But most of the times we are out now foraging for work, we go there and it's like harvest time. It isn't as romantic as you think where you are with your little wooden basket, picking things while listening to music and soaking in the sun.

Rene Redzepi

Categorized in : Travel

This day is about collaboration, we have to find a way to collaborate, it's also about learning new things. It's about taking risks. Everybody opens up their kitchens, no secrets, just come and explore.

It really is a forced learning experience, gelinaz! is all about encouraging creativity, collaboration and experimentation, and really pushing culinary boundaries.

Nobody has said anything about the food. They're tough critics, it was always going to be a risk. This business is all about expectations and who knew what their expectations were. Maybe they thought they were going to eat a Noma meal. The most important thing is, this is a learning experience.

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.

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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.

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