Charlie Trotter Moves on to New Horizons

At his New Year’s Eve gala last Saturday Chef Charlie Trotter officially announced to guests and staff that in eight months he retiring (at least for a while) from his famed Chicago restaurant.

As word of his decision spread, many stories have appeared listing his many contributions to the improvement of the dining experience in America. Charlie Trotter was one of the first chefs to introduce a degustation or European style tasting menu, vegetarian menu choices and an increased awareness of local seasonal products including raw foods as well as a chef’s kitchen-side table.

And while few can doubt his impact on the front of the house, it must also be acknowledged that his influence on the back of the house was even greater.

Chef Trotter set a high standard of both professionalism and creativity for his staff. The young chefs lucky enough to have trained with him call his kitchen and his methods nothing short of perfection.

His belief in the combination of classical techniques and daily innovation created a passionate atmosphere that would become the hallmark of an entire generation of chefs who proudly list him on their resume as their mentor.

For those not fortunate enough to have worked with him, Trotter leaves a legacy of books that capture his desire for the best - be that the floor service, the wine offered or the cuisine presented.

He also sponsored many youth training programs that exposed hundreds of talented young people to opportunities within the hospitality industry 

Trotter’s future plans include travel and time to study philosophy and political history. Will he open another restaurant? He hasn’t ruled that out – but not at least at this point. While he travels and studies, we'll just have to wait to see the results (and the directions) of his new efforts take. 

Let’s wish him well. He is a great chef who made a profound difference – a difference that not only delighted his fortunate guests but made our industry a more creative and professional place for us all!

Thank You Charlie Trotter!

 Your Culinary World copyright Ana Kinkaid/Peter Schlagel 2011

60 Minutes News Confuses Fine Cuisine with Junk Food as They Explore the Alchemy of Flavor Giant Givaudan

In a recently aired T.V. report (see it here) focusing largely on the Swiss flavoring giant Givaudan, the 60 Minutes News Hour provided an insightful glimpse into the amazing range and method of their operations. And then makes a major erroneous conclusion.

From California orchards to chef guided food trials in Hong Kong, the legendary Givaudan Firm is shown capturing thousands of flavor, many available only regionally in a limited basis in fresh form.

The program traces the flavors from fields to the hands of such well known chefs as Alvin Leung, who works with the new tastes to create innovative dishes that will delight diners worldwide.

But sadly, mid-report there is a turn in the story from flavors as pleasure to taste as a form of addiction. And this is where perhaps the reporters on the story should have spoken to a few chefs to gain a more accurate perspective on our Industry. 

The story visually implies a link between the efforts of fine chefs to that of companies who choose to produce tons of unhealthy commercial junk foods. Nothing could be more unjust or further from the truth.

Chefs around the world have and are working daily to raise an awareness of healthy dining and an increased use of fresh ingredients.

True professional chefs do NOT produce "junk food". They create cuisine.  

Bob Pelligrino, Givaudan's vice president of global strategy and business development, is truly a gentleman as he elegantly restrains his replies when he is unfairly pressed to admit that flavoring is the sole source of obesity.

Perhaps the reporters and the staff who created this misbalanced news story should have asked a chef or two how he or she would reply to such statements. Probably the professional chef, after wiping his or her hands, might reply that obesity results from misinformed food choices – something this very 60 Minutes report appears to be sadly guilty of.  

Your Culinary World copyright Ana Kinkaid/Peter Schlagel 2011