.D'lolly's D'lites.
.½ cup passion, ½ cup spice equal a cup of love for the ingredients that celebrate food and life.

Wednesday, August 4, 2010

.Charlie Trotter.



Charlie Trotter was born in the fall of 1959 in Chicago, Illinois. Charlie Trotter actually began paying attention to cooking when he saw how his roommate is college was intrigued by it. Trotter actually received a degree in political science from the University of Wisconsin. In 1982 was when Trotter began to work professionally as a chef. From there he went on to work and study in Chicago, San Francisco at the California Culinary Academy, Europe and even here in Florida.
Unlike many of the well-known chefs you see today, Trotter was all self taught. He never stepped one foot into a culinary environment, academically, until after he had already begun his professional culinary career. The very first kitchen he stepped into was at “Sinclair’s” that was located in the North Shore area of Chicago. He had the opportunity to work under some other known chefs, including Norman Van Aken. Charlie Trotter and his partner then, his very own father opened his first restaurant. It 1987,  “Charlie Trotter’s” opened in Chicago. “Charlie Trotters” has received various awards including; being once named the 30th best restaurant in the world by Restaurant Magazine and also 5th best in the United States in 2007. It has also been incorporated in being one of the top 40 Restaurants in the U.S. Trotter also opened a restaurant in Las Vegas but was closed March of this year due to climate issues. Along side “Charlie Trotters”, Trotter also has “Trotters To Go”. Trotters To Go is basically your high-class deli and catering service also located in Chicago. Between traveling back and forth to all of his restaurants, Trotter found the time to also write and co-author over ten books. Trotter has also found various ways to give back. Not only has he developed his very own Culinary Education Foundation; he has also worked with various non-profit organizations, including Meals-on-Wheels, Make-A-Wish, and Windows of Hope. His Culinary Education Foundation has been able to raise over $1,000,000 for culinary scholarships for students since 1999. 

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