Started Cooking Quotes by Rene Redzepi

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

— Rene Redzepi

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

— Rene Redzepi

I've never had anything but the freedom to do what I wanted just as long as it made me happy.

— Rene Redzepi

I know every movement of my kitchen.

— Rene Redzepi

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

— Rene Redzepi

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

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

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

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

— Rene Redzepi

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

— Rene Redzepi

Fine dining is an occasional treat for most people.

— Rene Redzepi

Scandinavian-Danish cuisine was something quite rustic, mostly known for pastries and smorgasbord cuisine, which in itself has become a joke.

— Rene Redzepi

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

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

— Rene Redzepi

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