Podcast appearances and mentions of Rocco DiSpirito

I've got Diplo and Rocco DiSpirito on Something's Burning, and somehow, we cover everything from DJs going to work at 8AM to why my Target knives are apparently unacceptable. Diplo talks Daytona, Ibiza, running, country music, and his failed Travel Channel pilot, while Rocco brings actual chef energy into the room. Food, chaos, fitness trauma, and me telling a story about almost drowning in a triathlon — it's a full chaos episode with food on the table, stories everywhere, and me trying to figure out who actually has the best job. Follow Diplo: https://www.instagram.com/diplo Rocco: https://www.instagram.com/roccodispirito For recipes click here: https://www.somethingsburning.show/recipes-season-7 Sponsors: Magic Spoon - You can get $5 off your next order, including the Protein Pastries, at at https://MagicSpoon.com/BURNING. BetterHelp - When life feels overwhelming, therapy can help. Sign up and get 10% off at https://BetterHelp.com/bert. Liquid I.V. - Subscribe and save 30% off the vibrant burst of candy-sweet mandarin orange and more at http://liquidiv.com/burning. GOODLES - Pick up GOODLES on your next shopping trip… it's available nationwide at Target and Walmart, plus many other major grocery stores and retailers Lucy Goods - Find LUCY near you at lucy.co/stores, or save 20% on your first online order at https://lucy.co/BURNING with promo code BURNING. Helix Sleep - Go to https://helixsleep.com/bert for 20% Off Sitewide. #Diplo #RoccoDiSpirito #Something'sBurning #DJLife #ChefLife #Miami #Running #FoodAndMusic #SOBEWFF SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg Stream FREE BERT on Netflix: https://www.netflix.com/title/81696123 PERMISSION TO PARTY WORLD TOUR is on sale now: http://www.bertbertbert.com/tour Subscribe to Berty Boy Clips: https://www.youtube.com/@BertyBoyClips For all things BERTY BOY PRODUCTIONS: https://bertyboyproductions.com For MERCH: https://store.bertbertbert.com/ Follow Me! Facebook: http://www.Facebook.com/BertKreischer Instagram: http://www.Instagram.com/bertkreischer YouTube: http://www.YouTube.com/user/Akreischer TikTok: http://www.TikTok.com/@bertkreischer Threads: https://www.threads.net/@bertkreischer X: http://www.Twitter.com/bertkreischer Text Me: https://my.community.com/bertkreischer Learn more about your ad choices. Visit megaphone.fm/adchoices

I've got Diplo and Rocco DiSpirito on Something's Burning, and somehow, we cover everything from DJs going to work at 8AM to why my Target knives are apparently unacceptable. Diplo talks Daytona, Ibiza, running, country music, and his failed Travel Channel pilot, while Rocco brings actual chef energy into the room. Food, chaos, fitness trauma, and me telling a story about almost drowning in a triathlon — it's a full chaos episode with food on the table, stories everywhere, and me trying to figure out who actually has the best job. Follow Diplo: https://www.instagram.com/diplo Rocco: https://www.instagram.com/roccodispirito For recipes click here: https://www.somethingsburning.show/recipes-season-7 Sponsors: Magic Spoon - You can get $5 off your next order, including the Protein Pastries, at at https://MagicSpoon.com/BURNING. BetterHelp - When life feels overwhelming, therapy can help. Sign up and get 10% off at https://BetterHelp.com/bert. Liquid I.V. - Subscribe and save 30% off the vibrant burst of candy-sweet mandarin orange and more at http://liquidiv.com/burning. GOODLES - Pick up GOODLES on your next shopping trip… it's available nationwide at Target and Walmart, plus many other major grocery stores and retailers Lucy Goods - Find LUCY near you at lucy.co/stores, or save 20% on your first online order at https://lucy.co/BURNING with promo code BURNING. Helix Sleep - Go to https://helixsleep.com/bert for 20% Off Sitewide. #Diplo #RoccoDiSpirito #Something'sBurning #DJLife #ChefLife #Miami #Running #FoodAndMusic #SOBEWFF SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg Stream FREE BERT on Netflix: https://www.netflix.com/title/81696123 PERMISSION TO PARTY WORLD TOUR is on sale now: http://www.bertbertbert.com/tour Subscribe to Berty Boy Clips: https://www.youtube.com/@BertyBoyClips For all things BERTY BOY PRODUCTIONS: https://bertyboyproductions.com For MERCH: https://store.bertbertbert.com/ Follow Me! Facebook: http://www.Facebook.com/BertKreischer Instagram: http://www.Instagram.com/bertkreischer YouTube: http://www.YouTube.com/user/Akreischer TikTok: http://www.TikTok.com/@bertkreischer Threads: https://www.threads.net/@bertkreischer X: http://www.Twitter.com/bertkreischer Text Me: https://my.community.com/bertkreischer Learn more about your ad choices. Visit megaphone.fm/adchoices

Hosted by David and Nycci Nellis. On today's show:· Alyssa Taylor, Director, Brand + Consumer Marketing at Penguin / Random House Publishing. She's with us to discuss the upcoming Banned Books Week national celebration Oct. 5-11. The goal is to take action, save our stories, and preserve First Amendment rights by giving away free banned books to these communities and beyond; · Mike Curtin, CEO, DC Central Kitchen, is in with all the details of the annual Capital Food Fight, coming up Thursday, Nov. 6 at The Anthem! This year's celebrity guests include Amanda Freitag, Roy Yamaguchi, Eric Adjepong, Rocco DiSpirito, Ryan Zimmerman and our hosts Spike Mendelsohn and Tommy McFly; · Meghan Trossen, Senior Manager, Marketing & Community Affairs, Global Workplace Services, Capital One in to talk about the Capital One Center's signature programming, community partnerships and the upcoming festival; · Chef Daniel Perron is with us – he's formerly the Executive Chef at Charlie Palmer Steakhouse, Trummer's, and Whaley's. Now he has opened his own place. It's Locavore, a seasonal New American restaurant in historic downtown Fredericksburg; · Sam Nellia, head bartender at the Silver Lyan, a Rammy Award winner and, maybe even better, a recent selection to the prestigious North America's 50 Best Bars. They recently introduced a new cocktail menu, the result of months of research and tinkering, and he's in to mix up some samples of his good works.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Hosted by David and Nycci Nellis. On today's show:· Alyssa Taylor, Director, Brand + Consumer Marketing at Penguin / Random House Publishing. She's with us to discuss the upcoming Banned Books Week national celebration Oct. 5-11. The goal is to take action, save our stories, and preserve First Amendment rights by giving away free banned books to these communities and beyond; · Mike Curtin, CEO, DC Central Kitchen, is in with all the details of the annual Capital Food Fight, coming up Thursday, Nov. 6 at The Anthem! This year's celebrity guests include Amanda Freitag, Roy Yamaguchi, Eric Adjepong, Rocco DiSpirito, Ryan Zimmerman and our hosts Spike Mendelsohn and Tommy McFly; · Meghan Trossen, Senior Manager, Marketing & Community Affairs, Global Workplace Services, Capital One in to talk about the Capital One Center's signature programming, community partnerships and the upcoming festival; · Chef Daniel Perron is with us – he's formerly the Executive Chef at Charlie Palmer Steakhouse, Trummer's, and Whaley's. Now he has opened his own place. It's Locavore, a seasonal New American restaurant in historic downtown Fredericksburg; · Sam Nellia, head bartender at the Silver Lyan, a Rammy Award winner and, maybe even better, a recent selection to the prestigious North America's 50 Best Bars. They recently introduced a new cocktail menu, the result of months of research and tinkering, and he's in to mix up some samples of his good works.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

