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
Charlie Trotter quotes about
hard harder
As tough as I've been on anybody, as hard as I've ever been on anybody, I have been harder on myself. By far.
carrots few great harder people serve
It's a lot harder to get people to 'ooh' and 'aah' over beets and carrots than it is to get them to 'ooh' and 'aah' over artichokes or asparagus, and I enjoy being able to take these humble, 'lowbrow' foodstuffs up a few notches and serve them with great exuberance.
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.
book books-and-reading
We said, 'We've got to write his book for him,'
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.'
casual changed concept design elements exciting originally remove
I didn't want to remove some of the exciting design elements to make it work. And then the concept changed to something a little more casual than we originally planned.
life
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.
american-celebrity felt mall people protesting
I couldn't really relate to the fraternity or party scene, to the people out in the mall every day protesting one thing or another. I felt like there was no one I could relate to.
call designer experts proven
I wouldn't call it designer food. It's more proven experts in the field.
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.
considered desserts food
I have always considered desserts to be of equal importance to the savory food.
almost best lofty talk
I have a goal so lofty it's almost embarrassing to talk about. And that's to be the best restaurant in the world.
behind inspired la lovely realize
I was always inspired by restaurants like La Tulipe in Manhattan. You'd walk right by and say, 'Oh what a lovely house.' You didn't realize there was a restaurant behind the door.