The Assembly Season 2 Episode 6

Cineva usa

The Assembly Season 2 Episode 6 #CenimaluxMoviesSeries https://www.dailymotion.com/Shumedia

Transcript

00:00Ah, I am so lovely. So lovely to see you. Hello, Leigh.

00:06Nice to see you. Come on in and meet everyone. Wow.

00:10Hello, I'm Shay. Hello. I'm Finn. Finn.

00:14And I'm Pat. Good morning, Maggie. Good morning.

00:20Lovely. Hello. Hi.

00:23Okay, everyone, we're good to get started now.

00:25Hello, Maggie. We are delighted to have you join us today.

00:31No subject is out of bounds, no question is off the table,

00:36and anything might happen. So, welcome to the Assembly.

00:39Thank you, Thomas. Anything might happen. I'm ready, I think.

00:46Three, two, one. The Assembly is back.

00:50This time, there are even more students joining Australia's only autism-friendly journalism foundations course.

00:59And we're coming in from all over the country.

01:03We'll be studying at Macquarie University.

01:05With past Assembly graduates employed behind the scenes.

01:09And Leigh Sales is returning as our mentor.

01:12How are you all doing?

01:13One in 40 Australians is on the autism spectrum,

01:15and it's important that they're included in national conversations.

01:18We'll be interviewing some of Australia's most famous faces.

01:22To unmask the real person behind the public persona.

01:27Hi, Steve.

01:28Hello.

01:29What's been your most confronting experience in life?

01:31Oh, my gosh.

01:33Wow.

01:33That's a great question.

01:35Interesting. Was not expecting that answer.

01:37Neither was I, actually, but it just came out.

01:39That was the chair squeaking I promised.

01:41Am I saying that out loud to everyone?

01:43After the Logies last year, I was just like, I'll just stop caring.

01:46I love that.

01:50We are the Assembly.

01:52We are the Assembly.

01:52Being part of the Assembly has taught me I'm capable of more than I think.

02:20I definitely think I have grown as a result of this experience.

02:26It's sad because it's the last time I'm ever going to interview celebrities.

02:33Happy because it was amazing.

02:36I will never forget this experience at all.

02:39Hello, everyone.

02:43Hello.

02:45Are you ready to hear about our final guest?

02:49Yeah.

02:52I'm not going to stop, guys, so she can talk.

02:56All right.

02:56Our final guest is somebody I'm sure lots of you will have heard of.

03:00She's a very well-respected older Australian.

03:03She's a well-known cook.

03:06She has her own line of food.

03:09It's Maggie Beer.

03:18Show of hands, who's heard of Maggie Beer?

03:20Oh, good.

03:21Okay, so what do you know about her?

03:23Daniel.

03:24I just remember she made some of the most difficult pressure tests, I believe, in MasterChef.

03:29I'm a MasterChef fan, and then she always gave me that vibe of, like, that grandma that wants

03:34to teach you things in a really caring and understanding way.

03:37So, she's also been on lots of television shows.

03:44I've got the marinade pieces, and I'm using them as part of the dish, too.

03:52I like that post-marinade idea.

03:54It's great.

03:55Katie?

03:56She owned a pretty good old peasant farm.

03:58She owned a peasant farm, that's right.

04:00James?

04:00I know that she's done some work towards improving nutrition standards in nursing homes.

04:09You've done wonders here, Maggie.

04:10Do you feel a difference?

04:12Oh, yes.

04:13I have a drive to do something that's important to me.

04:17Bec?

04:18She's won Senior Australian of the Year.

04:20The South Australian left school at 14, set up a country restaurant, and went on to build

04:25a business empire.

04:26I'm really excited to meet Maggie Beer.

04:29How many people can say that they have met an Australian of the Year?

04:33Tiana?

04:34It was sad what happened with losing a child.

04:41Yeah.

04:41She would still be very sad about her daughter dying.

04:46I think, too, an older person is often interesting because they've got a lot of life experience.

04:51Often they've got a lot of wisdom.

