Charlie Trotter Quotes

Chef Michel Richard is always at the top of his game.

I want every dish to be a ten.

I'm working to be the best - the very best. There are a lot of people in this industry, and I'm trying to be the best. I'm working to affect history in a positive way.

Our goal, simply stated, is to be the best.

I want to be the best. That's just the human way.

I set out to be the best umpire of my time. But I don't know what it takes to be great.

Small aim is a crime; have great aim.

I want to know everything there is to know about Lewis and Clark. And I want to do the Sunday crossword in less than an hour. I want to be the best dad in the world. I want to play Richard II, and I want to win another Tony award.

I have real admiration for chefs who can maintain an edge and find new inspiration in their cooking after many years.

I want to run with the best, that's how I've always lived.

I like to see a driven kid: somebody who wants to come from the ground up. I love to see somebody who wants to be the best they can be.

I want to make him the proudest dad to have me and I want to show everybody and nearly be as good as him because he was the best.

I'm not afraid of working hard at anything, whatever it is. I just always want to be the best that I can.

When I've done gymnastics, ballet or soccer - I was always trying to be the best. I'm really driven. Really driven.

Where do you go when you're the best in the world? What's next?

I don't think anybody's goal is to be mediocre. I think everybody should want to be the best. I've always felt that way. I want to be at the best at everything I do.

The roots of true achievement lie in the will to become the best that you can become.

I always wanted to play against the best.

Creating deluxe cuisine is like playing a sport. Always competitive. Always challenging. And if you slow down a bit, you can no longer return to the top level.

I wanted to be the best in the world.

I always wanted to be the best and to get the most out of myself.

You don't ever want to go out there and not be the best. You want to be the best cop that you can. Be the best writer you can be. Everybody has their goals. Everybody has their dreams.

My dream as a passionate cook has been to go to Le Cordon Bleu. Never could my most incredible dream have lived up to the experience. The food, the lesson, the chef, the ingredients - all the best of the best. I see why Le Cordon Bleu is world-renowned.

I know I want to always do the best I can.

I'd rather have Daniel Boulud have 20 restaurants than some restauranteur. It's going to make the food in our country better.