived, I think it was midday, we were
all completely drunk and they just whizzed through three seconds,
five seconds.
Speaker 2 (02:45):
Which explains why everyone's always on the road, like all
the supporters have been waiting for so long.
Speaker 4 (02:50):
That everyone and they're hysterical and screaming and so excited.
Speaker 2 (02:57):
But the boid I was going to make you about
that was we ended up watching it every night. We
watched the highlights of the family and my daughter, who's sixteen,
she said. At one point, because you know, we'd left
Paris and we were sort of about halfway through. About
this point, she said, I thought French people were supposed
to be really stylish, and of course she's just looking
at people who look like us in there's shorts and singlets,
beautiful hot summer.
Speaker 4 (03:16):
Event, she said.
Speaker 2 (03:18):
The stannish people just in Paris, I don't know that possibly.
Speaker 4 (03:22):
Actually, actually it's true. She's right, the Parisians, although they
have what I considered to be conservative style. But you'll
see people even all over France, you know, people shopping
in the supermarket with nice clothes on less and less,
you know less, unless this time goes by the world
(03:43):
is changing.
Speaker 2 (03:44):
Would they make that effort? This book has been self published?
Why did you decide to do this for your nineteenth book?
Speaker 4 (03:51):
Because my publisher had written many books for didn't think.
You know, publishing has changed a lot, and they're only
interested in people who are huge bestsellers that they can
make a lot of money out of. And so my
publisher said, look, I just your sales aren't big enough
(04:12):
anymore for us to keep publishing your work. And I
was absolutely devastated, although I understood what they meant. And
so I just met some other authors who were self
publishing and they said, why don't you try? It will
show you how to do it. And so, you know,
I went from being really disheartened and really I'll never
(04:34):
write another book again, to oh, okay, why don't I
just take control of my life. So that's how it happened,
which is something would it be fair to say you've
been doing your whole life yeah, I'm pretty good. You know.
When COVID came, Thank god, I knew how to pivot
because a lot of people really lost a lot during COVID,
(05:00):
as did I. But I pivoted and so it sort
of becomes part of your life. If this doesn't work, well,
I'll just do it another way.
Speaker 2 (05:10):
You actually do reference that in the book about how
you lost your business and your income overnight and you
started having panic attacks and things. I'm presuming now though,
that you're back on your feet.
Speaker 4 (05:20):
And it was so funny, you know, the minute COVID ended, because.
Speaker 2 (05:25):
We we.
Speaker 4 (05:28):
Our COVID in New Zealand and it was the last
country to end the lockdowns. Everybody else France had long recovered,
you know. But the first year I didn't go back
to France. But the second year I did, and it
was as if it had never happened. And we were
still kind of traumatized mentally and emotionally from COVID. But
the rest of the world, let me tell you, they
(05:50):
just got back into real life immediately.
Speaker 2 (05:55):
What do you notice when you spend so you spend
half the year in France and you're back when you
return to New Zealand, what do you notice about New Zealand.
Speaker 4 (06:05):
You know, France and news Europe and New Zealand are
so different. Europe is a continent and is very very old.
New Zealand is a couple of islands and it's very
very new. So the first thing you notice is it's simple.
You know, there are no buildings that are seventeenth century,
there are no sort of we don't have rules in
(06:30):
New Zealand are gastronomically speaking. The French are gastronomically controlled
by rules of centuries of cooking. In New Zealand, we're
very open and we're very experimental in the way we cook.
And it's the same. And the way we live we're less,
we're more casual, as I said before, and we're more
(06:52):
and physically it's different. This is a seaside town. Auckland's
a seaside town. Whosa's is inland. So it's like living
two different it's like being two different people.
Speaker 2 (07:03):
Do you like that the rules that the French put
in place around food or do you like the experimentation
of New Zealand.
Speaker 4 (07:10):
I actually think we have better food in New Zealand.