04:53So, let's split up into our groups now, and I'll work with you all to come up with our questions.

04:59What do you guys are going to ask?

05:03What do you think is your fatal flaw?

05:06That's a nice one.

05:08I want to know what her husband did as well.

05:10It says he was a pilot, and then they were doing the farms.

05:13What was he doing at the time?

05:15Just chilling.

05:16Just chilling.

05:17Shay, what do you think?

05:19Yes.

05:20So, I have what song do you like to sing of the choir?

05:24And can we sing it?

05:24Oh, yeah.

05:25Great.

05:25Okay.

05:26Yeah.

05:26So, everyone sings a song with her.

05:27Yeah.

05:28Yeah, that'd be really nice.

05:29As we're heading into the last interview, I'm just so impressed by how far they've come.

05:35Well, I love that.

05:36I cannot improve that at all.

05:38It's so good.

05:40In terms of their skill at thinking up creative questions, but just their general confidence,

05:44it's just been absolutely lovely to see.

05:46Hey, guys.

05:47Hey, Kristen.

05:49Say, Timmy, Maggie, what are you thinking about?

05:53I have been vegan since 23rd of August, 2021.

05:59You haven't created a vegan cookbook.

06:03What do you like to collaborate with me?

06:05So, how come you became a vegan?

06:07Because I love animals.

06:09Oh, okay.

06:09And I don't want to eat them.

06:13This is Timmy.

06:15She's so cute.

06:16And I love her so much.

06:19Hi, Legend.

06:20This is a great idea if you run out of food choices.

06:25Just buy a wrap and whatever vegetable fruit you have.

06:31On my YouTube channel, I like cooking, baking, vegan food.

06:37Like and subscribe.

06:38Press the like button and subscribe, please.

06:41Everyone loves me all over the world.

06:45Welcome to my room.

06:50That's my closet.

06:53That's from Vietnam.

06:54That's from Lowe's.

06:56I am very colorful because it makes me happy.

07:00I tie-dye this one for my sister.

07:03I would like to be advocating autism on TV.

07:12And spreading awareness and understanding about autism.

07:18Autism is my superpower.

07:21Do you like cooking or...

07:27I like to eat.

07:29We all like that.

07:30Do you cook, will I?

07:32We're talking about that.

07:33I don't...

07:33I'm bored.

07:34I might burn the halves down when I cook.

07:35Yeah, right.

07:36Fair enough.

07:37I see food as a fuel.

07:39Like I have a...

07:40I have such a basic pragmatic view of it.

07:42I'm definitely not a foodie.

07:44Food is, to me, something I more need to get through the day.

07:47I think more of my questions were formed on what I might just ask a person that...

07:55The person that she be is generally, rather than her celebrity status.

07:59My goal is to establish her perspective on life that young people probably wouldn't have.

08:08I do love how older people, they not only have a very good historical memory,

08:14a lot of them also tend to have a bigger curiosity for history as they age.

08:22As you might imagine, this is my room.

08:26This thing up here reminds me of one of my longer time interests,

08:30which is in buses and transport history.

08:34Autism does make me more curious.

08:38I love to go deep on topics.

08:42Hear that sort of sound?

08:44That...

08:44That one.

08:47That is a pied currawong.

08:49So I first got into birds when I was in...

08:53I was 22, actually.

08:56At the time, I actually started a history degree,

08:58and I think I spent more time reading about birds than I was reading about history.

09:03So that's where the ADHD can come in for you.

09:06It makes you focus on the wrong things.

09:08I don't have a job at the moment,

09:12and I've really struggled getting and maintaining employment in my entire adult life.

09:19Because I did relatively well at school,

09:21and so finding out that I'm one of the few people that can't hold a job for a long time,

09:27it was really depressing.

09:31When I got fired from my last job,

09:33the managing director said to me,

09:35when I get work experience students from year nine,

09:40they already do a faster job than you from day one.

09:44So what's the point of investing in you?

