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
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 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
A gastronomical supermeal didn't necessarily have to involve the things I had brought from other top kitchens. — 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
