‘ I tell the truth... some­times I shouldn't'

The Sunday Mail (Queensland) - TV Guide - - THE LAST WORD - WITH COLIN FASS­NIDGE, MY KITCHEN RULES With Shan­non Mol­loy

“My Kitchen Rules keeps get­ting big­ger and big­ger, and it doesn’t seem to be slow­ing down, and my role on it keeps grow­ing.

I love it. It’s in­cred­i­ble to watch them go from pretty good home cooks to re­ally good and skilled cooks by the end of it.

Life for me has changed in the past cou­ple of years, since do­ing MKR. Ev­ery­one knows who I am now. It’s a lit­tle hard to get used to – it’s good when I can put on a mo­tor­bike hel­met and go for a ride and no one knows who I am.

And you can’t just go out and get drunk any­more. It’s a dou­bleedged sword.

I also like to speak my mind. I tell the truth and some­times I shouldn’t do that. But that’s how I’ve al­ways been.

It can be a slip­pery slope, par­tic­u­larly on so­cial me­dia. There have been a few Twit­ter spats, I ad­mit.

Maybe it’s the Ir­ish up­bring­ing, the fiery side. We like to have a lit­tle spat. Life’s too short to be pan­der­ing though, don’t you think?

I’m slowly get­ting bet­ter. I’m get­ting a lit­tle bit savvy but I still make mis­takes. And ob­vi­ously it is me who’s in the wrong some­times. I can ad­mit that.

When I was a kid, I wanted to be ei­ther a zookeeper, a rock star or a chef. I think I do a bit of all of that now.

I started out as a kitchen hand on the week­ends for my cousin back in Dublin, wash­ing pots and pans at an Ital­ian restau­rant. They’d give me lit­tle jobs ev­ery now and then.

It was just some­thing that al­ways in­ter­ested me. My par­ents were great cooks, so it was bred into us.

Af­ter school, I went to col­lege … and worked in Dublin. Then I went to work for Ray­mond Blanc. And that was hard.

I was cheeky be­fore that, but I got it knocked out of me pretty quick. I re­alised how lit­tle I knew. It was 16-hour days in an old-school chef’s kitchen. It was pretty hard­core.

You need to love food. You need to be pas­sion­ate. And you def­i­nitely need to not be count­ing hours and dol­lars – it’s the ex­pe­ri­ence that counts.

It’s a hard life. Chef years are like dog years – you get older a lot faster. TV glam­or­ises it a lit­tle bit. But life is pretty good, I have to say. I’m glad all of this is hap­pen­ing now and not when I was younger. Ev­ery­thing I’ve got now, I re­alise I’m lucky to have – the at­ten­tion and ev­ery­thing else. I think if I was 22, I’d be a bit of a d---head, to be per­fectly hon­est. But I’m 42 and I’m pretty grounded. I’ve just fin­ished the lunch ser­vice, and af­ter I fin­ish speak­ing to you, I’m off to pick up my kids from school, then I’ll make din­ner, then it’s back to the restau­rant in time for ser­vice.”



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