09:46And I think a lot of employers who don't understand think that about a lot of autistic people.

09:56They see them as a broken factory part that just needs to be chucked out and replaced.

10:02Being part of the assembly has taught me that I can be good at some things,

10:06and it's also given me the confidence to dream big again.

10:10So many people.

10:24Yes.

10:25I'm just a bit nervous.

10:27Yes.

10:28Well, not too scary, I don't think.

10:30I tried to think of the questions you might ask, and I just gave up.

10:39Bec, do you want to kick it off for us?

10:43Good morning, Maggie.

10:44Thank you for coming today.

10:46This is a safe space for everyone.

10:48Everyone can relax, be themselves.

10:51There will be no judgement.

10:53Please do whatever you need to do to join in.

10:55For example, fidget, move, take a break.

10:57Ask if you need anything to help you be included.

11:02Thank you, Bec.

11:05Daniel's got the first question today.

11:07Well, it's me next, right?

11:11Thank you, Daniel.

11:13Hi, Maggie.

11:14It's amazing to see you here.

11:15I can't believe you're right in front of me.

11:19So I would sit with my grandmother, and we would watch Cook and the Chef.

11:25And later, Australian Bake Off.

11:28I am now a fan of MasterChef, and I feel I have grown up with you on TV, which has been

11:35your favourite TV show to be a part of, and why?

11:38Oh, Cook and the Chef.

11:39Cook and the Chef.

11:40Because one was working with Simon.

11:43We had so much fun, and we learned from each other.

11:47And Simon was so much better than me at explaining science.

11:53I use instinct and feel, but he could explain scientifically why.

11:58So I was always agog.

12:00Yeah, my father definitely used instinct, like you, because he's a home cook.

12:04He's the kids.

12:05Simon was a chef.

12:06Yes.

12:07So he uses the chef.

12:07Oh, did you see his knife work?

12:09Oh, it was incredible, wasn't it?

12:11No one saw mine.

12:13It's so bad.

12:15It's so bad.

12:17Thank you, Maggie.

12:20So I'm...

12:20You'll go, Oliver.

12:21Okay, cool.

12:22Hi, I'm Oliver.

12:24You married Colin after knowing him for only 16 weeks.

12:28The stereotype would suggest either love at first sight or pregnancy.

12:33What made you social so fast?

12:35Oh, that's what the family thought, of course.

12:37So, um, I was 25.

12:43I, I was very mature for my age, you know, having gone out to work for so early and traveled

12:49for five years.

12:51And I was, his blue eyes and his laughter, I, I never questioned it.

12:58It just, I, I go on gut feeling.

13:01Everything I do in life is about my gut.

13:04My gut was right.

13:05Uh, former British PM Liz Truss was compared to a head of lettuce, um, Barnaby Joyce was

13:12compared to a beetroot, and Peter Dutton to a potato.

13:15If you were to be compared to a vegetable, what would it be and why?

13:21Can I be a, can I be a fruit?

13:24Oh, no, no.

13:25Um, a squishy tomato, squishy in the center, and vibrant in color.

13:35Yes.

13:35Thank you very much.

13:37So, Maggie, um, when was the moment you realized that cooking is what you wanted to do with

13:50your life?

13:51Ah, it was when I was 34.

13:53And it was when Colin was breeding pheasants, because that was his vision.

14:01He was breeding them quite successfully.

14:05Uh, and then we would sell them to people and they would never come back because they

14:10didn't know how to cook them.

14:11They would look up a cookery book and there was no simple ways to cook a pheasant.

14:19And so we didn't have any return customers.

14:22And if you're a farmer without return customers, you're in dire trouble.

14:27And so I just started cooking them.

14:29It just, it just made all the sense in the world.

14:33And I just went from there.

14:35But if he had not had that vision of farming pheasants, I never would have done this, this

14:41whole food world that I've inhabited for 50 years.

14:46You've been a judge on the Australian Bake Off and you're a fan of singing.

14:51I did see a promo of you, like, singing a spoonful of sugar.

