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 About Copy Share Image
To me, searching for perfection isn't anywhere near as interesting as trying to find your own voice. — Charlie Trotter Anywhere Copy Share Image
I wasnt using college as a stepping stone to law school or some other career. I just wanted a liberal-arts education. — Charlie Trotter Art Copy Share Image
For over 20 years, I have been saying that Chicago is by far one of the greatest food cities in the world. — Charlie Trotter Been Copy Share Image
I would always be embarrassed to read out loud in class because I would transpose words and letters and things. — Charlie Trotter Always Copy Share Image
I'm really not that comfortable with people. I mean, I love individuals, but I'm not very social. — Charlie Trotter Comfortable Copy Share Image
The art of cooking is among the most intimate things that we can do for another. — Charlie Trotter Art Copy Share Image
When I graduated I wasn't sure what I wanted to do, but I knew I didn't want a conventional career. — Charlie Trotter Career Copy Share Image
You can't be afraid to not have everything figured out. There's too much pressure on young people today to have it all… — Charlie Trotter Afraid Copy Share Image
All four elements were happening in equal measure - the cuisine, the wine, the service, and the overall ambience. It taught me… — Charlie Trotter Ambience 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… — Charlie Trotter Different Copy Share Image
Always make stock in a large quantity and freeze it in plastic bags. That way, when you want to make a nice… — Charlie Trotter Bags Copy Share Image
I don't understand people who spend their twenties hanging out in bars and going to football game. That stuff is so boring… — Charlie Trotter Applying Copy Share Image
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 life. — Charlie Trotter Able Copy Share Image
Ultimately, I want to prepare food that will be recognized equally in Tokyo, London, and Paris. I am after that universality, that… — Charlie Trotter After Copy Share Image
My fantasy is to have a restaurant where there are no written menus, but where you just ask people, 'What are you… — Charlie Trotter Ask Copy Share Image
I have always looked at it this way: If you strive like crazy for perfection - an all-out assault on total perfection… — Charlie Trotter Able Copy Share Image
I took the obligatory economics classes in school, but I've long been a fan of the Milton Friedman philosophy and its libertarian… — Charlie Trotter Another 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… — Charlie Trotter Accused Copy Share Image
It's a lot harder to get people to 'ooh' and 'aah' over beets and carrots than it is to get them to… — Charlie Trotter Able Copy Share Image
Maybe it's good to be traumatized in your youth, to make you think differently and step outside the box. Anybody can be… — Charlie Trotter Anybody Copy Share Image
I've always liked root vegetables because most of them have a natural sweetness. They have a high fructose content, especially when you… — Charlie Trotter Always Copy Share Image
Well, I kind of think that the opposite is true. The customer is rarely right. And that is why you must seize… — Charlie Trotter Circumstances 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.… — Charlie Trotter Body Copy Share Image
My parents couldn't be looser. It was the ultimate laissez faire upbringing. — Charlie Trotter Father Copy Share Image
I have a certain point of view, a certain way to plate food, certain ingredients that I like to use. — Charlie Trotter Certain Copy Share Image
A quarter century of running a restaurant - that's a long time to do one thing. — Charlie Trotter Century Copy Share Image
Chefs, as a whole, say yes to any project, fundraiser, or tasting because they have such a generous spirit. — Charlie Trotter Chef Copy Share Image
Fernand Point's philosophy instilled what cuisine is all about: generosity and hugeness of heart. — Charlie Trotter Cuisine Copy Share Image
The idea that you have to pursue greatness... it's up to you; it's your life. — Charlie Trotter Greatness Copy Share Image
It's a challenge to demonstrate that you can prepare some really interesting food with humble ingredients. — Charlie Trotter Challenge Copy Share Image
You have to be critical of what you do every day, to analyze it and be willing to push it further. — Charlie Trotter Analyze Copy Share Image
