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 appealdinerfood Change image and share on social
If people give me a year or two of their best effort, then I am their friend for life. Charlie Trotter effortfriendgive Change image and share on social
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 equallyfoodlondon Change image and share on social
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 countrydifferencedrive share on social
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. Charlie Trotter browncaramelizecontent share on social
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 applybarbore Change image and share on social
For over 20 years, I have been saying that Chicago is by far one of the greatest food cities in the world. Charlie Trotter chicagocityfood Change image and share on social
I never considered Miles Davis a perfectionist; I always considered him as an excellence-ist, where deviation is actually kind of cool. Charlie Trotter considercooldavis Change image and share on social
It's a challenge to demonstrate that you can prepare some really interesting food with humble ingredients. Charlie Trotter challengedemonstratefood Change image and share on social
I worked in 40 restaurants over a five-year period. Charlie Trotter periodrestaurantwork Change image and share on social