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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.

Rene Redzepi

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Rene Redzepi
Age: 46
Born: 1977
Born: December 16
Chef
Cook
Restaurateur
København
Rene Redzepi
Jokes
Scandinavian
Quite
Scandinavians
Known
Pastries
Become
Rustic
Something
Danish
Cuisine
Joke
Mostly
Smorgasbord

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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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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 you start at catering college, nobody prepares you for a book tour or public speaking.
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I can't crack jokes because I don't have any.
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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 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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The restaurant industry is brutal.
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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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There is no conflict between a better meal and a better world.
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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 know every movement of my kitchen.
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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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When people are grownups they're grown ups. They make their own decisions you know.
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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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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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