14:55Were you actually singing that or?

14:57Yes, yes.

14:59I mean, you were singing that song.

15:00I was singing a spoonful of sugar, yes.

15:03I'd rather sing about it than eat it.

15:10Was it fun?

15:11Oh, yes.

15:12I love to sing.

15:13Doesn't mean I'm good, but I love it.

15:16And I have a small choir.

15:19Thanks, Thomas.

15:21OK, Pat's up next.

15:23So my surname literally has the word rum in it.

15:27And your surname is literally the word beer.

15:29But what do you think of beer as in the beverage?

15:32Do you actually like it?

15:35No.

15:36I don't.

15:37I don't drink beer.

15:39And I grew up in Sydney, the western suburbs of Sydney.

15:43And we'd get the train into Central Station to be able to go to the beach to get a bus to Bondi.

15:49And in the old days, am I allowed to talk about the old days?

15:55Yeah, that's right.

15:55In the old days, there was this smell of the hops in Sydney at Central Station where the brewery was.

16:02I never have forgotten that smell and it made me feel ill.

16:07Having said that, our youngest daughter, Ellie, loves beer and has actually made a beer.

16:13And I have had one sip of it and think it's OK.

16:18I agree with you.

16:19The one time I ever tried beer, I thought it must be out of crushed insects or something.

16:23I can't believe people get addicted to that stuff.

16:27Anyway.

16:29Now, you've been on this earth for a while now and you've seen societal norms come and go.

16:35What was your perception of autism when you were younger and how has that changed over time?

16:41OK.

16:42I don't think I ever considered it, knew about it.

16:47Certainly when I was younger, there was absolutely no knowledge, education and no interaction.

16:57My older brother, I won't mind me saying this, but he has Asperger's, but it was very late to be diagnosed.

17:09And then I understood him so much more.

17:12So, just limited, limited, limited.

17:17And that should not be, should it?

17:19And that's why this is so great.

17:20Mm, very fair, but it's nice that you had a family member who was close to you to, I guess, to deepen your understanding a little bit.

17:29Yes.

17:29Oh, well, thank you very much for your answers.

17:33Oh.

17:34Oh.

17:38Due to the recent lawsuit between Brooke Bellamy and Nagi Mihashi, yeah, questions have been raised about whether or not you can steal a recipe.

17:47Considering there are only so many variations of ingredients, so I'd like to know, do you think it is possible to steal a recipe and where would you draw the line?

17:55Oh, gosh, I knew I'd have some tough questions.

18:00Okay.

18:02In a way, there's no such thing as an original recipe, in a way.

18:08But there is an original recipe in the way that it's communicated, the way it is written.

18:17In writing a recipe, often you don't know where the inspiration has come from because it comes from everything you do in life.

18:26But you should always acknowledge a recipe that you've taken and looked at and think, this is terrific, I will just tweak it a little.

18:40That should be an acknowledgement because a lot of thought has gone into that particular recipe.

18:46Drawing the line is acknowledgement.

18:49I cook pizza with my dad and I love spending time with him.

18:56As an autistic person, I find pizza dough to be quite pleasant to play with sensory-wise.

19:00What process of cooking do you find the most sensory-pleasing?

19:04Ah, making bread.

19:07And pizza dough is just like making bread.

19:09I think there is nothing quite like having that dough that you have to shape and form and it grows in your hands and you feel it and it's silky when it's ready.

19:23I mean, it's the most beautiful tactile.

19:25I'm a very tactile person, so bread is my absolute favorite.

19:30Maybe we should make some sometime together.

19:33We'd love that.

19:35Well, thank you.

19:39Hi, Maggie.

19:39I'm Sam.

19:41Are you the only one in your marriage that cooks?

19:45He'll be listening, so I have to tell the truth.

19:50Okay.

19:51I've been married to Colin for 55 years and he's never cooked.

19:56But I did have an accident about nine months ago and came home after a long period and he had to cook and he likes it.

20:06A little bit.