4th of July weekend safety tips; Wells Adams and Hannah Brown talk 'Bachelor in Paradise'; Chef Rocco DiSpirito shares fresh summer recipes Learn more about your ad choices. Visit podcastchoices.com/adchoices

4th of July weekend safety tips; Wells Adams and Hannah Brown talk 'Bachelor in Paradise'; Chef Rocco DiSpirito shares fresh summer recipes Learn more about your ad choices. Visit podcastchoices.com/adchoices

The Starchild hangs up his platform boots to talk meatballs. Paul Stanley drops by the Cheese Store for an unexpectedly moving conversation about the parallel crafts of rock and roll and cooking—both requiring that indefinable quality that can't be taught: genuine passion.Fresh off Kiss's final bow after 50 years, Stanley reflects on his second act as a home cook, and how that which started as necessity evolved into a deep love affair with Italian food, authentic hospitality, and the simple joy of feeding people.The conversation spans from his European parents' influence and childhood memories of Stearns Bakery in the Bronx, to his current relationships with LA's chef elite and his role with Rock & Brews restaurant group. Stanley breaks down why emotional connection trumps technical skill every time—whether you're playing guitar or throwing pizza dough—and why he'd rather eat at a neighborhood joint than a pretentious temple to molecular gastronomy.Plus: the meatball recipe that came from Rocco DiSpirito's mom, why Jimmy Page deserves the perfect puttanesca, and Stanley's theory that great restaurants (like great bands) start with surrounding yourself with people who share your passion for the craft.Keep up with Paul Stanley:Official Website: https://www.paulstanley.com/Instagram: @paulstanleyliveTwitter/X: @PaulStanleyLiveFacebook: https://www.facebook.com/PaulStanleyOfficial/KISS:Official Website: https://www.kissonline.com/Rock & Brews:Official Website: https://www.rockandbrews.com/Rock & Brews info on Paul's site: https://www.paulstanley.com/category/rock-brews/Follow Dom, Andy, Industry Only, and The Cheese Store of Beverly Hills:www.instagram.com/domsfoodswww.instagram.com/andywangnylawww.instagram.com/industryonlylawww.instagram.com/thecheesestoreofbeverlyhills

It's the return of a special video podcast series: Food Writers Talking About Food Writing. It's available on the TASTE YouTube channel, so make sure to subscribe. Every couple of weeks, cohost Matt Rodbard invites a journalist to talk about some favorite recent food writing as well as their thoughts on the industry as a whole. Our next guest is Kat Kinsman, executive features editor at Food & Wine. Kat is an absolute legend in the game and has been at the center of food media for nearly two decades. In this episode, we talk about Kat's journalism career, her current media diet, and some favorite stories we've been reading lately. We also played “What would you pitch 1997 Graydon Carter?” That is, Kat considers her dream no-budget reporting assignment. It's a deeply personal conversation, and you should check it out. Featured on this episode:Subscribe to TASTE [YouTube]A Shadow Hanging Over Europe: ‘A Taste of Italy' From New Jersey [NYT]“Not Too Sweet” or Too Sweet to Fail? [TASTE]Where'd You Go, Chef Rocco DiSpirito? [Food & Wine]Do You Eat Clockwise, Top-Down, or Bite-By-Bite? [Best Food Blog]Tinfoil Swans [Apple] See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

The ConversationThe Restaurant Guys are thrilled to host chef Rocco DiSpirito on stage for their inaugural LIVE show. Rocco talks about family legacy, Tournament of Champions, and shares some secret ingredients to elevate weeknight meals. The Inside TrackThe Guys got acquainted with Rocco's cooking back in the ‘90s when he cooked them one of the greatest meals of their lives at Union Pacific.  ”Art is when craft and point of view intersect. You have to have a point of view to become an artist. When you can elevate your craft plus a point of view into something that you remember 30 years later, that's a pretty good life moment,” Rocco DiSpirito on The Restaurant Guys LIVE! 2025BioRocco DiSpirito is an Italian-American chef, television personality, and author of 15 cookbooks. At the age of sixteen Rocco began his formal studies at the Culinary Institute of America and trained in Europe. He returned to the states to work at Lespinasse; the restaurant received four stars from the New York Times.At 31, Rocco subsequently opened two Manhattan restaurants. Union Pacific was the first, and shot Rocco to fame. He also opened Rocco's which was  the subject of a reality series called “The Restaurant”, featuring his mother Nicolina making her famous meatballs.He has appeared on Good Morning America, The Oprah Winfrey Show, The Tonight Show with Jay Leno, Jimmy Kimmel Live, and was the first chef to compete on ABC's Dancing with the Stars.Rocco is frequently on Food Network's Chopped, Guy's Grocery Games, Beat Bobby Flay and now Tournament of Champions.He is the author of 15 cookbooks including three New York Times bestsellers. He received the James Beard Award for his first cookbook, Flavor.InfoRocco's bookshttps://www.roccodispirito.com/cookbooksTournament of Champions on Food NetworkCome see The Restaurant Guys LIVE with Chef Scott Conant at the New Brunswick Performing Arts Center on Thursday, April 17! VIP tickets include a Meet & Greet After-Party with Scott Conant. Restaurant Guys Regulars get a discount so subscribe here https://www.buzzsprout.com/2401692/subscribe Get tickets at https://secure.nbpac.org/scott-conant. Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below! https://www.buzzsprout.com/2401692/subscribe

The BanterThe Guys read about a food group that works as a de-stresser. The ConversationThe Restaurant Guys have Ron Cooper on to talk about his Del Maguey Single Village Mezcal. Dive into the agave weeds listening to the centuries-old traditions and processes including one involving distilling with a suspended chicken breast. The Inside TrackThe Guys are familiar with Ron's high-quality products that he sources from mezcal experts out in the villages of Oaxaca. He describes traveling away from urban areas to get the truest expressions of the spirit.“I realized very fast that kilometer by kilometer, the closer a good Mezcal got to the city, the more adulterated and watered down it became.  So I made it my mission to make it available to me and my friends in the United States,” Ron Cooper on The Restaurant Guys Podcast 2006BioRon Cooper is an American artist who found a passion for mezcal. In Oaxaca, Ron lived and worked with the locals, and strived to bring Mezcal to the world at large. He founded Del Maguey in the 1990s, bringing Mezcal to the awareness of American consumers as an artisanal or craft ingredient for many creative cocktails. Ron has done dinner pairings with chefs José Andrés, and Mary Sue Milliken appeared on CNN with Anthony Bourdain.In 2016 Cooper was awarded the James Beard Award for “Outstanding Wine, Beer, or Spirits Professional”.InfoDel Maguey Single Village Mezcalhttps://delmaguey.com/Friday, March 14 is the first Restaurant Guys LIVE with Chef Rocco DiSpirito at the NBPAC in New Brunswick, NJ (next to The Guys' restaurants!)Restaurant Guys' Regulars get a discount code for VIP tickets. Become on today!https://www.buzzsprout.com/2401692/subscribeGet tickets here.https://secure.nbpac.org/rocco-dispirito/22947 Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below! https://www.buzzsprout.com/2401692/subscribe

