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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.

Rene Redzepi

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Rene Redzepi
Age: 46
Born: 1977
Born: December 16
Chef
Cook
Restaurateur
København
Rene Redzepi
Love
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Cooking
Friends
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More quotes by Rene Redzepi

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I can't crack jokes because I don't have any.
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The drive for working comes from everyday moments - the thrill of experiencing a young cook succeeding in what they thought was an impossible job, as well as guests being happy. I also love the unknown - discovering new things and trying to make sense of them.
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When you start at catering college, nobody prepares you for a book tour or public speaking.
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I know every movement of my kitchen.
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People will travel anywhere for good food - it's crazy.
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Close interaction with farmers and scientists can expose the chef to new flavours that can be used to delight diners.
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Scandinavian-Danish cuisine was something quite rustic, mostly known for pastries and smorgasbord cuisine, which in itself has become a joke.
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I only have the restaurant. If I do other things, it's only to do with the restaurant.
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A gastronomical supermeal didn't necessarily have to involve the things I had brought from other top kitchens.
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The first book was out and for the first time we were on a book tour. Being the son of an immigrant, I'd never dreamt of being on book tours. Suddenly the attention was huge.
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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.
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I'm a bit of a glutton - I eat too much of all that is good to eat.
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Fine dining is an occasional treat for most people.
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There is no conflict between a better meal and a better world.
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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.
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When people are grownups they're grown ups. They make their own decisions you know.
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My last meal on Earth, I would love it to be a bowl of blueberries with cold cream.
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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 doesnt have to involve, you know, what is perceived as the normal luxury items that belong in a high gastronomy restaurant.
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Chefs have a new opportunity - and perhaps even an obligation - to inform the public about what is good to eat, and why.
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Summer's the same, autumn is even more extreme. Then winter is when you sort of condense all of your ideas. You process all these things and you try to look for new concepts. In that sense, your intuition is in hibernation. What you fill up is your imagination you fill up your memories there.
Rene Redzepi