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Charlie Trotter

"Chefs, as a whole, say yes to any project, fundraiser, or tasting because they have such a generous spirit."

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"Chefs, as a whole, say yes to any project, fundraiser, or tasting because they have such a generous spirit."

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Asa Don Brown

"I'm trying to do the kind of projects that I want to see in the theatre."

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"There's only so many small shows you can do. A lot of the smaller things are more side project things. Not everything is appropriate for Sonic Youth to do."

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"I've turned down projects based on raunchiness before."

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"The best project is one that asks a novel question."

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"I feel I have so many projects and I haven't completed them yet."

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"You never know when you start a project just how good it can be."

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"The great secret behind classified projects is that most of them are so utterly boring and uninteresting that James Bond wouldn't even take a second look at them."

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"I have kept a part of Catalina Productions going, through which I develop a few projects just for me."

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Asa Don Brown

"Your personal capacity to handle more valuable projects will go up when you appreciate yourself more."

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Asa Don Brown

"I typically go overboard when I research new projects."

Explore more quotes by Charlie Trotter

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Charlie Trotter
"What I was reading was already part of my psyche, but finally someone else was saying it's okay to walk alone."
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Charlie Trotter
"I couldn't really relate to the fraternity or party scene, to the people out in the mall every day protesting one thing or another. I felt like there was no one I could relate to."
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Charlie Trotter
"A jazz musician can improvise based on his knowledge of music. He understands how things go together. For a chef, once you have that basis, that's when cuisine is truly exciting."
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Charlie Trotter
"Students need to learn how to think critically, how to argue opposing ideas. It is important for them to learn how to think. You can always cook."
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Charlie Trotter
"All four elements were happening in equal measure - the cuisine, the wine, the service, and the overall ambience. It taught me that dining could happen at a spiritual level."
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Charlie Trotter
"One must know combinations, one must have a true knowledge of food to be in the moment."
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Charlie Trotter
"Chefs, as a whole, say yes to any project, fundraiser, or tasting because they have such a generous spirit."
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