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Maintaining a commitment to using the finest ingredients and emphasizing the connection between the farmers and ranchers and the food he plates in his restaurant, Charlie Trotter leaped into the culinary limelight in 1987. A self-taught chef who graduated with a political science degree, Charlie didn't begin cooking professionally in kitchens until 1982, when he worked under the great influences of Bradley Ogden, Gordon Sinclair, and Norman Van Aken. His commitment to perfection, creativity, and dedication have paid off with many James Beard Foundation and Wine Spectator Awards and a following that spans the country. In this episode of IN JULIA'S KITCHEN WITH MASTER CHEFS, Charlie Trotter prepares Seared Sea Scallops With Curried Carrot Broth and Peach Soup With a Trio of Sorbets.
 Seared Scallops with Curried Carrot Broth
Quenelles of Sorbet in a Warm Peach Soup
Warm Peach Soup
Oven-Dried Fruit Chips
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