Charlie Trotter Quotes

I'm not sure I'd write a good cookbook, but I might make a good cooking show.

I just love food and the art of it. There's such an art to being a good chef and the way you present food and the different ingredients you use. It's like music - you get inspiration from different genres. It's the same with art, too.

I love cooking shows! I'm not a bad cook myself, but I must say that I admire the creativity of those young chefs. It makes me jealous... and hungry.

Part of what makes a great chef is the ability to adapt, cook, and to taste. A great chef will use all their food knowledge, food memories, and senses to work with each ingredient and apply themselves to the dish they are creating.

Talent in cooking can be described as skill, creativity, your instincts, how do you approach a problem.

A chef is a mixture maybe of artistry and craft. You have to learn the craft really to get there.

Gastronomy is my hobby. I'm simply the casting director. Once I've brought all the right people together, it is they who must work together to tell a story.

I am a chef through and through. Everything I do - whether it is cooking for kids in Harlem or cooking in a fine dining establishment - all my days are consumed by food.

I love doing demonstrations. I think to be a great chef you have to be a great teacher. I love doing classes with people who love food and enjoy food, bringing them all around one table so to speak.

I've been a cook all my life, but I am still learning to be a good chef. I'm always learning new techniques and improving beyond my own knowledge because there is always something new to learn and new horizons to discover.

I always knew I wanted to be a chef.

I love cooking. People seem to enjoy my food, but I absolutely love it. I'm one of those people who will buy a cookery book and take it to bed and read it.

I do a lot of recipe creation. Translation: cooking tempting dishes that must be eaten.

If you want to become a great chef, you have to work with great chefs. And that's exactly what I did.

I really feel I have found myself as a chef. It's very clear to me what I want to do - and how it should taste.

I call all chefs 'cooks.' They're all cooks. That's what we do, we cook. You're a chef when you're running a kitchen.

Cooking is an art form, a creative thing.

You get a lot of young chefs who have a lot of savoir-faire, a lot of technical knowledge. What's important is to convey to them a cuisine that is made from the heart.

I am driven by ingredients. My Italian heritage and French training inevitably poke through as well, guiding my techniques.

If I could be something other than an actor, I'd be a chef; I've got a big interest in food. I'm a proper fan boy.

If you're a happy person around food, you can be a professional chef. It's fueled by passion.

As a chef, I got into this because I love the creative energy and I love the science, but I also love to feed people and make them happy.

I like that talented chefs are able to keep coming up with new ways of preparing food - it really is an art form.

It is not difficult now to make good food because we have sophisticated equipment and refined ingredients. Being innovative also helps you. It sets you apart from other chefs. But taste is king.

Like a musician expresses himself through music and a writer's expression is in his writings, cooking is my mode of expression.