Author

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

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.

From 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 by doing.

From Rene Redzepi

Fifteen years ago, France was the promised land of cooking. So I looked at a map, found five restaurants and faxed them to ask for a job. Within five minutes, I got a reply from the then three- star Le Jardin des Sens in Montpellier.

From 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 - high gastronomy can be something very, very present and doesn't have to involve, you know, what is perceived as the normal luxury items that belong in a high gastronomy restaurant.

From Rene Redzepi

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

From Rene Redzepi

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

From 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 the plate.

From Rene Redzepi

I can tell you one of the most surprising ingredients I've ever found. Perhaps five years ago on a beach I saw this herb that looked exactly like chives. I put it in my mouth and started chewing and, surprise, it tasted exactly like coriander.

From Rene Redzepi

Appetite as it relates to the human being, the person. How do you find appetite for what you do? How do you relate to appetite? How do you get appetite, not only for a meal but also to do the work you do?

From Rene Redzepi

Rene Redzepi

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