Rebecca Halpern’s latest documentary “Love, Charlie: The Rise and Fall of Chef Charlie” examines iconic Chicago chef, who developed micro-greens and helped make vegetarianism mainstream. The chef, who died in 2013, was also known for his cookbooks, which featured groundbreaking food photography, which earned him the title “godfather of food porn.
In the first few moments of Halpern’s docu, Trotter states, “My philosophy has always been if it weren’t for the employees and if it weren’t for the customers, the restaurant business would be the greatest business in the world.” You said that the thesis of this film has nothing to do with food. Can you explain what you mean by that?
You interviewed many famous chefs, including Wolfgang Puck, Emeril Lagasse and Grant Achatz as well as Charlie’s immediate family. Did they all immediately agree to participate, or did it take convincing? If so, what ultimately convinced them to be part of the film?
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