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Charlie Trotter Found Dead in Home
Posted on 11/5/13 at 6:04 pm
Posted on 11/5/13 at 6:04 pm
Posted on 11/5/13 at 7:10 pm to Thomas Hudson
Did so much in his short life. So sad.
Posted on 11/5/13 at 7:54 pm to Thomas Hudson
A shame.
This post was edited on 11/5/13 at 8:02 pm
Posted on 11/5/13 at 9:22 pm to Thomas Hudson
He suffered for years with an inoperable brain aneurism. That's got to be a tough thing to live with.
Posted on 11/5/13 at 11:40 pm to CC
Had an unforgettable meal there is 1998. RIP.
Posted on 11/6/13 at 12:44 am to Thomas Hudson
Read that today. Didn't know that he never went to culinary school.
Posted on 11/6/13 at 7:25 am to L.A.
Many of these top notch American chefs did not go to culinary school, wish same could be said about lawyers.
Posted on 11/6/13 at 8:12 am to BlackenedOut
Trotter's approach to learning should be the model for all who aspire to cook for a living. Get a bottom rung job at the best restaurant in your home town. Work your way up for a couple of years and make sure you actually want to do the job for a living. Then identify chefs around the country, if not the world, and start applying for bottom rung positions in their kitchens. Whenever you stop learning you move on.
Culinary school will not teach you anything you can't get paid to learn on the job. It's up to the individual candidate to push themselves in their career which often means moving and starting off lower than their last position in a lesser kitchen.
Or you could rack up 40k (and often much more) in loans just to get a $10-12 an hour job that you could have gotten with a year of experience in any halfway decent kitchen anywhere.
Culinary school will not teach you anything you can't get paid to learn on the job. It's up to the individual candidate to push themselves in their career which often means moving and starting off lower than their last position in a lesser kitchen.
Or you could rack up 40k (and often much more) in loans just to get a $10-12 an hour job that you could have gotten with a year of experience in any halfway decent kitchen anywhere.
Posted on 11/6/13 at 8:39 am to BlackenedOut
quote:
Many of these top notch American chefs did not go to culinary school, wish same could be said about lawyers.
Thank god there is no "bar association" or licensing for chefs.
Sad story.
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