Podcast appearances and mentions of Rocco DiSpirito

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.

Today we have a very special guest, chef Eric Greenspan. Eric has over 20 years of experience in the culinary world, having worked with chefs such as Alain Ducasse and Rocco DiSpirito, and apprenticing at the three-Michelin-star El Bulli in Spain. He was executive chef at several successful restaurants in LA, including Patina, The Foundry, and Maré, and is a noted cookbook author and regular judge on Guy’s Grocery Games. Eric is on the show today to talk about ghost kitchens and virtual kitchens, as he’s an expert in this emerging field. In 2017, he started his own delivery-only virtual kitchen operation, Alt/Grub/Faction. He also leads the culinary team for Virtual Dining Concepts, which partners with celebrity food brands like Mariah’s Cookies, Tyga Bites, and MrBeast Burger. We sought Eric’s insight about this new ecosystem of delivery-only dining in light of CloudKitchens opening its first ghost kitchen in San Diego, the Barrio Food Hub. Eric entered this new area of the culinary world when he realized that with all of the restaurants he was running, he was spending most of his time in the car driving from one to another. His solution was to gather all his concepts together and make them available for delivery in a ghost kitchen (which rents space for prepping and cooking only) that he operated out of CloudKitchens’ LA location. He says this environment is appealing for young chefs, since renting a space in a ghost kitchen costs much less than opening a traditional restaurant, and all the money saved on rent can be used on advertising and marketing. Although his operation was successful, he could deliver food only within a four-mile radius of the ghost kitchen. That’s why Eric teamed up with Robert Earl, founder of Planet Hollywood (who was renting space right next to him)—they realized that their brands did not have a future in ghost kitchens, and they developed their own virtual kitchen company: Virtual Dining Concepts. In Hot Plates, Claudette Zepeda's new restaurant, Vaga, just opened, and Troy got the First Look. Chef William Eick is serving Japanese-style fried chicken out of his new restaurant, Naegi, in Oceanside. Matteo Cattaneo, founder of Buona Forchetta, also has a new fried chicken concept in South Park, Chicchirichì at Matteo. After being closed for two years, Storehouse Spirits finally reopened last week in East Village with their own line of gin, vodka, bourbon, and rum, as well as a restaurant on site. In Two People for Takeout / Two People for $50, Eric’s perfect night in involves MrBeast Burgers and Mariah’s Cookies, while watching Guy’s Grocery Games. Troy can’t wait to check out Weapon Ramen in Liberty Station, Phillip Esteban’s new eatery. David says once he gets back to San Diego, he’s looking forward to enjoying an Arrogant Bastard and a veggie cheeseburger at Stone Brewing at the airport. Noah's pick is Barrio Star for their carnitas chile relleno, and Marie is looking for recommendations for places to get oysters—let us know your favorite spots! Thank you for listening! As always, we want to hear from our listeners. Need a recommendation for takeout? Is there a guest you want us to book on the show? Let us know! You can call us at 619-744-0535 and leave a voicemail, or if you’re too shy, you can email us at happyhalfhour@sdmag.com. See you next week!

Can you actually burn more calories simply by eating specific foods?Negative Calorie Diet:The Negative calorie diet is a weight loss concept based upon the premise that consumption of foods with a "negative caloric effect" (meaning that the calories burned by chewing, digesting, and eliminating the food are greater than those contained in the food itself) will lead to rapid weight (Source: Medicine.net)So, negative calorie foods can help one lose weight as they are not only low in calories but they also help burn more calories than what normal foods do. (Source: TimesofIndia.com)This episode will highlight the top whole foods that contain larger amounts of water, insoluble fiber, and are burned via thermal effect. It will also explain the science behind the Negative Calorie Diet and how it promotes higher fat burning and metabolism.HOST ANNE MCDANIELS LINKS:Facebook: Anne McDanielsFacebook: Anne McDaniels ActressInstagram: @annemcdanielsactressInstagram: @annemcdanielsTwitter : @annemcdanielsIMDB : Anne McDanielsClubhouse: @annemcdanielsTikTok: Anne McDanielsClubhouse: @annemcdanielsNEGATIVE CALORIE FOOD DIET BOOKS:Full Page on Amazon of Negative Calorie Books/Cookbooks: https://amzn.to/3mSEGfR -Rocco DiSpirito Negative Calorie Diet Cookbook: https://amzn.to/3mZQTzHNegative Calorie Diet Recipes: https://www.pinterest.com/momwhatsfordinn/negative-calorie-recipes/HELPFUL LINKS:TikTok Butt-Lift LeggingsFood JournalsSelf Help BooksHealthy CookbooksPlus Size FashionsAtomic Habits BookThink Like a Monk BookGet Out of Your Head BookPopular Fitness Products for SuccessLift LeggingsFitness BandsAthleisure WearMassage GunWearable Fitness DevicesWater BottlesMusic Credit: "Sexy Jazz Loops" - Badoink - Creative Commons Licensing; https://traxis.hearnow.com/Photo Credit: Google ImagesResources: Bestie, Medicine.net, TimesofIndia.com; Chef Rocco DiSpirito; Pinterest

Happy Easter! CNN's Don Lemon stops by to talk his new book This Is the Fire: What I Say to My Friends About Racism. Don and Joan Hamburg discuss how the book is extremely important and relevant, especially with the George Floyd murder trial happening at the moment. Dr. Mehmet Oz joins Joan to give us an update on coronavirus concerns. Plus celebrity chef Rocco DiSpirito tells us what he's making on Easter Sunday, how restaurants are going to get back on their feet, and more.

Celebrity chef Rocco DiSpirito tells Joan Hamburg what he's making on Easter Sunday, how restaurants are going to get back on their feet, and more.

Welcome to the Instant Trivia podcast episode 41, where we ask the best trivia on the Internet. Round 1. Category: Start Me "Up" 1: 2 lines of rhyming verse at the end of a Shakespearean sonnet a couplet. 2: Plural word that's a synonym for a wedding ceremony nuptials. 3: From the Latin for "to break", it's political dishonesty for personal gain corruption. 4: You've really put your foot in it if you're mounting your horse a stirrup. 5: Garden favorite seen here a buttercup. Round 2. Category: Psyched 1: Bipolar disorder is also called this manic depressive disorder. 2: From the Greek for "split mind", this mental disorder is not, as many believe, the same as a split personality schizophrenia. 3: In Freudian theory, it's the part of the personality that's responsible for primitive instinctual drives the id. 4: Elizabeth Wurtzel's psycho-memoir is titled this "Nation" Prozac Nation. 5: This disorder is characterized by persistent ideas that result in ritualized acts, such as repetitive handwashing obsessive compulsive disorder. Round 3. Category: Zeppelin 1: These 2 lighter-than air gases that lift the Zeppelin are carried in balloons called cells hydrogen and helium. 2: In 1924 this U.S. company acquired all the Zeppelin patents Goodyear. 3: Zeppelins were named for Count Ferdinand von Zeppelin of this country Germany. 4: The first military use of Zeppelins came during this war World War I. 5: This high-flying dirigible made the first airship flight around the world in 1929 the Graf Zeppelin. Round 4. Category: Literary Mommas 1: After Beowulf kills this monster, the monster's mother ravages Heorot before she is also killed by Beowulf Grendel. 2: After arriving in California from Dust Bowl Oklahoma, she tells her son Tom, "They ain't gonna wipe us out" Mother Joad. 3: This Dickens character returns home to find that his mother Clara has married the heartless Mr. Murdstone David Copperfield. 4: In this 1868 novel Marmee takes care of her 4 girls while her husband is away serving as an army chaplain in the Civil War Little Women. 5: Jing-mei Woo takes the place of her deceased mother Suyuan at the weekly mah-jongg games in this 1989 novel The Joy Luck Club. Round 5. Category: Secrets Of The Cia 1: The one-day "Teenagers in the Kitchen" course focuses on this food and the dough for it pizza. 2: CIA grads include Rocco DiSpirito, star of this NBC reality show The Restaurant. 3: The course called Cookies, these small pies and Mignardises sounds more fun than Algebra 101 tarts. 4: In the library, even the mysteries are culinary, like one that's not called "The Main Course" but "The Main" this Corpse. 5: No soup for you at the CIA unless you learn how to make this, the liquid upon which soup is built broth. Thanks for listening! Come back tomorrow for more exciting trivia!

