Rene Redzepi Quotes

In my home I tend to eat a very simple version of what we cook at the restaurant, which is vegetable-oriented, with a little bit of fish and very little meat. For instance, a dish in my home could be steamed spinach with spruce, where I take a spruce branch and put it in the pot and that infuses into the spinach.
I've never had anything but the freedom to do what I wanted just as long as it made me happy.
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.
My last meal on Earth, I would love it to be a bowl of blueberries with cold cream.
People will travel anywhere for good food - it's crazy.
Scandinavian-Danish cuisine was something quite rustic, mostly known for pastries and smorgasbord cuisine, which in itself has become a joke.
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.
The restaurant industry is brutal.
There is no conflict between a better meal and a better world.
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.
When I turned 15, I left school having failed to make the minimum grade. With little direction I enlisted at the local culinary school. Here the academic demands were less rigorous.
When people are grownups they're grown ups. They make their own decisions you know.
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.
When you start at catering college, nobody prepares you for a book tour or public speaking.
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AuthorName
Rene Redzepi
Profession
Chef
BirthDate
16 December, 1977
Country
Denmark
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