This is from an in-person wine tasting with Chris DeardenThe ConversationThe Restaurant Guys host Chris Dearden, owner-winemaker of Sleeping Giant Winery of Los Carneros. The Guys and Chris hosted a wine tasting so guests could hear the genesis and explore the wines from this artisanal winery. Learn more about the legend and wines of this region from someone who has lived and worked there all his life. The Inside TrackThe Guys were better acquainted with Chris when they took their staff to Robert Biale Vineyards in 2021 where Chris worked at the time. They found common interests in Chris' admirable sustainability practices.“I did want to build something that was a state of the art production facility and environmentally sensitive…We really wanted to do the right thing for the property. [I wanted to] show what our winery is doing to try to be good stewards to the land,” Chris Dearden on The Restaurant Guys Podcast 2025BioChris Dearden attended UC Davis for his bachelors in science, writing his own major as Viticulture, Enology and Winery Operations. He would continue on to UC Berkeley Haas School of Business to earn his Masters in Business Administration. He has held several winemaking positions over the years including for Hublein, Benessere and consulted for several small, premium, Napa Valley-based brands. He worked for Seguin Moreau Cooperage in the early 1990s which was an integral part of his winemaking education. He began a fourteen-year journey developing a Napa Valley winery from the ground up. He established the vineyard, brand, wine style and identity. He also developed luxury wine brands Chanticleer and Sleeping Giant, and a premium pinot noir vineyard estate in the Carneros district of Napa Valley. In 2010 he established the Dearden Wines Portfolio achieving his lifelong goal of owning his own vineyard and winery. The cornerstone of the brand is Dearden's Carneros vineyard property which houses Sleeping Giant Winery. InfoFriday, March 14 is the first Restaurant Guys LIVE with Chef Rocco DiSpirito at the NBPAC in New Brunswick, NJ (next to The Guys' restaurants!)Restaurant Guys' Regulars get a discount code for VIP tickets. Become on today!https://www.buzzsprout.com/2401692/subscribeGet tickets here.https://secure.nbpac.org/rocco-dispirito/22947 Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below! https://www.buzzsprout.com/2401692/subscribe

This is a Vintage Selection from 2006The BanterThe Guys talk about a new (2006) NY state law permitting distilling on a small scale and two guys who are making an interesting vodka from apples. The ConversationThe Restaurant Guys welcome Ted (T. A.) Breaux, chemist, microbiologist and absinthe expert. Ted talks about the misguided banning of absinthe and his leading the charge for its legalization. (It was legalized in the U.S. the following year.) He also described the history and ritual of absinthe including the unfounded rumors about its hallucinogenic properties. Hear about his quest to reanimate the Green Fairy. The Inside TrackThe Guys are fascinated by Ted's analysis of unopened antique bottles of absinthe which led him to developing modern absinthe that is true to its tradition.“Well, it's akin to forensic chemistry. What I had to do was take samples  from these unopened bottles and I subjected them to a chemical analysis. It took quite a while for me to go through and identify every significant compound in these absinthes. It opened up a whole new world of detail. I'm talking detail of…a list of herbs, where those herbs are grown, how they're harvested are all key elements in the end result,” Ted Breaux on The Restaurant Guys Podcast 2006BioTheodore (T. A.) Breaux is a research chemist and absinthe expert. He lobbied for the legalization of absinthe in the United States. He founded Jade Liquers and revitalized the world of absinthe. He was able to effectively reverse engineer antique brands of absinthe. January of 2004, he began distilling absinthe using a distillery founded in 1834 with absinthe distilling equipment installed by Gustave Eiffelthis. This launched Jade Liqueurs, with the Jade absinthes being held in high regard for over 20 years. In 2007, he created LUCID absinthe for Viridian Spirits, which we used to break the 95-year ban on absinthe in the USA. In March of 2007, LUCID became the first genuine absinthe sold in the Friday, March 14 is the first Restaurant Guys LIVE with Chef Rocco DiSpirito at the NBPAC in New Brunswick, NJ (next to The Guys' restaurants!)Restaurant Guys' Regulars get a discount code for VIP tickets. Become on today!https://www.buzzsprout.com/2401692/subscribeGet tickets here.https://secure.nbpac.org/rocco-dispirito/22947 Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below! https://www.buzzsprout.com/2401692/subscribe

The BanterThe Guys went to a firefighter cook off. It was fantastic! Listen for Mark's advice on how to elevate any dish. The ConversationThe Restaurant Guys welcome pillar of California wine country Bettina Sichel of Laurel Glen Vineyard. Bettina talks about the uniqueness of Laurel Glen and the amazing story of her family's legacy from escaping Germany during the war to owning the best selling wine in the world! The Inside TrackThe Guys took their staff to visit Bettina at Laurel Glen a few years ago. It was great to hear about her work leading up to running Laurel Glen Vineyard. “Well, it did start small. so I went to work for Augustine Hues who was getting ready to launch his pet project, his very special project Quintessa. And, I was lucky enough to be on there to help him. I was the first director of sales and marketing and I helped to build the reputation and it was a great ride. It was really fun,” Bettina Sichel on The Restaurant Guys Podcast 2025BioIn 2011, Bettina Sichel, a veteran of the California wine industry, became the steward of Laurel Glen Vineyard after purchasing the iconic estate from founder Patrick Campbell in partnership with a small group of wine lovers. During her 30-plus-year career, she has worked with some of the finest producers of Cabernet Sauvignon. In 1998, Sichel helped launch Quintessa and went on to develop its reputation and profile distribution over the next decade as director of sales and marketing. The daughter of Peter M.F. Sichel, the man responsible for making his family's Blue Nun a household name in America, Bettina is the fifth generation of the Sichel family to work in the wine business.InfoLaurel Glen Vineyardhttps://laurelglen.com/Peter Sichel (who passed away Feb 2025)https://www.jancisrobinson.com/articles/peter-m-Friday, March 14 is the first Restaurant Guys LIVE with Chef Rocco DiSpirito at the NBPAC in New Brunswick, NJ (next to The Guys' restaurants!)Restaurant Guys' Regulars get a discount code for VIP tickets. Become on today!https://www.buzzsprout.com/2401692/subscribeGet tickets here.https://secure.nbpac.org/rocco-dispirito/22947 Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below! https://www.buzzsprout.com/2401692/subscribe