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.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.com

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.

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.com

In 1999, Food & Wine named Rocco DiSpirito as one of its Best New Chefs—a vote of confidence in the future of a brilliant young cook who earned the esteem of his peers as well as a rabid fanbase of diners captivated by the handsome fella who quickly became a staple of the gossip pages. Just a few years later at the height of his fame, DiSpirito walked away from the restaurant world, leaving colleagues and fans scratching their heads and spinning theories. DiSpirito shared his story with Food & Wine last year after returning to the restaurant world, opening up about his physical and emotional struggles, and taking care of his mother in the years before her death. A lot has changed in the months since the article came out, so we got on the phone with DiSpirito for a very frank and open conversation about the importance of mental health care (and how to get it), weathering loss and change, and feeling like a chef again even if circumstances are keeping you out of a restaurant kitchen right now. Learn more about Rocco https://roccodispirito.com/ Where'd You Go, Rocco DiSpirito? https://www.foodandwine.com/chefs/rocco-dispirito-standard-grill Keto Comfort Food https://www.amazon.com/Keto-Comfort-Food-Diet-Pounds/dp/1984825216/ref=as_li_ss_tl?ie=UTF8&linkCode=ll1&tag=fwpodcastroccoketocookbook1220-20&linkId=0a7887496506e23e6fbcf22777df3442&language=en_US The Food & Wine Guide to Mental Health and Sobriety https://www.foodandwine.com/fwpro/the-food-wine-pro-guide-to-mental-health-and-sobriety Food & Wine Pro https://www.foodandwine.com/fwpro Learn more about your ad choices. Visit megaphone.fm/adchoices

Learn everything you need to know about Carbonara Pasta...from the one and only, Chef Rocco DiSpirito. If you’re cooking along with us at home, find the ingredient and preparation list below or listen and enjoy for your next meal inspiration.   COOK’S NOTE: Have your pot of water on the stove and set to boil before the start of class/episode. Makes 2 servings  INGREDIENTS 2 Oz Guanciale, pancetta, or bacon, cut into 1 1/2” x 1/2” strips. 6 Oz Dry Spaghetti  3 egg yolks 1/4 cup grated pecorino Romano or Parmigiano Reggiano cheese Fresh black pepper EQUIPMENT ESSENTIALS Large Pot Sauté pan Large bowl Whisk or fork Tongs For recipe instructions, visit www.CookTracks.com.  Tag your meal on social media: #CookTracks / @CookTracks CookTracks is a production of Beyond the Plate.

In this episode, I visit with celebrity chef Rocco Dispirito about the book "Rocco's Keto Comfort Food Diet". Rick Reilly visits about his book "Commander In Cheat", which is now available in paperback. Michael Carbonaro visits about the 5th season of "The Carbonaro Effect" on TruTV as well as his live shows. MasterChef Season 1 winner Whitney Miller talks about the rise in interest in cooking and some easy tips to keep it upbeat. Newt Gingrich talks about his new book "Trump And The American Future". Rock and roll legend Don McLean visits about new albums available now for the first time. --- Send in a voice message: https://anchor.fm/camerondole/message Support this podcast: https://anchor.fm/camerondole/support

Host of FOX Business Network's The Claman Countdown, Liz Claman is joined by Chef Rocco DiSpirito. DiSpirito brings listeners through his culinary career, from training in kitchens in France as a teen to becoming a world-renowned cookbook author and television star. DiSpirito shares why he wrote his latest cookbook Rocco's Keto Comfort Food Diet, and gives listeners his recipe for super-simple Pasta Carbonara.  Follow Liz on Twitter: @LizClaman

You know Rocco DiSpirito as an energetic, confident TV personality, Michelin star chef, and bestselling author; now he opens up to Dr. Judy about his ongoing battle with anxiety, despite massive success. Rocco shares stories of how he started therapy in second grade, hired an acting coach to teach him how to interact with restaurant customers, and why, after decades on TV, he’s still nervous for interviews. He gets real about the body shaming and criticism he’s faced while launching his new book “Rocco’s Keto Comfort Food Diet”, admitting he’s not in his best physical shape but what people didn’t see were the months he spent wheelchair-bound with severe back pain and spinal surgery. Rocco says he’s putting his own plan to work and embracing the mindset “crave and be conscious”. Dr. Judy and Rocco discuss the importance of self-care, particularly for those who have become caregivers, like Rocco was for his ailing mother, different types of mindfulness and how therapy can save you. Plus, hear how Rocco almost joined the priesthood and why cooking will always be spiritual for him! This episode will help you redefine strength and success and give you five key tools for self-care! In this episode, we discuss:  1.     Something both Chef Rocco and Dr. Judy can’t do (3:05) 2.     Chef Rocco’s experiences as a first generation immigrant in NY (6:00) 3.     Problems with being a famous chef (8:45) 4.     How Chef Rocco fell in love with cooking (15:50) 5.     How Chef Rocco defines success now v. then (20:30) 6.     The important life lessons Chef Rocco’s mother taught him (28:00)  7.     Chef Rocco’s rough patches and experiences with loss (33:50) 8.     Chef Rocco’s journey back to health (41:50) 9.     Keto philosophy and why it can be delicious and exciting (49:00) 10.  SuperCharged Tips for Self-care after loss (52:00)   https://www.drjudyho.com/ https://www.instagram.com/drjudyho/ https://twitter.com/drjudyho       https://www.facebook.com/doctorjudyho   https://www.instagram.com/stage29podcasts https://twitter.com/stage29podcasts https://www.facebook.com/Stage29Podcasts/ https://www.instagram.com/roccodispirito/ https://www.facebook.com/RoccoDiSpirito https://twitter.com/roccodispirito https://rocco.shop Learn more about your ad choices. Visit megaphone.fm/adchoices

