Once a month, C Magazine interviews a prominent Columbus figure to discuss a little monkey business. This month, we met up with JEGS’ Team Chef Nicky Morse.
C Magazine: What is something most people don’t know about you?
Nicky Morse: I had Hodgkin’s disease, a type of Lymphoma, 12 years ago. And most people don’t know it’s the best thing that happened to me. It made me try to be a better person.
C Magazine: What athlete do you admire the most and why?
Morse: I probably couldn’t name five athletes. Working for JEGS, they drew me in. I got a lot of admiration for Jeg because he’s so sincere. He’s just a down-to-earth guy and treats everyone equally. He’s got a winning attitude and it’s neat to be near that. He knows how to win and it’s fun and he doesn’t ever put that aside.
C Magazine: What’s the craziest rant you’ve heard from any of your training chefs?
Morse: I wasn’t there, but I did hear that one chef took a duck right off the heat and smacked another guy in the face with it because he wasn’t cooking it right.
C Magazine: Where can you be found when you’re not on the road?
Morse: With my family or out fishing.
C Magazine: What’s the most expensive grocery bill you’ve spent prepping for a race?
Morse: Maybe $1,500 - $1,800. That’s in one stop. I might go to a dozen grocery stores for one race.
C Magazine: Are you a fighter or a lover?
Morse: I fight to love and I love to fight.
C Magazine: Where have you had your best meal?
Morse: 172 First Street, London, Ohio. It was my grandma’s house. Maybe 1973 and I was 8 years old. I ate Pasta Fagioli with Locatelli cheese.
C Magazine: Easiest and hardest dish to make?
Morse: Both the easiest and hardest? Bread.
C Magazine:If life is a bowl of cherries, what is sex?
Morse: The spoon.