The BanterThe Guys talk about the serious issue of migrant farm workers (yes, back in 2011) and who will pick the food if we don't let them do it.The ConversationThe Restaurant Guys meet with Jon Taffer after his first season of the hit show Bar Rescue. He shares how he came to this line of work and they all swap crazy restaurant consulting stories.The Inside TrackThe Restaurant Guys and Jon dig deep into how to attract and maintain a client base and what keeps folks coming back.“I don't believe guys that we're in a restaurant business. I don't believe we're in a bar business. I don't believe we're in a product business…I bet you guys will agree with me on this cause you obviously get it. That cook in the kitchen isn't making an entree. He's making a reaction. He's achieving it through the entree.  I suggest that the plate of food isn't a product at all, it's just a vehicle. The product is the reaction,” Jon Taffer on The Restaurant Guys Podcast 2011 BioAfter decades of experience bartending and running nightclubs, Jon Taffer starred on the television show Bar Rescue for over 200 episodes. He owns Taffer's Tavern in Georgia.He is a New York Times best-selling author of Don't Bullsh*t Yourself and authored several books and ebooks.  His latest creation is Taffer's Browned Butter Bourbon. InfoJon Tafferhttps://jontaffer.com/Bar Rescuehttps://www.youtube.com/c/BarRescueFriday, March 14 is the first Restaurant Guys LIVE with Chef Rocco DiSpirito at the NBPAC in New Brunswick, NJ (next to The Guys' restaurants!)Restaurant Guys' Regulars get a discount code for VIP tickets. Become on today!https://www.buzzsprout.com/2401692/subscribeGet tickets here.https://secure.nbpac.org/rocco-dispirito/22947 Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below! https://www.buzzsprout.com/2401692/subscribe

The BanterThe Guys revisit an incident involving an older Burgundy, a decanter and a difference of opinion. The ConversationThe Restaurant Guys have Philip Duff on the show to hear about his genever.  The conversation winds into Irish whiskey, Batavia Arrack, and a special vodka endorsed by an action film star whom Philip is teaching to bartend. The Inside TrackThe Guys have crossed paths with globe-traveling Philip Duff for decades. Philip has had his hand in many aspects of the bar world and here is what he thinks is the key to making it in this wild and wonderful industry.“You build something, be it a brand, be it a bar and people are right to tell you it's crazy because if it was a good idea, well, why didn't anybody else do it? But without lunatics, we don't get Teslas and Stage Left Steak and Old Duff Geneva and Door 74, right? A certain degree of lunacy has to be baked in,” Philip Duff on The Restaurant Guys Podcast 2025BioPhilip Duff began bartending at 15 in his native Ireland. In addition to working behind bars, he became an educator of spirits, bartending and cocktails and teaches at many spirits and cocktail conventions. He began Liquid Solutions, the on-trade consultancy. He founded Holland's first speakeasy bar, Door 74 in Amsterdam, and owns the award-winning Old Duff Genever brand. Philip has published articles in Drinks International, CLASS magazine, Imbibe UK, Mixology (Germany), Australian Bartender, and Reuters. He also served as the educational director for Tales of the Cocktail and judged for the IWSR, the World's 50 Best Bars, and the Spirited Awards.InfoOld Duff Geneverhttp://www.oldduffgenever.com/Philip's podcasthttps://podcasts.apple.com/us/podcast/the-philip-duff-show/id1614308846Francis demonstrates decanting BurgundyFriday, March 14 is the first Restaurant Guys LIVE with Chef Rocco DiSpirito at the NBPAC in New Brunswick, NJ (next to The Guys' restaurants!)Restaurant Guys' Regulars get a discount code for VIP tickets. Become on today!https://www.buzzsprout.com/2401692/subscribeGet tickets here.https://secure.nbpac.org/rocco-dispirito/22947 Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below! https://www.buzzsprout.com/2401692/subscribe

The BanterThe Guys discuss the role of the bartender. With great power comes great responsibility…and some amusing stories. The ConversationThe Restaurant Guys talk with Kim Severson of the New York Times about her recent assessment of The Joy of Cooking in its past and present iterations. They go on to discuss a novel product: Brooklyn-Style pizza. Find out what the heck that is!The Inside TrackThe Guys welcome Kim Severson on her first of many appearances on The Restaurant Guys. They enjoy her articles and “steal” her topics for the show. This is what she said about her experience with the classic cookbook The Joy of Cooking.“The thing that I think is enduring about The Joy of Cooking is it has all kinds of things in it. It can tell you how to purify water and how to make a gimlet, both of which are valuable in cases of emergency,” Kim Severson on The Restaurant Guys Podcast 2007BioKim Severson is a national food correspondent for the New York Times. She was previously the New York Times Southern bureau chief. Severson won the 2018 Pulitzer Prize for Public Service for her contributions to the team that investigated sexual harassment and abuse against women. She also has won four James Beard awards and the Casey Medal for Meritorious Journalism for her work on childhood obesity.She has written four books, The Trans Fat Solution, The New Alaska Cookbook, a memoir called Spoon Fed: How Eight Cooks Saved My Life, and, in 2012, Cook Fight! a collaborative cookbook with fellow New York Times writer Julia Moskin.InfoKim's websitehttps://www.kimseverson.com/Domino's Brooklyn-style pizza commercial 2006https://www.youtube.com/watch?v=ua_OjuCQZSkFriday, March 14 is the first Restaurant Guys LIVE with Chef Rocco DiSpirito at the NBPAC in New Brunswick, NJ (next to The Guys' restaurants!)Restaurant Guys' Regulars get a discount code for VIP tickets. Become on today!https://www.buzzsprout.com/2401692/subscribeGet tickets here.https://secure.nbpac.org/rocco-dispirito/22947 Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below! https://www.buzzsprout.com/2401692/subscribe

The BanterThe Guys are stoked about The Restaurant Guys LIVE with Rocco DiSpirito taking place at the theater next door on March 14, 2025! In other earth-shattering news, Francis changes his mind.The ConversationThe Restaurant Guys welcome pizza pioneer Daniel Holzman who was determined to bring NYC slices to LA. They discuss some of the challenges and joys of great pizza and why Daniel wants to share that with California. The Inside TrackThe Guys and Daniel, co-host of On the Line, talk about the loss of food journalism and how a quality podcast can help fill that void.“You start to see the breakdown of information that is actually useful to people, which for me is the biggest sadness. I think (the podcast) definitely plays a useful and realistically a positive role in society, which is a nice place to start if you're going to think about adding something to the already overcrowded conversation,” Daniel Holzman on The Restaurant Guys Podcast 2025BioDaniel started his cooking career at the age of 15 at Le Bernardin in New York City until he attended the Culinary Institute of America. In 2010, Daniel co-founded The Meatball Shop in New York City followed by five more locations.He moved to LA to embark on a new passion, pizza, and opened Danny Boy's Famous Original in 2021. He opened his second location in the summer 2024, and has his plans for a third.He is the co-author of Food IQ: 100 Questions, Answers, and Recipes to Raise Your Cooking Smarts, and The Meatball Shop Cookbook.He is a co-host of On the Line podcast with Amanda Freitag. InfoDanny Boy's Famous Original Pizzahttps://www.dannyboysfamousoriginalpizza.com/Link to On the Line podcasthttps://podcasts.apple.com/us/podcast/on-the-line/id1739016869Friday, March 14 is the first Restaurant Guys LIVE with Chef Rocco DiSpirito at the NBPAC in New Brunswick, NJ (next to The Guys' restaurants!)Restaurant Guys' Regulars get a discount code for VIP tickets. Become an RG Regular today!https://www.buzzsprout.com/2401692/subscribeGet tickets here.https://secure.nbpac.org/rocco-dispirito/22947 Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below! https://www.buzzsprout.com/2401692/subscribe

