I was on the show previously as a guest host, so I had a little practice.
From Rocco DiSpirito
I was pleasantly surprised after the book came out. It was like, hey, the home team put down a nice score.
In all my work I like to convey the fact that I like cooks, that it's noble toil and that it is hard.
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.
It's a very, very difficult space to operate in, the restaurant business-it requires a lot of human beings to intersect at just the right place to make it all work out.
Just over 800 people were gathered around the cooking stage, all eager to learn about my five-minute flavor cooking. The demonstration had to be done right then and there, in front of everyone.
Mama is slowly getting better. So many people are so fond of her.
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.
There are many great wine producers from all over the world making fantastic wines. Italian wines especially are making an enormous comeback after sometimes being labeled as inexpensive jug wines.
4 perspectives
3 perspectives
1 perspectives