I live in Auckland practically on the corner of crying
a happy road and Ponsonby Road. I'm surrounded by really
good restaurants, so I think that probably our cooking is
maybe even better than French cooking in the mid range
(07:33):
area anyway, because we don't really specialize in you know,
starred restaurants and aute cuisine, which is really refined. It's
like eating a Picasso painting. We don't really do that
in New Zealand. But the middle of the road stuff
we do really really well.
Speaker 3 (07:49):
We do, don't we.
Speaker 2 (07:50):
At the end of the book, it's kind of like
a speed dating section on cooking and kitchen etiquette. Does
it do you get a little bit frustrated that we
no longer cook like we used to, or that we've
lost some of the basic skills we used to have.
Speaker 4 (08:04):
I don't know, have we What do we have?
Speaker 3 (08:06):
I do averagely?
Speaker 4 (08:09):
My nieces badly. Yeah, my nephew's cook.
Speaker 3 (08:12):
Yeah.
Speaker 4 (08:14):
All the people I know cook, but okay, I probably
don't know people who don't.
Speaker 2 (08:18):
We've sort of come We've got to a point where
we get a lot of other people to do things
for us at times, don't we They clean our houses
and they you know, they.
Speaker 4 (08:25):
Well, that's true.
Speaker 3 (08:26):
Make that's true.
Speaker 2 (08:27):
Prepared meals for us, Yes, that's true.
Speaker 4 (08:29):
That's true, But it's a false economy in my opinion,
to buy in food that's already made by somebody else.
I mean, I know we're busy, and I know we
get sick of it sometimes, But if you just make
yourself start cooking, you realize that you've been depriving yourself
(08:50):
of a pleasure. You know, it's not even about eating it.
It's about the physical movement of chopping vegetables and slowing down.
It's like a type of therapy, and you say to yourself,
why I do this? More often?
Speaker 3 (09:09):
Sometimes I feel like that, Peter.
Speaker 4 (09:11):
Sometimes I feel like I'm whether you work, you've got children,
bloody blah. You're in a different situation to me.
Speaker 2 (09:18):
No get I get what you're saying, though, because because
there's nothing better than I'll get motivated at some point
and go, Okay, I'm going to do one new recipe
a week, and I will find a recipe, we try it,
and everyone gives it a thumbs up or thumbs down,
and then my daughter's very good at stepping up and cooking,
and my partner does and so you know, if you
can get everybody involved. You really appreciate a meal when
someone has prepared a meal for you.
Speaker 4 (09:39):
But it's the actual preparation that is pleasurable. That you're
depriving yourself off and buy something that's ready made, and
you can do really really simple things that are so pleasurable.
Speaker 2 (09:51):
This book is filled with some wonderful stories nothing. It
has very little bits on food, which I loved. So
how did you choose these stories to tell? They're all
moments from throughout.
Speaker 4 (10:07):
I mean, I'm always writing stories, but I don't know
what they're for, and so I'd already had about, i
don't know, maybe four stories under my belt. And when
I decided, yes I'm going to write this book, and
yes I'm going to publish it myself, then I had
to really sit down and start working. And I mean,
we all have interesting lives, it's just that most of
(10:30):
us don't write it down, and so I just started
writing down. You know, like if me and my friends
went on holiday, I would look at them and realize
how outrageous their behavior was and I would start writing
about it, whereas I hadn't been doing that for a while.
So it makes you when you're writing a book that
has a whole lot of different stories in it. You
(10:52):
become much more focused.
Speaker 2 (10:55):
I've really enjoyed it. Are you genuinely an extrovert? You
do talk about this in the book, but most extroverts
I know are really only part time.
Speaker 4 (11:03):
I am completely part time. I'm to be to make television,
to perform. You know, I do a lot of public speaking.
To teach, you have to be an extrovert. To write,
you have to be an introvert. You have to be
able to stay in a room on your own for
very long periods of time and have a huge amount
(11:23):
of self discipline. And so I'm half and half. Yeah,
I love it.
Speaker 2 (11:30):
You write about everything from as you say your friends,
to having a family Christmas to your love of punctuality.
Speaker 3 (11:37):
You were very punctual today.
