Dispirito Rocco Quotes & Sayings

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

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

The best pictures are yet to be made. — Frank Capra

Talking up a storm about food is so easy for me, it's second nature. — Rocco DiSpirito

I work at the deli counter. Have to give people their succulent, chemical-ridden salami and whatnot.'

I pictured Miles in a dark room, standing at a butcher's block with a large knife in one hand, a blood cow's leg steadied under the other, a huge Cheshire grin spreading over his face--

'I bet the customers love you,' I said. — Francesca Zappia

I wanted to share my life story and honor my roots. I am very proud of my family and mother. — Rocco DiSpirito

Listening is totally different from hearing. Hearing, anybody who is not deaf can do. Listening is a rare art, one of the last arts. Listening means not only hearing with the ears but hearing from the heart, in utter silence, in absolute peace, with no resistance. One has to be vulnerable to listen, and one has to be in deep love to listen. One has to be in utter surrender to listen. — Rajneesh

You have to stick out the toughness of the business and form relationships with the people in it. — Rocco DiSpirito

About time, what I really learned from studying English is: time is different with timing.
I understand the difference of these two words so well. I understand falling in love with the right person in the wrong timing could be the greatest sadness in a person's entire life. — Xiaolu Guo

I definitely think there was some overacting on the part of the customers and the wait staff. The people who came in during the shooting were clearly there to have a moment on television, and that's fine. — Rocco DiSpirito

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. — Rocco DiSpirito

There really is a camaraderie among chefs and a willingness to help out whenever we can. — Rocco DiSpirito

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. — Rocco DiSpirito

At times, it was an incredible blessing to have all the attention; at times it was a logistical nightmare. — Rocco DiSpirito

It is important to experiment and endlessly seek after creating the best possible flavors when preparing foods. That means not being afraid to experiment with various ingredients. — Rocco DiSpirito

Life is a quest for love and a quest for god, and there is no car or plane for this trip. it is an old-fashioned quest made on our own two feet. — Peter Kreeft

I think it's a great time to be a person of color and with talent. And actually, to be a woman as well. Our show is one of the most diverse television shows on television right now. — Nicole Beharie

I was on the show previously as a guest host, so I had a little practice. — Rocco DiSpirito

Yield 1 main course Prep time approximately 2 minutes Processing time approximately 10 minutes Calorie Burn 172 Calories 105 Net-Calories -67 Ingredients: Olive oil cooking spray Pinch of red pepper flakes, plus more as desired ½ head cauliflower, grated on the small holes of box grater to the size of rice (about 1 cup) Kosher salt — Rocco DiSpirito

Mama is slowly getting better. So many people are so fond of her. — Rocco DiSpirito

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. — Rocco DiSpirito

I was pleasantly surprised after the book came out. It was like, hey, the home team put down a nice score. — Rocco DiSpirito

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. — Rocco DiSpirito

After guest appearances, I got the offer to do the show as the successor of Arthur Schwartz. It's so much fun. — Rocco DiSpirito

It would seem to me that I was committing a theft if I were to let one day go by without doing some work. — Louis Pasteur

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. — Rocco DiSpirito

I came literally to the table with a wealth of knowledge by simply understanding how food should taste. — Rocco DiSpirito

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

I can now focus on a huge audience through TV, books, cookware and foods. — Rocco DiSpirito

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. — Rocco DiSpirito