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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.

Rene Redzepi

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Rene Redzepi
Age: 46
Born: 1977
Born: December 16
Chef
Cook
Restaurateur
København
Rene Redzepi
Thinking
Belong
Scandinavia
World
Luxury
Pioneers
Normal
Involve
Present
Items
High
Perceived
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Restaurant
Something
Restaurants
Think
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Gastronomy

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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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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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There is no conflict between a better meal and a better world.
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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'm a bit of a glutton - I eat too much of all that is good to eat.
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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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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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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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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 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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Fine dining is an occasional treat for most people.
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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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My last meal on Earth, I would love it to be a bowl of blueberries with cold cream.
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I know every movement of my kitchen.
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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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I can't crack jokes because I don't have any.
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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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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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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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