He’s back! This time, Rocco talks you through a newer version of his mama’s famous meatballs and a quick and easy marinara. If you’re cooking along with us at home, find the ingredient and preparation list below or listen and enjoy for your next meal inspiration.    COOK’S NOTES: Pan-frying method is used for this episode. Roasting method is available at www.CookTracks.com. Serve with your choice of pasta (such as thin spaghetti), zoodles (zucchini noodles) or chickpea pasta. You may replace the ground beef, pork and veal with 1 1/2 pounds of Meatball/Meatloaf Mix.   Makes 6 servings INGREDIENTS For the Marinara: 1 Tablespoon extra-virgin olive oil 1 clove garlic, crushed through a garlic press 2 Tablespoons finely chopped yellow onion 3⁄4 teaspoon tomato paste 1⁄2 (16-ounce) can crushed tomatoes 1 (16-ounce) can tomato puree 1⁄4 cup chicken stock 1 ½ cups water Pinch of red pepper flakes Sea salt and freshly ground black pepper For the Meatballs: 1⁄2 pound ground beef 1⁄2 pound ground pork 1⁄2 pound ground veal 1⁄4 yellow onion, roughly chopped 1 clove garlic, peeled but whole 1⁄4 cup finely chopped fresh flat-leaf parsley 1⁄3 cup chicken stock 1⁄3 cup well-crushed store-bought Parmesan crisps (such as Whisps) 2 large eggs 1 teaspoon red pepper flakes 1⁄4 cup grated Parmigiano- Reggiano cheese, optional 1 teaspoon sea salt Grapeseed oil or other neutral oil like soybean or vegetable oil, if pan searing meatballs Olive oil or avocado oil cooking spray, if roasting meatballs Optional Garnishes: Grated Parmigiano-Reggiano cheese Red pepper flakes Finely chopped fresh flat-leaf parsley EQUIPMENT ESSENTIALS - 1 Medium to large size heavy bottom saucepot - 1 Large (approximately 12”) skillet, ideally non-stick, but stainless or cast iron will work - Blender or food processor - 1 Large mixing bowl - 1 Baking sheet For recipe instructions, visit www.CookTracks.com. Tag your meal on social media: #CookTracks / @CookTracks CookTracks is a production of Beyond the Plate.  Season 2 of CookTracks is made possible with the help of Vertex Pharmaceuticals.

We got a chance to sit down with our loose acquaintance Rocco DiSpirito last summer. Rocco is a chef, cookbook author, James Beard Award winner, television star and the face of healthy cooking. We talked about training butterflies, being a healthy chef on the Food Network and why he thinks our names are Ted and Steve. See acast.com/privacy for privacy and opt-out information.

Celebrity Chef, Best Selling Author

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.

Rocco DiSpirito on Breaking it Down with Frank MacKay - Celebrity Chef, Best Selling Author by Frank MacKay

Celebrity Chef, Rocco Dispirito joined the show to promote his new book and guide for the Keto Diet and how to go through it step by step. Rocco also weighed in on the cooking shows industry and how to approach it properly.

A really great conversation with one of the best Chefs in America. Rocco talks his new book and what the Keto diet is and the misconceptions about it including, "Keto Crotch" and more.  We also talk about growing up Italian middle class kids, the importance of food in our lives, why Mediteranean cooking has always been one of the best diets for you. Rocco talks about his start, living on the streets of Paris, graduating high school at 16 and becoming a master chef before a young age and much more.

Danny O'Tool is running for 10th district Senate and wants to secure your vote, Diamond and Silk go head-to-head with Tamara Holder, George Hood thinks he is tougher than Mancow, Bob Fioretti stops in, and Rocco DiSpirito has a new cookbook he wants to share with Mancow!

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.

On the day her movie A Fine Line: A Woman's Place Is In the Kitchen debuts in New York City, filmmaker Joanna James discusses her documentary's exploration of the struggles and triumphs of women chefs and restauranteurs, and the story of her mother Val's life in the industry. The movie intercuts Val James' story with interviews with top women chefs including Dominique Crenn, Barbara Lynch, and Mashama Bailey.And, continuing a conversation from last week's show, chef and author Rocco DiSpirito discusses how he became focused on health and fitness, his new cookbook Rocco's Keto Comfort Food Diet, his years away from restaurants, why he came back, and what he's thinking of doing next. EPISODE GUIDE0 - 4:25  Intro4:25 - 51:35  Joanna James51:35 - 54:20 Show Notes and Updates54:20 - 1:55:50 - Rocco DiSpirito, part 21:55:50 - end  OutroLINKSANDREW TALKS TO CHEFS official website A FINE LINE movie official websiteMAPP (A Fine Line's social impact campaign)Rocco's Keto Comfort Food DietRocco DiSpirito websiteBenno restaurant (hosted Rocco DiSpirito interview) Mermaid Inn (hosted Joanna James interview)

Rocco DiSpirito's been in the national spotlight for so long that many fans don't know how he got there in the first place, or haven't thought about it in years. Andrew and Rocco have known each other since Rocco's first chef position, and in this very personal conversation--the first of 2 parts--they revisit his childhood in Queens, New York; his teenage gigs in neighborhood pizzerias; his training at the Culinary Institute of America and in great kitchens in France and New York; and his rise to the top of the New York City dining scene in the late 1990s. It's a side of Rocco many listeners don't know or haven't heard in his voice, and a great listen. (In part 2, we'll talk about his shift to fitness and healthful eating and his forthcoming Rocco's Keto Comfort Food Diet.)In our second segment, Vero Beach, Florida chef-restaurateur Scott Varricchio shares the harrowing story of the night his restaurant (Citrus Grillhouse) was destroyed in a fire, and how he made the best of the year when it was being rebuilt--by spending time in such renowned kitchens as Eleven Madison Park and The French Laundry to take his acumen up a notch ... at age 59! A great lesson in perspective and resilience.EPISODE GUIDE0 - 8:48  Intro8:48 - 45:00  Rocco DiSpirito45:00 - 48:10 Show Notes & Personal Appearances48:10 - 1:29:40 Scott Varricchio***LINKS***Andrew Talks to Chefs OFFICIAL siteRocco DiSpiritoRocco's Keto Comfort Food Diet (order a signed copy)Citrus Grillhouse  

Subscribe to follow along as Food Network and Today Show regulars Mark & Fey, known as The Grill Dads, take a peek behind the curtain of food television, and chew the fat with celebrity chefs and industry icons. In Season 1 of Bone-In, Mark and Fey hang with the greats including Rocco DiSpirito, Jet Tila, and Troy Johnson... with a special interview from the late Carl “The Cuban” Ruiz. See acast.com/privacy for privacy and opt-out information.

