Charlie Trotter Quotes
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I have a goal so lofty it's almost embarrassing to talk about. And that's to be the best restaurant in the world.
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I would always be embarrassed to read out loud in class because I would transpose words and letters and things.
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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.
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I don't know how to put this gently, but I'm trying to tackle the biggest question of all, which is the God question.
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The idea that you have to pursue greatness... it's up to you; it's your life.
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I worked in 40 restaurants over a five-year period.
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In my case, vertical food was less about standing things up than layering things: more an attempt to gain texture by weaving things together.
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I love faltering. I love, in a sense, coming up short. Because you learn nothing from success. You learn so much from failing.
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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.
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My parents couldn't be looser. It was the ultimate laissez faire upbringing.
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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.
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Any fool can be happy. What I'm interested in is satisfaction. There's got to be more to life than just being happy. You've got to be fulfilled. You've got to be satisfied; philosophically satisfied is what I mean.
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Chefs, as a whole, say yes to any project, fundraiser, or tasting because they have such a generous spirit.