Speaker 4 (11:40):
I was even early today, but you were early.
Speaker 2 (11:44):
Have you always been punctual? Yes?
Speaker 4 (11:47):
You know what it comes from. It comes from being
the eldest daughter of a large family, because you expect
my mother was the same. My parents were never lay
for anything, and they taught me to be the same.
And then, of course they got much more relaxed as
millions more children came along. And I think my youngest
sister probably isn't punctual at all, and she thinks I
(12:09):
have a personality disorder.
Speaker 3 (12:12):
I love it.
Speaker 2 (12:13):
What I really loved about this book is you just
keep going. You were still doing your tours, You're still,
as you say, writing, You're still pivoting.
Speaker 4 (12:21):
Is it because it's fun? You know, if I was
an accountant, I wouldn't still be working. I'd be retired.
But I have such a great job that you'd be
crazy to stop it. And I think people who are creative,
you know, like painters don't retire, musicians don't retire. And
(12:45):
I'm kind of like to think that I'm in that
box because my job is so wonderful. It is hard work,
but it's so rewarding that why would you stop if
you don't have to?
Speaker 2 (12:58):
And I like that approach that you're never too old
for anything, right, would you say that that is your
approach to agent?
Speaker 4 (13:04):
Yeah, it's my approach to life. You're never too old
to change a behavior, You're never too old to change
your job. You're never too old to do something that
you've always wanted to do but never got around to
just do it.
Speaker 2 (13:25):
And we were talking before about one of the wonderful
things about traveling is it's just so good for the brain.
There's always lots of problems to solve.
Speaker 4 (13:32):
And that's what keeps your brain healthy and young. Problem
solving create small brain cells. That's why it's good to travel.
Travel is the best thing for your brain. It's good
to take on new projects. It's good to do something.
We close ourselves off to protect ourselves, not just from
(13:53):
work experiences or travel experiences, from romantic experiences, from friendship experiences,
from learning a new skill. Nah nah, no, no, I
know where this is going. Just do it.
Speaker 3 (14:09):
I love it.
Speaker 2 (14:10):
Thank you so much for the book, and thank you
for giving us time on your birthday. I hope you're
going off to a lovely birthday last you're going to
be spoilt.
Speaker 4 (14:18):
I don't know. We'll find out when I get there.
Speaker 2 (14:20):
I think you will be pedomathized. Thank you so much.
It's been thank you six weeks since my last confession
is the name of The books is in stores today.
Speaker 1 (14:30):
For more from the Sunday session with Francesca Rudkin, listen
live to news Talks it'd be from nine am Sunday,
or follow the podcast on iHeartRadio.
You're listening to the Sunday Session podcast with Francesca Rudkin
from News talks'b.
Speaker 2 (00:13):
Chef, author and broadcast to Peter Mathis lives a wonderfully
full life.
Speaker 3 (00:17):
These days.
Speaker 2 (00:18):
She can often be found taking gastronomic tours to the
likes of Italy, Spain, France and Morocco and India. And
when she's not hosting foody tours, she's following summer, living
half the year in southern France teaching cooking classes before
returning to New Zealand to write over our summer. Peter
has a new book out. It's not a memoir, it's
like a collection of essays about living life to the full.
(00:39):
And the book is called it's been six weeks since
my last confession in Peter Mathis is.
Speaker 3 (00:44):
With me now. Good morning, good morning, so lovely to
have you here.
Speaker 2 (00:49):
Happy birthday, Oh thank you.
Speaker 3 (00:50):
I believe today's your.
Speaker 2 (00:51):
Birthday and I very much appreciate you giving us a
little bit of your time.
Speaker 4 (00:55):
Yes, and the reason I look like a Christmas fairy
on top of a tree is because it is my birthday.
Speaker 2 (01:01):
I would have been very disappointed if you had turned up.
Speaker 3 (01:04):
Any least, you know, rest up than you are.
Speaker 1 (01:07):
Now.
Speaker 2 (01:07):
This is what we expect from you. You know, you
always make such an effort and you always look amatulate.