20:07He likes it, but he still wants me to tell him every step of the way.

20:15And he knew I was getting better when he said, you're annoying.

20:20I know what to do.

20:23So now he's expanded.

20:27He's expanded a little bit.

20:30Not too much.

20:31I really cook.

20:31Thank you, Maggie.

20:36Hello.

20:38Why did you drop out of secondary education at the age of 14?

20:43And how did you feel about doing that?

20:47Well, that feeling about that has changed through my life.

20:52But when I was 14, my parents had a manufacturing business.

20:57They actually made kitchen equipment and they went bankrupt.

21:00And my elder brother, Peter, and I left school.

21:07He was 16.

21:08I was 14.

21:09And to help keep the family because it devastated my parents emotionally, physically.

21:19But for many, many years, like until my girls were teenagers, I always felt I'd failed not going to university.

21:30But I realize now that going out at that age, just because I had to, it gave me such grit.

21:40It gave me that feeling I could manage most anything in life.

21:46And I have had the most amazing creative life with opportunities that I would never have had.

21:53In lots of ways, it's been the best thing that could have happened to me.

21:59Thank you, Shea.

22:04Hello, Maggie.

22:06I'm a massive fan of your cooking.

22:10Did being poor as a kid affect you as an adult?

22:14And how has that impacted you?

22:15Did it make you particularly frugal?

22:22Colin talks, teases me that I'm a tightwild about certain things and totally extravagant about others.

22:29I've never celebrated money.

22:34That doesn't mean that I haven't been successful and feel very pleased about that.

22:43But, yes, no, it's funny.

22:48It makes me think.

22:49You're making me think too much.

22:51Thank you, Maggie.

22:56Appreciate it.

22:57Thanks, Shea.

22:57Hello, Maggie.

22:59Hello, Maggie.

23:00First time on a personal note, Pheasant Farm was one of the first places my parents went on a date, so you may indirectly be responsible for my very existence.

23:08I'm so glad.

23:12You have experienced many things in your life.

23:15What are the most valuable lessons you have learned?

23:17The most valuable lessons, having support, having support of your loved ones and finding what was going to make a difference to you getting up in the morning, what gives you joy?

23:35They're the things that I've learned.

23:39Hello, thank you.

23:39I'm so glad you came to Pheasant Farm to your parents.

23:46Sophie's next.

23:48Hello.

23:50Has anything made you unmotivated?

23:53If so, can you share an experience?

23:55There was a period in my life when, back so long ago now, we closed the Pheasant Farm restaurant, and it was my reason to get up every day, and I was obsessive and worked so hard and loved every moment of it.

24:19But my husband came in one day and said, it's the restaurant or me.

24:22I lost the reason for getting out of bed for almost a year after that.

24:30I never thought twice about going with him rather than keeping the restaurant, but I was burnt out.

24:39And I do remember it takes something to get you up and out of that, and I was lucky to be given that.

24:48Thanks so much, Maggie.

24:51Thank you, Soph.

24:52Oh, hi, Maggie.

24:59Was Colin's ultimatum at the time, it's me or the restaurant, was it at the time unreasonable or the opposite, very reasonable at the time?

25:07It was very reasonable.

25:09We happened to be given an award in 1991, I think it was, for best restaurant in Australia.

25:16And we were just a little country restaurant, so with a cult following, and all of a sudden there were helicopters in the ram paddock and everyone wanted a table, and their expectations from interstate were different.

25:31They were about glitz because we won the best restaurant.

25:34Colin was front of house, and he had to cope with the public of saying, well, is this what it's all about?

25:45And he didn't like to see me burnt up, so those two things.

25:50So it was very reasonable.

25:52Okay, fair enough.

25:54How much has cooking defined you over the last five decades?

25:57Is there more to you than just cooking, or do you love and enjoy baking lemon ring pie as an example?

26:03Oh, well, I'm not much of a baker.

26:07I might have been involved with a show that was all about baking for five years, but I don't have a sweet tooth, so I never bake cakes.

