Speaker 1: It's almost like one stop shopping, except you can get
all the podcasts in one place for free. There's no
shopping involved. Arrow dot net A R R O E
dot net. Hello and good morning you too. How are
you doing very well?
Speaker 2: Thank you?
Speaker 3: How are you today?
Speaker 1: Absolutely fantastic. I gotta tell you right from the start here,
my wife and I are connoisseurs of cooking shows, and
I have to tell you your show is the one
that we are really looking forward to dressing up to,
because I mean, instead of just sitting on the sofa,
we really do want to dress up and become Harry Potter.
Speaker 3: Also, I love here.
Speaker 1: Well, you guys have been a major part of this
for oh my god, we're going to be pretty soon
going on three decades. And the thing is is that
even today with Halloween, what are people doing dressing up
just like what you guys did. And you add to
that fun and flavor after Halloween because with the premiere
on the second, it's like, oh my god, it continues.
Speaker 2: It does yet never go into way which is great,
but yeah it is. It is quite funny, actually real.
I've already started getting messages on Instagram and things of
people with their either them or their kids addressed as
Fred and George. So it's been it's still really cool
to see new inventive ideas for Halloween costumes.
Speaker 1: And don't you guys add to the flavor because of
the set itself when it comes to cooking, because my god,
you really do transport me into an area that it's
like I've been here before. I love this. Let's do
some cooking.
Speaker 3: Yeah, I think that's it.
Speaker 2: It's like everyone's because a lot of the guys who
are on the show, they are big Potter fans. So
in the first episode that's on the Sunday, you'll see
they're all sorted in the Great Hall into so they're
actually some of them were saying that we're living a
dream right now. We're literally in the Great Hall being
sorted into Hogwarts houses and then having to present their baits.
And these are, like I said, oh, they're the best
in the world or what they do. So for them
to be able to present something on the set of
the Great Hall, I think was a once in a
lifetime experience for them.
Speaker 1: So now with both of you being inside that kitchen,
what kind of research goes into your cooking? Because I'm
one of those chefs inside my own home kitchen where
I've got to go and figure out what is it
I want to do and why do I want to
use this particular spice or something else. I want to
know the story of the food, and I think you
guys are going to bring that to us, are you not.
Speaker 3: So we're being the host of the show.
Speaker 2: We get to ask the chefs these questions, which is
brilliant in trying to backlog it in my memory for
when I do stuff later. But yeah, so we've got
so the teams. I made it two people. One it's
a baker and the other is a either a sous
chef or a partisserie chef or a molecular astronomist or
a chocolateeer. So they've got their own individual skills that
they bring to the team. And that's when you see
quite the good blend of the bakers who are doing
a lot of the design work to make these show
pieces look absolutely out of this world. But then you've
got the other side where the tasting elements are just
as important. You know, it is a baking show, so
it is a you know, the taste is everything as well.
It's not just about if it looks good, and that's
where these guys blend stuff together. And we've tasted some
things which I would never think about it, Like in
the first episode on the one contested RUI, he's like
a mad scientist when it comes to flavors and tastes.
Speaker 3: And he had this plant which I kin't.
Speaker 2: Even remember what it was, but he I suppose it's
like a nut or nice it looked like, but it
basically numbs your mouth. However, he gave me part of it,
and I had the whole lot. I should have just
had a little a small piece. And the only way
I could describe it is if I'd taken a battery
and licked it what my mouth felt like. So he
knew the measurements more than I did, so I lesson
learned that way. But when you had the dessert later,
it really complimented it because he's got this numbing effect.
But then he's also got these really intense flavors, which
just goes to show these are like the highest quality
that are around, you know, and it really brings that
to the show.
Speaker 1: Well. See, that's what I love about this show is
the fact that you do bring out the artistry of
those that are involved, but at the same time, it's
almost like a science project as well. I mean it's
like being in Harry Potter and you're in class and
you're learning how to bring things together because a magic
trick doesn't just happen, it comes with history.
Speaker 2: Yeah, and it's I think I was explaining earlier. We
asked the guys how they do this. So in the
first episode, actually there's one guy he's making the chocolate
moose that he's using smoke, like wood chipping smoke. Its
tastes like a smoky chocolate and all these things. It's like,
this is science.
Speaker 3: Now, this isn't just.
Speaker 2: My way of baking his flowering egg. But these guys
are out of the other level of what they do.
Speaker 3: So to see that really really was great.
Speaker 1: Oh my god, for you to even get this close
to how they do it is so shocking because I'm
a part of the wedding service business, and when I
ask these chefs and shoe chefs and even even bakers
how they do it, they go, oh, and they want
to mumble a little bit. It's like they don't want
to sell me their secrets. That's why I'm going to
be so glued to watching this.