Speaker 3 (01:16):
It's quite hard. It's quite hard rotation to.
Speaker 4 (01:19):
Well, you know, it's a decision I made a long
time ago. Is one of the ways I make myself
happy is by wearing what I consider to be beautiful
clothes and making a slight effort before I leave the
house so as not to terrify the locals.
Speaker 2 (01:35):
Do you think we do make enough effort here in
New Zealand or do you think.
Speaker 3 (01:38):
We're right lazy?
Speaker 4 (01:39):
In New Zealand we're very cash. You know, I live
half the year in France, and French women make a
lot more effort in the sartorial department. You see. We're
an island in the middle of the South Pacific. Of
course we're casual. Of course we're relaxed. But I always
(02:01):
think that if you make an effort, it just makes
you feel because we don't always feel wonderful and side
and if you put that red lipstick on, put a
beautiful dress on, it just helps you face the world.
Speaker 3 (02:14):
I agree.
Speaker 2 (02:15):
Although it was really interesting, we got very addicted to
the Twitter. France this year, and I.
Speaker 4 (02:20):
Came through, Oh really yeah, five seconds, bod that.
Speaker 3 (02:25):
It was everybody out waiting.
Speaker 4 (02:27):
For the We've been sitting in cafes on the sidewalk
for three hours waiting for it, and there's all sorts
of hoop blow that comes on first, and by the
time they arrived, I think it was midday, we were
all completely drunk and they just whizzed through three seconds,
five seconds.
Speaker 2 (02:45):
Which explains why everyone's always on the road, like all
the supporters have been waiting for so long.
Speaker 4 (02:50):
That everyone and they're hysterical and screaming and so excited.
Speaker 2 (02:57):
But the boid I was going to make you about
that was we ended up watching it every night. We
watched the highlights of the family and my daughter, who's sixteen,
she said. At one point, because you know, we'd left
Paris and we were sort of about halfway through. About
this point, she said, I thought French people were supposed
to be really stylish, and of course she's just looking
at people who look like us in there's shorts and singlets,
beautiful hot summer.
Speaker 4 (03:16):
Event, she said.
Speaker 2 (03:18):
The stannish people just in Paris, I don't know that possibly.
Speaker 4 (03:22):
Actually, actually it's true. She's right, the Parisians, although they
have what I considered to be conservative style. But you'll
see people even all over France, you know, people shopping
in the supermarket with nice clothes on less and less,
you know less, unless this time goes by the world
(03:43):
is changing.
Speaker 2 (03:44):
Would they make that effort? This book has been self published?
Why did you decide to do this for your nineteenth book?
Speaker 4 (03:51):
Because my publisher had written many books for didn't think.
You know, publishing has changed a lot, and they're only
interested in people who are huge bestsellers that they can
make a lot of money out of. And so my
publisher said, look, I just your sales aren't big enough
(04:12):
anymore for us to keep publishing your work. And I
was absolutely devastated, although I understood what they meant. And
so I just met some other authors who were self
publishing and they said, why don't you try? It will
show you how to do it. And so, you know,
I went from being really disheartened and really I'll never
(04:34):
write another book again, to oh, okay, why don't I
just take control of my life. So that's how it happened,
which is something would it be fair to say you've
been doing your whole life yeah, I'm pretty good. You know.
When COVID came, Thank god, I knew how to pivot
because a lot of people really lost a lot during COVID,
(05:00):
as did I. But I pivoted and so it sort
of becomes part of your life. If this doesn't work, well,
I'll just do it another way.
Speaker 2 (05:10):
You actually do reference that in the book about how
you lost your business and your income overnight and you
started having panic attacks and things. I'm presuming now though,
that you're back on your feet.
Speaker 4 (05:20):
And it was so funny, you know, the minute COVID ended, because.
Speaker 2 (05:25):
We we.
