A Once Almost Great Chef

This country has a plethora of well known celebrity chefs. there;s Bobby flay, Emeril lLgasse, and Sandra Lee , just to name a few. mention Charlie Trotter and most people will scratch their heads and respond with a "Who?" He almost sounds like he could come from a J.K. Rowling novel however Trotter was on his way to becoming one of America's most famed chefs. What happened? That is answered in a interesting piece in today's Wednesday's New York Times' Dining section. The article written by David Kamp, tells about Trotter's great Chicago restaurant named, appropriately after himself. His food is top quality, he is as creative as any of the great European masters, yet he has failed to become a celebrity. His food gets tops marks both in national magazines and Chicago papers. Regulars swoon over his varied and creative approaches to vegetables (he's one of the few chefs who does cater to a vegan palate). Yet he just doesn't have the star appeal of a Flay or a Batali , the last, his best friend. He would rather sit back and let his dishes be the stars instead of himself. It's not that Trotter hasn't tried. It seems, in some ways, that luck is against him. In 2009 Trotter was going to open up a much anticipated restaurant in the town's Elysian Hotel. That plan was was cancelled. Another ,set to start in New York's One Madison Park Tower, is still waiting. His Vegas restaurants closed.Trotter is not known for an endearing personality either. He is is reputed to have Gordon Ramsay's sharp tongue and tyrannical work ethic.However Ramsay is considered sexy and cute even when he's lambasting some poor sous-chef. Trotter is not. Maybe that makes a difference. However artists, including chefs, are supposed to be difficult. Will Charlie Trotter survive in these tough economic times? Yes, because he creates and serves superb food. He may not have the personality and flair of his fellow chefs but he does have talent. That means a great deal in the restaurant world.