Rocco caught in a rare moment of actually cooking something.
Earlier this week, I posed the question whether the cult of the celebrity chef might be coming to an end. The topic inspired a lively discussion among my pals at Serious Eats.
Yesterday’s New York Times profiled Rocco DiSpirito, who has come to epitomize the talented chef who has sold out in pursuit of fame (dubious as it is) and fortune. As Jeff Gordinier’s profile notes, unlike other celebrity chefs (Mario Batali, Tom Colicchio, to name a couple), Rocco is rarely cooks for the public these days. Instead, he urges us to buy nasty Bertolli prepared meals and shows his moves on “Dancing with the Stars.” Serious Eats’ Ed Levine weighs in–scathingly–on his fall from gourmet grace. The sad part of all this is that Rocco is generally acknowledged as a real culinary talent, albeit squandered, and everyone is waiting to see if he decides to show it again.
At the other end of the culinary spectrum, there’s Rachael Ray. Beloved by millions–but not so popular with the foodie set–Rachael is a lot like Rocco. She, too, turns up everywhere–a TV talk show, a magazine, on a box of crackers. And dog food. Modern Dog magazine gushingly profiled the chatty cook, and included her recipe for some kind of doggy pasta dish. With onions, which are toxic to dogs. The site’s editors took down the recipe after much razzing from the peanut gallery. They claimed the recipe was intended for people though “inspired” by some dish she makes for her dog. So, that means Rachael’s food is inspired by dog food? Huh?
Rascal finishes a cheeseburger--without onions.
Yes, it was a small amount of onions, unlikely to really hurt a dog. But you’d think someone who is always blathering about how much she loves her pups, includes recipes for dogs in her magazine, and even has a line of dog food, might know better.
But then, we are talking about Rachael. And just because someone’s mug is everywhere doesn’t make them an expert.
We have my friemds lost site of so much here..Since when did we have comitted to reality that any chef has to be chained to a kitchen to be a chef. That is my question? On another note dare i say nearly 50 million was paid out to family and individuals for sexual abuse of young boys by the roman catholic church…does this mean that no one goes to church anymore?. By what divine right does any foodie have to design the course and path of personal discovery and change for anybody chef or not? and then to leave a comment…about what one thinks Rocco Should be doing? Left to the common thread of thoughts I’ve been reading should we say that blacks were good at picking cotton and should never have left the fields??? or Jews are good with money but dont trust them..one just stole 50 billion using a ponzi scam!! How crazy would that statement be?. If Mr Dispirto should be in a kitchen now would not be the time in this ecomony, which has been building to the present state for well over 2 years ; I would say Rocco was the smart one to STAY OUT of the kitchen. Eateries are closing at the rate of toliet lids in New York city along with every sector including wall ST. Since when did Cooking school deliver the degree “Order of the collar of St Holy Range”…For me the thought of all that Ive been reading is madness. Madness in the sense of how much does anyone think any chef who hawks products stay in their own kitchens and do TV on FN year after year. Do you really think the barbie that you gave your child for christmas is a real baby to your child?? Grow UP!!! Mr Dispirito has the noble cause of bring cooking to real people…who may not have the money to indulge in fine dining. If you all wish to see Rocco cooking…He does every episode on “Rocco gets Real” On A&E Network.
I should ask a priest to pray for your sanity.. alas if there’s young boys in your families that May not be such a good idea
OK, I’m not quite sure what Catholic priests and abused young boys have to do with all this, but the poster raises a good point: Who are we to preach what Rocco, or any other chef, does with their talent?