Mark Moriarty

You can have watched our full conversation here on YouTube and I will see you next time.

Many people cooking at home can feel repetitive using the same ingredients, the same recipes, the same routines.

But chef Mark Moriarty says understanding just a few simple techniques can completely change the way we cook and the way we eat.

He's built a career around making high level cooking practical and accessible.

And he's here to talk to me not just about cooking, but about his whole entrepreneurial life.

Mark, good morning and welcome.

Good morning, Pat.

Nice to be with you on a Saturday.

How many irons in the fire do you have at the moment?

I have a few.

I made a conscious decision, I suppose, about 10 years ago that I didn't want to solely end up working in a restaurant for my whole life.

And it's a long way to retirement in a kitchen when you're, I suppose, 23 years of age.

Yeah.

But I was very interested in, obviously, food and the restaurant world.

But I liked talking about food.

I liked networking and I liked the whole brand of food.

And I think everyone can resonate with food because we all have to eat it every single day.

If you look at the career path of a young chef, he or she will go in as some sort of...

pot washer i suppose i'd say at the beginning and then you work your way up and you become a sous chef and all the rest of it until you're the boss and then the challenge is you open your own place and then you're employing people and you've got your vat and your prsi and then you might have the michelin star inspectors come along sniffing around and checking how many knives and forks you supply and what the quality of your linen is and never mind the food money money money

No, but it's just it changes from something you love to do to something maybe that becomes onerous.