He was an iconic figure. One of American chefs who at least deserved a three Michelin stars prior to closing his restaurant (if Michelin inspectors were not idiot enough or came to Chicago in 80's to early 2000. He will always be remembered for his work and passion. RIP, chef.
The first woman that explained what each plate contained did an excellent job at explaining each ingredient. She was confident, clear, and very knowledgeable.
Watching this video is fascinating. Its like the Miranda Priestly blue sweater scene from Devil Wears Prada. They're talking about truffle oil and molten chocolate cake like they're cutting edge things, becuase at the time they WERE cutting edge. Now you can get truffle oil fries from Applebee's and molten chocolate cake from Domino's. It's crazy how things evolve. Trotter's influence on fine dining can't be overstated.
Yes, it was in the early 1990s, kept here as an admiring tribute to a great guy who was so kind to let us film in the kitchen, at the prized chef's table. We were booked for the main room, but when they learned we wanted to film, to protect the privacy of the guests, we got invited inside, to witness Charlie's zest for life and cuisine.
Half of his life was educated new chefs, setting higher standard for American dinning Good chef and good man but not a good businessman and EQ man. Forever memory.
I graduated the CIA when Charlie was revolutionizing the fine dining industry. I studied his cook books to the point of memorization. Never met him, but he was my culinary sansei.
That floor was probably cleaner than most cutting boards and works stations in restaurants nowadays to be honest... But yeah I did think the same thing when I saw that pot on the floor lol. Truffles in rice is debatable, just prolonging his product the way he knew how.
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He was an iconic figure. One of American chefs who at least deserved a three Michelin stars prior to closing his restaurant (if Michelin inspectors were not idiot enough or came to Chicago in 80's to early 2000. He will always be remembered for his work and passion. RIP, chef.
The first woman that explained what each plate contained did an excellent job at explaining each ingredient. She was confident, clear, and very knowledgeable.
Well said!
So sad to hear the news -- he was so full of life when we filmed him in the kitchen for this video. He made a lot of people very happy.
Ahh, the 90's. RIP, Charlie Trotter.
Watching this video is fascinating. Its like the Miranda Priestly blue sweater scene from Devil Wears Prada. They're talking about truffle oil and molten chocolate cake like they're cutting edge things, becuase at the time they WERE cutting edge. Now you can get truffle oil fries from Applebee's and molten chocolate cake from Domino's. It's crazy how things evolve. Trotter's influence on fine dining can't be overstated.
Thank you for that lovely, up-to-date comment. Charlie was a pioneer!
he looks so young, this video must be hella old. amazing that he had his own restaurant of that quality at that age
Yes, it was in the early 1990s, kept here as an admiring tribute to a great guy who was so kind to let us film in the kitchen, at the prized chef's table. We were booked for the main room, but when they learned we wanted to film, to protect the privacy of the guests, we got invited inside, to witness Charlie's zest for life and cuisine.
RIP Chef.
RIP chefs.
Half of his life was educated new chefs, setting higher standard for American dinning
Good chef and good man but not a good businessman and EQ man. Forever memory.
This guy is the Steve Jobs of fine dining.
I graduated the CIA when Charlie was revolutionizing the fine dining industry. I studied his cook books to the point of memorization. Never met him, but he was my culinary sansei.
This was so long ago, RIP
I love it
I worked as a line cook and would NOT have been happy to have diners in my kitchen
or wait staff
Holy '90's!
Prelude to what would be the kitchen sessions?
I've Become a better person having Learned From Charlie in My Culinary Skills and his Humble Way.I wish the Best Who Learned from Him
I'm so glad you found the video.
"We've got everybody besides Blue Lou and Matt Murphy. We're gettin' them next."
exelente perfecto
RIP
Is that Louis Guzman at 4:45 ?
I worked at Trotters for quite a few years .
I heard he was quite an ahole
how was it? what was he like?
this must be from the early nineties.
@blindinglights616 he worked there for 8 weeks...
@djbradjohnson lots of chefs wear baseball (trucker) caps. What is disgraceful about that?
"ERB" LOL
WTTW?
very very old video
Iv never understood the appeal of sitting in the kitchen.
Seeing the action, if you're not into cooking then it's probably not exciting
Exactly, working in kitchen or at least curios. If you just wanna eat I understand
By the time they finish explaining each course the food will be cold.
Ummm...No
amazing to watch this in 2022. truffles dont belong in rice, and nothing goes on the floor...NOTHING!
That floor was probably cleaner than most cutting boards and works stations in restaurants nowadays to be honest... But yeah I did think the same thing when I saw that pot on the floor lol. Truffles in rice is debatable, just prolonging his product the way he knew how.
i'm not a food expert, but this food doesn't seem like something I would like. Looks kind of gross to me. just my impression.
Serving this food to you would be like casting pearls to swine
@@lawrenceragnarok1186😅🤣😂
what kind of chefs where trucker caps?? disgracefull
12 years later, more fine dining restaurants with cooks weaeing trucker caps
Ok Karen