I still cook at home. A lot of chefs I think don't cook at home. But I still do, I love cooking… — Rene Redzepi Copy Share Image
If you see how a plant grows and you taste it in situ you have a perfect example of how it should… — Rene Redzepi Copy Share Image
I would love to eat a really great burger, but it doesn't exist in our part of the world. — Rene Redzepi Copy Share Image
If you see someone in the kitchen that has good hands and a quick brain, then you need that person to be… — Rene Redzepi Copy Share Image
Close interaction with farmers and scientists can expose the chef to new flavours that can be used to delight diners. — Rene Redzepi Copy Share Image
I only have the restaurant. If I do other things, it's only to do with the restaurant. — Rene Redzepi Copy Share Image
A gastronomical supermeal didn't necessarily have to involve the things I had brought from other top kitchens. — Rene Redzepi Copy Share Image
Chefs have a new opportunity - and perhaps even an obligation - to inform the public about what is good to eat,… — Rene Redzepi Copy Share Image
I can tell you one of the most surprising ingredients I've ever found. Perhaps five years ago on a beach I saw… — Rene Redzepi Copy Share Image
I started my cooking 'career' aged 15, almost 20 years ago. At the time it was quite a shock suddenly working 75… — Rene Redzepi Copy Share Image
Appetite as it relates to the human being, the person. How do you find appetite for what you do? How do you… — Rene Redzepi Copy Share Image
Cooking, I mean, food, cooking foods is just everything that I do from morning to night. It's how I choose to live… — Rene Redzepi Copy Share Image
Fifteen years ago, France was the promised land of cooking. So I looked at a map, found five restaurants and faxed them… — Rene Redzepi Copy Share Image
All of the people who work in the kitchen with me go out into the forests and on to the beach. It's… — Rene Redzepi Copy Share Image
The drive for working comes from everyday moments - the thrill of experiencing a young cook succeeding in what they thought was… — Rene Redzepi Copy Share Image
Learning about issues such as sustainability and locavorism are things that you need to have as part of you as a chef… — Rene Redzepi Copy Share Image
21 years ago when I started cooking, to be a cook meant that you were going to stay in the basement. Being… — Rene Redzepi Copy Share Image
I think that in our part of the world, Scandinavia, we are one of the pioneers of showing that gastronomy can be… — Rene Redzepi Copy Share Image
The traditional roots of Scandinavian cuisine are not that spectacular, to say the least. When we write about the traditions that we… — Rene Redzepi Copy Share Image
I just love this idea of using, especially in terms of food, using that common sense. If you follow that - it's… — Rene Redzepi Copy Share Image
That's how people make sense of a meeting: they eat something. If they were in a sad moment it would be the… — Rene Redzepi Copy Share Image
In my home I tend to eat a very simple version of what we cook at the restaurant, which is vegetable-oriented, with… — Rene Redzepi Copy Share Image
My last meal on Earth, I would love it to be a bowl of blueberries with cold cream. — Rene Redzepi Copy Share Image
I had turned down other head chef jobs. I didn't want to take over someone else's cuisine. I wanted to start from… — Rene Redzepi Copy Share Image
Close interaction with farmers and scientists can expose the chef to new flavors that can be used to delight diners. — Rene Redzepi Copy Share Image
There's no media training. In cooking school, there's not even manager training. You learn the fundamentals of cooking. Everything else is learning… — Rene Redzepi Copy Share Image
I would love to eat a really great burger, but it doesn't exist in our part of the world. — Rene Redzepi Copy Share
I've never had anything but the freedom to do what I wanted just as long as it made me happy. — Rene Redzepi Copy Share
I think that in our part of the world, Scandinavia, we are one of the pioneers of showing that gastronomy can be something -… — Rene Redzepi Copy Share
The drive for working comes from everyday moments - the thrill of experiencing a young cook succeeding in what they thought was an impossible… — Rene Redzepi Copy Share
If you see how a plant grows and you taste it in situ you have a perfect example of how it should taste on… — Rene Redzepi Copy Share
Close interaction with farmers and scientists can expose the chef to new flavors that can be used to delight diners. — Rene Redzepi Copy Share
Close interaction with farmers and scientists can expose the chef to new flavours that can be used to delight diners. — Rene Redzepi Copy Share
Scandinavian-Danish cuisine was something quite rustic, mostly known for pastries and smorgasbord cuisine, which in itself has become a joke. — Rene Redzepi Copy Share
When you get close to the raw materials and taste them at the moment they let go of the soil, you learn to respect… — Rene Redzepi Copy Share
Chefs have a new opportunity - and perhaps even an obligation - to inform the public about what is good to eat, and why. — Rene Redzepi Copy Share
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… — Rene Redzepi Copy Share
