Author: Charlie Trotter

Quotes

A quarter century of running a restaurant - that's a long time to do one thing.

A quarter century of running a restaurant - that's a long time to do one thing.

- Charlie Trotter

I have always considered desserts to be of equal importance to the savory food.

I have always considered desserts to be of equal importance to the savory food.

- Charlie Trotter

I never considered Miles Davis a perfectionist; I always considered him as an excellence-ist, where deviation is actually kind of cool.

I never considered Miles Davis a perfectionist; I always considered him as an excellence-ist, where deviation is actually kind of cool.

- Charlie Trotter

I'm really not that comfortable with people. I mean, I love individuals, but I'm not very social.

I'm really not that comfortable with people. I mean, I love individuals, but I'm not very social.

- Charlie Trotter

One must know combinations, one must have a true knowledge of food to be in the moment.

One must know combinations, one must have a true knowledge of food to be in the moment.

- Charlie Trotter

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.

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

If you ever want to get anywhere in life, you're going to have to push it, and somebody's going to push you to get there. End of story.

If you ever want to get anywhere in life, you're going to have to push it, and somebody's going to push you to get there. End of story.

- Charlie Trotter

In my case, vertical food was less about standing things up than layering things: more an attempt to gain texture by weaving things together.

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

A jazz musician can improvise based on his knowledge of music. He understands how things go together. For a chef, once you have that basis, that's when cuisine is truly exciting.

A jazz musician can improvise based on his knowledge of music. He understands how things go together. For a chef, once you have that basis, that's when cuisine is truly exciting.

- Charlie Trotter

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