Charlie Trotter Quotes

• 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

  Topics in Service

  Tags in Spiritual, Happen

• 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

  Topics in Uncategorized

  Tags in People, Another

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

  Charlie Trotter

  Topics in Uncategorized

  Tags in Whole, Spirit

• 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

  Topics in Knowledge

  Tags in Music, Together

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

  Charlie Trotter

  Topics in Knowledge

  Tags in True, Moment

• 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

  Topics in Uncategorized

  Tags in Important, Need

• What I was reading was already part of my psyche, but finally someone else was saying it’s okay to walk alone.

  Charlie Trotter

  Topics in Uncategorized

  Tags in Alone, Saying, Someone

Charlie Trotter (7)

Birth:	8th September, 1959
Death:	5th November, 2013
Nationality:	American
Profession:	Chef, Restaurateur, Writer

About

Charles "Charlie" Trotter was born in Wilmette, Illinois. He was an American chef,  restaurateur and writer. He started cooking professionally in 1982 after earning a political science bachelor's degree from UW–Madison. Trotter was the host of the 1999 PBS cooking show The Kitchen Sessions with Charlie Trotter, in which he details his recipes and cooking techniques. He also wrote 14 cookbooks and three management books, and promoted a line of organic and all-natural gourmet foods distributed nationally. He was awarded the Humanitarian of the Year award in 2005 by the International Association of Culinary Professionals.

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