September 30, 2010
Charlie Trotter specializes in Degustation, which is a careful, appreciative tasting of various foods and focusing on the senses. His inspiration came while he was in college and his roommate, Joel Fish, prepared various courses for his friends to taste. Trotter became interested in what Joel was doing, and soon found himself immersed in the world of cookbooks and preparing meals as a way of entertainment for his friends and roommate. Mid way through his college tenure at The University of Wisconsin in Madison, WI, he decided to take a year off and read every book he could, this included cookbooks. As a way to make a living while on this break from school, he took a job as a waiter. Not long after he returned to college, he earned his Bachelor's of Science degree in Political Science, then began once again cooking and actually doing small catering parties. Upon graduating from college, Charlie 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. Charlie actually never went to culinary school, he completely taught himself. Soon he returned to the States and began doing catering parties for his friends and families. His first cooking job was at a restaurant in the North Shore area of Chicago called Sinclair's where he was a cook there and worked under many now well-known chefs including Norman Van Aken. After doing this for just over a year, he decided to open Charlie Trotter's with his now deceased father, Robert Trotter, as his partner. Charlie’s cuisine now comes from the finest foodstuffs available. Networks provide the fresh, healthful ingredients which inspire him to create his masterpieces. From the naturally raised meat and line caught seafood to the organic produce, every component of each dish is the most pure available. Bobwhite quail from Indiana, petite greens...
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