This is a Vintage Selection from 2010The BanterThe Guys tell about the wonderful and enormous Vinitaly Wine Festival that they just attended along with a story about a Verona closer to home.The ConversationsThe Restaurant Guys are in Italy at Vinitaly Wine Festival! They walk the listeners through the wine supply chain from proprietor Silvia Vannucci of Piaggia to exporter Jano de Grazia of Marc de Grazia Selections to importer Harmon Skurnik of Skurnik Wines. Hear from each link in the chain that brings YOU excellent wine.The Inside TrackThe Guys have had a long-standing business relationship and friendship with Harmon Skurnik. Here is how Harmon describes wine.Harmon: Wine is enjoyment. It's a pleasure. It's one of life's pleasures. It's no secret. You guys are restaurant guys. You guys have a passion for wine and the reason is that wine is meant to be consumed with food. It's all about a pleasurable hedonistic experience. Francis: Yeah. We're all about hedonism here in The Restaurant. Guys.Harmon Skurnik on The Restaurant Guys Podcast 2010InfoSkurnik Wines (Harmon Skurnik)https://www.skurnik.com/De Grazia Imports (Jano De Grazia)https://marcdegrazia.com/us/Piaggia (Silvia Vannucci)https://www.piaggia.com/Piaggia at Stage Left Wineshophttps://www.stageleftwineshop.com/websearch_results.html?kw=piaggiaFriday, March 14 is the first Restaurant Guys LIVE with Chef Rocco DiSpirito at the NBPAC in New Brunswick, NJ (next to The Guys' restaurants!)Restaurant Guys' Regulars get a discount code for VIP tickets. Become an RG Regular today!https://www.buzzsprout.com/2401692/subscribeGet tickets here.https://secure.nbpac.org/rocco-dispirito/22947Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below! https://www.buzzsprout.com/2401692/subscribe

The BanterThe Guys discuss keys to having a great restaurant experience. Find out what happens when one is missing.The ConversationThe Restaurant Guys host ground-breaking (literally) wine guy Michael Juergens who has championed wine-making in Bhutan. Hear the story of how that has come to fruition as well as the future and impact of Bhutanese wines.  They also discuss his edgy book and the “right” way to experience wine. The Inside TrackThe Guys met Michael through a long-time college friend of theirs and co-worker of Michael's. After spending some time together hearing about his exciting project, they knew they had to have him on the show!This how Michael describes our profound relationship with wine.“I believe that wine is an intrinsic part of the human experience. It's wired into our DNA,” Michael Juergens on The Restaurant Guys Podcast 2025BioMicheal Juergens is prominently known as a Senior Partner at Deloitte Consulting, running the “Wine Solutions Practice.” He is a certified sommelier, a certified wine specialist and is on the way to becoming a Master of Wine. He and his wife Ann Cross created Bhutan Wine Company in 2017, and planted the first vines ever to be planted in the Kingdom of Bhutan in 2019.  He has written eight books about wine under the pen name Micheal Amon and publishes a weekly newsletter Drinking and Knowing Things. InfoMichael's Site                                                  https://www.drinkingandknowingthings.com/Bhutan Wine Company                                                                  https://www.bhutanwine.com/His Books (Under Michael Amon)        https://www.drinkingandknowingthings.com/who-am-iFriday, March 14 is the first Restaurant Guys LIVE with Chef Rocco DiSpirito at the NBPAC in New Brunswick, NJ (next to The Guys' restaurants!)Restaurant Guys' Regulars get a discount code for VIP tickets. Become an RG Regular today!https://www.buzzsprout.com/2401692/subscribeGet tickets here.https://secure.nbpac.org/rocco-dispirito/22947Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below! https://www.buzzsprout.com/2401692/subscribe

*SPECIAL BONUS EDITION* One of my favorite celebrity chefs of all time is Rocco DiSpirito, and I had the chance to interview him! I just couldn't believe it. He's holding a restaurant takeover at Choctaw Casino in Pocola on February 7 & 8, and we got a preview of the menu (that he called his favorites) and for those going, prepare for a treat. Team Flavors of Northwest Arkansas will be at Friday night's 8pm service, because, how often are you going to get to eat a Rocco DiSpirito 5-course dinner? We also talked to Britta Erickson, who came up with the idea of celebrity chefs coming in and hosting the restaurant takeovers and she was with Choctaw Casino's Executive Chef Shawn Berry, who pulled back the curtain for us a bit about these takeovers. It's a quick episode, but it was one of my faves. Hope you enjoy!

Have you ever felt overwhelmed in the kitchen? In this latest episode, I chatted with Jen McNabb, a technology project manager turned passionate cook. Jen's story is a journey of rediscovering a love for cooking, sparked by watching chefs on the Food Network. From feeling isolated to entering cooking contests and creating her “101 Sauce” on Lifetime's "Supermarket Superstar," Jen's journey is truly inspiring. It's a reminder that passion can be found in the unlikeliest of places, and it's never too late to pursue it.She made a crazy, unexpected brain switch while watching the Food Network. She suddenly thought “Shit! I can totally do this cooking thing!” Jen taught herself to cook through cookbooks and the early Internet days, which definitely was NOT what it is today, and became an accomplished contest cook as her hobby. She's won several contests and has been on two cooking competition television shows, most recently the latest season of Food Network's Outchef'd where she had to cook against Chef Rocco Dispirito and had NO IDEA this was happening. Jen's goal is to help others cross that gap from completely overwhelmed to “let's see what I have to throw together deliciously tonight” and hope to see that lightbulb moment in others! Connect with Jen!Instagram email - jenmacmama@gmail.comWebsite with survey: https://www.CookingIGotThis.com

In 1999, when Food & Wine named Rocco DiSpirito as one of its Best New Chefs he was only in his early 30s, but he'd already been in the industry for a couple decades. At 10 years old, Rocco started working at a local pizzeria – a natural fit for a kid whose Italian American family grew most of their own food and started talking about lunch before breakfast was over. His innovative cuisine at Union Pacific made him a darling of both industry peers and jaded New York diners, but it was his cookbooks and stints in front of the camera that made him a household name. In this episode of Tinfoil Swans, DiSpirito opens up about the pressures of being a public figure, what's changed in the restaurant world since he started, the dream restaurant he'd like to own, and what he'd tell that younger version of himself. For more info visit: foodandwine.com/tinfoilswans Learn more about your ad choices. Visit megaphone.fm/adchoices

Rocco DiSpirto has been on the food scene for more than 20 years...in fact, you will usually see his name preceded by "Celebrity Chef" and I guess that's true. But I enjoyed a fun and meaningful conversation with Rocco, an easygoing, friendly approachable guy (but I was still nervous!) who just published his 15th cookbook, Everyday Delicious. We talked about food, life, how the business has changed, and how his recipes and books have evolved with him and his interests before he stepped into a spotlight at a special dinner for Cooper's Hawk Wine Club Members (I was invited as a guest). Also appearing at the dinner is Chef Matt McMillin, Chief Culinary Officer and head of food and beverage for Cooper's Hawk and he might have my dream job! In addition to planning menus and developing the direction of the growing restaurant's culinary offerings he can be found leading wine club members on trips to places like Tuscany and Croatia, and making appearances at dinners around the country like this one here in Cleveland. Food brings people together and that's the reason for this double "BOGO" episode that was made possible by Cooper's Hawk Winery and Restaurants! Thank you, Cooper's Hawk Winery and Restaurants for the opportunity.

