Food Quotes by Rene Redzepi

Fine dining is an occasional treat for most people.

— Rene Redzepi

I'm a bit of a glutton - I eat too much of all that is good to eat.

— Rene Redzepi

There is no conflict between a better meal and a better world.

— Rene Redzepi

I would love to eat a really great burger, but it doesn't exist in our part of the world.

— Rene Redzepi

People will travel anywhere for good food – it’s crazy.

— Rene Redzepi

I never cooked at home - my father was the chef.

— Rene Redzepi

My last meal on Earth, I would love it to be a bowl of blueberries with cold cream.

— Rene Redzepi

I only have the restaurant. If I do other things, it's only to do with the restaurant.

— Rene Redzepi

I started my cooking 'career' aged 15, almost 20 years ago. At the time it was quite a shock suddenly working 75…

— Rene Redzepi

If you see how a plant grows and you taste it in situ you have a perfect example of how it should…

— Rene Redzepi

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

If you see someone in the kitchen that has good hands and a quick brain, then you need that person to be…

— Rene Redzepi

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

Close interaction with farmers and scientists can expose the chef to new flavors that can be used to delight diners.

— Rene Redzepi

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

Learning about issues such as sustainability and locavorism are things that you need to have as part of you as a chef…

— Rene Redzepi

I think that in our part of the world, Scandinavia, we are one of the pioneers of showing that gastronomy can be…

— Rene Redzepi

Appetite as it relates to the human being, the person. How do you find appetite for what you do? How do you…

— Rene Redzepi

The traditional roots of Scandinavian cuisine are not that spectacular, to say the least. When we write about the traditions that we…

— Rene Redzepi

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

The drive for working comes from everyday moments - the thrill of experiencing a young cook succeeding in what they thought was…

— Rene Redzepi

21 years ago when I started cooking, to be a cook meant that you were going to stay in the basement. Being…

— Rene Redzepi

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

Chefs have a new opportunity - and perhaps even an obligation - to inform the public about what is good to eat,…

— Rene Redzepi

Close interaction with farmers and scientists can expose the chef to new flavours that can be used to delight diners.

— Rene Redzepi

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

Fifteen years ago, France was the promised land of cooking. So I looked at a map, found five restaurants and faxed them…

— Rene Redzepi

I just love this idea of using, especially in terms of food, using that common sense. If you follow that - it's…

— Rene Redzepi