American - Celebrity | September 8, 1959 - November 5, 2013
It's a challenge to demonstrate that you can prepare some really interesting food with humble ingredients.
Charlie Trotter
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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.
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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.
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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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Ultimately, I want to prepare food that will be recognized equally in Tokyo, London, and Paris. I am after that universality, that transcendence.
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My plan is to work on a master's in philosophy.
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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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I don't want to turn 50 and say, 'Gosh, I wish I'd lived in that part of the world for a time. I wish I'd read that book by Faulkner.' I want time to delve back into Thoreau and Kafka.
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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 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.
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You've got to give away what you love.
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I timed my previous wife's pregnancy to the moment to have my son born on Bob Dylan's 50th birthday. There is no bigger Bob Dylan fan than me. You don't just time the day and impregnate your wife to get your kid to be born on Bob Dylan's 50th birthday.
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