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… — Charlie Trotter Copy Share Image
The body cannot produce enzymes in perfect combinations to metabolize your foods as completely as the food enzymes created by nature do. This results in partially digested fats, proteins, and starches that can clog your body's intestinal tract and arteries. — Charlie Trotter Copy Share Image
I don't want to turn 50 and say, 'Gosh, I wish I'd lived in that part of the world for a time. I wish… — Charlie Trotter Copy Share Image
If people give me a year or two of their best effort, then I am their friend for life. — Charlie Trotter Copy Share Image
You know the old adage that the customer's always right? Well, I kind of think that the opposite is true. The customer is rarely… — Charlie Trotter Copy Share Image
I never considered Miles Davis a perfectionist; I always considered him as an excellence-ist, where deviation is actually kind of cool. — Charlie Trotter Copy Share Image
I wasn't using college as a stepping stone to law school or some other career. I just wanted a liberal-arts education. — Charlie Trotter Copy Share Image
There has been no great surprise, no sudden revelation. I knew pretty much what I was getting into. What I've learned is that a… — Charlie Trotter Copy Share Image
Sometimes I think I should have chosen a line of work where it was just me alone in the room, with the sun coming… — Charlie Trotter Copy Share Image
I'm really not that comfortable with people. I mean, I love individuals, but I'm not very social. — Charlie Trotter Copy Share Image
I have a goal so lofty it's almost embarrassing to talk about. And that's to be the best restaurant in the world. — Charlie Trotter Copy Share Image
At home, a man is entitled to raise his voice maybe once a year, if something really gets under his skin. At work, it's… — Charlie Trotter Copy Share Image
In a time when it is common for chefs to simply reproduce the innovations of others, the few who speak for themselves through their… — Charlie Trotter Copy Share Image
