American - Chef | November 19, 1966 -
I was pleasantly surprised after the book came out. It was like, hey, the home team put down a nice score.
Rocco DiSpirito
HomeTeamBookDownNiceOut
In all my work I like to convey the fact that I like cooks, that it's noble toil and that it is hard.
WorkHardNobleLikeToilFact
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.
WorkSpaceRestaurantPlaceRight
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.
CookingPeopleLearnDoneRight
Mama is slowly getting better. So many people are so fond of her.
PeopleBetterGetting BetterMama
Talking up a storm about food is so easy for me, it's second nature.
NatureFoodStormMeTalkingEasy
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.
WayPossibleOverStartingFresh
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.
GreatWorldComebackWineSometimes
There really is a camaraderie among chefs and a willingness to help out whenever we can.
HelpOutWillingnessCamaraderie
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.
ShoppingInternetAmericanWillLine
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