Rocco DiSpirito Quotes

I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.

I hope the cooks who are working for me now are getting that kind of experience so they can use what they're learning now as a foundation for a great career.

It helps immerse yourself in what you potentially want to do. Being involved, learning firsthand and observing the craft and absorbing all you can, makes it easier to define what you want. It will also ultimately make you a better Chef. Culinary school, or even a single class, is a great bet too.

So I quit my job and went to the New England Culinary Institute for the full two years and worked in the restaurant industry after that until finally I thought I had a grasp on what I needed to do what I do.

When it was availed to me that I had free time, I chose to go to cooking school every day, six hours a day, like a diploma program. I wanted to learn something new.

If I'd never gone out and done more than one restaurant, my food wouldn't be as good as it is today. I've learned a lot from people who work for me.

I've been a cook all my life, but I am still learning to be a good chef. I'm always learning new techniques and improving beyond my own knowledge because there is always something new to learn and new horizons to discover.

Recipes tell you nothing. Learning techniques is the key.

It's not burn baby burn, but learn, baby, learn, so that you can earn, baby, earn.

Cooking is in an honest profession where you cannot hide and let others do the work for you. You have to show up, work hard and prove you can do it faster and better. And find a mentor who will recognize your talent and push you in the right direction.

I believe the more successful an actor becomes, the more chances he should take. An actor never stops learning.

It's great to work with people who are jobbing actors at different stages of their career, and learning from them, and getting over being star-struck by somebody like Ian McKellen because he has such a long prestigious history in the business, but then seeing how he works on the camera; you never stop learning.

I am not a chef. I can't claim that title. The difference is a cook doesn't have a degree. A chef has formal education. It has nothing to do with talent or actual preparation - one just can't claim the title if you don't have degree.

I really have a great deal of humility in that department, and a great deal of respect for people who spend their lives learning how to make these amazing preparations.

My cousin owns restaurants, and I used to work in his restaurants with his chef. I've always liked food, and I've always been interested in cooking and stuff like that.

Learn everything you can, anytime you can, from anyone you can - there will always come a time when you will be grateful you did.

I studied cooking all through high school.

I don't think there is anything wrong with learning from people who are better than you.

I feel that working now is the way for me to learn things, whether it's languages or another activity.

Knowledge is exploding, so you need to commit yourself to a plan for lifelong learning.

I've always felt that work - learning from people who know more than I know - is what keeps you going.

Back in the day, cooking definitely was the thing where you could make a lot of money. Also, it was something that I liked to do.

I love food and I love everything involved with food. I love the fun of it. I love restaurants. I love cooking, although I don't cook very much. I love kitchens.

For decades, many blacks were reluctant to pursue a profession that was associated with servitude. If you went to school, it was to become a lawyer or doctor. Older generations didn't understand why one would spend money to learn how to chop, peel, dice, and saute vegetables when that trade could be taught at home.

I've never considered myself a celebrity or even part of the entertainment business. I'm a cooking teacher.