Rene Redzepi Quotes
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When you get close to the raw materials and taste them at the moment they let go of the soil, you learn to respect them.
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People will travel anywhere for good food - it's crazy.
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A gastronomical supermeal didn't necessarily have to involve the things I had brought from other top kitchens.
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Close interaction with farmers and scientists can expose the chef to new flavours that can be used to delight diners.
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That's how people make sense of a meeting: they eat something. If they were in a sad moment it would be the same thing, they'd be eating something. It's what makes life fun. We don't need it to be delicious or great or all these things if we're just to survive. But it's one of those things that makes life fun, livable. And the more I submerge myself in it, the more fun I seem to have.
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Chefs have a new opportunity - and perhaps even an obligation - to inform the public about what is good to eat, and why.
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My last meal on Earth, I would love it to be a bowl of blueberries with cold cream.
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Cooking, I mean, food, cooking foods is just everything that I do from morning to night. It's how I choose to live my life: through cooking, people that are in food culture. And I love it.
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All of the people who work in the kitchen with me go out into the forests and on to the beach. It's a part of their job. If you work with me you will often be starting your day in the forest or on the shore because I believe foraging will shape you as a chef.
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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.
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Take a trip to the forest and experience the greatness of getting on your knees and picking your own food and going home... and eating it.
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The drive for working comes from everyday moments - the thrill of experiencing a young cook succeeding in what they thought was an impossible job, as well as guests being happy. I also love the unknown - discovering new things and trying to make sense of them.
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If you see someone in the kitchen that has good hands and a quick brain, then you need that person to be in the front of everything.
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There is no conflict between a better meal and a better world.