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 Read Quote
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 Read Quote
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 Read Quote
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 Read Quote
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 Read Quote
I have always considered desserts to be of equal importance to the savory food. Charlie Trotter Read Quote
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 Read Quote
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 Read Quote
It’s a challenge to demonstrate that you can prepare some really interesting food with humble ingredients. Charlie Trotter Read Quote
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 Read Quote
