A quarter century of running a restaurant - that's a long time to do one thing.
— Charlie Trotter
I'm really not that comfortable with people. I mean, I love individuals, but I'm not very social.
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.
What I was reading was already part of my psyche, but finally someone else was saying it's okay to walk alone.
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.
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.
Chefs, as a whole, say yes to any project, fundraiser, or tasting because they have such a generous spirit.
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.
When I graduated I wasn't sure what I wanted to do, but I knew I didn't want a conventional career.
One must know combinations, one must have a true knowledge of food to be in the 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.