“We can all connect over food and the love of the outdoors.”Iliana ReganLast week we explored the intersection of art and endurance with Rickey Gates.The week prior we broke barriers in women's sports with Lauren Fleshman and Lindsay Crouse.Today we go deeper on both themes. Not through the lens of running, film or journalism. Our vehicle for this occasion is food and literature.Meet Iliana Regan.The Rickey Gates of cuisine, think Lauren Fleshman with a knife.Much like Rickey, today's guest is also that rare human blessed with talents that span multiple disciplines. And like both Lauren and Lindsay, her success required the fortitude to stand up for herself in an industry dominated by men.A self-taught chef and author, Iliana has faced and overcome a litany of obstacles from substance abuse to sexual discrimination, ultimately prevailing to experience a special moment right now -- celebrated for both her culinary and literary accomplishments.At 15 Iliana landed her first restaurant gig washing dishes and never looked back. Leaning on the rustic experiences of her Midwestern upbringing (she was making mushroom tea long before Four Sigmatic was a thing), Iliana pioneered a unique locavore style of cooking dubbed 'new gatherer', plied daily at her Chicago restaurant Elizabeth -- notable for its homestead aesthetic, emphasis on foraged foods and deep connection to the natural surroundings.It's an approach that landed her a coveted Michelin star six years in a row. Jeff Gordinier, food and drinks editor for Esquire magazine (and former podcast guest), included Elizabeth on his recent list of the last decade’s 40 most important restaurants. Noma's René Redzepi, arguably the world's greatest chef, counts himself a fan. And David Chang dubs Iliana one of the best chefs he has ever known.This past summer Iliana published Burn The Place. A singular, powerfully expressive debut memoir, her story is raw like that first bite of wild onion, alive with startling imagery, and told with uncommon emotional power. The New York Times describes the book as, “perhaps the definitive Midwestern drunken-lesbian food memoir.” The New Yorker echoes this sentiment, calling it "brutal and luminous"; and “a thrilling, disquieting memoir of addiction and coming of age.” Oh yeah, it's also the first food book to be long-listed for the National Book Award since Julia Child in 1980.Now 10 years sober, Iliana’s passion has made an unlikely turn. Focused not in the predictable direction of building a culinary empire, her sights are instead set on a remote corner of Michigan’s Upper Peninsula. Deep in the Hiawatha National Forest, Iliana, alongside her wife Anna and three dogs, has converted a cabin on 150 acres into Milkweed Inn -- a bed and breakfast where she serves up her trademark 'new gatherer' cuisine to small groups of just 10 people over weekends between May and October.Today Iliana shares her story.It's a deeply personal conversation about her love of food, foraging and the great outdoors.It’s about identity and sexual politics. How a little girl who longed to be a boy navigated childhood growing up gay in an intolerant community.It’s about alcoholism and what comes with it. The usual stuff. Like running away from cops in handcuffs. Having sex in bar bathrooms. And using car keys to bump cocaine.And it's about sobriety. How Iliana ultimately transformed into a phenom of knife and pen. Celebrated for both her literary and culinary talents. And a woman who has made an indelible mark as a pioneer of ‘new gatherer’ cuisine in an industry dominated by men.As an aside, I implore all of you to read Kim Severson's recent and fantastic New York Times profile on Iliana entitled, After Culinary and Literary Acclaim, She’s Moving to the Woods.Final note of gratitude to Jeff Gordinier for introducing me to Iliana. Love you my friend.The visually inclined can watch it all go down on YouTube. And as always, the audio version streams wild and free on Apple Podcasts and Spotify.May you be as delighted by this exchange as I am.Peace + Plants,Listen, Watch & Subscribe Apple Podcasts | YouTube | Spotify | Stitcher | Google PodcastsThanks to this week’s sponsorsAthletic Greens: 75 whole food sourced ingredients designed to optimize 5 key areas of health, Athletic Greens is the delicious daily habit that sets you up for a healthy future. I take the packets everywhere I go. So invest in your health without compromise! Go to: athleticgreens.com/richroll and claim your special offer today: 20 FREE travel packs valued at $79 with your first purchase.Outerknown: Founded by pro surfer Kelly Slater, Outerknown creates high quality, sustainably produced, and great looking mean's and women's clothes, ethically manufactured in the world’s cleanest solar-powered factory. When you’re ready to amp up your wardrobe, go to outerknown.com and enter my code RichRoll at checkout to get 25% off your full price order.Grove Collaborative: The online marketplace that makes it easy to go green by delivering all-natural & non-toxic home, beauty, and personal care products right to your doorstep. For a limited time, visit grove.co/richroll and get a FREE Grove Sustainable Swap Set with your purchase, along with FREE shipping and and FREE 60-day VIP Trial.Note: One of the best ways to support the podcast is to support the sponsors. For a complete list of all RRP sponsors and their respective vanity url's and discount codes, visit my Resources page and click "Sponsors".SHOW NOTESBackground, Context & ReferenceConnect with Iliana: Instagram | TwitterRead: Burn The Place: A MemoirElizabeth Restaurant: elizabeth-restaurant.comMilkweed Inn: milkweedinn.comNY Times: After Culinary and Literary Acclaim, She’s Moving to the WoodsNew Yorker: 'Burn The Place' Is A Thrilling, Disquieting Memoir of Addiction and Coming of AgeEsquire: The 40 Most Important Restaurants of the DecadeEsquire: Iliana Regan Became a Chef on a Dark, Twisted, Terrifying DayWashington Post: How acclaimed Chicago chef Iliana Regan found her bliss in the woodsEater: Superstar Chef Iliana Regan Ponders the Future of Michelin-Starred ElizabethVICE: Michelin-Starred Chef Iliana Regan's Next Project Is a Retreat in the WoodsVICE: Iliana Regan's Current Drugs of Choice Are Making Exquisite Food and Listening to Podcasts About CultsOprah: Iliana Regan is Breaking Barriers for Women in the Food IndustryRelated Podcasts You Might EnjoyRRP #453: Jeff Gordinier Is HungryRRP #378: Eduardo Garcia Is The Bionic ChefRRP #164: How Chef Seamus Mullen Healed HimselfRRP #321: Rocco DiSpirito's Plant-Based EmbraceRRP #220: Chef Matthew Kenney Is Crafting The Future of FoodThanks to Jason Camiolo for production, audio engineering and show notes; Margo Lubin and Blake Curtis for video, editing and graphics; portraits by Ali Rogers; and theme music by Ana Leimma.*Disclosure: Books and products denoted with an asterisk are hyperlinked to an affiliate program. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.for 1000s of delicious, customized plant-based recipes & so much more, check out our Plantpower Meal PlannerHOW CAN I SUPPORT THE PODCAST?Tell Your Friends & Share Online!Subscribe & Review: iTunes | Spotify | Stitcher | Soundcloud | Google PodcastsDonate: Check out our Patreon accountSupport The Sponsors: One of the best ways to support the podcast is to support our sponsors. For a complete list of all RRP sponsors and their respective vanity url's and discount codes, visit my Resources page and click "Sponsors". See acast.com/privacy for privacy and opt-out information.

Cook along with this star chef in his kitchen at The Standard Grill in NYC, as he teaches you every single thing you need to know to make risotto in your own kitchen. Stir stir stir! If you’re cooking along with us at home, find the ingredient and preparation list or listen and enjoy for your next meal inspiration. For information and updates, visit www.CookTracks.com. Tag your meal on social media #CookTracks. CookTracks is a production of Beyond the Plate.

