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

Charlie Trotter

Artists Become Chefs Common Few Food Innovations Others Reproduce Simply Skilled Speak Themselves Through Time Who

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

— Charlie Trotter

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

— Charlie Trotter

The most successful food, I think, is food that both appeals to the super-sophisticated diner or foodie and to the lay diner at the same time.

— Charlie Trotter

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I wouldn't call it designer food. It's more proven experts in the field.

— Charlie Trotter

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It's a challenge to demonstrate that you can prepare some really interesting food with humble ingredients.

— Charlie Trotter

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