Charlie Trotter Zitate auf Englisch

Zitat des Tages von Charlie Trotter:

I've always been a little crazy.

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

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

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

One must know combinations, one must have a true knowledge of food to be in the moment.

Charlie Trotter

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

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

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

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

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

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

I worked in 40 restaurants over a five-year period.

Charlie Trotter

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

My father was a successful entrepreneur.

Charlie Trotter

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

Chefs, as a whole, say yes to any project, fundraiser, or tasting because they have such a generous spirit.

Charlie Trotter

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

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

I am actually a very gentle person.

Charlie Trotter

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

My parents couldn't be looser. It was the ultimate laissez faire upbringing.

Charlie Trotter

Cooking is exactly like making music.

Charlie Trotter

I would always be embarrassed to read out loud in class because I would transpose words and letters and things.

Charlie Trotter

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

I've always been a little crazy.

Charlie Trotter

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

Charlie Trotter

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

Charlie Trotter

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

Charlie Trotter

A quarter century of running a restaurant - that's a long time to do one thing.

Charlie Trotter

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

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