Words matter. These are the best Rene Redzepi Quotes, and they’re great for sharing with your friends.
When you start at catering college, nobody prepares you for a book tour or public speaking.
The restaurant industry is brutal.
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.
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.
Scandinavian-Danish cuisine was something quite rustic, mostly known for pastries and smorgasbord cuisine, which in itself has become a joke.
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.
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.
I know every movement of my kitchen.
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.
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.
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.
Fine dining is an occasional treat for most people.
I’m a bit of a glutton – I eat too much of all that is good to eat.
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 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.
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?
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.
Close interaction with farmers and scientists can expose the chef to new flavours that can be used to delight diners.
I’ve never had anything but the freedom to do what I wanted just as long as it made me happy.
A gastronomical supermeal didn’t necessarily have to involve the things I had brought from other top kitchens.
When people are grownups they’re grown ups. They make their own decisions you know.
