Charlie Trotter was widely known for his meticulous nature. It seems fitting that Rebecca Halpern’s Love, Charlie: The Rise and Fall of Chef Charlie Trotter places once-superstar chef Charlie Trotter’s signature way of working at the forefront. Attention to detail led him to become the Michael Jordan of his time in the industry. Feared by his competitors and respected by his peers, Trotter was a man with vision, alongside being a fiery bloodhound that would chomp at your heels till you did it the way he wanted it.
See, for Trotter, doing it his way was a family trait. Committing all of one’s drive to the work in order to succeed was passed down to the man by his father, Bob Trotter, at an early age. Trotter once discovering his passion for the kitchen and a will to express himself via the culinary arts, committed all of his focus to not only succeed but to be the best. He traveled and ate his way extensively through Europe before entering the California Culinary Academy. After that, his father took a gamble on his son’s will and determination and helped him open his first restaurant. Trotter’s opened in Chicago in 1987, and for the next 25 years, it was the peak, the standard bearer, the crème de la crème of Michelin-style dining experiences.
Publications of the period ranker the establishment as not merely one of the best restaurants in the USA, but one of the best in the world. Yes, Charlie Trotter is one of the first celebrity chefs to dominate the food scene with multiple exclusive cookbooks, restaurants in Vegas, Mexico, and even a TV show. He had it all, but that didn’t seem to satisfy him. Even though Trotter continually challenged himself, his clients, his staff, and the people who made up his inner circle with his constantly demanding nature, he needed to expand and innovate, along with keeping up an impossibly impeccable level of quality control.
“…once-superstar chef Charlie Trotter…discovering his passion for the kitchen… ”
Love, Charlie then delves in Trotter’s control over the restaurant. He ate, lived, and slept the business to the point that he had no personal life. He pushed his staff away and wrestled with his competition until his reputation nearly rendered him unapproachable. Still, beneath the fierce drive and intensity, there was a warm soul devoted to helping others attain their heights. With a curious and quiet delivery, there seemed to be a soft touch beneath the savagely driven genius.
Halpern’s portrait of Trotter is a detailed, earnest, and engrossing study. This professional became so engulfed by his pursuits to the point that his life developed into meaninglessness once he threw in the towel. The filmmaker has no issues pointing to Trotter’s ego when he’s wrong, but she also recognizes the human side of a man most would say didn’t have one. There’s a warmth to Halpern’s approach to the subject that makes him empathetic. This strong focus on emotion is what pulls audience members to the end, as this is more than some fluff piece or a glorified Food Network show. Trotter, for good and ill, wanted to be best and demanded that from all in his orbit. But he also demanded it from himself and seeing Trotter descend at the speed of light from his highest highs is more than a little sad.
Love, Charlie: The Rise and Fall of Chef Charlie Trotter is as well-plated a dish. Trotter offered a special table at the heart of the kitchen so that diners could experience the theatre, artistry, and animosity between chefs that are skipped over by the servers. Much in that same vein, this excellent documentary gives us a tantalizing menu of the hot moments and cold shoulders Trotter gave and was met with as he strived for food perfection. Served with wine of quality and vintage, Halpern allows us to take in the agony and the ecstasy that was Charlie Trotter’s life.
"…a front-row seat and a tantalizing menu..."