26:16Am I saying that out loud to everyone?

26:20I can bake cake if I need to.

26:23Yes.

26:23Was there another part of that question?

26:25I got so fixated on having to explain about baking.

26:31How much has cooking changed your life?

26:34Yes, that was the important part of the question, and I segued off to baking.

26:40It has defined me entirely.

26:43Everything about food, it defines my life, and I think I'm very lucky to have found something that I love so much.

26:56Oh, thank you, Meggie Biff.

27:01Timmy, would you like to stand up and ask Meggie Biff?

27:04Hi, my name is Timmy.

27:06Hello, Timmy.

27:08I'm a vegan.

27:10What's your favorite vegan recipe?

27:13Oh, my vegan recipe.

27:17It's so, I find it quite difficult to cook without dairy or eggs, but I love vegetables in all their form, and chickpeas and lentils, and then add all the vegetables from the garden, and then tofu, and with some extra virgin olive oil on the top.

27:39Turfle, here's a tip from me.

27:43Turfle, if you marinate it overnight, it will taste better.

27:47Oh.

27:48Yeah, and if you press it first and then marinate it, it will taste much better than being plain and weird.

27:55Well, I will give that a try.

27:59Yeah.

28:00But my tip to you, perhaps, is beautiful green extra virgin olive oil and salt on the top.

28:06Okay.

28:07And the difference that that makes and brings it alive.

28:11So, we both have a tip about using tofu.

28:17I love wearing colorful clothes, and you're wearing colorful clothes.

28:21Why do you wear colorful clothes?

28:24Color makes me feel happy.

28:26Me too.

28:28I'm glad.

28:34I haven't looked so surprised.

28:35You started a cooking school without any training as a cook or a teacher.

28:42What was your source of confidence for starting that?

28:44Ah, well, I inherited from my father an ability to cook without being taught.

28:52And I just feel food.

28:56I don't think food until I'm writing a recipe book.

29:01So, it is an instinct to just know when something is cooked or without using a thermometer,

29:09something that goes together.

29:11And our eldest daughter inherited it from me.

29:15And so, I do see instinct is something that is genetic.

29:20Yes.

29:21Yes.

29:22Okay.

29:22Thank you for your answers.

29:25Tiana, you'll go.

29:27Hi, Maggie.

29:27I understand you have had some experiences with grief.

29:33I, too, have had some experiences with grief.

29:35How have your experiences in grief affected you?

29:41I think it affects everything you do in life.

29:47Losing someone.

29:51Losing our daughter.

29:52But you learn to live with it alongside you and that you're changed forever.

30:12But it doesn't stop you finding joy in life.

30:16And it's so important to always, always talk of who you've lost and how important they were to you in life.

30:28Yeah, okay.

30:29I know that was a hard question.

30:32Thank you, Tiana.

30:33So, with Saskia, you must miss her a lot.

30:43What was your best or strongest memory about her?

30:47She was a beautiful, beautiful cook.

30:55And we always cooked together.

30:57And we always, Ellie, our youngest daughter, always was the intermediary because we're very bossy women in our family.

31:07And there was cooking, cooking together, but also she was an entrepreneur and an educator, an educator about farming and sustainability.

31:23So, I have all her speeches that she ever gave.

31:27And so, our memories, it's all about food and family.

31:36Thank you, Thomas.

31:37Shane, do you want to pass your mic to Laura?

31:41Yes.

31:42And then Laura can go.

31:45Hi, Maggie.

31:47I show my love through making things for people, especially through baking.

31:52How do you think cooking has helped you build meaningful connections?

31:55I think there's nothing quite like sharing something that you do with love.

32:04And food is the language of love, really.

32:07When you are getting joy and you're giving joy, it's the best connection that can possibly be.

32:15And my favourite thing to do is having the family or friends around the table.

32:20I like to have all the food in the centre and everyone helps themselves and then someone else cleans up.

32:26That's really important.

32:27That's really important.

32:28In fact, I did some baking this weekend.

32:33Oh, thank you.

