Rene Redzepi quotes

There is no conflict between a better meal and a better world. (Rene Redzepi)
Learning about issues such as sustainability and locavorism are things that you need to have as part of you as a chef because it will make you cook more delicious food. View quote
Rene Redzepi
When you get close to the raw materials and taste them at the moment they let go of the soil, you learn to respect them. View quote
Rene Redzepi
People will travel anywhere for good food - it's crazy. View quote
Rene Redzepi
I think that in our part of the world, Scandinavia, we are one of the pioneers of showing that gastronomy can be something - high gastronomy can be something very, very present and doesn't have to involve, you know, what is perceived as the normal luxury items that belong in a high gastronomy restaurant. View quote
Rene Redzepi
Fine dining is an occasional treat for most people. View quote
Rene Redzepi
Chefs have a new opportunity - and perhaps even an obligation - to inform the public about what is good to eat, and why. View quote
Rene Redzepi
I had turned down other head chef jobs. I didn't want to take over someone else's cuisine. I wanted to start from scratch. View quote
Rene Redzepi
If you see someone in the kitchen that has good hands and a quick brain, then you need that person to be in the front of everything. View quote
Rene Redzepi
If you see how a plant grows and you taste it in situ you have a perfect example of how it should taste on the plate. View quote
Rene Redzepi
Close interaction with farmers and scientists can expose the chef to new flavours that can be used to delight diners. (Rene Redzepi)
Take a trip to the forest and experience the greatness of getting on your knees and picking your own food and going home... and eating it. View quote
Rene Redzepi
The restaurant industry is brutal. View quote
Rene Redzepi
When you start at catering college, nobody prepares you for a book tour or public speaking. View quote
Rene Redzepi
I only have the restaurant. If I do other things, it's only to do with the restaurant. View quote
Rene Redzepi
I never cooked at home - my father was the chef. View quote
Rene Redzepi
I know every movement of my kitchen. View quote
Rene Redzepi
A gastronomical supermeal didn't necessarily have to involve the things I had brought from other top kitchens. View quote
Rene Redzepi
I still cook at home. A lot of chefs I think don't cook at home. But I still do, I love cooking at home, I love having friends. View quote
Rene Redzepi
My last meal on Earth, I would love it to be a bowl of blueberries with cold cream. View quote
Rene Redzepi
I would love to eat a really great burger, but it doesn't exist in our part of the world. (Rene Redzepi)
Scandinavian-Danish cuisine was something quite rustic, mostly known for pastries and smorgasbord cuisine, which in itself has become a joke. View quote
Rene Redzepi
All of the people who work in the kitchen with me go out into the forests and on to the beach. It's a part of their job. If you work with me you will often be starting your day in the forest or on the shore because I believe foraging will shape you as a chef. View quote
Rene Redzepi
I've never had anything but the freedom to do what I wanted just as long as it made me happy. View quote
Rene Redzepi
There's no media training. In cooking school, there's not even manager training. You learn the fundamentals of cooking. Everything else is learning by doing. View quote
Rene Redzepi