Rene Redzepi

When people are grownups they're grown ups. They make their own decisions you know.

— Rene Redzepi

The first book was out and for the first time we were on a book tour. Being the son of an immigrant,…

— Rene Redzepi

But when spring and summer happens, it's intuition. Everything is based on intuition. There's not too much time to overthink, over-complicate. Those…

— 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

You wake up, your life is discipline: there's kids, breakfast, lunch box, go to work, discipline, organization, guests. Imagine the semi-final of…

— 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 restaurant industry is brutal.

— Rene Redzepi

When you start at catering college, nobody prepares you for a book tour or public speaking.

— 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 still cook at home. A lot of chefs I think don't cook at home. But I still do, I love cooking…

— Rene Redzepi

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

— 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

I can't crack jokes because I don't have any.

— 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

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

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

— 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

When I turned 15, I left school having failed to make the minimum grade. With little direction I enlisted at the local…

— 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

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

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

— Rene Redzepi