Rocco DiSpirito Quotes

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.

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.

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

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

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

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.

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

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

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

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.

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

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

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

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

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