WTVC Exclusive: Cooking Channel Star David Rocco
On March 31, The Fine Living Network officially becomes the Cooking Channel (aka Food Network 2). The new network will feature new shows from old favorites like Bobby Flay and Emeril Legasse. It will also feature a whole new crew of TV Chefs to entertain and educate our insatiable palates.
Among the new guard is Canadian Italophile David Rocco who made his mark in the Great White North with his hit shows Avventura: Journey in Italian Cuisine and Don’t Forget Your Passport. His most popular series, David Rocco’s Dolce Vita (DRDV), will be coming to American television sets via the Cooking Channel. Rocco has also penned two companion cookbooks for his shows: Avventura: Journeys in Italian Cuisine (Bay Books & Tapes, 2000) and David Rocco’s Dolce Vita (Harper Collins, 2008).
Recently David was nice enough to grant me a few minutes of his time for an interview so let’s all learn a little more about America’s newest cheflebrity.
WannabeTVchef: So how are you enjoying the celebrity chef hoopla?
David Rocco: (Laughs) You know it’s crazy. It’s been good. It’s a fun ride. You know we’re now in our fifth season and its been one of those steady growths. Where when the Food Network first came out it was like, “Wow. There’s a 24 hour food station kind of. Will it have an audience?” And now it seems to be that every network that doesn’t do food wants to do food. It’s been fun. I was in Singapore and Hong Kong touring cuz my show airs there. It’s a great gig when you do what you love and you get kind of rewarded for it. (Laughs) I can’t complain.
WTVC: You’ve done five seasons of DRDV for Canadian TV?
DR: We’re actually in pre-production of our fifth season. The show airs pretty much everywhere: on National Geographic, Discovery: Travel and Living, Food Network: Canada and we now decided that we need to go after the big market. So Food Network’s new station, the Cooking Channel, seemed to be a great fit and we’re real excited about it.
WTVC: Will these be the episodes airing on the Cooking Channel or will you be filming new episodes?
WTVC: So what can American viewers look forward to when watching DRDV?
DR: Well I think it’s a unique series in that in North America there’s not a lot of series that shoot in one city. I live part-time in Florence so we basically shoot the entire series on location. The first couple of seasons we’re actually cooking in our flat in Florence so I think you really can get a sense of the Italian lifestyle, of the food, you know of the simplicity of the recipes and if you’re just looking to escape for a half hour in Florence and the joy of learning a dish or two as well I think it’s really fun.
WTVC: I’ve watched the highlight reel of the first season on your web site and the kitchen seemed awfully small, was that the one at your flat?
DR: Yeah. Yeah the European flats are much smaller but you know the stuff that comes out of them is pretty damned good so you know it’s a different kind of lifestyle, the European lifestyle. I mean what’s great is that you know a lot of the stuff comes from the markets, the open air markets and we do some traveling. We’re on the Amalfi Coast, we’re in Sicily so you get to see a lot of great places as well.
WTVC: How do you see your life changing with your expansion into the US market?
DR: I think we’ve built the foundation for some good stuff and Canada has been a good test market, the cultures are so similar. We’re kind of like cousins. I think with the show having done so well here that our cookbook, which is the companion to the TV series, became a best seller here. It won the Gourmand award (Gourmand World Cookbook Award) so it’s stuff when it goes into the US will just be well accepted and hopefully I get super busy and hopefully enjoy it all. (Laughs) I’m not sure what to expect, you know. It’s going to be different so we’ll just kind of ride with it.
WTVC: Do you own a restaurant or can we expect to see you opening one soon?
DR: I love the restaurant business. It’s always been, obviously, a passion of mine. But I’m the executive producer of the production company that does the show so we come from a different background. Obviously a food background as well but our core business is media productions and we have a couple of other shows in development. There’s always the interest in doing a restaurant clearly, but the time I’d want to spend in the restaurant in terms of proper attention and love would definitely take me away form my core business which is the production company. It’s a struggle but maybe one day I’d be able to do something and have a happy medium.
WTVC: The new network debuts May 31st. When is the premiere of DRDV?
DR: I believe it’s on that day. I think, the schedule hasn’t been released. Actually I’m going to be in New York next week with meetings.
WTVC: Emeril has his pork fat, Rachael Ray her EVOO and Paula Deen loves her some butter. What’s your favorite lipid?
DR: I’d have to side with Rachael; extra virgin olive oil is where it’s at for me. Paula Deen would probably be a sad women if she came to my house. Very little butter is used and very little butter’s in our fridge.
For a taste of David Rocco’s Dolce Vita check out this video:
David Rocco’s Dolce Vita premieres Monday May 31st at 3ET/2CT.