Close interaction with farmers and scientists can expose the chef to new flavours that can be used to delight diners.
From Rene Redzepi
I only have the restaurant. If I do other things, it's only to do with the restaurant.
I can't crack jokes because I don't have any.
I started my cooking 'career' aged 15, almost 20 years ago. At the time it was quite a shock suddenly working 75 to 80 hours a week, without time to play football or other sports.
My last meal on Earth, I would love it to be a bowl of blueberries with cold cream.
Scandinavian-Danish cuisine was something quite rustic, mostly known for pastries and smorgasbord cuisine, which in itself has become a joke.
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