Speaker 4 (05:28):
Our COVID in New Zealand and it was the last
country to end the lockdowns. Everybody else France had long recovered,
you know. But the first year I didn't go back
to France. But the second year I did, and it
was as if it had never happened. And we were
still kind of traumatized mentally and emotionally from COVID. But
the rest of the world, let me tell you, they
(05:50):
just got back into real life immediately.
Speaker 2 (05:55):
What do you notice when you spend so you spend
half the year in France and you're back when you
return to New Zealand, what do you notice about New Zealand.
Speaker 4 (06:05):
You know, France and news Europe and New Zealand are
so different. Europe is a continent and is very very old.
New Zealand is a couple of islands and it's very
very new. So the first thing you notice is it's simple.
You know, there are no buildings that are seventeenth century,
there are no sort of we don't have rules in
(06:30):
New Zealand are gastronomically speaking. The French are gastronomically controlled
by rules of centuries of cooking. In New Zealand, we're
very open and we're very experimental in the way we cook.
And it's the same. And the way we live we're less,
we're more casual, as I said before, and we're more
(06:52):
and physically it's different. This is a seaside town. Auckland's
a seaside town. Whosa's is inland. So it's like living
two different it's like being two different people.
Speaker 2 (07:03):
Do you like that the rules that the French put
in place around food or do you like the experimentation
of New Zealand.
Speaker 4 (07:10):
I actually think we have better food in New Zealand.
I live in Auckland practically on the corner of crying
a happy road and Ponsonby Road. I'm surrounded by really
good restaurants, so I think that probably our cooking is
maybe even better than French cooking in the mid range
(07:33):
area anyway, because we don't really specialize in you know,
starred restaurants and aute cuisine, which is really refined. It's
like eating a Picasso painting. We don't really do that
in New Zealand. But the middle of the road stuff
we do really really well.
Speaker 3 (07:49):
We do, don't we.
Speaker 2 (07:50):
At the end of the book, it's kind of like
a speed dating section on cooking and kitchen etiquette. Does
it do you get a little bit frustrated that we
no longer cook like we used to, or that we've
lost some of the basic skills we used to have.
Speaker 4 (08:04):
I don't know, have we What do we have?
Speaker 3 (08:06):
I do averagely?
Speaker 4 (08:09):
My nieces badly. Yeah, my nephew's cook.
Speaker 3 (08:12):
Yeah.
Speaker 4 (08:14):
All the people I know cook, but okay, I probably
don't know people who don't.
Speaker 2 (08:18):
We've sort of come We've got to a point where
we get a lot of other people to do things
for us at times, don't we They clean our houses
and they you know, they.
Speaker 4 (08:25):
Well, that's true.
Speaker 3 (08:26):
Make that's true.
Speaker 2 (08:27):
Prepared meals for us, Yes, that's true.
Speaker 4 (08:29):
That's true, But it's a false economy in my opinion,
to buy in food that's already made by somebody else.
I mean, I know we're busy, and I know we
get sick of it sometimes, But if you just make
yourself start cooking, you realize that you've been depriving yourself
(08:50):
of a pleasure. You know, it's not even about eating it.
It's about the physical movement of chopping vegetables and slowing down.
It's like a type of therapy, and you say to yourself,
why I do this? More often?
Speaker 3 (09:09):
Sometimes I feel like that, Peter.
Speaker 4 (09:11):
Sometimes I feel like I'm whether you work, you've got children,
bloody blah. You're in a different situation to me.
Speaker 2 (09:18):
No get I get what you're saying, though, because because
there's nothing better than I'll get motivated at some point
and go, Okay, I'm going to do one new recipe
a week, and I will find a recipe, we try it,
and everyone gives it a thumbs up or thumbs down,
and then my daughter's very good at stepping up and cooking,
and my partner does and so you know, if you
can get everybody involved. You really appreciate a meal when
someone has prepared a meal for you.
Speaker 4 (09:39):
But it's the actual preparation that is pleasurable. That you're
depriving yourself off and buy something that's ready made, and
you can do really really simple things that are so pleasurable.
Speaker 2 (09:51):
This book is filled with some wonderful stories nothing. It
has very little bits on food, which I loved. So
how did you choose these stories to tell? They're all
moments from throughout.