Cook along with this star chef in his kitchen at The Standard Grill in NYC, as he teaches you every single thing you need to know to make risotto in your own kitchen. Stir stir stir!   If you’re cooking along with us at home, find the ingredient and preparation list below or listen and enjoy for your next meal inspiration.   COOK’S NOTE: Have chicken stock warm or at room temperature before you start.   Serves 4  INGREDIENTS - 3 Tablespoons butter - 3 Tablespoons good quality EVOO, extra virgin olive oil - 1 garlic clove, minced, about 1 teaspoon - 1/2 cup of diced onion, any variety - Small handful of whole fresh thyme, do not strip the leaves from the stem or chop - 1 pound Arborio rice, about 2 and 1/3 cups - Salt and pepper - 1 1/2 cups white wine, plus a few tablespoons in case you need to cut the richness at the end - About 7-9 cups chicken stock   To Finish: - 1 Tablespoon chopped truffle pieces, optional - 1-2 Tablespoons Parmigiano-Reggiano cheese - 1-2 Tablespoons truffle butter, optional- you may use regular butter - 2 Tablespoons fresh flat-leaf parsley, fine chopped - 1-2 teaspoons fresh tarragon, fine chopped - 1 Tablespoon fresh chives, finely sliced - 1 Tablespoon fresh chervil, fine chopped - Fresh truffle slices, optional   EQUIPMENT ESSENTIALS: - Large bottom/straight-sided pot, like a soup pot (NOT a skillet) - Wooden spoon or rubber spatula     For information and updates, visit www.CookTracks.com. Tag your meal on social media #CookTracks. CookTracks is a production of Beyond the Plate.

Rocco DiSpirito is a James Beard award-winning Chef, author of several bestselling books, and a television host.He began his culinary career at the ripe age of 11 scooping Italian ices at a pizzeria so he could afford to buy his favorite Kiss album. That pizzeria introduced him to the joys of food. After graduating High school early, Rocco enrolled in the prestigious Culinary Institute of America, and began learning from the best chefs in the world.He talks to Bobbi about opening his first restaurant, Union Pacific in 1997 which launched him into food stardom. From there, Rocco began appearing on numerous television shows, and started writing cookbooks. Through many life events, Rocco began to look at food as a way to help people by creating recipes that are healthy and indulgent. Now, Rocco is back behind the line as the chef of The Standard that introduces people to delicious food that is both delicious AND healthy.

Most people know Rocco DiSpirito as a 'TV Chef' or a diet book author, but 15 years ago he was the biggest chef in New York City. Now he's back in the game: reimagining the Standard Grill in Manhattan's Meatpacking district. Hosted by: Amanda Kludt (instagram/twitter) and Daniel Geneen (instagram/twitter). Complain to us at upsell@eater.com Learn more about your ad choices. Visit megaphone.fm/adchoices

He is a famous chef, television personality, and cookbook author; guess whose back?! Rocco DiSpirito returns to the kitchen at the Standard Hotel and is already getting raving reviews! 

Sam Mason from Odd Fellows: "We knew {at WD-50} what we wanted to do. We knew the kind of stuff we wanted to produce, that type of aesthetics and the type of techniques but we just didn't know how to do it. So we had to teach ourselves. It was before anyone else was doing it. So you couldn't really ask people questions because no one knew what we were trying to get across in our mind's eye. We had these ideas. We had to come up with the techniques. And thankfully Wylie (Dufresne) was able to develop the relationships with the companies that produce the stuff and they were very helpful and, even them, they couldn't quite grasp what we were trying to do because the stuff we were trying to do was a little bit new to them too." What we covered In this first episode recorded face-to-face  Sam Mason has created more than 250 ice cream and sorbet flavors since he opened Odd Fellows in Brooklyn.  And he doesn't gravitate towards sweets stuff and desserts  He went to culinary school for pastry at Johnson & Wales in Providence.  Some of his mentors: Jean-Louis Palladin, David Burke, Charlie Palmer, Paul Liebrandt, PIerre Hermé and Rocco DiSpirito. He says: "I've had a very charmed life as far as food goes" Nowadays he doesn't think people (in the industry) care about culinary school diplomas. Instead he recommends to get real world experience in some of the finest kitchen. He remembers WD-50 with chef Wylie Dufresne. WD-50 is where Sam Mason discovered "science" in the kitchen. A lot of trial and errors. Obviously baking is a science. But he says that you don't think about it as such. Sam Mason talks about his creative process. He is using Shiitake mushrooms ice cream as an example. Outside of food architecture is a source of inspiration for Sam Mason. But at the end of the say he says what he sells is a scoop on a cone so how far can you go? The influence of Instagram in the creation of a dessert. First tasting session during the podcast with the following flavors: Lemon Turmeric Ginger sorbet, Rosemary Infused Goat Milk ice cream with Concord and Walnut, Peanut Butter S'mores ice cream, Toasted Sesame Nutella, and Vegan Coconut Caramel Chips. Increasing popularity of vegan ice creams. Developing a non sweet ice cream base for savory ice cream. The "passport" concept to boost sales in "non-ice cream" seasons. Sam describes the Odd Fellows Dumbo and Hudson Street concepts. A potential future TV show. 5 rapid-fire questions. Links to other episodes in New York City Chef David Burke - Restaurateur Pastry Chef Mark Welker - Eleven Madison Park Executive Chef Gabriel Kreuther Chef Trigg Brown - Win Son The Brandy Library with Flavien Desoblin Created a new ice cream base for savory ice cream concepts I made today a new formulation. I've been trying to come up with an ice cream that's not sweet. And I think I found it. To get that texture without sugar is almost impossible because sugar is a very fundamental ingredient in ice cream. It keeps ice cream from freezing rock hard. So this is my interpretation of what it can eventually be. This has obviously no flavor. It just tastes like salt and cream. I want to take this as a texture experiment but this can also be now a base for foie gras ice cream. I just did a dinner in Pittsburgh at a friend's restaurant where we did the entire entire menu had an ice cream component. So with six courses of ice cream the first ice creams obviously were very savory because they were with like squab or foie gras with squab Edamame, and Green Apple Bonito sorbet. So we started off very savory and then we ended up sweet. You know obviously we went through the transition of salty sweet but I hadn't quite figured this out yet before the dinner and this new base would have obviously elevated some of the savory stuff.But I'm very excited about that texture. #gallery-3 { margin: auto; } #gallery-3 .gallery-item { float: left; margin-top: 10px;

On today's episode of All in the Industry®, host Shari Bayer's guest is Mark Rosati, Culinary Director of Shake Shack, a modern day “roadside” burger stand, serving up delicious burgers, shakes and more since 2004. Born and raised in Connecticut, Mark grew up enjoying many of the state’s characteristic roadside seafood and burger shacks. By fate, he met Gramercy Tavern’s opening chef, Tom Colicchio, setting his hospitality career in motion. In 2007, Mark joined the original Madison Square Park location of Danny Meyer’s Shake Shack as a manager, which turned to his role as culinary development manager, and then to culinary director in 2013. With its mission to Stand for Something Good, Shake Shack currently has over 200 locations worldwide. Today's show also features Shari's PR tip, Speed Round, Industry News regarding The Los Angeles Times' revival of a separate food section, and Solo Dining experience at The Standard Grill with its new chef Rocco DiSpirito. Yes, he's back! Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®! All in the Industry is powered by Simplecast.

