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Charlie Trotter


American
September 8, 1959
Celebrity
snow winter cold season mountain
I am actually a very gentle person.


Charlie Trotter
Tags: Very Am I Am
three zinnen dolomites mountains
My plan is to work on a master's in philosophy.


Charlie Trotter
thistle inflorescence flower plant
The idea that you have to pursue greatness... it's up to you; it's your life.


Charlie Trotter
Tags: You Up Life
surf water sea nature ocean blue
One must know combinations, one must have a true knowledge of food to be in the moment.


Charlie Trotter
sunset sea sun sky dusk evening
A quarter century of running a restaurant - that's a long time to do one thing.


Charlie Trotter
Tags: Time Thing Long
surf water sea nature ocean wave
I'm really not that comfortable with people. I mean, I love individuals, but I'm not very social.


Charlie Trotter
Chefs, as a whole, say yes to any project, fundraiser, or tasting because they have such a generous spirit.
Charlie Trotter
Tags: Because Any Say
In my case, vertical food was less about standing things up than layering things: more an attempt to gain texture by weaving things together.
Charlie Trotter
Tags: Food About More
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
You can't be afraid to not have everything figured out. There's too much pressure on young people today to have it all figured out when they're in college.
Charlie Trotter
Tags: You People Out
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 become the skilled artists of their time.
Charlie Trotter
Tags: Time Food Who
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 the process - it makes it more interesting.
Charlie Trotter
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 restaurant can be as much of an art as you want it to be, but it has to be a successful business first.
Charlie Trotter
If you go around the kitchen and ask my employees what they want to be doing in three to five years, most of them, if they're being honest, will tell you that they don't want to be working for me. They want to have their own place. And I think that's great.
Charlie Trotter
Tags: Great You Me