Quote

I'm a bit of a glutton - I eat too much of all that is good to eat.

Rene Redzepi

Change background

T
T
T

Change font

TAGS & TOPICS

Rene Redzepi
Age: 47
Born: 1977
Born: December 16
Chef
Cook
Restaurateur
København
Rene Redzepi
Glutton
Bits
Much
Good

More quotes by Rene Redzepi

Image
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.
Rene Redzepi
Image
My last meal on Earth, I would love it to be a bowl of blueberries with cold cream.
Rene Redzepi
Image
When you start at catering college, nobody prepares you for a book tour or public speaking.
Rene Redzepi
Image
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.
Rene Redzepi
Image
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
Image
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
Image
A gastronomical supermeal didn't necessarily have to involve the things I had brought from other top kitchens.
Rene Redzepi
Image
People will travel anywhere for good food - it's crazy.
Rene Redzepi
Image
Chefs have a new opportunity - and perhaps even an obligation - to inform the public about what is good to eat, and why.
Rene Redzepi
Image
I can't crack jokes because I don't have any.
Rene Redzepi
Image
Close interaction with farmers and scientists can expose the chef to new flavours that can be used to delight diners.
Rene Redzepi
Image
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.
Rene Redzepi
Image
The restaurant industry is brutal.
Rene Redzepi
Image
I only have the restaurant. If I do other things, it's only to do with the restaurant.
Rene Redzepi
Image
When people are grownups they're grown ups. They make their own decisions you know.
Rene Redzepi
Image
There is no conflict between a better meal and a better world.
Rene Redzepi
Image
Fine dining is an occasional treat for most people.
Rene Redzepi
Image
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.
Rene Redzepi
Image
I know every movement of my kitchen.
Rene Redzepi
Image
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