Richard and Jazmin catch up with Chef Rocco DiSpirito at the Food and Wine Classic in Aspen to talk about his show The Restaurant, the changing expectations for chefs in the time since the show, and getting on board with healthy living. Remember to join us at @starving4pod on Instagram!

Surprise Everyone it's time for another 'Worst of' Episode this time featuring some of the douchiest shows we've ever covered -- Bravo's Series Blow Out all about Hair Stylist Jonathan Antin, Jamie Oliver's Food Revolution and Rocco DiSpirito's Dinner Party!!! So sit back and relax as we go back in time and re-live these goofy tv series.

Surprise Everyone it's time for another 'Worst of' Episode this time featuring some of the douchiest shows we've ever covered -- Bravo's Series Blow Out all about Hair Stylist Jonathan Antin, Jamie Oliver's Food Revolution and Rocco DiSpirito's Dinner Party!!! So sit back and relax as we go back in time and re-live these goofy tv series.

Rocco stops by the Food Court to talk about his new health book that's out now Rocco's Healthy & Delicious: More than 200 (Mostly) Plant-Based Recipes for Everyday Life-- & Curtis Stone stops by the show as well to give us some cooking tips.

Rocco DiSpirito, healthy lifestyle crusader, James Beard award-winning chef, and highly acclaimed author, joins us to talk about his new book, Rocco’s Healthy + Delicious: More than 200 (Mostly) Plant Based Recipes for Everyday Life. Read the transcript at http://www.quickanddirtytips.com/house-home/food/3-reasons-to-eat-organic Check out all the Quick and Dirty Tips shows: www.quickanddirtytips.com/podcasts FOLLOW CLEVER COOKSTR Facebook: https://www.facebook.com/CookstrCooks Twitter: https://twitter.com/cookstr Pinterest: https://www.pinterest.com/cookstr/

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.  

“The Western diet is destroying our world and our lives and creating all these problems that we don't need to have.” Rocco DiSpirito When it comes to food, we've been led to believe that healthy and delicious are mutually exclusive.When it comes to eating plant-based, forget about it. Most people can't imagine their palate can possibly be sated without animal products.I've worked hard to bust this myth.But I'm no chef.Good thing today's guest is.But Rocco DiSpirito is no ordinary chef. A James Beard award-winning culinary wizard, this guy is a straight up food genius.Named Food & Wine magazineʼs Best New Chef, People magazineʼs Sexiest Chef and the first chef to appear on Gourmet magazineʼs cover as Americaʼs Most Exciting Young Chef, Rocco is the author of 13 books (5 of which were NY Times bestsellers) who lorded over 3-Star restaurant Union Pacific, a New York City culinary landmark for many years (The New York Times deemed his dishes “pure genius”). Rocco skyrocketed to mainstream fame starring in a countless array of food and celebrity chef television shows, including NBC's The Restaurant, ABC’s Extreme Weight Loss, Bravo's Top Chef and Rocco’s Dinner Party, Restaurant Divided on Food Network — and even Dancing With The Stars.But it hasn't been all roses. Along the way, Rocco faced much adversity. He's battled detractors. And eventually his fast-paced, rich food-laden life caught up with him. By 38, Rocco had become seriously ill, boasting the metabolic rate of a 64-year old with an extra 40 pounds around the mid-section. His doctor told him he had no choice but to go on a battery of medications. But Rocco declined, setting his focus on healing himself with healthier food and physical exercise. It's a path that forever altered his career and indeed his life — a re-imagination of great tasting food in service to well-being; to physical exercise and the world of triathlon; and more recently to exploring the healing benefits of a plant-based diet and the challenge of creating tantalizing recipes without meat and dairy.Ultimately, Rocco walked away from the cloistered sub-culture of New York City haute cuisine. It's a move that puzzled the restaurant world, but Rocco was committed to leveraging his prodigious kitchen talents to help others achieve the vital wellness he now enjoys. Instead of opening up another bistro, he started coaching people. He launched an all-natural food product line. He founded a meal delivery service called The Pound A Day Diet. And he spends his free-time as an Ambassador for HealthCorps, visiting schools across the country performing cooking demonstrations and encouraging thousands of youth to build healthier habits.Indeed, it's a laudable mission to prove that healthy and delicious can indeed coexist.Rocco's more recent embrace of plant-based cuisine is what piqued my interest in sitting down with him. It's also the thrust of his brand new cookbook, Rocco's Healthy & Delicious: More than 200 (Mostly) Plant-Based Recipes for Everyday Life* hitting bookstores everywhere October 17.I love a good character arc. Charismatic and engaging, Rocco delivers in this super fun conversation with one of the world's greatest chefs.We discuss the obstacles he met growing up modestly in a... See acast.com/privacy for privacy and opt-out information.

This week is a twofer! Rocco DiSpirito shares his Snickerdoodle Protein Balls from his new book, Rocco’s Healthy & Delicious! Also, our host Kappy grabs the mic and takes you through his favorite meatball recipe of all time, which happens to be Rocco’s Mama’s recipe. Not only will you get detailed first-hand instructions, he shares tips and tricks along the way to ensure success in your own kitchen. If you missed Rocco’s full episode, check out Episode 012 from last week.

Rocco DiSpirito is one of the country’s best chefs. He helmed the kitchen of Union Pacific, a restaurant that was a NYC culinary landmark for years. His health took him on a different path than the food world may have hoped for, but in turn, he now cooks and coaches clients to achieve their best health. He’s authored 13 books, was the Healthy Food Coach on ABC’s Extreme Weight Loss, & Dr. Oz presented him with his foundation’s Golden Heart Award. He is also an advocate for food security & obesity is

Rocco DiSpirito on the proper amount to tip, the best way to make a burger, his experience in the restaurant business, becoming a celebrity chef, making healthy food decisions, and the next big food trend.

