A chef in a kitchen.

Charlie Trotter: A culinary legend passes on…

By on November 6, 2013

Charlie Trotter
(September 8, 1959 – November 5, 2013)

Today the culinary world suffered a huge loss, Charlie Trotter passed away at the very young age of 54. For those of you not familiar with Trotter and his influence in the culinary world, let me tell you his recognition and reputation was by far…one of merit.

What is remarkable about this culinary legend is the fact that he never attended any culinary institute – he was self-taught. Trotter attended University of Wisconsin in Madison, WI) where he earned his Bachelor’s of Science degree in Political Science but would prepare meals as a way of entertainment for his friends and roommates as his passion was waiting to be unfolded.

I wasn’t aware that I had the same mentality as Trotter (till I read it in a recent article) that he believed that the only way to know what the ‘best’ is, is to expose yourself to the ‘best’.

After graduating from college Trotter traveled around the U.S. and Europe to dine at only the finest restaurants. He wanted to learn how the “best” gained that title, and see what the future could possibly hold for him. He returned to the States and began doing catering parties (tasting menu format) for friends of his family. This was his way to “test the waters” on his culinary skills and his focus on the caliber of service and wine emphasis he desired. After doing this successfully for just over a year, he decided to open Charlie Trotter’s –with his now deceased father, Bob Trotter, as his partner.

The restaurant Charlie Trotter and the man himself became a legend of sorts:

  • Charlie Trotter’s restaurant in Chicago opened in 1987. On December 31, 2011, Trotter announced that the restaurant would close in August 2012, citing a desire to travel and to pursue a master’s degree. It was named as the 30th-best restaurant in the world by Restaurant Magazine, and 5th-best in the United States in 2007.In 2010 Charlie Trotter’s was one of three restaurants in Chicago to be awarded two stars by the Michelin Guide.
Among other restaurants and awards that Trotter earned over the years (The James Beard Foundation to the Michelin Guide to the Colin Powell-founded charity, America’s Promise Alliance), Trotter also managed to write 14 cookbooks and three management books, and had promoted a line of organic and all-natural gourmet foods distributed nationally.
Trotter’s philosophy was simple: his cuisine originated from the finest foodstuffs available. He believed in having a variety of  purveyors (over 90 for his restaurant) to provide the fresh, healthful ingredients which inspired him to create flavorful masterpieces. 

The taste of free-range and organic products is so much better than the alternative. It is also good to know that you are eating unadulterated food and supporting farmers and growers who are directly connected with the land.

Chef Trotter preferred saucing with vegetable juice-based vinaigrettes, light emulsified stocks, and purees as well as delicate broths, and herb-infused meat and fish essences.

Unlike sauces which incorporate a lot of butter or cream, our approach does not mute or block the basic flavors of the ingredients they are meant to support.

I do not want guests walking out of the restaurant feeling as if they over-indulged because of excessive cream, butter, and alcohol. I want them to feel stimulated and alert, knowing that they will be able to look forward to breakfast the following morning. Food doesn’t have to be rich to taste good.

As the news spread throughout the day of Trotter’s passing, chefs, protégées and fans who were influenced by his work and his philosophy of cooking shared their grief.

Graham Elliott, a one-time Trotter protégée‎ expressed that Trotter was “chef, mentor, trailblazer, philosopher, artist, teacher, leader. He now belongs to the ages”.

Anthony Bourdain wrote: “Rest In Peace Charlie Trotter. A giant. A legend. Treated shabbily by a world he helped create. My thoughts go out to those who loved him.”

Daniel Boulud wrote: “Very sad day in the chef community #charlietrotter influence on young American chef was tremendous and inspiring .he will be missed greatly.”

The tributes for Charlie Trotter have been flooding the internet and twitter alike all day. Stories, memories and lessons learned are being shared to the public about this culinary legend. I unfortunately did not have the pleasure of eating at his famed restaurant but I can only imagine what kind of an experience that would have been. Trotter was young to be taken away from the world but obviously left a remarkable impression let alone stamp on the ever changing culinary scene.

I found this quote from chef José Andrés that I found to be rather fitting: “lets celebrate his amazing contribution to America and the world. He was a genuine person.Today heaven will eat better….”

