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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

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Rene Redzepi
Age: 46
Born: 1977
Born: December 16
Chef
Cook
Restaurateur
København
Rene Redzepi
Perfect
Plate
Plates
Plant
Taste
Example
Grows

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 can't crack jokes because I don't have any.
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I know every movement of my kitchen.
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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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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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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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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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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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People will travel anywhere for good food - it's crazy.
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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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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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The restaurant industry is brutal.
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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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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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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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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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There is no conflict between a better meal and a better world.
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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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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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