|Chef at work (Image Getty Images)|
Yes, one of my cooking idols has passed away, last night at the young age of 54. When I was a young chef I looked with amazement at his cookbooks, full of brilliant ideas. He was basically the first that really explored the regional products and reading the ingredients in his cookbooks really showed the difference if you buy the one right and special potato or just a potato off the shelf in a super market.
He was an absolute perfectionist, someone who will not serve anything below perfect. I found one of his menus on the net, served by table. Just look at the different items, absolutely wonderful. One can only imagine how much work goes into a creation like this
I was lucky enough to be invited by friends to his restaurant C in Cabo San Luca. This was an absolutely amazing treat, we had a chefs table and the head chef produced one of the best meals I had. I was working on the ship The World at the time and the residents who invited me did not tell me where we go. So my surprise was big when we drove in the One and Only and walked into C.
Of course I have a whole lot of his cook books, especially Charlie Trotter, Charlie Trotter Vegetables, Charlie Trotter Seafood, Charlie Trotter Dessert and Charlie Trotter Meat and Game. These are amazing books, as well for the not so well trained chef, beautiful photos and accurate recipes, something one does not always find in cook books of top chefs
The photo of the baby carrot terrine is one of my favorite dishes he made, I have done it many times myself and every time it is a great success. The flavor combination is amazing. I think I will have to cook it again soon and share the recipe with you.
|My favored Terrine|
But all I can say now is Charlie Trotter, we miss you RIP