Quotes by Rene Redzepi

Rene Redzepi

21 years ago when I started cooking, to be a cook meant that you were going to stay in the basement. Being a chef, you would never be on a book tour. You could never dream that 20 years later on you would be on a book tour. It wasn’t a part of your dreams because it was just totally unrealistic. When did cooks – restaurant cooks, not cooks that have 15,000 television shows – when did cooks become part of pop culture the way they are?

Book

Cooking

Dream

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

Kitchen

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.

Beach

Believe

Jobs

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 wild strawberries, they might be there for two days.

Intuition

Spring

Summer

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

Chef

New Opportunity

Opportunity

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

Chef

Delight

Diners

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.

Mean

Morning

Night

Fine dining is an occasional treat for most people.

Dining

People

Treats

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

Cracks

I Can

Jokes

I had turned down other head chef jobs. I didn’t want to take over someone else’s cuisine. I wanted to start from scratch.

Jobs

Scratches

Want

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Age

Attention

Autumn

Beach

Believe

Bits

Book

Brain

Brutal

Burgers

Chef

College

Common Sense

Conflict

Cooking

Cracks

Crazy

Cuisine

Danish

Decision

Delight

Diners

Dining

Dream

Earth

Everyday

Example

Father

Fun

Good Food

Greatness

Hands

Home

I Can

Ifs

Industry

Intuition

Issues

Jobs

Jokes

Kids

Kitchen

Knees

Knows

Lasts

Letting Go

Long

Luxury

Made

Meals

The Future Blueprint

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The Home Therapist: Anti Anxiety

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The Autobiography

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The Behaviour Diary

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The Dating Diary

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The Relationship Therapist

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Quotes by Rene Redzepi

Rene Redzepi

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

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.

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 wild strawberries, they might be there for two days.

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

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

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.

Fine dining is an occasional treat for most people.

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

I had turned down other head chef jobs. I didn’t want to take over someone else’s cuisine. I wanted to start from scratch.

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Topics by Rene Redzepi

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The Future Blueprint

The Home Therapist: Anti Anxiety

The Autobiography

The Behaviour Diary

The Dating Diary

The Relationship Therapist

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