Rocco DiSpirito Quotes
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I was pleasantly surprised after the book came out. It was like, hey, the home team put down a nice score.
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Talking up a storm about food is so easy for me, it's second nature.
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I came literally to the table with a wealth of knowledge by simply understanding how food should taste.
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I can now focus on a huge audience through TV, books, cookware and foods.
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You have to stick out the toughness of the business and form relationships with the people in it.
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It is important to experiment and endlessly seek after creating the best possible flavours when preparing foods. That means not being afraid to experiment with various ingredients
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Just over 800 people were gathered around the cooking stage, all eager to learn about my five-minute flavor cooking. The demonstration had to be done right then and there, in front of everyone.
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Be curious, learn and read as much as you can about food. Don't worry about making money. Focus on learning at various venues before you settle down for a steady position.
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I wanted to share my life story and honor my roots. I am very proud of my family and mother.
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The 1,000 tasting portions were to be served over a period of six hours, starting at noon, so we would have to prep those another way, to keep them as fresh as possible.
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As a restaurateur, my job is to basically control the chaos and the drama. There's always going to be chaos in the restaurant business.
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I was on the show previously as a guest host, so I had a little practice.
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Flavor Five is a book with recipes using five ingredients to possibly be cooked in just five minutes. It will be very user-friendly for the home cook on the run.
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There are many great wine producers from all over the world making fantastic wines. Italian wines especially are making an enormous comeback after sometimes being labeled as inexpensive jug wines.
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We are offering to the American public a line of delicious Italian-American foods. They will be available through the Internet, shopping networks and national store distribution.
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In all my work I like to convey the fact that I like cooks, that it's noble toil and that it is hard.
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It's a very, very difficult space to operate in, the restaurant business-it requires a lot of human beings to intersect at just the right place to make it all work out.
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There really is a camaraderie among chefs and a willingness to help out whenever we can.
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At times, it was an incredible blessing to have all the attention; at times it was a logistical nightmare.
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