FT

The perfect marriage - garlic escargots and @moetchandon Ice Imperial Champagne 🍾 🥂😍😍

If you haven't had the pleasure of tasting this incredibly refreshing Champagne, then I'd suggest you do it and do it now!! You'll thank me for it😉😋

What is unique about this Champagne is the fact that it was created to be served over ice, hence its name - Ice Imperial. It is the perfect accompaniment to any dish or simply alone...sheer perfection!!

Here's to more 'occasions' or 'simply because' 😉

Cheers🥂

#foodblogger #travelblogger #foodphotography #foodporn #champagne #champagnelover #icechampagne #moet #moetchandon #anyoccasion #justbecause #escargot #luxelife #thefoodteaseeats #thefoodteasedrinks #ifwtwa1 #tmac #tmacontario
"Cook with love always, and people will feel it" - Chef @antonyannick70

It was a pleasure and honour to witness Chef Yannick Anton from @lecordonbleuottawa receive the Chevalier de L'Ordre du Mérite Agricole. 

This award, bestowed by the French Ministry of Agriculture, recognizes his contribution to promoting French culture in Ottawa and across Canada through his work as a chef and culinary instructor. 
🇨🇵 🇨🇦🧑‍🍳

Read about his extraordinary career in my article published in the Fall issue of @luxeottawamagazine 

A lifelong passion for his craft - Congratulations again, Chef!!🏅🤩

#travelblogger #foodblogger #travelwriter #foodwriter #chef #cheflife #chevalier #meriteagricole #prestigious #accolades #frenchculture #promoting #published #luxelife #tmac #tmacontario #ifwtwa1 #frenchchef
The @brookstreetott hotel is a dreamy setting for couples embarking on their marital journey, especially with their all-in-one location. 🤩🤩

Discover their exclusive curated services in my recently published article featured in the Fall/Winter issue of the @ottawawedding magazine.

● Premiere wedding venue 💍✅️
● 18-hole championship golf course ⛳️✅️
● Exceptional cuisine 🍽 ✅️

Make your next stay a memorable one with the Brookstreet Hotel! 

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Those who know me know I'm weak for tasty popcorn and @fromfarmtotablecanada
 spoiled me with theirs!! 🍿 😋

Proudly Ontario-made and woman-owned, From Farm to Table Canada has debuted their limited-edition CNE Kettle Corn in collaboration with the Canadian National Exhibition @letsgototheex for the 2024 season.Their beautiful package illustrations captures the fun that we have, when at the CNE 🎢.

It's the perfect blend of sweet and salty - my favourite!! 😍

They are available in two sizes: Family Bag and Grab & Go. Sold online as well as in retail chains and many independent stores.

This must-have snack for the summer is available until Labour Day. 

Get yours today and enjoy!!🍿🍿
A couple of evenings ago, I had the pleasure and honour of being invited by my alma mater, @lecordonbleuottawa to witness Chef @antonyannick70 be awarded France's L'Ordre du mérite agricole, the highest civilian honour from the embassy @franceaucanada 😃

This distinction recognizes the contributions of Chef Yannick to promote French culture in Canada and Ottawa specifically - through his work as a chef and instructor at Le Cordon Bleu Institute in Ottawa. 

Special moments of the evening included Ambassador of France to Canada, Michel Miraillet sharing with guests the numerous accomplishments that Chef Yannick Anton has accomplished over the years. Simply remarkable!!👏👏
A very touching and inspiring moment came when Chef Yannick Anton gave praise and gratitude to his mentors, who helped him attain his dream in the culinary industry. He also reminded the graduating class of chefs to always have a vision and to never let it go.👨‍🍳👩🏼‍🍳😍

And it wouldn't be a celebration without some tasty treats that exude French flare! They even had chocolate graduation hats - very cute and apropo 🎓🎓

Bravo Chef!!😊
Muy Caliente!!🔥🔥🌞🌞

With the insanely hot weather, nothing is more refreshing than this tasty Brazilian lemonade with some @bacardi Gold
Rum for the win!!🤩😋

And let me tell you, a pitcher was made...as it's THAT delicious!!

At this rate, I will finally start to enjoy the summer heat...providing I have my 'special' lemonade!😉

Cheers!

#foodblogger #travelblogger #cocktails #cocktailporn #brazilianlemonade #braziliandrink #summerdrinks #bacardi #rum #summerheat #summerheatwave #lemonadeforadults #thefoodteasedrinks #ifwtwa1 #tmac #enjoylife #enjoythemoment
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