Charlie Trotter
Charlie Trotter
Charles "Charlie" Trotterwas an American chef and restaurateur...
NationalityAmerican
ProfessionChef
Date of Birth8 September 1959
CityWilmette, IL
CountryUnited States of America
art school college
I wasnt using college as a stepping stone to law school or some other career. I just wanted a liberal-arts education.
art cooking intimate
The art of cooking is among the most intimate things that we can do for another.
art business great knew learned restaurant successful sudden
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.
artists chefs common few food reproduce simply skilled themselves time
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.
love
I'm really not that comfortable with people. I mean, I love individuals, but I'm not very social.
finding moments prepare rabbit sliced slightly
improvisation is about finding your own voice. When you prepare a dish, even if you make the same one just moments later, the rabbit loin will be sliced a little bit differently, or the composition will be slightly different.
body cannot created food foods nature produce results tract
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.
close hard spokesman trying
I'm not trying to become the spokesman for this kind of thing, but you've got to look hard and close at this,
entitled gets home man maybe raise time voice work
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 different. I raise my voice all the time. Not out of malice, but to get things right. It's never personal.
quarter running time
A quarter century of running a restaurant - that's a long time to do one thing.
cook high liked natural oven root slowly takes until
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 slowly in the oven until it's browned, and it takes on a kind of sweetness. These vegetables are pretty easy to like.
loud
I would always be embarrassed to read out loud in class because I would transpose words and letters and things.
I worked in 40 restaurants over a five-year period.
brothers kick
I got on a Dostoyevsky kick right after college. I started with 'Crime and Punishment,' went on to 'The Possessed' and then 'The Brothers Karamazov' and 'The Idiot.'