Rene Redzepi quotes:
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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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When people are grownups they're grown ups. They make their own decisions you know.
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Fine dining is an occasional treat for most people.
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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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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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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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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 doesn't have to involve, you know, what is perceived as the normal luxury items that belong in a high gastronomy restaurant.
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When I turned 15, I left school having failed to make the minimum grade. With little direction I enlisted at the local culinary school. Here the academic demands were less rigorous.
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Take a trip to the forest and experience the greatness of getting on your knees and picking your own food and going home... and eating it.
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The restaurant industry is brutal.
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When you start at catering college, nobody prepares you for a book tour or public speaking.
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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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I'm a bit of a glutton - I eat too much of all that is good to eat.
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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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Fifteen years ago, France was the promised land of cooking. So I looked at a map, found five restaurants and faxed them to ask for a job. Within five minutes, I got a reply from the then three- star Le Jardin des Sens in Montpellier.
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When you get close to the raw materials and taste them at the moment they let go of the soil, you learn to respect them.
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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 never cooked at home - my father was the chef.
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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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Close interaction with farmers and scientists can expose the chef to new flavours that can be used to delight diners.
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In my home I tend to eat a very simple version of what we cook at the restaurant, which is vegetable-oriented, with a little bit of fish and very little meat. For instance, a dish in my home could be steamed spinach with spruce, where I take a spruce branch and put it in the pot and that infuses into the spinach.
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People will travel anywhere for good food - it's crazy.
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I can tell you one of the most surprising ingredients I've ever found. Perhaps five years ago on a beach I saw this herb that looked exactly like chives. I put it in my mouth and started chewing and, surprise, it tasted exactly like coriander.
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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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A gastronomical supermeal didn't necessarily have to involve the things I had brought from other top kitchens.
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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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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 would love to eat a really great burger, but it doesn't exist in our part of the world.
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If you see someone in the kitchen that has good hands and a quick brain, then you need that person to be in the front of everything.
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I've never had anything but the freedom to do what I wanted just as long as it made me happy.
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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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People will travel anywhere for good food "? it's crazy.