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Rocco DiSpirito —
American
Chef
born on November 19, 1966,
Rocco DiSpirito is an American chef based in New York City... (wikipedia)
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.
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.
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.
Talking up a storm about food is so easy for me, it's second nature.