Charlie Trotter Quotes

Most Famous Charlie Trotter Quotes of All Time!

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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.

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.

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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.

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...

I am actually a very gentle person.

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...

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

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.

For over 20 years, I have been saying that Chicago is by far one of the greatest food cities in the world.

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...

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

It's a challenge to demonstrate that you can prepare some really interesting food with humble ingredients.

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...

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...

I have a goal so lofty it's almost embarrassing to talk about. And that's to be the best restaurant in the world.

Ultimately, I want to prepare food that will be recognized equally in Tokyo, London, and Paris. I am after that universality, that transcendence.

I believe in focusing on details.

My plan is to work on a master's in philosophy.

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.

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.

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