I have always been fascinated with Charlie Trotter cooking technics. I hope his legacy continue by future chefs who have found inspiration in this great Chef and master of fine dining.
RIP. He was a great chef and his wife was lovely. I saw the news crew in front of the old restaurant and it was very sad. May he rest in peace and I hope that his family has the strength to carry through.
It takes a special kind of person to take the abuse that he dished out. I consider myself a very good cook and a very good chef, but I would have caved under his regime. I happen to have gone to culinary school with a guy who worked for him during their 3-month internship. He said it was like working for the bastard child of Gordon Ramsay and Gen. Patton.
I worked for him for 3 years and that was not my impression. The first three months are the toughest because it’s the hardest to acclimate to, but you become strong. After that you’re golden. A lot of people fail before the first 3 months. It was an awesome experience. I would not be who I am today without that experience.
Ate at Trotters 3 times. from 2000 to 2003... the first visit was amazing!!... the second was good to great.. but the third and final visit was an $820 bill for two train wreck of a an experience. Amazing how poorly his plating design has aged these past 20 years.
a friend of mine moved to chicago for culinary school then eventually worked for chef trotter during his last few years of service. charlie was apparently unrelentingly abusive to his staff; with frequent, violent, alcohol-fueled mood swings. he was a philanthropist who could be a creative guy at times & certainly had some sort of influence on my favorite food city but the man was also a heavily pretentious, ego-trippin’, alcoholic, nightmarishly insufferable JERK (..even grant achatz ditched him!). he died a miserable & bitter man.
The entire point of wearing a toque, is to keep your hair and sweat OUT OF THE FOOD!! So why on earth, is the blond @ 1:00 allowed to walk around with her hair out in a pony tail and not up under the toque?
My friend who has worked in the industry for a while says back in the day the guidelines weren’t as enforced or strict compared to now. The rule was just cover your hair with anything. Toque, hair net or uniform related headgear like a cap. Also your hair would only have to be up or in a ponytail. Ponytails we’re allowed because they would say it’s impossible for hair to fall in the food because the tail is behind the back and the rest of the hair is covered. But Nowadays its hair net on and hair up.
Knew of and worked along side Chef at a benefit. Fearsomely precise, expansive in knowledge and humbled by his own actions.
I have always been fascinated with Charlie Trotter cooking technics. I hope his legacy continue by future chefs who have found inspiration in this great Chef and master of fine dining.
Charlie Trotter inspired countless chefs and restaurateurs. I first heard about him from a culinary friend in Austin. Very nice video.
Rest in Peace You're inspired many with your food and passion.
RIP. He was a great chef and his wife was lovely. I saw the news crew in front of the old restaurant and it was very sad. May he rest in peace and I hope that his family has the strength to carry through.
RIP. Can't believe he passed away. He was one of the few authentic chefs.
It takes a special kind of person to take the abuse that he dished out. I consider myself a very good cook and a very good chef, but I would have caved under his regime. I happen to have gone to culinary school with a guy who worked for him during their 3-month internship. He said it was like working for the bastard child of Gordon Ramsay and Gen. Patton.
Andrew Tozier thanks for sharing
I worked for him for 3 years and that was not my impression. The first three months are the toughest because it’s the hardest to acclimate to, but you become strong. After that you’re golden. A lot of people fail before the first 3 months. It was an awesome experience. I would not be who I am today without that experience.
The Dishes looks magnificent !!
Ate at Trotters 3 times. from 2000 to 2003... the first visit was amazing!!... the second was good to great.. but the third and final visit was an $820 bill for two train wreck of a an experience. Amazing how poorly his plating design has aged these past 20 years.
Those dishes are like 2 mouthfuls lol
Thank you for sharing
May you be resting in peace Chef! 🫶🏽
a friend of mine moved to chicago for culinary school then eventually worked for chef trotter during his last few years of service.
charlie was apparently unrelentingly abusive to his staff; with frequent, violent, alcohol-fueled mood swings.
he was a philanthropist who could be a creative guy at times & certainly had some sort of influence on my favorite food city but the man was also a heavily pretentious, ego-trippin’, alcoholic, nightmarishly insufferable JERK (..even grant achatz ditched him!).
he died a miserable & bitter man.
R.I.P
The entire point of wearing a toque, is to keep your hair and sweat OUT OF THE FOOD!! So why on earth, is the blond @ 1:00 allowed to walk around with her hair out in a pony tail and not up under the toque?
My friend who has worked in the industry for a while says back in the day the guidelines weren’t as enforced or strict compared to now. The rule was just cover your hair with anything. Toque, hair net or uniform related headgear like a cap. Also your hair would only have to be up or in a ponytail. Ponytails we’re allowed because they would say it’s impossible for hair to fall in the food because the tail is behind the back and the rest of the hair is covered. But Nowadays its hair net on and hair up.
1:00 those are not happy chefs
Famed chef Charlie Trotter died this morning, according to a family friend and police sources. This was breaking news today. Very sad.
@@fellspoint9364 Right back at you! Don't know what your problem is but fuck you too!!!!
It’s definitely a bargain if you don’t pay your cooks or waiting staff fairly Charlie
0:16 Holy freaking crapola is that my old chef? Markus????
Everyone working under Charlie seems scared and/ or miserable
They probably were
squash ravioli, how original...
It was back then when he was doing it
@@GTA6VIGameguy No it wasn't, it's literally an italian staple, and has been since the renaissance.
No gloves?
twit
Nice service. .
I think people on diet course come to your restaurant because plates seems only little food in size .. joking
like!!!
That Sommelier chick ain't it.
Shame he was such a monster and a nasty guy
Too much emmulsion..not enuff COWBELL.....haha..smh...nooe...too much and not enuff...i will pass on ever eating in a place like that...
0:51 this is both the worst and best chefs table ever
booooooooooooooo