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A gastronomical supermeal didn't necessarily have to involve the things I had brought from other top kitchens.

Rene Redzepi

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Rene Redzepi
Age: 47
Born: 1977
Born: December 16
Chef
Cook
Restaurateur
København
Rene Redzepi
Kitchens
Involve
Kitchen
Necessarily
Brought
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Things

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When you start at catering college, nobody prepares you for a book tour or public speaking.
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Fine dining is an occasional treat for most people.
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I just love this idea of using, especially in terms of food, using that common sense. If you follow that - it's hard to talk about it without sounding like some New Age idiot, which I think is a bit unfair - but, if you do follow that natural cycle, you will inevitably eat better, cheaper, and much, much, much, much healthier.
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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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The restaurant industry is brutal.
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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.
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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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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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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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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.
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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.
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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.
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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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I'm a bit of a glutton - I eat too much of all that is good to eat.
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People will travel anywhere for good food - it's crazy.
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I know every movement of my kitchen.
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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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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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When people are grownups they're grown ups. They make their own decisions you know.
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