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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
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Restaurateur
København
Rene Redzepi
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More quotes by Rene Redzepi

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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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I can't crack jokes because I don't have any.
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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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There is no conflict between a better meal and a better world.
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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 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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The restaurant industry is brutal.
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I know every movement of my kitchen.
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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 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.
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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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A gastronomical supermeal didn't necessarily have to involve the things I had brought from other top kitchens.
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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 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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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.
Rene Redzepi
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Fine dining is an occasional treat for most people.
Rene Redzepi
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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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I only have the restaurant. If I do other things, it's only to do with the 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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