Rene Redzepi Quotes

A gastronomical supermeal didn't necessarily have to involve the things I had brought from other top kitchens.
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.
Appetite as it relates to the human being, the person. How do you find appetite for what you do? How do you relate to appetite? How do you get appetite, not only for a meal but also to do the work you do?
Chefs have a new opportunity - and perhaps even an obligation - to inform the public about what is good to eat, and why.
Close interaction with farmers and scientists can expose the chef to new flavours that can be used to delight diners.
Fifteen years ago, France was the promised land of cooking. So I looked at a map, found five restaurants and faxed them to ask for a job. Within five minutes, I got a reply from the then three- star Le Jardin des Sens in Montpellier.
Fine dining is an occasional treat for most people.
I can tell you one of the most surprising ingredients I've ever found. Perhaps five years ago on a beach I saw this herb that looked exactly like chives. I put it in my mouth and started chewing and, surprise, it tasted exactly like coriander.
I can't crack jokes because I don't have any.
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.
I know every movement of my kitchen.
I never cooked at home - my father was the chef.
I only have the restaurant. If I do other things, it's only to do with the restaurant.
I started my cooking 'career' aged 15, almost 20 years ago. At the time it was quite a shock suddenly working 75 to 80 hours a week, without time to play football or other sports.
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.
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.
I would love to eat a really great burger, but it doesn't exist in our part of the world.
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.
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.
I'm a bit of a glutton - I eat too much of all that is good to eat.
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AuthorName
Rene Redzepi
Profession
Chef
BirthDate
16 December, 1977
Country
Denmark
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