nicky morse

July Fourth Recipe From Nicky Morse, the Racing Chef

Known throughout the country as “The Racing Chef,” Nicky Morse has thrilled millions on his acclaimed cooking show on SPEED Network. Having roamed the country cooking for and with drag racers, NASCAR icons and fans alike Chef Nicky gave me the recipe for his luxurious Chili Corn which is perfect for your Fourth of July celebrations.Ingredients:

  • 5 Ears Corn
  • ¼ cup Mayonnaise
  • 1 Tablespoon Lime Juice (Fresh Squeezed)
  • 1.5 Ounces Romano Cheese (Grated)
  • 2 Teaspoons Chili Powder
  • To Taste Salt
  • To Taste Pepper (Fresh Ground)


  1. Cook the ears of corn. Some people like to boil their corn, and some like to cook it on the grill in the husk. You choose the way that you like it best. They both will work.
  2. Mix the mayonnaise and lime juice together; brush it on the corn.
  3. Mix the cheese and chili powder together; sprinkle it evenly on the corn.
  4. Add salt and pepper to taste.
  5. Enjoy!

7 Questions with Nicky Mores, the Racing Chef

There are plenty of channels on the dial these days where you can get tips on how to use a chef’s knife or recipes for chocolate covered macaroons.  Of course there’s the Food Network and it’s kid sister the Cooking Channel, TLC, FOX, NBC and the SPEED Channel.  Don’t reach for your bifocals, you read that right – the SPEED Channel.  Racing’s premiere cable channel has it’s own cooking show, the Racing Chef starring award winning chef Nicky Morse.

Morse travels the NASCAR circuit cooking and teaching with the sport’s best drivers, pit crew members and even fans. The Racing Chef is part Iron Chef and part Talladega Nights.  In his post as NASCAR’s culinary pit boss, Chef Nicky has seen everything from a crew member that makes the best authentic, old-school manicotti to a guy roasting a whole alligator in the infield of a super speedway.  But just how did a gourmet chef well known among the country club set suddenly find himself rubbing elbows with blue collar stock car fans?

That is no short story.  Morse was a very successful chef by the time he was 30 years old but that is when fate entered into his life in the form of the big “C.”  Hodgkin’s lymphoma meant an end to the 70+ hour work week of a professional kitchen.  Something had to change.  A chance meeting with Jeg’s Drag Racing Team of the NHRA was just the ticket.  After eight years as the crew chef for the championship team, the Racing Chef just kind of fell into his lap.

A few critics have described the show as campy.  Really?  It’s a show about cooking and tailgating at stock car races, what were they expecting, Mad Men?  The reality is that the Racing Chef is wildly popular with it’s target audience.  That’s all you can ask for from any TV show.  Recently I spoke with Chef Nicky Morse and he agreed to answer 7 Questions:

Nicky Morse o9n WannabeTVchef.com1. How old were you when you first started to cook?

Professionally 18.  Of course when I was in diapers I said I was going to be a chef.

2. Is that really when you decided that you could make food your career, when you were in diapers?

You know what?  To be honest with you, yeah.  I didn’t ever want to do anything else.  That’s it.  That’s all I was going to do.  You know it’s funny, the other day my mom pulled some stuff out from when I was in grade school and read me some of the stuff where I had said I was going to be a chef.

3. Which chefs have influenced you the most?

I’ve had a lot of chefs influence me.  There’s a guy named Harmut Handke, he’s kind of given me a lot of inspiration in the culinary world. I looked at his work and I studied his work and I looked at a lot of his recipes.  He was the international chef of the year.  He was the manager for the United States for the Culinary Olympics.

I worked for a guy named Ziggy (Allespach).  Ziggy trained me and gave me the base for my education.  He had a French restaurant , well Continental cuisine but mainly French, and this was when I was just starting out.  He influenced me a lot.  He was top notch.  There was no other 4 star restaurant in Columbus, Ohio at that time to work at so I worked for him.

Your asking me for one I’m giving you two.  They kind of set my path for me.  I didn’t ever work for Hartmut but Ziggy I was probably with him four and a half years.

4. If you hadn’t followed this career path, what other career could you see yourself in?

You know what?  This is crazy and it’s going to sound nuts.  You’re going to be like, “What?”  I would love to do, like, somewhere between street magic and Candid Camera.  I love messing with, I mean I love messing with people.  I could mess with people 24 hours a day.  I love it.  And I’d love to do card tricks.

5. What’s the highlight of your career so far?

I’d have to give you a couple of highlights.  When I started and I was working for Ziggy and I became his sous chef.  I mean I was the sous chef at the only four star restaurant around here.

And then what I’m doing now I would have to say is the highlight of my career.  It’s almost like two different careers.  Working on television and working in a restaurant are two different things.

6. What aspect of your professional life do you enjoy the most?

I like working with my family.  Mitzi, my wife, she takes care of the web site.  I like my wife working with me.  My brother, Matt, wrote the theme song for the show.  My nephew, Martin, made my chef hat.  It’s an amazing hat!  He had one day to make it.  My sister wrote and produced the show for years and her husband is still a producer.  I have a brother that helps me with graphics and a sister that helps me write things, checks my grammar.  I have a niece that created the logo.  Getting to work with my family and have everybody work and influence the show, that is the best part of my professional career.

7. What’s next for Chef Nicky?

I’m going to open an online store.  Since I started this TV show I’ve had so many people e-mail me.  They want to buy a cookbook.  They want to buy a T-shirt. They want to buy something.  So I guess the fans, hopefully, are going to dictate to me what I’m going to do nest.  I’m at a point right now where I have to open a store.  There’s too much demand for me not to open a store.

The Racing Chef with Nicky Morse airs Mondays at 9PM (ET) on SPEED.

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Stuart in 80 Words or Less

Stuart is a celebrity chef, food activist and award-winning food writer. He penned the cookbooks Third Coast Cuisine: Recipes of the Gulf of Mexico, No Sides Needed: 34 Recipes To Simplify Life and Amigeauxs - Mexican/Creole Fusion Cuisine. He hosts two Internet cooking shows "Everyday Gourmet" and "Little Grill Big Flavor." His recipes have been featured in Current, Lagniappe, Southern Tailgater, The Kitchen Hotline and on the Cooking Channel.

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Stuart’s Honors & Awards

2015 1st Place Luck of the Irish Cook-off
2015 4th Place Downtown Cajun Cook-off
2015 2nd Place Fins' Wings & Chili Cook-off
2014 2015 4th Place LA Gumbo Cook-off
2012 Taste Award nominee for best chef (web)
2012 Finalist in the Safeway Next Chef Contest
2011 Taste Award Nominee for Little Grill Big Flavor
2011, 12 Member: Council of Media Tastemakers
2011 Judge: 29th Chef's of the Coast Cook-off
2011 Judge: Dauphin Island Wing Cook-off
2011 Cooking Channel Perfect 3 Recipe Finalist
2011 Judge: Dauphin Island Gumbo Cook-off
2011 Culinary Hall of Fame Member
2010 Tasty Awards Judge
2010 Judge: Bayou La Batre Gumbo Cook-off
2010 Gourmand World Cookbook Award Nominee
2010 Chef2Chef Top 10 Best Food Blogs
2010 Denay's Top 10 Best Food Blogs
2009 2nd Place Bay Area Food Bank Chef Challenge
2008 Tava: Discovery Contest Runner-up


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