Charlie Trotter.

Trotter's Chicago, Illinois

Charlie Trotter's greatest contribution to fellow chefs is his ability to empower the imagination. His generosity is defined by the ability to vest himself. A poli-sci. grad from the University of Wisconsin, he began his culinary quest in 1982, embarking on a four year pilgrimage into some of the finest restaurants across the United States and Europe and through volumes and volumes of culinary annals. He spent time in the kitchens of Norman Van Aken, Bradley Ogden, and Gordon Sinclair, absorbing the perfumes, textures, and nuances of each restaurant. He returned to Chicago to mold all that he had learned into his own vision, opening Charlie Trotter's in 1987. His steadfast professionalism serves as a totem to the many young chefs who now seek a spot in his kitchen.

Perhaps the first lesson cooks learn in Charlie Trotter's kitchen is that they have embarked on a never--ending search to find the best, especially when it comes to ingredients. Over 90 purveyors are called upon to compose the daily mise-en-place. As such, the second lesson is in understanding the importance of handling ingredients with integrity. Vegetables are particularly pristine. As much visual jewels as they are charms on the tongue, vegetables are given ample attention by Chef Trotter. Many of his vegetable dishes are prepared en sous-vide, a process during which ingredients are locked in a vacuum sealed bag, poached in hot water, held at room temperature and then shocked in an ice bath before being prepared for service. The sous-vide method preserves much of the nutrients and flavors otherwise lost in the cooking process. When meat, game, fish, and poultry are prepared this way, the result is exceptionally tender and well-infused. On the other end of the spectrum is his most recent venture, preparing vegetables raw.

Long-time customers and friends Roxanne and Michael Klein first broached the topic with Trotter on one of their visits for dinner at the restaurant. Once presented with the perameters of their raw eating style, Trotter set out to prepare a menu entirely of raw, vegan ingredients. Intrigued by the challenge, he collected books, some of which were helpful, some of which were not. His research resulted in preparing raw dishes for himself and to lengthy conversations with the Kleins, the result of which has been a unique book collaboration. Trotter felt it important to tackle the topic. "We have about one request every month for raw food," he estimates. Trotter believes that in the next couple of years, all chefs will be well versed in the art of raw food. "I remember when I was doing the vegetable degustation menu and the vegetable book; there were a few raised eyebrows among fellow chefs. These are the same chefs who have vegetarian dishes on their tasting menus," he confides, Though he concedes raw food may no t be the way he chooses to eat, he acknowledges that some of his customers do and states "My interest is purely for the aesthetics and the sensual aspect of the food." And, as usual, Chef Trotter wouldn't miss the opportunity to exceed his guests' expectations.