A Quote by Rocco DiSpirito

There really is a camaraderie among chefs and a willingness to help out whenever we can. — © Rocco DiSpirito
There really is a camaraderie among chefs and a willingness to help out whenever we can.
I think that's what being a chef is all about: camaraderie and teamwork. I never feel that it should be so cutthroat that you can't help the other chefs.
Following the devastating India Ocean tsunami of 2004, I founded Chefs for Humanity, modeled after Doctors Without Borders, but comprised of chefs. There wasn't anything out there like it, and there was a definite need for chefs to be able to offer assistance and aid.
Following the devastating India Ocean tsunami of 2004, I founded Chefs for Humanity, modeled after Doctors Without Borders, but comprised of chefs. There wasn't anything out there like it, and there was a definite need for chefs to be able to offer assistance and aid to those suffering from hunger and/or malnutrition worldwide.
I feel like a lot of the pastry chefs and chefs I worked for and worked under were always really, really big on the philosophy of 'everyone's in it together in the food world.'
People will help each other because there is a sense of camaraderie that springs up, which is a survival tactic. You help them because you know you might need their help later. And that is incredibly reassuring.
In Girls Aloud, there's always someone there to help out, to jump in on difficult questions and to moan with about how hard we're working. That camaraderie isn't there when you're solo.
Some people have the power but not the willingness to help. Others have the willingness but not the power. God has both.
There is a deep camaraderie of insecurity between us actors. You rehash choices you've made among those who are close to you and inevitably bang your head against the wall when you finally figure out the scene... a day after you shot it!
I feel like there's a lot of sympathy and camaraderie among documentary filmmakers.
There was a lot of camaraderie among the bands. I remember a lot of times when I'd be driving up Laurel Canyon and pass by the house where Frank Zappa was living and I'd just see people out on the porch playing guitars.
One thing that makes me very happy is to see the growing activism among chefs in America. Chefs like Tom Colicchio, Bill Telepan, and Rachel Ray and food writers like Michael Pollan have gone to Congress, indeed sometimes even have testified before Congress, have lent this support to Mrs. Obama's effort to combat childhood obesity.
I try to help out everyone at NASCAR whenever I can. It will always be a special place for me and certainly my family, so I'll do whatever I can to help the industry.
Chefs have only been able to work in restaurants, high-end cuisine. Why? Why haven't they been able to find other scenarios? For those chefs who want to do avant-garde cuisine, should they be finding their income in a restaurant? These are the kind of questions we are asking ourselves. So the new scenario will allow them to do whatever they want to do, whenever they want to do it.
Chefs don't eat at normal hours, so the only time you feel like you really need a meal is after service, when you're exhausted and just crave something to help you wind down.
It's quite weird knocking that out of them and telling them to forget cooking for chefs; forget what chefs say about your food.
Chefs don't do ponytails and we shouldn't do them because I guarantee that whenever there's a discovery of hair in the food, it's guaranteed it's from the chef's ponytail.
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