All Charlie Trotter Quotes
- A jazz musician can improvise based on his knowledge of music. He understands how things go together. For a chef, once you have that basis,… Based
- Well, I kind of think that the opposite is true. The customer is rarely right. And that is why you must seize the control of… Better
- I have always looked at it this way: If you strive like crazy for perfection - an all-out assault on total perfection - at the… Able
- 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… Approach
- You have to be critical of what you do every day, to analyze it and be willing to push it further. Analyze
- I’m all about making money. It’s the greatest thing, because it means you get money to spend. All
- Always make stock in a large quantity and freeze it in plastic bags. That way, when you want to make a nice soup or boil… Always Make
- What I was reading was already part of my psyche, but finally someone else was saying it's okay to walk alone. Alone
- 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
- The art of cooking is among the most intimate things that we can do for another. Among
- Chefs, as a whole, say yes to any project, fundraiser, or tasting because they have such a generous spirit. Any
- One must know combinations, one must have a true knowledge of food to be in the moment. Combination
- Fernand Point's philosophy instilled what cuisine is all about: generosity and hugeness of heart. All
- Cuisine is only about making foods taste the way they are supposed to taste. Cuisine
- I never considered Miles Davis a perfectionist; I always considered him as an excellence-ist, where deviation is actually kind of cool. Actually Kind
- I worked in 40 restaurants over a five-year period. Five
- 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… Appeals
- I have a certain point of view, a certain way to plate food, certain ingredients that I like to use. Certain
- 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,… Accused
- I am actually a very gentle person. Gentle
- I have always considered desserts to be of equal importance to the savory food. Always Considered
- In a time when it is common for chefs to simply reproduce the innovations of others, the few who speak for themselves through their food… Artists
- For over 20 years, I have been saying that Chicago is by far one of the greatest food cities in the world. Been
- In my case, vertical food was less about standing things up than layering things: more an attempt to gain texture by weaving things together. Attempt
- Ultimately, I want to prepare food that will be recognized equally in Tokyo, London, and Paris. I am after that universality, that transcendence. Equally