My fantasy is to have a restaurant where there are no written menus, but where you just ask people, 'What are you in the mood for? Fish? Meat? White wine?'
From Charlie Trotter
If you go around the kitchen and ask my employees what they want to be doing in three to five years, most of them, if they're being honest, will tell you that they don't want to be working for me. They want to have their own place. And I think that's great.
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.
What I was reading was already part of my psyche, but finally someone else was saying it's okay to walk alone.
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.
One must know combinations, one must have a true knowledge of food to be in the moment.
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 quarter century of running a restaurant - that's a long time to do one thing.
My parents couldn't be looser. It was the ultimate laissez faire upbringing.
I have always considered desserts to be of equal importance to the savory food.
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