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. — Rocco DiSpirito Copy Share Image
I came literally to the table with a wealth of knowledge by simply understanding how food should taste. — Rocco DiSpirito Copy Share Image
At times, it was an incredible blessing to have all the attention; at times it was a logistical nightmare. — Rocco DiSpirito Copy Share Image
There really is a camaraderie among chefs and a willingness to help out whenever we can. — Rocco DiSpirito Copy Share Image
I was on the show previously as a guest host, so I had a little practice. — Rocco DiSpirito Copy Share Image
You have to stick out the toughness of the business and form relationships with the people in it. — Rocco DiSpirito Copy Share Image
It is important to experiment and endlessly seek after creating the best possible flavours when preparing foods. That means not being afraid to experiment… — Rocco DiSpirito Copy Share Image
I can now focus on a huge audience through TV, books, cookware and foods. — Rocco DiSpirito Copy Share Image
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… — Rocco DiSpirito Copy Share Image
I wanted to share my life story and honor my roots. I am very proud of my family and mother. — Rocco DiSpirito Copy Share Image
In all my work I like to convey the fact that I like cooks, that it's noble toil and that it is hard. — Rocco DiSpirito Copy Share Image
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. — Rocco DiSpirito Copy Share Image
