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My last meal on Earth, I would love it to be a bowl of blueberries with cold cream.

Rene Redzepi

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Rene Redzepi
Age: 46
Born: 1977
Born: December 16
Chef
Cook
Restaurateur
København
Rene Redzepi
Lasts
Last
Blueberries
Bowl
Earth
Bowls
Would
Meal
Love
Cream
Meals
Cold

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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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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'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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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 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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I'm a bit of a glutton - I eat too much of all that is good to eat.
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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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Fine dining is an occasional treat for most people.
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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 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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When people are grownups they're grown ups. They make their own decisions you know.
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People will travel anywhere for good food - it's crazy.
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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 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.
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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 restaurant industry is brutal.
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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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When you start at catering college, nobody prepares you for a book tour or public speaking.
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