Charles "Charlie" Trotter (September 8, 1959 – November 5, 2013) was an American chef and restaurateur. Read full biography of Charlie Trotter →
If you go around the kitchen and ask my employees what they want to be doing in three to five years, most of them, if they're being honest, will... →
Students need to learn how to think critically, how to argue opposing ideas. It is important for them to learn how to think. You can always cook.
Chefs, as a whole, say yes to any project, fundraiser, or tasting because they have such a generous spirit.
One must know combinations, one must have a true knowledge of food to be in the moment.
Life's too short. You may be on this planet for 80 years at best or who knows, but you can't just pedal around and do the same thing forever.
I don't ever want to lose that mind-set where you've got to be able to realize different ideas-slash-fantasies-slash-possibilities in your... →
I have always considered desserts to be of equal importance to the savory food.
It's a lot harder to get people to 'ooh' and 'aah' over beets and carrots than it is to get them to 'ooh' and... →
A quarter century of running a restaurant - that's a long time to do one thing.
As tough as I've been on anybody, as hard as I've ever been on anybody, I have been harder on myself. By far.
If people give me a year or two of their best effort, then I am their friend for life.
If you ever want to get anywhere in life, you're going to have to push it, and somebody's going to push you to get there. End of story.
To me, searching for perfection isn't anywhere near as interesting as trying to find your own voice.
Charles "Charlie" Trotter (September 8, 1959 – November 5, 2013) was an American chef and restaurateur.