A Quote by Chris Morocco
The funny thing about bowl recipes is, despite how simple they might seem, they can actually be a lot of work.
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I love the challenge of thinking about how we might approach a bowl of cereal. People are getting so involved in foodie culture and becoming more educated about their food, and yet it can be really simple to do something that's so good for you.
The only thing that I don't like is my kids watching comedy that isn't actually funny. There's a lot of supposed tween comedy on TV that isn't particularly funny, but it's got a lot of laugh track. And I go, 'Please don't watch that. Please just watch something that's actually funny.'
I think the best shortcut is to choose really simple recipes. Because I think you can make simple recipes that are as delicious as complicated ones.
Hustle is simple - it's doing the work. A lot of people like to talk about it, a lot of people have ideas, but it's difficult to actually do the work.
The thing I have learned, especially in the Internet age, probably the easiest thing in the world is to declare that something is not funny. I mean it's not actually humor to say something is not funny, but it is viewed by a lot of people - and by that I mean mainly snarky young Internet men - as a kind of humor in and of itself is putting down other people's efforts at humor. And I don't care that much anymore about that because I know how easy that is to do.
If there's a big problem and you've got the right people with you, usually the answer emerges and you do what's the obvious thing to do. I don't think of myself as some great manager or great leader. I've been very lucky to be in the positions that I've been in. I meet a lot of people and I've grown a lot of companies, and I meet a lot of CEOs at big enterprises. I'm always so surprised at how much they seem to know. It doesn't always seem to be correlated to how well they actually do.
If I am talking to a youngster, I coach him what I feel is best for him to bowl, how to hold the ball, how to bowl certain things, and how to bowl to certain batsmen, how to position himself. I never talk to them about the rules.
The thing with my recipes is, I don't have hours to faff about in the kitchen. My recipes are all 15, 20 minute, chop it up and stick it in the oven.
You know, really - actually, it's funny because it's a sore spot with me because I have all these recipes that, you know, you have to measure things out and put them in. And then you bake it and it becomes this thing. And it's not a recipe.
I have memories of my grandfather Kirkman making mashed potatoes that were so good because they tasted like a bowl of butter. I love my mom's brownies. My favorite thing about both of those recipes is that someone else made them for me.
Funny enough, the person who is most bummed out to hear I won't be back is Mark Cuban. Despite what you might surmise from on screen, he and I are actually good friends - just really competitive good friends.
I went to my local Sure Start centre, and they put me on a parenting course. I learned things that might seem simple - that it was important to hug and love your child, and read to them. This might seem obvious, but it wasn't to me at the time.
At first glance, that might seem a little silly: why put so much stress on a simple thing? But that's precisely the point.
Being a humorist is not a voluntary thing. You can tell this because in a situation where saying a funny thing will cause a lot of trouble, a humorist will still say the funny thing. No matter how inappropriate.
I remember a conversation with James Anderson a few years ago about my skills and that conversation is something I can still recall. He said no two bowlers are the same, the way I bowl my outswinger will be different to the way you bowl yours so bowl to your strengths, keep it simple and don't try to copy another bowler for the sake of it.
I think a lot of chefs can definitely think about great flavor combinations and stuff, but then they'll pass it along to their pastry chef to actually do it in the end. Pastries, you actually do using recipes, and it's got a little more of a science to it. It's something that a lot of times, chefs aren't really involved in coming up with throughout their career, so it makes it a little more challenging.
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