Rocco DiSpirito is an iconic Italian American New York City chef, television personality, and highly acclaimed author of 14 cookbooks, including three New York Times bestsellers. On this episode we go way back to his star turn on one of the first food reality TV shows on air, and we talk about his time in the kitchen at Union Pacific, his acclaimed New York City restaurant from the early 2000s. We also discuss what excites him about food in New York City and beyond. Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you. MORE FROM ROCCO DISPIRITO:Where'd You Go, Chef Rocco DiSpirito? [Food & Wine]How Rocco DiSpirito, Chef, Spends His Sundays [NYT]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Thank Josh it's Friday! We kick things off with the Ill-Advised News and stories of guns at closing time and twins inspiring Anthony in the workplace. We are joined by Chef Rocco DiSpirito, Anthony impresses us all in “The Dog Game”, and we warn you of a doo doo don't. We head to a live Ill-Advised News and a Florida diaper toss and wrap everything up with our new slang.   Support the show and follow us here Twitter, Insta, Apple, Amazon, Spotify and the Edge! See omnystudio.com/listener for privacy information.

This week on Menu Talk, Restaurant Business Senior Menu Editor Pat Cobe and Bret Thorn, senior food and beverage editor of Nation's Restaurant News, share their take on some recent happenings in the world of food, drink and restaurants. Pat recently visited Coqodaq, a classy NYC Korean fried chicken restaurant with a casual vibe run by the owners of upscale steakhouse Cote. Both Bret and Pat attended an event for Rocco DiSpirito, the James Beard Award-winning chef and TV celeb who just released a new cookbook called “Everyday Delicious.” Although DiSpirito isn't currently affiliated with a restaurant, he earned acclaim as the hot and talented young chef helming the kitchen at Union Pacific. And we played clips from Pat's podcast with Doug Willmarth, president of Mooyah Burgers, Fries and Shakes, the 72-unit better burger chain. Willmarth talked about how Mooyah differentiates itself in the crowded fast-casual burger segment with its laser focus on quality ingredients cooked from scratch. Menu Talk is a collaboration between Restaurant Business Senior Menu Editor Pat Cobe and Bret Thorn, senior food & beverage editor of Nation's Restaurant News and Restaurant Hospitality. You can subscribe to it wherever you listen to podcasts.

Rocco DiSpirito stops by the Mercedes Benz Interview Lounge to talk about his new book, Everyday Delicious. See omnystudio.com/listener for privacy information.

In this episode, award winning chef Rocco DiSpirito talks about his high spirited Italian family, 1st food adventures, his chef training at 16, & work in Europe with great chefs. He also speaks about his famous restaurants & answers questions from our live audience about his brilliant new cookbook, ‘Everyday Delicious. A fun & informative episode!

Watch Carol and Tim LIVE every day on YouTube: http://bit.ly/3vTiACF. Chef and author Rocco DiSpirito discusses his book Everyday Delicious: 30 Minute(ish) Home-Cooked Meals Made Simple: A Cookbook.Hosts: Carol Massar and Tim Stenovec. Producer: Paul Brennan. See omnystudio.com/listener for privacy information.

Watch Carol and Tim LIVE every day on YouTube: http://bit.ly/3vTiACF. Chef and author Rocco DiSpirito discusses his book Everyday Delicious: 30 Minute(ish) Home-Cooked Meals Made Simple: A Cookbook.Hosts: Carol Massar and Tim Stenovec. Producer: Paul Brennan. See omnystudio.com/listener for privacy information.

Chef Kev D joins the show to talk about Toast Nashville, and we also talk about what it takes to take your career to the next level as a touring Chef. Toast Nashville happens the weekend of 4-19-24 at the Analog at the Hutton Hotel. There is a Chef's Dinner Friday night, the grand tasting on Saturday Night, with brunches on both Saturday and Sunday mornings too! Thsi should be an amazing event with Robert Irvine, Rocco DiSpirito, Maneet Chauhan, and Alex Belew. --- Send in a voice message: https://podcasters.spotify.com/pod/show/brandon-styll/message

In this episode of Eat My Globe, our host, Simon Majumdar, has an animated conversation with James Beard award-winning chef, best-selling authorand our pal, Rocco DiSpirito, about how Italian American cuisine became ubiquitous in the US. They also chat about their favorite Italian American dishes, as well as their favorite roast potatoes and other dishes. You don't want to miss it. So,make sure to follow along every week and follow us on: Twitter: @EatMyGlobePcast Instagram: @EatMyGlobe Facebook: @EatMyGlobeOfficial Patreon: https://www.patreon.com/EatMyGlobe Website: https://www.eatmyglobe.com/ Twitter: @SimonMajumdar Instagram: @SimonMajumdar Facebook: @SimonMajumdarPage LinkedIn: https://www.linkedin.com/in/simon-majumdar-2760156 ---------- ProducergirlProductions.com  

In 1999, when Food & Wine named Rocco DiSpirito as one of its Best New Chefs he was only in his early 30s, but he'd already been in the industry for a couple decades. At 10 years old, Rocco started working at a local pizzeria – a natural fit for a kid whose Italian American family grew most of their own food and started talking about lunch before breakfast was over. His innovative cuisine at Union Pacific made him a darling of both industry peers and jaded New York diners, but it was his cookbooks and stints in front of the camera that made him a household name. In this episode of Tinfoil Swans, DiSpirito opens up about the pressures of being a public figure, what's changed in the restaurant world since he started, the dream restaurant he'd like to own, and what he'd tell that younger version of himself. For more info visit: foodandwine.com/tinfoilswanspodcast Learn more about your ad choices. Visit megaphone.fm/adchoices

Sherri is back with all-new episodes and kicks off the week with her “Birthday Bash” to celebrate her birthday – plus Sherri gives her hilarious take on the trending stories. Then, iconic R&B singer and actress Patti LaBelle helps Sherri celebrate her birthday! Plus, Rocco DiSpirito cooks up something special for Sherri's birthday. And there will be lots of surprises along the way!

