Always make stock in a large quantity and freeze it in plastic bags. That way, when you want to make a nice soup or boil veggies, you can simply pull the bag out of the freezer.
Chefs, as a whole, say yes to any project, fundraiser, or tasting because they have such a generous spirit. - Charlie Trotter
Chefs, as a whole, say yes to any project, fundraiser, or tasting because they have such a generous spirit.
- Charlie Trotter
I couldnt 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 … - Charlie Trotter
I couldnt 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 …
Well, I kind of think that the opposite is true. The customer is rarely right. And that is why you must seize the control of the circumstance and dom… - Charlie Trotter
Well, I kind of think that the opposite is true. The customer is rarely right. And that is why you must seize the control of the circumstance and dom…
Excellence is about fighting and pursuing something diligently, with a strict and determined approach to doing it right. It's okay if there are flaws… - Charlie Trotter
Excellence is about fighting and pursuing something diligently, with a strict and determined approach to doing it right. It's okay if there are flaws…
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 wh… - Charlie Trotter
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 wh…
The art of cooking is among the most intimate things that we can do for another. - Charlie Trotter
The art of cooking is among the most intimate things that we can do for another.
One must know combinations, one must have a true knowledge of food to be in the moment. - Charlie Trotter
One must know combinations, one must have a true knowledge of food to be in the moment.
I love faltering. I love, in a sense, coming up short. Because you learn nothing from success. You learn so much from failing. - Charlie Trotter
I love faltering. I love, in a sense, coming up short. Because you learn nothing from success. You learn so much from failing.
Fernand Point's philosophy instilled what cuisine is all about: generosity and hugeness of heart. - Charlie Trotter
Fernand Point's philosophy instilled what cuisine is all about: generosity and hugeness of heart.
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