Rocco DiSpirito

Rocco DiSpirito explains why Frank won the fashion forward challenge.

on Aug 4, 20110

It was a night I will never forget. Two of the most creative fields in the world came together -- Food and Fashion. Did they click or clash? You be the judge. It was a crazy night of poorly-timed servings, mounds of caviar -- and a discussion about whale vomit!!!! I just never know what’s going to happen when I allow chefs to innovate and guests to (hopefully) hit it off.  

The craziness started from the get-go, with three chefs coming from totally different backgrounds. Were they competing on level playing fields? Probably not, but the “field” is a kitchen, and the floor is level the last time I checked. First, there was football player-turned chef Bill Haley, who is a sous-chef at Plaza Food Hall. I love sous-chefs. When I was an executive chef, I couldn’t do without mine. The word sous (pronounced sue) comes from the French word for under or beneath, or, in this case, assistant. He’s the go-to guy, the heart and backbone of the kitchen, and typically the person who puts in the longest hours. To put it in Bill’s language, the sous-chef is the quarterback; the executive chef is like the coach.

Sharon Robustelli is self-trained and has been in the business for only two years. Amazing -- clearly she’s someone who just doesn’t follow her dream; she makes it come true. I love having self-taught chefs in my kitchen and on the show. Because they’re not classically trained, I think people can relate to them. 

Then there was Frank Otte Jr. What a kick he was. If he ever loses his job as an "Executive" private chef, he might do well as a stand-up comedian, or a drill sergeant. He ran his kitchen with military precision, no question.

Well, the pans started clattering right away. Bill’s “Amazing Rack” was pan-seared baby rack of lamb on top of a succotash-like dish of baby carrots, fresh English peas, and herbs. I got on his case because he trimmed too much fat off the lamb. I love the unique flavor of really good lamb, and I know that cooking the perfect lamb rack can be a little tricky. But cooking it without its attendant fat, that’s just crazy. It tasted good, not great. His dish underwhelmed me.

5 comments
Susie Q
Susie Q

How dare Chris say that people have "bogus allergies".

Barbara in NY
Barbara in NY

Rocco, why do you insist in pretending that we haven't viewed the episode?

realmommy
realmommy

you should know better than to serve caviar with a metal spoon! Reallllllllly!

Sam Ell
Sam Ell

Rocco, I love you and your show more than almost anything on tv, but the moment that shocked me out of love was when you over-served your guests caviar with a METAL spoon. Was her time THAT limited????