49 Quotes by 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.

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.

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

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

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.

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.

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?

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.

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.