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
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
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
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
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
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
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 started to change. It was sort of a restaurant mid-life crisis, you could say. I lost a lot of confidence, not… — 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
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 Image
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 Image
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 Image
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 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
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
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 Image