Chef Rocco DiSpirito reminisces on his time as an executive chef in the early nineties and how reviews and critics could make or break an establishment. Rocco talks about how social media has leveled the restaurant review playing field and how the New York City food landscape has evolved over the past few decades. He talks about his early food memories and the honest, hardworking upbringing with his family that led to his first job selling Italian ice. Rocco shares how the role of a chef has evolved and why he hired a coach to guide him through interactions with customers in his restaurants. He talks about starting therapy in elementary school and why everyone needs a trained therapist in their life. Rocco reveals why he loves creating cookbooks so much after authoring fourteen and why, even with the internet and social media, cookbooks remain special. He talks about his friendship with Guy Fieri, how they met, and why he loves filming together on Guy's shows. Rocco talks about how intense the blind judging is on Tournament of Champions and how he has to wait to find out who cooked the dishes he loved. Start Your Free Trial of discovery+: https://www.discoveryplus.com/foodobsessedFollow Food Network on Instagram: https://www.instagram.com/foodnetworkFollow Jaymee Sire on Instagram: https://www.instagram.com/jaymeesireFollow Rocco DiSpirito on Instagram: https://www.instagram.com/roccodispirito/Learn More About Guy's Ranch Kitchen: https://www.foodnetwork.com/shows/guys-ranch-kitchenLearn More About Tournament of Champions: https://www.foodnetwork.com/shows/tournament-of-championsFind episode transcripts here: https://food-network-obsessed.simplecast.com/episodes/rocco-dispirito-on-shy-chef-secrets-why-cookbooks-are-still-special

Tonight we revisit some of the biggest guests in 2022, with pieces from Adam Young, Lidia Bastianich, and Rocco Dispirito. Happy New Year!

Tune in to listen to Joan chat with famous American chef Rocco Dispirito about delicious cuisines. From secret recipes and ingredients to food insights, its a jam packed interview. Learn more about your ad choices. Visit megaphone.fm/adchoices

This week on the Extra Serving podcast, a product of Nation’s Restaurant News, NRN editors Holly Petre, Sam Oches, Leigh Anne Zinsmeister and Bret Thorn spoke about the cult of celebrity chefs. Last week, on In the Kitchen with Bret Thorn, Thorn spoke with celebrity chef Rocco DiSpirito and the team went into what it means to be a celebrity chef and how it impacts your restaurant and your world. The team also discussed Panera’s new prototype in Chicago that’s to-go only. The fast-casual restaurant known for soups and salads and a more sit-down friendly atmosphere is following the trends and where its consumers are – 80% of the chain’s orders in 2021 were made through off-premises channels. Also, the team talked about Chipotle’s new walk-up windows. The chain is creating “human lanes” instead of drive-thru lanes in urban environments where drive-thru lanes are not possible. The team, mostly based in urban areas, discussed how they like the idea. Finally, the team discussed the new addition to the Wendyverse, Sunrise City. The new element in the metaverse for the quick-service chain allows the user to play games based on the breakfast daypart. The team discussed how Wendy’s is far ahead of other companies when it comes to the metaverse. This week’s guest is Owen Klein, head of menu development for CKE, parent to Carl’s Jr and Hardee’s, who spoke with Thorn about menu development for the chains’ new Jurassic Park-themed menus.

At the turn of the century, Rocco DiSpirito and Troy Guard were both executive chefs in New York City. DiSpirito was turning heads at the adventuresome Union Pacific, and Guard was cooking his interpretation of Roy Yamaguchi’s Asian-fusion cuisine at Roy’s restaurant at the World Financial Center. Their careers took different paths. DiSpirito went on to be a cookbook author and TV personality, among other ventures, and Guard built an empire of restaurants based in Denver that currently includes Guard and Grace, a steakhouse with locations in Denver and Houston, TAG Burger Bar, Big Wave Taco, a fast-casual concept called Bubu, a gastropub called FNG, a breakfast place called HashTAG and a five-unit Mexican concept, Los Chingones. Thanks in part to the machinations of entrepreneur James Park, currently the CEO of Korean wing concept WingWok in Denver and operating partner of the venture-capital Savory Fund, but also involved with projects with Guard and DiSpirito, the two chefs are collaborating on a couple of charity dinners in the Mile High City next week. On June 14 they will do a dinner at the RiNo location of Los Chingones, with proceeds going to We Don’t Waste, which works to reduce hunger and as well as food waste in Denver. And then on June 15 they’ll be at Guard & Grace to raise money for victims of the Marshall Fire that devastated Boulder County at the beginning of the year. The two chefs recently discussed their plans for the dinner, as well as DiSpirito’s upcoming book.

Whether it's poured over chicken or baked into a cookie that defies all chocolate logic - this is chocolate at its best! Food Network stars Alton, Duff, Tyler Florence and Claire Robinson unwrap their favorite chocolate delights.Alton Brown heads to Charlestown, SC for chocolate pudding Alex Guarnaschelli craves a chocolate souffle Tyler Florence loves the s'more pie from Buckeye Roadhouse in Mill Valley, CA Duff Goldman can't get enough of chicken mole Claire Robinson takes us to Kee's Chocolates in New York City Aarón Sánchez dreams about the chocolate tasting menu at Jean Georges Art Smith loves a flan, man! Rocco DiSpirito devours the dark chocolate cookies from Levain Bakery in New York City Hungry for more Food Network? Go to discoveryplus.com/bestthing to start your free trial today. Terms apply.

Big Congrats to Capital Food Fight Champion Chef Benjamin Lambert of The Point in SW DC.  Celebrity judges included Andrew Zimmermrn, Spike Mendelsohn, Maneet Chauhan, Tom Colicchio, Kristen Kish, Ryan Zimmerman, Alysha Clark of the Washington Mystics and Rocco Dispirito. 100% of the proceeds from this event go toward DC Central Kitchen's work to combat hunger and create opportunity in Washington, DC. Juan Good Things About Opening Day. Nationals Fans came in full force for a rainy and cold opening day, losing to the Mets 5-1, the only run, a home run by the new face of the team, Juan Soto. Kelly shared the scoop on new attractions at Nats Park. Chef Jose Andres Gets The NatGeo Documentary Treatment. We Feed People, starring chef Jose Andrés and the work of his team at World Central Kitchen drops on Disney+ on May 27, 2022. Restaurant Association Metro Washington #Rammy Noms. Industry professionals and their fans gathered this evening as Restaurant Association Metropolitan Washington (RAMW) announced finalists for the 2022 RAMMY Awards, the winners of which will be named on Sunday, July 24, at the Walter E. Washington Convention Center. The 40th Annual RAMMYS return to honor excellence in long-standing and pandemic-era categories that range from individual professional honors to accolades celebrating culinary concepts and service. Airplane Bean Bag Toss For Ukraine. People around the world have found ways to help Ukrainian refugees fleeing their homes in Russia's war on the country. Sunday afternoon at the Warrenton Airport you can pay to drop bean bags from a moving airplane with the money benefitting World Central Kitchen. Air Drop For Ukraine is organized by Aviation Adventures. Owner Bob Hepp shared the details.

The Sun Wine & Food Fest, held at Mohegan Sun, is just around the corner. This week on Seasoned, we preview the foodie event with two featured chefs: Rocco DiSpirito and Adam Young of Sift Bake Shop in Mystic. We talk with Rocco about the 20th anniversary of his first cookbook, why cooking for yourself is an act of kindness, and reminisce about his earliest cooking influences. Then, we talk with Adam about his passion for baking, and get tips for making crème brûlée at home. Chef Plum's ingenious hack involves ice cream. This show was produced by Robyn Doyon-Aitken and Catie Talarski. Guests: Rocco DiSpirito – James Beard Award-winning chef, frequent host and guest of several TV cooking shows, and the author of 13 books about cooking and wellness. His latest cookbook is Rocco's Keto Comfort Food Diet. Adam Young – Chef/owner of Sift Bake Shop, Mix and Young Buns Doughnuts in Mystic, Connecticut. Author of Adam Young's Sift Cookbook. Support the show: https://www.wnpr.org/donate See omnystudio.com/listener for privacy information.