Speaker 2: Yeah, and I think that what we did learn is
that these guys, I think I don't know whether it's
because they know they're that good or whether they're just
very giving, but they're not shy of explaining how they
do things because I think they want people to really
enjoy what they do like they do.
Speaker 1: Please do not move. There's more with James and Oliver
Phelps coming up next, Harry Potter's Wizards of Baking on
Food Network. We are back with James and Oliver Phelps.
Let's just say that another Harry Potter movie is coming out.
Do we see you guys in the kitchen now that
we're seeing you there now and since that branding is
taking place and we're going to start identifying you with.
Speaker 3: This, hey, that'd be good.
Speaker 2: I think it's it's more like the you'd probably see
this in the kitchen eating, because that's what we did
a lot, especially especially off camera. We'd have these spoons
with us all the time to try and just hey, guys,
would you mind if we just try a bit of
this or try a bit of that, to the point
where in our ear pieces we've got the produce saying, okay, guys,
can you stop eating, please, and just get out of
shut So it's there's definitely a good purpose to the
job with this.
Speaker 1: One of the things that's great about Charlotte is that
we have a lot of international stores. So when I
see a show like this, the first thing that I
do is hit the g Mart. And the reason why
is because every single lane is a country all its own.
So that's why I can't wait to sit here and
take notes and then go get my ingredients.
Speaker 3: Yeah, that sounds like a great thing.
Speaker 2: I think that's what a lot of people have from
season one is that they'd watch it really as family
or roommates or whatever, and then they'd go and try
and bake, either immediately after or sometime in that week.
Speaker 3: It would give them the inspiration.
Speaker 2: To do so, which I think shows like this that's
what's really great to come from it.
Speaker 1: You know, you're going to be called to a comic
con and that's exactly what they're going to want you
to do. They're going to want you to host a
cooking show. You too, ill host.
Speaker 3: I won't bake. That means I can eat.
Speaker 1: One, but just one time, I would love to see
you bake, because that, to me is the fun part
about being a home chef because I screw up a lot.
I just want to be you. That's all I want
to be. Just show me how to screw up even more.
Speaker 2: Yeah, I mean the good The good thing actually about
the show is even when when we finished for the
day and like the chef's time is up that they
can't do anymore baking for the time period, they'll start
making food because some of them haven't eaten. So like
the Jijar, the one contestant just started making eggs and
put in like a simple sandwich and he said, Jimmy,
sh I hate to do it. Yeah please, And it
was unbelieve. It was a game changer. It turns out
I've been cracking eggs on the whole line, so he
just learned these different tips.
Speaker 1: So when you've got the set involved like it is,
do you have flashbacks of making the movie, because I mean,
you were on the set for the movie, so you
got to see a lot of things that we didn't.
We only got the close up lands and you know,
and everything that fit within the frame. But the thing
is is that when you see it, even with this
on the Food Network, it's like, ah my god, you
are right there.
Speaker 3: Yeah, and we definitely.
Speaker 2: As on a personal note, I was having quite a
few flashbacks in between, in between shots or whatever. I
would remember not just the scenes we filmed on the
certain sets, but also what I was doing in my
life at that particular time, so that that was quite cool.
But equally it was fun because a lot of the contestants,
they're big pots of fans, so they'd ask questions about
the set that we were a love. For example, the
night bus appears in one of the episodes, and one
of the excess Molly was saying did it really like
asking this question? Did it really move?
Speaker 3: Could he do this? Could he do that?
Speaker 2: So that that was quite cool being able to share
our knowledge with them.
Speaker 1: Wow, I cannot wait to dress up and go cook
in with you guys. Where can people go to find
out more about what you guys are up to, Because
once again, this is the first step of a brand
new beginning. I just cannot wait to grow with you guys.
Speaker 3: Yeah.
Speaker 2: So, as I said, like, the show is going to
be on, It's on Food Network premieres Sunday at eight
o'clock and then it goes on to HBO Max and
Discovery Streaming after that and then if they want to
see what we're at to Instagram's probably the best place.
We're on there on two different handles, and just there's
a bit there's a bit of cake in there. Probably
a bit of golf as well, but the cake stuff
I definitely leave for the other show. And the Food
Network guys have been terrorizing us with all things for
TikTok and things like this, which I'm not cool enough
to know what's going on, but we having a lot
of fun doing it.
Speaker 1: Please come back to this show anytime in the future.
The door is always going to be open for you too.
Speaker 3: Thank you so much.
Speaker 2: Thank you man.
Speaker 1: Will you guys be brilliant today?
Speaker 3: Okay, you do have fun