Could we end the debate about health care by focusing on healthy food? What will it take for our country to address the root of our health problems? In this episode of Add Passion and Stir, two experts who improve health from very different perspectives chat with Share Our Strength founders Billy and Debbie Shore about the role of healthy lifestyle choices on our nation’s health. Randy Oostra is President and CEO of Promedica, a mission-driven, not-for-profit, nationally distinguished health care system serving northwest Ohio and southeast Michigan. Promedica has initiatives outside health care settings that aim to keep people from needing health care services. Rocco DiSpirito is a James Beard award winning chef, health advocate, coach and author of 12 cookbooks that illustrate how healthy and delicious are not mutually exclusive. Rocco has personally coached, advised and fed thousands of clients who want to lose weight and be healthy. Both experts believe that prevention is more effective that treatment, and both have seen many examples of this in their own work. Randy talks about a grocery store Promedica worked to build in a food desert which offers everything from job training to financial counseling to healthy cooking classes and is changing lives in that community. Rocco speaks of the “mass awakening” among consumers and chefs regarding healthier food and lifestyles, and how food providers have had to be responsive to these needs. “Most people want to make a good choice,” he says. “It’s up to us to provide them with an endless amount of good choices.” Randy feels that our nation’s health care model is fundamentally wrong and that we need to take a decades-long view when we consider how to fix it. “We have been tweaking a model that doesn’t work. …If we could go back and change [how Medicare and Medicaid were structured in the 1960s], we would shift the balance toward primary care and mental health services… The fact that we don’t provide a base level of coverage to every American doesn’t make any sense.” He believes we need to start now to change the system into what we want it to be in 20 years. However, this will continue to be tremendously difficult due to the many diverse stakeholders in the economic engine of our health care system. How do your own choices impact your health? Listen to how these leaders have seen people change their lives and their futures by making healthier choices.

Rocco DiSpirito is a Healthy Lifestyle Crusader, James Beard award winning chef, and author of 12 highly acclaimed cookbooks, including his latest New York Times bestseller The Negative Calorie Diet: Lose Up To 10 Pounds in 10 Days with 10 All You Can Eat Foods. Among his successful cookbooks, he is also the author of #1 New York Times bestsellers including The Pound A Day Diet, Now Eat This! and Now Eat This! Diet. He is recognized for his inspiring weight loss journey and has dedicated his life to proving that healthy and delicious are not mutually exclusive. DiSpirito launched The Pound A Diet meal delivery service where he personally cooks for and coaches clients to better health. All meals are freshly prepared in DiSpirito’s New York City kitchen and feature local, organic, gluten-free, sugar-free and dairy-free ingredients, one of a kind menu customization to meet weight loss goals and delivery nationwide. In 2016, the innovative chef debuted Rocco’s Protein Powder, an organic, protein-packed, low carb, gluten-free, sugar-free, dairy-free, fat-free, non-GMO powder. Making healthy, low calorie and delicious options more accessible, he also offers better-for-you snacks such as high protein chocolate-strawberry quick fill bars, shakes and organic turkey jerky available on his website www.roccodispirito.com. Throughout his career, DiSpirito has starred in many popular TV shows. He helped guide life-changing transformations as the Healthy Food Coach on ABC’s hit series Extreme Weight Loss and its companion series Extreme Weight Loss: Love Can’t Weight. The celebrity chef and television personality starred in Restaurant Divided on Food Network in the fall of 2013, Now Eat This! with Rocco DiSpirito, a weekly, nationally-syndicated series in 2012 and Rocco’s Dinner Party which aired on Bravo in the summer of 2011, among other shows. In 2012, DiSpirito founded Savory Place Media, his production house. Its first project Now Eat This! Italy for AOL Originals became an instant Top 10 series on AOL garnering millions of views. DiSpirito was also the founder of the Now Eat This! truck, which featured meals created from his wildly successful series of cookbooks of the same name. In the aftermath of Hurricane Sandy, he aided storm victims and volunteers by providing more than 350,000 hot meals from the food truck. He serves on the Entertainment Council for Feeding America where he can frequently be found volunteering and serving guests at food banks throughout New York City. He is an Ambassador for HealthCorps, founded by Dr. Mehmet Oz, through which he visits schools around the country to empower students to make healthy food and lifestyle choices. DiSpirito also serves as an advisory board member to Hampton Creek, an innovative food tech startup dedicated to reducing the depletion of natural resources. Additionally, he works closely with Wellness In The Schools (WITS) as well as the John V. Lindsay Wildcat Academy. DiSpirito studied at the Culinary Institute of America and Boston University. By the time he turned 20 years old, he was working in the kitchens of legendary chefs around the globe. 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.” His 3-Star restaurant Union Pacific was a New York City culinary landmark for many years. He is a frequent guest on The View, The Dr. Oz Show, Fox & Friends, The Rachael Ray Show and CBS Sunday Morning among many other programs. When he is not cooking, he enjoys bicycling and participating in triathlons

The #1 New York Times bestselling author, chef, and healthy living expert Rocco DiSpirito returns to the Clever Cookstr podcast to talk about his revolutionary whole foods-based diet plan and new cookbook, The Negative Calorie Diet: Lose Up to 10 Pounds in 10 Days with 10 All You Can Eat Foods. Read the full transcript here: http://bit.ly/22iWEL0

We’re basically consuming the worst kind of fuel that we can consume without replenishing any nutrients. There are a lot of self-proclaimed health gurus out there giving all kinds of advice on how you can change your diet, eat healthy, and lose weight. We’ve all heard them, right? But changing your habits and quitting sugar can be extremely challenging. Choosing to eat well is one of the hardest decisions to make. I’ve been choosing to try to eliminate things like sugar from my diet, and while it’s difficult, I find that I feel so much better, tips from experts like today’s guest, Rocco Dispirito, definitely help. Rocco is a celebrity chef, a #1 New York Times Bestselling author with twelve titles, and has been on 7 or 8 TV shows. He also has his own protein powders, shake products, and takes on private clients as well. I don’t know how he sleeps because he is doing so much all of the time. Today I’m talking to him about the state of food in the U.S., the food revolution that’s happening, and his new book The Negative Calorie Diet, which is all about foods that are not only healthy for you in varied ways, but that also help you lose weight. Listen in to hear us talk about sugars, healthy alternatives, finding your cooking style, and the decision to eat well. I’m also excited to be giving away two signed copies of The Negative Calorie Diet! Listen in to hear the details on how to enter to get your hands on this awesome book. I really hope to be able to at some point provide healthy and delicious food that’s available and affordable to just about everyone. Some things we learn in this podcast: How he got his first job cooking [5:50] His favorite part of the restaurant industry [8:20] The limitless nature of food [10:20] How he expanded his world view and got on TV [14:10] Why he had do decide between marketing his product or creating his product [18:40] Defining his style [20:20] Why NYC customers are so great [22:20] What his point of view is in terms of flavor [26:40] The danger of our current food system [29:35] How you can decide to make changes in your diet [32:05] What happens when people don’t value themselves [42:25] Why making the decision to get healthy is the hardest part [46:40] The challenge of changing your habits and quitting sugar [49:10] What his new book is all about [53:50] What makes a negative-calorie food [57:55] Three tips from his new book you can incorporate into your life [1:02:50] The difference between health and vanity [1:08:00] Links mentioned: Check out The Negative Calorie Diet Interested in the premier cooking school? Check out the Culinary Institute of America Take a look at the Helmut Newton book Get a copy of Rocco's first book, Flavor Listen to my interview with Stacy London Watch That Sugar Film Learn more about Pencils of Promise Music Credit: Affection by COPYCATT Connect with Rocco Instagram | Twitter | Website

Rocco Dispirito is a James Beard award-winning chef and author of eleven books, including the New York Times Best-selling Now Eat This!, The Pound a Day Diet, and his newest book, Cook Your Butt Off. He was named Food & Wine’s Best New Chef, was the first chef to grace the cover of Gourmet as “America’s Most Exciting Young Chef”, and opened the 3-star Union Pacific Restaurant in New York City. Why you should listen –   Rocco comes on Bulletproof Radio to discuss modern cooking, food cravings, activity tracking in the kitchen, and why food should do more than just taste good. Enjoy the show!