32:33And these are for you.

32:34Oh, thank you.

32:36They say the assembly on them.

32:39Do they?

32:40I'll take them back on the plane and I'll share them with the family.

32:44So lovely of you.

32:55Hi, Maggie again.

32:57I'm currently the 2025 ACT Young Australian of the Year.

33:01And I knew that you were the Senior Australian of the Year in 2010.

33:06For me, it was a life-changing experience.

33:09What did it mean to you and what was the experience like for you?

33:13Okay.

33:14Well, for me too, it was life-changing.

33:18And I was made Senior Australian when I didn't feel old at all.

33:24And I just all of a sudden had a platform about the things that were important to me.

33:33I had 900 requests to talk that year.

33:37Not that I did them all.

33:38But it was one speech I was asked to make to 1,000 CEOs of aged care that changed my life.

33:46And that led to the foundation and the work that I have been doing for the last 11 years in aged care.

33:54So, life-changing.

33:57Absolutely.

33:58Thank you for the wonderful answer.

34:01Thanks.

34:02James, what's up?

34:03Hi, Maggie.

34:07James.

34:08If you could prepare a meal for a person from history, who would it be and what would you cook them?

34:15Ah, the first person I think of, Luciana Pavarotti.

34:19And, of course, it would be Italian.

34:21And I would say, if I feed you, will you sing for me?

34:26Oh, amazing.

34:30My grandfather, who I was very close to, was in a nursing home for the last two years of his life.

34:36His favourite foods were McDonald's cheeseburgers and strawberry milkshakes, which were difficult to come by in the nursing home setting.

34:44How do you think we can personalise the aged care eating experience to respect the taste and dignity of the residents?

34:51What a question.

34:54I have a soapbox.

34:55Can I get up on it?

34:56Oh, of course.

35:00It is not ever going to be easy, but it's within our grasp to be able to do so.

35:05And that is really person-centred care you are talking about.

35:09But before we can do that, we've got to get the base right.

35:13We've got to get every cook and chef that works so hard in aged care the skill to make every meal beautiful for everyone.

35:22And then, once that is done, once that is done, then we can tackle person-centred care.

35:27What the residents want is involvement.

35:30They want to have things to do to actually be part of setting the table and contributing to their community.

35:39That's what they want to do.

35:41They have to be given that empowerment.

35:46It doesn't happen from them.

35:49It's got to happen from leadership to say, this will make a difference.

35:53And it does.

35:54We must give them a good life to end of life.

35:57Everyone deserves that.

35:58Thank you so much, Maggie.

36:00Thank you for the questions.

36:02Oh!

36:06Bec, you'll go.

36:09As a 31-year-old who's scared of getting older, what advice would you have to age carefully?

36:14And I'm already talking about Botox.

36:17Oh!

36:20Well, you know, I think I was 40 before I had confidence in myself.

36:26My husband had confidence in me far before I had it in myself.

36:30And each 10-year anniversary, I have big parties because I'm celebrating the age I am at the moment.

36:38And can I tell you, this, at my age, is a beautiful age in that you have so much to look forward to

36:48in terms of celebrating each age that you are.

36:54Um, I, from the age of 40, I have never been frightened of aging.

37:00And I've, Botox is, no, no, thank you.

37:03I don't mind my lines because they're laugh lines.

37:06And, and I just, I really do celebrate it.

37:10And as you get older, you get more confident.

37:14That is one of the things that I certainly have found.

37:17And now, even though I get nervous, nervous and excited in equal measures when I do something

37:24out of my comfort zone like this, I still don't feel that I worry about what everyone

37:31else thinks about me.

37:34Thank you, Maggie.

37:35Maggie, I wish I had your skills.

37:40Will I?

37:41Do that plan?

37:41There you go.

37:44Um, if you were not a chef, what would you, your ideal job be?

37:49Ah.

37:51If I had talent, I would be a singer before anything else.

37:55But you need talent.

37:57I have love of it.

