Top 67 Charlie Trotter Quotes
#1. Life's too short. You may be on this planet for 80 years at best or who knows, but you can't just pedal around and do the same thing forever.
Charlie Trotter
#2. 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
#3. The most successful food, I think, is food that both appeals to the super-sophisticated diner or foodie and to the lay diner at the same time.
Charlie Trotter
#4. I have a certain point of view, a certain way to plate food, certain ingredients that I like to use.
Charlie Trotter
#5. 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.
Charlie Trotter
#6. One must know combinations, one must have a true knowledge of food to be in the moment.
Charlie Trotter
#7. 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
#8. Cuisine is only about making foods taste the way they are supposed to taste.
Charlie Trotter
#9. The idea that you have to pursue greatness ... it's up to you; it's your life.
Charlie Trotter
#10. When I graduated I wasn't sure what I wanted to do, but I knew I didn't want a conventional career.
Charlie Trotter
#12. Chefs, as a whole, say yes to any project, fundraiser, or tasting because they have such a generous spirit.
Charlie Trotter
#13. Fernand Point's philosophy instilled what cuisine is all about: generosity and hugeness of heart.
Charlie Trotter
#14. 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
#15. My parents couldn't be looser. It was the ultimate laissez faire upbringing.
Charlie Trotter
#16. Always make stock in a large quantity and freeze it in plastic bags. That way, when you want to make a nice soup or boil veggies, you can simply pull the bag out of the freezer.
Charlie Trotter
#17. If you know what you're doing, you can make a meal happen with any kitchen knife. But using a top-quality knife versus a low-quality one is the difference between driving a Jaguar and a VW Jetta across the country. They'll both get you there. But the Jaguar will give you a much smoother ride.
Charlie Trotter
#18. 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
#19. It's a challenge to demonstrate that you can prepare some really interesting food with humble ingredients.
Charlie Trotter
#20. 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
#21. I have always considered desserts to be of equal importance to the savory food.
Charlie Trotter
#22. All four elements were happening in equal measure - the cuisine, the wine, the service, and the overall ambience. It taught me that dining could happen at a spiritual level.
Charlie Trotter
#23. I don't want to turn 50 and say, 'Gosh, I wish I'd lived in that part of the world for a time. I wish I'd read that book by Faulkner.' I want time to delve back into Thoreau and Kafka.
Charlie Trotter
#24. I have a goal so lofty it's almost embarrassing to talk about. And that's to be the best restaurant in the world.
Charlie Trotter
#25. The art of cooking is among the most intimate things that we can do for another.
Charlie Trotter
#26. What I was reading was already part of my psyche, but finally someone else was saying it's okay to walk alone.
Charlie Trotter
#27. I'm all about making money. It's the greatest thing, because it means you get money to spend.
Charlie Trotter
#28. 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
#30. If you want the meaning of families and life and religion and philosophy rolled into one package, all you need to read is 'The Brothers Karamazov.'
Charlie Trotter
#31. 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
#32. Maybe it's good to be traumatized in your youth, to make you think differently and step outside the box. Anybody can be comfortable, but if you get your world rocked, shaken as it were, then maybe it causes you to really go to a whole other level in a different way.
Charlie Trotter
#33. Any fool can be happy. What I'm interested in is satisfaction. There's got to be more to life than just being happy. You've got to be fulfilled. You've got to be satisfied; philosophically satisfied is what I mean.
Charlie Trotter
#34. I timed my previous wife's pregnancy to the moment to have my son born on Bob Dylan's 50th birthday. There is no bigger Bob Dylan fan than me. You don't just time the day and impregnate your wife to get your kid to be born on Bob Dylan's 50th birthday.
Charlie Trotter
#35. I took the obligatory economics classes in school, but I've long been a fan of the Milton Friedman philosophy and its libertarian bent: One must be free to do what one wants to do, as long as you don't harm another. This is the seminal treatise on free-market economics.
Charlie Trotter
#36. I would always be embarrassed to read out loud in class because I would transpose words and letters and things.
Charlie Trotter
#37. 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.
Charlie Trotter
#38. Sometimes I think I should have chosen a line of work where it was just me alone in the room, with the sun coming in, and God, insofar as he or she exists, smiling down upon me. Then I would have never been accused of being a tyrant, other than towards myself.
Charlie Trotter
#39. I love faltering. I love, in a sense, coming up short. Because you learn nothing from success. You learn so much from failing.
Charlie Trotter
#40. I don't understand people who spend their twenties hanging out in bars and going to football game. That stuff is so boring compared to really applying yourself to what you do.
Charlie Trotter
#41. 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
#42. 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
#43. 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.
Charlie Trotter
#44. I don't know how to put this gently, but I'm trying to tackle the biggest question of all, which is the God question.
Charlie Trotter
#45. I never considered Miles Davis a perfectionist; I always considered him as an excellence-ist, where deviation is actually kind of cool.
Charlie Trotter
#47. 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.
Charlie Trotter
#49. You have to be critical of what you do every day, to analyze it and be willing to push it further.
Charlie Trotter
#50. If people give me a year or two of their best effort, then I am their friend for life.
Charlie Trotter
#51. Achieving excellence is being passionate about what you're doing and working so hard that they have to hire two people to replace you.
Charlie Trotter
#52. 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.
Charlie Trotter
#55. 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
#56. My fantasy is to have a restaurant where there are no written menus, but where you just ask people, 'What are you in the mood for? Fish? Meat? White wine?'
Charlie Trotter
#57. Ultimately, I want to prepare food that will be recognized equally in Tokyo, London, and Paris. I am after that universality, that transcendence.
Charlie Trotter
#58. You know the old adage that the customer's always right? Well, I kind of think that the opposite is true. The customer is rarely right.
Charlie Trotter
#59. 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.'
Charlie Trotter
#60. A quarter century of running a restaurant - that's a long time to do one thing.
Charlie Trotter
#61. 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.
Charlie Trotter
#62. I'm really not that comfortable with people. I mean, I love individuals, but I'm not very social.
Charlie Trotter
#63. Students need to learn how to think critically, how to argue opposing ideas. It is important for them to learn how to think. You can always cook.
Charlie Trotter
#64. For over 20 years, I have been saying that Chicago is by far one of the greatest food cities in the world.
Charlie Trotter
#66. To me, searching for perfection isn't anywhere near as interesting as trying to find your own voice.
Charlie Trotter
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