Rocco DiSpirito Quotes

Chefs think about what it's like to make food. Being a scientist in the kitchen is about asking why something works, and how it works.

I've cooked just about everything really.

I lived my whole life in the kitchen. Not only that, but it's the passion, it's the love for cooking and food. It's dictated my entire life - every aspect of it.

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

Fine dining teaches you how to cook many different things, and it gives you the basic fundamentals, but these specialty restaurants, they're not teaching you the broad foundation you need to become a well-rounded cook.

I'm a home cook, and I'm constantly embarrassed by twentysomethings who really do know the mechanics of cooking. How to build a sauce.

Because I've done a lot of television, I'm sort of a generalist. I'm not a pastry cook, but I've had to learn a certain amount about it. I'm not a baker, though I've had to learn how to do it. I'm sort of a general cook.

I do a lot of recipe creation. Translation: cooking tempting dishes that must be eaten.

It's my belief that cooking is a craft. I think that you can push it into the realm of art, but it starts with craft. It starts with an understanding of materials. It starts with an understanding of where foods are grown.

I was always a good cook from my mum showing me when I was a young lad, but hiring a chef helped me to understand food better.

I enjoy cooking, but I don't know... I just don't think I have enough skills to teach other people.

Cooking is not a craft to get into for money. The money may come, or it may not. But you must get into it for the craft and the culture.

As a chef, I got into this because I love the creative energy and I love the science, but I also love to feed people and make them happy.

I am someone who food has been a constant in my life, and it's been a passion - it's something that I've constantly studied - and I'm constantly trying to better my craft, and that's good enough for me.

It's always good to update your food. It's always exciting to learn and update new flavor profiles.

I love cooking and eating - I'm a total foodie. It started off as a survival thing as a student, when cheese and potato pie was all I could afford to make. My most successful results come from concocting something with leftovers. Any chef will tell you that you should taste as you cook, so I might make it a bit more spicy, yogurty or eggy.

When I first started cooking, I was very much an intuitive cook when it came to taste, but that didn't mean I didn't want to know why some things worked and why others did not. My interest took me to culinary school.

I have a real interest in baking. I'd love to go to culinary school. That's actually my plan: to graduate high school and go to culinary school.

A chef is a mixture maybe of artistry and craft. You have to learn the craft really to get there.

There will never be a right or wrong way to cook something, but there will always be a more informed way.

I cook Italian, Thai and Vietnamese, I've always liked to cook.

I write in the morning - and then I'm always experimenting and tasting recipes for the books.

First and foremost I am a chef, whether behind the stove at one of my Northern California restaurants or for the past 15 years in front of the camera on my Food Network cooking shows. Creating new dishes and flavor combinations that bring cooks and our restaurant guests pleasure is my job and I love it.

All I watch is the Food Network. I took a cheesemaking class a few weeks ago, and I told my family and friends to only get me kitchen stuff on my birthday. I'm into every kind of cookbook and anything by Anthony Bourdain. I'd love to own a restaurant if I could find the right chef.

I got a fascination with food.