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. — 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
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 Image
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 Image
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 Image
