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The type of cuisine I do, especially after being on 'Iron Chef' for several years, is a lot of global cuisine. My strength has always been Mediterranean cuisine across the board from Morocco, Spain, Italy, Greece, France, but I think now I'm doing a lot of very different cuisines all the time. ↗
All I mean is that a board of directors is one or two ambitious men--and a lot of ballast. I mean that groups of men are vacuums. Great big empty nothings. They say we can't visualize a total nothing. Hell, sit at any committee meeting. The point is only who chooses to fill that nothing. It's a tough battle. The toughest. It's simple enough to fight any enemy, so long as he's there to be fought. But when he isn't. . . ↗
I love what the Valley does. I love company building. I love startups. I love technology companies. I love new technology. I love this process of invention. Being able to participate in that as a founder and a product creator, or as an investor or a board member, I just find that hugely satisfying. ↗
Insider trading tells everybody at precisely the wrong time that everything is rigged, and only people who have a billion dollars and have access to and are best friends with people who are on boards of directors of major companies - they're the only ones who can make a true buck. ↗