00:00Let's meet you, Matt, because Marco Pio White, he gave you a big break when you started out as a
00:05chef.
00:05Yeah. What was that experience?
00:06Yeah, first job. It was a lot, let's be honest.
00:10I mean, but he was a bit of a kind of a legend, or still is a legend in the
00:13whole food industry.
00:14And I think these kind of mentors, you need them when you're starting out, whether it's in comedy or food
00:19or whatever it is.
00:20You need those people to look up to and aspire to.
00:22It was a full-on time, should we say.
00:24Because you went home twice, was it twice?
00:26No, that was Alistair. So that was another chef, a great Alistair Little.
00:29Italian chef.
00:31And so I did, yeah, well, I worked for him twice because I got sacked.
00:34That's right.
00:36I was like, I'll let you gloss over that.
00:38I was very sweet of you.
00:40I thought it was just bad intel.
00:42No, I got sacked.
00:43I started in this three-star, which is like the pinnacle of Michelin cooking.
00:47And I was straight out of catering school.
00:50And I really didn't know what I was going into.
00:52And wow, what a shock that was.
00:55So he sacked me after a month.
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