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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: 46
Born: 1977
Born: December 16
Chef
Cook
Restaurateur
København
Rene Redzepi
Necessarily
Brought
Didn
Things
Kitchens
Involve
Kitchen

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I can't crack jokes because I don't have any.
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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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People will travel anywhere for good food - it's crazy.
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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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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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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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I'm a bit of a glutton - I eat too much of all that is good to eat.
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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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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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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 only have the restaurant. If I do other things, it's only to do with the restaurant.
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I know every movement of my kitchen.
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But when spring and summer happens, it's intuition. Everything is based on intuition. There's not too much time to overthink, over-complicate. Those wild strawberries, they might be there for two days.
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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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When people are grownups they're grown ups. They make their own decisions you know.
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There is no conflict between a better meal and a better world.
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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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