In 2006, Jonathan Carp, MD was visiting a friend in Japan when she took him to a Buddhist-run vegetarian restaurant on the outskirts of the beautiful city of Kyoto. He was introduced to konnyaku in different shapes and in noodles called shirataki. After discovering the health benefits of this amazing plant-based food and the positive health implications for his patients, he started Miracle Noodle with his family. As Miracle Noodle received positive accolades from the likes of Dr. Oz, Rachael Ray, Rocco Dispirito and being featured in magazines like Cosmo, Men Health, and First for Women and TV shows like The View, ABC News, Hollywood Tonight - the company expanded and so did the product offerings. We now offer a line of products consistent with the health goals of our customers, making healthy eating easy and delicious. All of our products are non-gmo, vegan, and grain free with an ever expanding option of organic options as well.

My next guest is Rocco DiSpirito. He is a James Beard award-winning chef, healthy lifestyle crusader and #1 New York Times bestselling author who is dedicated to proving that healthy and delicious are not mutually exclusive. He was named Food & Wine magazine's “Best New Chef,” People magazine's “Sexiest Chef” and was the first chef to appear on Gourmet magazine's cover as “America's Most Exciting Young Chef.” He is hailed as a leading health expert and is often called upon to speak at events, including the Partnership for a Healthier America summit in Washington, D.C. DiSpirito regularly appears on national television shows such as ABC's Good Morning America, CBS's The Talk, ABC's The View, Extra, E! News and The Dr. Oz Show. Please welcome to Money Making Conversations Rocco DiSpirito.https://www.moneymakingconversations.comhttps://www.youtube.com/MoneyMakingConversationshttps://www.facebook.com/MoneyMakingConversations/https://twitter.com/moneymakingconvhttps://www.instagram.com/moneymakingconversations/Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSupport the show: https://www.steveharveyfm.com/See omnystudio.com/listener for privacy information.

My next guest is Rocco DiSpirito. He is a James Beard award-winning chef, healthy lifestyle crusader and #1 New York Times bestselling author who is dedicated to proving that healthy and delicious are not mutually exclusive. He was named Food & Wine magazine's “Best New Chef,” People magazine's “Sexiest Chef” and was the first chef to appear on Gourmet magazine's cover as “America's Most Exciting Young Chef.” He is hailed as a leading health expert and is often called upon to speak at events, including the Partnership for a Healthier America summit in Washington, D.C.  DiSpirito regularly appears on national television shows such as ABC's Good Morning America, CBS's The Talk, ABC's The View, Extra, E! News and The Dr. Oz Show. Please welcome to Money Making Conversations Rocco DiSpirito. My next guest is Melody Holt. She is a producer and star on the OWN series “Love & Marriage: Huntsville,” entrepreneur, and homebuilder. The docu-series follows three power couples and longtime friends Melody and Martell Holt, LaTisha and Marsau Scott, and Kimmi and Maurice Scott in Huntsville, Alabama.  Love & Marriage, airs every Saturday on OWN. She is also the host of OWN's “Behind Every Man.” Please welcome to Money Making Conversations Melody Holt. My next guest is Christina Anthony. Christina Anthony is a multi-talented actress, writer, vocalist, and improviser. She is originally from the Chicago comedy scene and is best known as an alum of the Second City e.t.c. Chicago where she co-wrote three award-nominated sketch revues and performed thousands of shows for Chicago audiences.  Currently, Christina is a Series Regular on ABC's Mixed-ish, a Black-ish spinoff.Christina currently stars as Aunt Denise on ABC's series MIXED-ISH, returning for its second season on Tuesday, January 26th, 2021. Please welcome to Money Making Conversations Christina Anthony. My next guest is Sharon Smith-Akinsanya. She is the CEO of the Rae Mackenzie Group, an award-winning diversity, equity, and inclusion marketing firm. Sharo works with Fortune 500 companies, nonprofits and in October 2016 founded the People Of Color Career Fair™ as a way of closing the gap between Professionals of Color and hiring managers. Sharon is all about diversity, equity, and inclusion marketing strategies that attract, recruit, and retain Talent of Color.  Her new book, "Colorfull: Competitive Strategies to Attract and Retain Top Talent of Color" releases on February 9th and it's available for pre-order now. Please welcome to Money Making Conversations Sharon Smith Akinsanya.https://www.moneymakingconversations.comhttps://www.youtube.com/MoneyMakingConversationshttps://www.facebook.com/MoneyMakingConversations/https://twitter.com/moneymakingconvhttps://www.instagram.com/moneymakingconversations/Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSupport the show: https://www.steveharveyfm.com/See omnystudio.com/listener for privacy information.

Keto's been sweeping the nation for decades in some form or another. Its latest form is that of a book by Rocco DiSpirito, who is Italian and therefore a good cook. At least, that's what Nik says. And it seems to be true, between his James Beard award and 13 books. Rocco, not Nik. He does have a book too though. ROCCO’S KETO COMFORT FOOD DIET Book- amzn.to/3axMz3bSee omnystudio.com/listener for privacy information.See omnystudio.com/listener for privacy information.

In this episode of The Mack Talks, we had the pleasure of covering the Mohegan Sun Food & Wine Festival and interviewing celebrity chefs. We also got down to the bottom of the question, are chefs entrepreneurs? Our guests in this episode are Chef Rocco DiSpirito, Chef Ben Robinson, and Chef Michele Ragussis. About the Mack Talks: The Mack Talks is a sit-down discussion with business owners, entrepreneurs, and impactful leaders hosted by Scott Johnson.

The Total Tutor Neil Haley will interview Celebrity Chef Rocco DiSpirito of Food Network.   Rocco's latest projects. James Beard award-winning celebrity chef and #1 New York Times bestselling author Rocco DiSpirito sits at the head of the table as a pioneer of the healthy + delicious movement. On October 17, 2017, Rocco debuts his best cookbook yet, Rocco's Healthy + Delicious, with almost 250 totally Instagram-worthy recipes. The healthy lifestyle crusader moves away from the diet theory focus of his previous bestsellers and delivers what people have been asking for – a cookbook with hundreds of quick, easy recipes to help them live a healthier life! Better yet, every recipe is accompanied by a beautiful full-page photo.  Rocco's Healthy + Delicious is full of mostly plant based recipes for every moment of your life – from mornings to midday and meaty mains, plus whole chapters on smoothies, veggie burgers, avocado dishes, snacks, trail mix & chocolate. Each recipe is gluten-free, dairy-free, no sugar added, carb and calorie corrected and emphasizes eating real food. In TV news, Rocco is currently featured on this season's hit Food Network series, Guy's Grocery Games: Superstars.  

Rocco talks about the new season of 'Extreme Weight Loss' and his new book.