Rocco Dispirito is a James Beard award-winning chef and author of eleven books, including the New York Times Best-selling Now Eat This!, The Pound a Day Diet, and his newest book, Cook Your Butt Off. He was named Food & Wine’s Best New Chef, was the first chef to grace the cover of Gourmet as “America’s Most Exciting Young Chef”, and opened the 3-star Union Pacific Restaurant in New York City. Why you should listen –   Rocco comes on Bulletproof Radio to discuss modern cooking, food cravings, activity tracking in the kitchen, and why food should do more than just taste good. Enjoy the show!

Award-winning chef and cookbook author Rocco DiSpirito joins the Clever Cookstr to talk about his new book, "Cook Your Butt Off." Check out simple tips to help you lose weight and eat delicious foods, without ever feeling hungry. Read the transcript: http://bit.ly/17Z2ciQ.

Author and chef, Rocco DiSpirito talks to Jim Parisi about his new book, COOK YOUR BUTT OFF! Lose Up to a Pound a Day with Fat-Burning Foods and Gluten-Free Recipes available in his new book!

THE BIGGEST LOSER : GLORY DAYS Airing Thursday, November 13 at 8 p.m. ET CHEF ROCCO DISPIRITO GUEST STARS – Week 10 on the ranch comes with a big surprise, when the original red, white and blue teams are disbanded, and contestants have to form all new teams decided by chance.

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

On today’s show Dr Fitness and the Fat Guy  opened the show with Celebrity Chef and author Rocco DiSpirito. Rocco, shared some great cooking tips from his new book Now Eat This! Where he transforms a bunch of your favorite comfort foods into healthier, low calorie but still delicious meals. That book is of course a number one bestseller and you can find it at bookstores everywhere or online at Amazon. Rocco is also training for triathlons and had some tips about that as well. To learn more about what he is up to please go to his website www.roccodispirito.com or www.noweatthis.com For more Dr Fitness and the Fat Guy check out our Wellness Minutes blog where we give you in depth information on health, fitness and weight loss topics in 3 minutes or less every single day. iTunes Follow us on Twitter @FatGuy and @DrFitness6

The most entertaining weight loss and fitness podcast show on radio." Please click on the POD button to listen to the latest Dr. Fitness and the Fat Guy radio show podcast broadcasting live each week from Atlanta, GA, USA. We are now a Featured podcast on Health, Diet and Nutrition on both iTunes and Zune To download the show on iTunes please click on this link To download the show on your Zune please click this link Be sure to check out our new Facebook Fan Pagethat blogger, web genius and Fitness Journalist Karla Walsh is helping us with. She is running contests and all kinds of fun stuff for us. Hurry and get a free Premium Traineo membership. We really appreciate all that she is doing and want to make sure she gets the recognition she deserves. And be sure to check out the SobeFit magazine with a special feature on Dr Fitness and the Fat Guy   On today's show Dr Fitness and the Fat Guy we opened the show with Celebrity Chef and author Rocco DiSpirito. Rocco, shared some great cooking tips from his new book Now Eat This! Where he transforms a bunch of your favorite comfort foods into healthier, low calorie but still delicious meals. That book is of course a number one bestseller and you can find it at bookstores everywhere or on line at Amazon. Rocco is also training for triathlons and ahd some tips about that as well. To learn more about what he is up to please go to his website www.roccodispirito.com or www.noweatthis.com We closed the show with our good friend LA Justice. She is a columnist with the National Examiner and she shared some of her best fitness tips from her book A Slimmer You. you can buy her book at www.smartbooksusa.com Remember, you can find a tip a day at our new websitewww.wellnessminutes.com or on iTunes here. Or our blogwww.drfitnessblog.com  Amazingly the Fat Guy is being followed by thousands of people who are interested in what he does each day. Who would have thought?  Anyone can follow the Fat Guy's exploits on Twitter.  Food journals are great ways to lose weight and the Fat Guy is always trying anything in order to lose those last 20 pounds. So take a peek into his food diary. You never know what he'll write. Somehow he can stay compliant to writing on Twitter but he can't fit in exercise each day. That's right, moments after he eats something the Fat Guy used to Twitter about it and you can follow him so that one day if you try real hard you too can look like the Fat Guy. Please go to www.twitter.com/fatguy  Remember we are now on every morning in Michigan. On radio station WKNW. They asked us to create a Dr Fitness and the Fat Guy "Wellness Minute." So now a new Wellness Minute runs on that station each morning at around 7:40. Each Wellness Minute features the doctor and I going over 5 of his best tips on a given wellness subject like: losing weight, getting in shape, living a healthy lifestyle, etc. Now these Wellness Minutes are available online.  If you have a favorite radio station that you think would benefit from our Wellness Minutes send them an email telling them about it and who knows maybe you can hear us everyday too. Also once again, I need you to please do me a favor. My kid Max has been doing a radio show called "Kid Power Radio" for awhile now and you should check it out. Tiffany from The Daily Candy called his family friendly radio show "Hilarious!" This is a great show for your kids. It is kind of like a kids version of TMZ or Entertainment Tonight mixed in with a little Wayne's World. Max recaps the week in entertainment and gives his take and review of what he liked and didn't like on TV, at the movies, video games, in books and in music and even restaurant reviews. Please go to his site and download the show for your kid. He had a big show recently he interviewed Meatwad from Aqua Teen Hunger Force on Cartoon Network's Adult Swim, someone from Ringling Brothers and Barnum & Bailey Circus and even Miranda Cosgrove star of Nickelodeon's Hit TV Show iCarly. And if your kid sends Max an email he'll read it on the air next week. The show can be found at www.kidpowerradio.com and you can email Max at RadioStarMax at Yahoo.com. He has gotten emails from kids from England, Australia, China and even the US. Your encouragement is greatly appreciated.  Thanks to you his show is rocketing up the charts! As always, more laughs, more info and more fun than any other health, fitness, weight loss podcast out there. Click the podcast button and check out the entire show right now. Now you can listen to only the expert interviews at our new website www.healthexpertradio.com here or oniTunes here. Don't forget to check out the Doctor Fitness and the Fat Guy blog at www.drfitnessblog.com for more tips about weight loss and Dr. Shafran's analysis of all things health and fitness. Also check out our brand new redesigned website www.drfitnessandthefatguy.com to subscribe to our FREE weekly healthy living newsletter and enjoy all the benefits of our online weight loss program and community. You can also email Dr. Fitness there with your specific questions and he will personally answer each one. Promise!! Please blog about our show. Our show grows when our listeners tell their friends about us. We need your help to grow our listener base so if you enjoy Dr Fitness and the Fat guy please forward this podcast to a friend and put links to our website and show on blogs and message boards you enjoy. Thanks!