Charles "Charlie" Trotter (September 8, 1959 – November 5, 2013) was an American chef and restaurateur. Read full biography of Charlie Trotter →
I worked in 40 restaurants over a five-year period.
I would always be embarrassed to read out loud in class because I would transpose words and letters and things.
I'm really not that comfortable with people. I mean, I love individuals, but I'm not very social.
If you want the meaning of families and life and religion and philosophy rolled into one package, all you need to read is 'The Brothers... →
In my case, vertical food was less about standing things up than layering things: more an attempt to gain texture by weaving things together.
It's a challenge to demonstrate that you can prepare some really interesting food with humble ingredients.
My father was a successful entrepreneur.
My parents couldn't be looser. It was the ultimate laissez faire upbringing.
My plan is to work on a master's in philosophy.
The idea that you have to pursue greatness... it's up to you; it's your life.
The most successful food, I think, is food that both appeals to the super-sophisticated diner or foodie and to the lay diner at the same time.
Ultimately, I want to prepare food that will be recognized equally in Tokyo, London, and Paris. I am after that universality, that transcendence.
What I was reading was already part of my psyche, but finally someone else was saying it's okay to walk alone.
Charles "Charlie" Trotter (September 8, 1959 – November 5, 2013) was an American chef and restaurateur.