37:58But that's, I wish I had come through a musical, a musical world.

38:03Hello, musical so much.

38:07Maggie, our next question's from Kai.

38:09Hi.

38:10Hi, Maggie.

38:11It's an honour to have you here.

38:13Um, but if you had to choose between a three Michelin star chef and a home cook, which would

38:18you prefer?

38:19I'm more towards the home cook.

38:21I, I've done the three Michelin stars, um, earlier in my life, and they were great experiences,

38:28but it's not the way I like to eat or I like to share my table.

38:32If you give me the choice of a really good home cook or a Michelin star, I go for the

38:36really good home cook, please.

38:38Same with me.

38:39I'm a, I'm a home cook myself as well.

38:41Well, one day we'll cook together and I can help you out with it.

38:44Thank you so much, Maggie.

38:45I appreciate it.

38:48Um, is your Wikipedia line?

38:51It says you're 80 and you say you're 80, but I think you're like, I think you're in

38:55your 50s.

38:56Oh, you, you're just over 80.

39:01I am 80.

39:03I was 80 in January and had three parties.

39:08Um, if something suddenly happened to you, would you be proud of your legacy?

39:13Uh, I would be proud of the work I've done so far, but I don't want anything to happen

39:21because I've got so much more to do.

39:23So, um, you know, it's like just starting something, uh, that's going to take the rest

39:31of my lifetime and other people's lifetimes.

39:34But I think you have a wonderful legacy and you should be proud of yourself.

39:37Thank you so much.

39:39Thank you, Maggie.

39:44Um, we know, we know that you sing in a choir and that you like the song Blue Skies.

39:53Would you like to sing it with us?

39:56I have the lyrics.

39:57I would love, if you give me the lyrics and you keep the tune and I'll try, how's that?

40:04I would love to.

40:06Oh, I'll have to put my glasses on for this.

40:09All right.

40:09Are you singing with us, Lee?

40:10I'm not because I'm going to help Kai come in who's going to direct you.

40:13Toys are those thoughts.

40:16Hello?

40:20Ladies and gentlemen, we are singing The Sky Blue.

40:24The last interview is a bit of a bittersweet time for me.

40:36I've incredibly enjoyed the entire experience.

40:40And so singing with Maggie Beer is like a last hurrah.

40:50This is a great way to end the experience.

40:53I loved singing along with everybody.

40:55It's been so amazing.

40:57I have learnt so much.

40:59And I will remember this experience forever.

41:01Nothing but blue skies from now on.

41:08Thank you, thank you, thank you.

41:11Thank you, thank you.

41:17What a lovely way to finish.

41:19Where's my biscuit maker?

41:23I feel very, very privileged.

41:26I like to beg for other people.

41:28Well, keep it up.

41:30Keep it up.

41:31Thank you so much.

41:32I love you conducting.

41:34It's my absolute pleasure.

41:36We've been buying your quince paste for about 20 years now.

41:39It's always a winner.

41:41And if you have any left over, it's great to brush it over.

41:45Yeah, exactly.

41:45And some lamb chops.

41:46Yes.

41:47It's very great.

41:49Do you want to get a copy of this?

41:56I want a copy.

41:57I'm just in awe of all of you.

42:01I want a copy of this.

42:31I want a copy of this.

42:32I want a copy of this.

42:33I want a copy of this.

42:34I want a copy of this.

42:35I want a copy of this.

42:36I want a copy of this.

42:37I want a copy of this.

42:38I want a copy of this.

42:39I want a copy of this.

42:40I want a copy of this.

42:41I want a copy of this.

42:42I want a copy of this.

42:43I want a copy of this.

42:44I want a copy of this.

42:45I want a copy of this.

42:46I want a copy of this.

42:47I want a copy of this.

42:48I want a copy of this.

42:49I want a copy of this.

42:50I want a copy of this.

42:51I want a copy of this.

42:52I want a copy of this.

42:53I want a copy of this.

42:54I want a copy of this.

Category

Transcript

Be the first to comment

Recommended