Quote · Armchair Expert with Dax Shepard
Grant Achatz (award-winning chef)
Where this was said
Training Under Charlie Trotter in Chicago
At 16:33 · chapter starts 13:40
Grant Achatz identified Charlie Trotter's Chicago restaurant as the best in America and wrote him handwritten letters repeatedly until Trotter finally called him in. Achatz — 21, wearing an enormous baggy JCPenney suit — completed a three-day tryout and landed the job. Trotter's kitchen was extraordinary in its food and extraordinary in its toxicity: rather than yelling at the cook who made a mistake, Trotter would dress down the person standing next to them, inflicting double guilt. [1] — Grant Achatz "Charlie Trotter never yelled at the cook who made the mistake. He'd dress down the person standing next to them instead — turning every err…" 14:20 The most memorable example involved Achatz sweeping too much basil off his board. Trotter quietly asked for his wallet, took out five dollars, threw them in the trash, and said: 'You're stealing from me, so I just stole from you.' The money sat untouched until Trotter left the kitchen. [2] — Grant Achatz "Achatz swept a bit too much basil off his cutting board. Trotter noticed, asked for his wallet, pulled out five dollars, threw them in the …" 16:58 Achatz stayed less than a year, heading to Europe — where French food deeply disappointed him — before his fortunes changed.
Charlie Trotter never yelled at the cook who made the mistake. He'd dress down the person standing next to them instead — turning every error into a double punishment. Achatz calls it masterful manipulation; it was also the management style he swore he'd never copy.
Achatz swept a bit too much basil off his cutting board. Trotter noticed, asked for his wallet, pulled out five dollars, threw them in the bin, and said: 'You're stealing from me. So I just stole from you.' The money sat in the trash untouched until Trotter left.
