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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: 47
Born: 1977
Born: December 16
Chef
Cook
Restaurateur
København
Rene Redzepi
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Else
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More quotes by Rene Redzepi

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When people are grownups they're grown ups. They make their own decisions you know.
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I know every movement of my kitchen.
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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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There is no conflict between a better meal and a better world.
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Fine dining is an occasional treat for most people.
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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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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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I can't crack jokes because I don't have any.
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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'm a bit of a glutton - I eat too much of all that is good to eat.
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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 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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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 you start at catering college, nobody prepares you for a book tour or public speaking.
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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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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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My last meal on Earth, I would love it to be a bowl of blueberries with cold cream.
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A gastronomical supermeal didn't necessarily have to involve the things I had brought from other top kitchens.
Rene Redzepi