A quarter century of running a restaurant - that's a long time to do one thing. Charlie Trotter centurylongquarter Change image and share on social
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 attemptcasefood Change image and share on social
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 hardhavetough Change image and share on social
What I was reading was already part of my psyche, but finally someone else was saying it's okay to walk alone. Charlie Trotter finallypartpsyche Change image and share on social
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 employeegreathonest share on social
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 embarrassgoallofty Change image and share on social
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 artcareercollege Change image and share on social
