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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.

Rene Redzepi

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Rene Redzepi
Age: 46
Born: 1977
Born: December 16
Chef
Cook
Restaurateur
København
Rene Redzepi
Didn
Scratch
Someone
Scratches
Wanted
Chef
Take
Turned
Head
Start
Jobs
Else
Cuisine

More quotes by Rene Redzepi

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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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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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Fine dining is an occasional treat for most people.
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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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When people are grownups they're grown ups. They make their own decisions you know.
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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 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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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 you start at catering college, nobody prepares you for a book tour or public speaking.
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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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Close interaction with farmers and scientists can expose the chef to new flavours that can be used to delight diners.
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There is no conflict between a better meal and a better world.
Rene Redzepi
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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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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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I only have the restaurant. If I do other things, it's only to do with the restaurant.
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People will travel anywhere for good food - it's crazy.
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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.
Rene Redzepi