Rene Redzepi
I had turned down other head chef jobs. I didn't want to take over someone else's cuisine. I wanted Show more
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. Hide
My last meal on Earth, I would love it to be a bowl of blueberries with cold cream.
My last meal on Earth, I would love it to be a bowl of blueberries with cold cream.
Learning about issues such as sustainability and locavorism are things that you need to have as part Show more
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. Hide
I know every movement of my kitchen.
I know every movement of my kitchen.
A gastronomical supermeal didn't necessarily have to involve the things I had brought from other top Show more
A gastronomical supermeal didn't necessarily have to involve the things I had brought from other top kitchens. Hide
When you start at catering college, nobody prepares you for a book tour or public speaking.
When you start at catering college, nobody prepares you for a book tour or public speaking.
I would love to eat a really great burger, but it doesn't exist in our part of the world.
I would love to eat a really great burger, but it doesn't exist in our part of the world.
Close interaction with farmers and scientists can expose the chef to new flavours that can be used t Show more
Close interaction with farmers and scientists can expose the chef to new flavours that can be used to delight diners. Hide
When I turned 15, I left school having failed to make the minimum grade. With little direction I enl Show more
When I turned 15, I left school having failed to make the minimum grade. With little direction I enlisted at the local culinary school. Here the academic demands were less rigorous. Hide
I think that in our part of the world, Scandinavia, we are one of the pioneers of showing that gastr Show more
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. Hide
People will travel anywhere for good food - it's crazy.
People will travel anywhere for good food - it's crazy.
Scandinavian-Danish cuisine was something quite rustic, mostly known for pastries and smorgasbord cu Show more
Scandinavian-Danish cuisine was something quite rustic, mostly known for pastries and smorgasbord cuisine, which in itself has become a joke. Hide
When people are grownups they're grown ups. They make their own decisions you know.
When people are grownups they're grown ups. They make their own decisions you know.
There is no conflict between a better meal and a better world.
There is no conflict between a better meal and a better world.
In my home I tend to eat a very simple version of what we cook at the restaurant, which is vegetable Show more
In my home I tend to eat a very simple version of what we cook at the restaurant, which is vegetable-oriented, with a little bit of fish and very little meat. For instance, a dish in my home could be steamed spinach with spruce, where I take a spruce branch and put it in the pot and that infuses into the spinach. Hide
If you see how a plant grows and you taste it in situ you have a perfect example of how it should ta Show more
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. Hide
When you get close to the raw materials and taste them at the moment they let go of the soil, you le Show more
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. Hide
All of the people who work in the kitchen with me go out into the forests and on to the beach. It's Show more
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. Hide
Fifteen years ago, France was the promised land of cooking. So I looked at a map, found five restaur Show more
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. Hide
There's no media training. In cooking school, there's not even manager training. You learn the funda Show more
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. Hide
Take a trip to the forest and experience the greatness of getting on your knees and picking your own Show more
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. Hide
I've never had anything but the freedom to do what I wanted just as long as it made me happy.
I've never had anything but the freedom to do what I wanted just as long as it made me happy.
Fine dining is an occasional treat for most people.
Fine dining is an occasional treat for most people.
Chefs have a new opportunity - and perhaps even an obligation - to inform the public about what is g Show more
Chefs have a new opportunity - and perhaps even an obligation - to inform the public about what is good to eat, and why. Hide
I can tell you one of the most surprising ingredients I've ever found. Perhaps five years ago on a b Show more
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. Hide
The restaurant industry is brutal.
The restaurant industry is brutal.
I can't crack jokes because I don't have any.
I can't crack jokes because I don't have any.
I still cook at home. A lot of chefs I think don't cook at home. But I still do, I love cooking at h Show more
I still cook at home. A lot of chefs I think don't cook at home. But I still do, I love cooking at home, I love having friends. Hide
I only have the restaurant. If I do other things, it's only to do with the restaurant.
I only have the restaurant. If I do other things, it's only to do with the restaurant.
I'm a bit of a glutton - I eat too much of all that is good to eat.
I'm a bit of a glutton - I eat too much of all that is good to eat.
Appetite as it relates to the human being, the person. How do you find appetite for what you do? How Show more
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? Hide
If you see someone in the kitchen that has good hands and a quick brain, then you need that person t Show more
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. Hide
I never cooked at home - my father was the chef.
I never cooked at home - my father was the chef.
Rene Redzepi's FILMOGRAPHY - Page 2
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as Actor (51)
