I would always be embarrassed to read out loud in class because I would transpose words and letters and things. — Charlie Trotter 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 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
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 certain point of view, a certain way to plate food, certain ingredients that I like to use. — Charlie Trotter 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
My parents couldn't be looser. It was the ultimate laissez faire upbringing. — Charlie Trotter Father Copy Share Image
A quarter century of running a restaurant - that's a long time to do one thing. — 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… — Charlie Trotter Adage Copy Share Image
“Achieving excellence is being passionate about what you're doing and working so hard that they have to hire two people to replace… — Charlie Trotter Copy Share Image
The most successful food, I think, is food that both appeals to the super-sophisticated diner or foodie and to the lay diner… — Charlie Trotter Copy Share Image
Excellence is about fighting and pursuing something diligently, with a strict and determined approach to doing it right. It's okay if there… — Charlie Trotter Approach 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… — Charlie Trotter Art Copy Share Image
A jazz musician can improvise based on his knowledge of music. He understands how things go together. For a chef, once you… — 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… — Charlie Trotter Art Copy Share Image
Students need to learn how to think critically, how to argue opposing ideas. It is important for them to learn how to… — Charlie Trotter 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 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 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
Fernand Point's philosophy instilled what cuisine is all about: generosity and hugeness of heart. — Charlie Trotter Cuisine 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
At home, a man is entitled to raise his voice maybe once a year, if something really gets under his skin. At… — Charlie Trotter 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 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 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 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 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 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 Copy Share Image
Life's too short. You may be on this planet for 80 years at best or who knows, but you can't just pedal… — Charlie Trotter 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 Copy Share Image
I got on a Dostoyevsky kick right after college. I started with 'Crime and Punishment,' went on to 'The Possessed' and then… — Charlie Trotter Copy Share Image
In my case, vertical food was less about standing things up than layering things: more an attempt to gain texture by weaving… — Charlie Trotter Copy Share Image