Speaker 4 (10:07):
I mean, I'm always writing stories, but I don't know
what they're for, and so I'd already had about, i
don't know, maybe four stories under my belt. And when
I decided, yes I'm going to write this book, and
yes I'm going to publish it myself, then I had
to really sit down and start working. And I mean,
we all have interesting lives, it's just that most of
(10:30):
us don't write it down, and so I just started
writing down. You know, like if me and my friends
went on holiday, I would look at them and realize
how outrageous their behavior was and I would start writing
about it, whereas I hadn't been doing that for a while.
So it makes you when you're writing a book that
has a whole lot of different stories in it. You
(10:52):
become much more focused.
Speaker 2 (10:55):
I've really enjoyed it. Are you genuinely an extrovert? You
do talk about this in the book, but most extroverts
I know are really only part time.
Speaker 4 (11:03):
I am completely part time. I'm to be to make television,
to perform. You know, I do a lot of public speaking.
To teach, you have to be an extrovert. To write,
you have to be an introvert. You have to be
able to stay in a room on your own for
very long periods of time and have a huge amount
(11:23):
of self discipline. And so I'm half and half. Yeah,
I love it.
Speaker 2 (11:30):
You write about everything from as you say your friends,
to having a family Christmas to your love of punctuality.
Speaker 3 (11:37):
You were very punctual today.
Speaker 4 (11:40):
I was even early today, but you were early.
Speaker 2 (11:44):
Have you always been punctual? Yes?
Speaker 4 (11:47):
You know what it comes from. It comes from being
the eldest daughter of a large family, because you expect
my mother was the same. My parents were never lay
for anything, and they taught me to be the same.
And then, of course they got much more relaxed as
millions more children came along. And I think my youngest
sister probably isn't punctual at all, and she thinks I
(12:09):
have a personality disorder.
Speaker 3 (12:12):
I love it.
Speaker 2 (12:13):
What I really loved about this book is you just
keep going. You were still doing your tours, You're still,
as you say, writing, You're still pivoting.
Speaker 4 (12:21):
Is it because it's fun? You know, if I was
an accountant, I wouldn't still be working. I'd be retired.
But I have such a great job that you'd be
crazy to stop it. And I think people who are creative,
you know, like painters don't retire, musicians don't retire. And
(12:45):
I'm kind of like to think that I'm in that
box because my job is so wonderful. It is hard work,
but it's so rewarding that why would you stop if
you don't have to?
Speaker 2 (12:58):
And I like that approach that you're never too old
for anything, right, would you say that that is your
approach to agent?
Speaker 4 (13:04):
Yeah, it's my approach to life. You're never too old
to change a behavior, You're never too old to change
your job. You're never too old to do something that
you've always wanted to do but never got around to
just do it.
Speaker 2 (13:25):
And we were talking before about one of the wonderful
things about traveling is it's just so good for the brain.
There's always lots of problems to solve.
Speaker 4 (13:32):
And that's what keeps your brain healthy and young. Problem
solving create small brain cells. That's why it's good to travel.
Travel is the best thing for your brain. It's good
to take on new projects. It's good to do something.
We close ourselves off to protect ourselves, not just from
(13:53):
work experiences or travel experiences, from romantic experiences, from friendship experiences,
from learning a new skill. Nah nah, no, no, I
know where this is going. Just do it.
Speaker 3 (14:09):
I love it.
Speaker 2 (14:10):
Thank you so much for the book, and thank you
for giving us time on your birthday. I hope you're
going off to a lovely birthday last you're going to
be spoilt.
Speaker 4 (14:18):
I don't know. We'll find out when I get there.
Speaker 2 (14:20):
I think you will be pedomathized. Thank you so much.
It's been thank you six weeks since my last confession
is the name of The books is in stores today.
Speaker 1 (14:30):
For more from the Sunday session with Francesca Rudkin, listen
live to news Talks it'd be from nine am Sunday,
or follow the podcast on iHeartRadio.
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