Top 22 Quotes by Rocco DiSpirito

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

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

In all my work I like to convey the fact that I like cooks, that it's noble toil and that it is hard.

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

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

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.

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.

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.

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

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.