Charlie Trotter
Chef
1959-09-08 – 2013-11-05
Charlie Trotter was an American chef and restaurateur known for Charlie Trotter’s in Chicago, one of the most influential fine-dining restaurants in the United States. His work helped shape modern American tasting-menu cuisine.
Books by Charlie Trotter
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Home Cooking with Charlie Trotter
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Charlie Trotter's Desserts
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Quotes by Charlie Trotter
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I wasn't using college as a stepping stone to law school or some other career. I just wanted a liberal-arts education.
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Excellence is about fighting and pursuing something diligently, with a strict and determined approach to doing it right. It's okay if there are flaws in the process - it makes it more interesting.
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I've always liked root vegetables because most of them have a natural sweetness. They have a high fructose content, especially when you cook them and caramelize them in a saute pan. Or you can take a turnip and cook it slowly in the oven until it's browned, and it takes on a kind of sweetness. These vegetables are pretty easy to like.
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Chefs, as a whole, say yes to any project, fundraiser, or tasting because they have such a generous spirit.
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One must know combinations, one must have a true knowledge of food to be in the moment.
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Sometimes I think I should have chosen a line of work where it was just me alone in the room, with the sun coming in, and God, insofar as he or she exists, smiling down upon me. Then I would have never been accused of being a tyrant, other than towards myself.
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In my case, vertical food was less about standing things up than layering things: more an attempt to gain texture by weaving things together.
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All four elements were happening in equal measure - the cuisine, the wine, the service, and the overall ambience. It taught me that dining could happen at a spiritual level.
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