I'm a bit of a glutton - I eat too much of all that is good to eat. Rene Redzepi More Quotes by Rene Redzepi More Quotes From Rene Redzepi Chefs have a new opportunity - and perhaps even an obligation - to inform the public about what is good to eat, and why. Rene Redzepi new-opportunity opportunity chef People will travel anywhere for good food - it's crazy. Rene Redzepi good-food crazy people There is no conflict between a better meal and a better world. Rene Redzepi conflict meals world 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. Rene Redzepi kitchen brain hands 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. Rene Redzepi knees greatness home 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. Rene Redzepi raw-materials taste letting-go That's how people make sense of a meeting: they eat something. If they were in a sad moment it would be the same thing, they'd be eating something. It's what makes life fun. We don't need it to be delicious or great or all these things if we're just to survive. But it's one of those things that makes life fun, livable. And the more I submerge myself in it, the more fun I seem to have. Rene Redzepi moments fun people 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. Rene Redzepi issues chef needs 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. Rene Redzepi jobs beach believe Close interaction with farmers and scientists can expose the chef to new flavours that can be used to delight diners. Rene Redzepi diners delight chef The drive for working comes from everyday moments - the thrill of experiencing a young cook succeeding in what they thought was an impossible job, as well as guests being happy. I also love the unknown - discovering new things and trying to make sense of them. Rene Redzepi succeed everyday trying A gastronomical supermeal didn't necessarily have to involve the things I had brought from other top kitchens. Rene Redzepi kitchen 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. Rene Redzepi media cooking school My last meal on Earth, I would love it to be a bowl of blueberries with cold cream. Rene Redzepi lasts meals earth I've never had anything but the freedom to do what I wanted just as long as it made me happy. Rene Redzepi made wanted long Fine dining is an occasional treat for most people. Rene Redzepi treats dining people 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. Rene Redzepi taste example perfect I never cooked at home - my father was the chef. Rene Redzepi home father chef Cooking, I mean, food, cooking foods is just everything that I do from morning to night. It's how I choose to live my life: through cooking, people that are in food culture. And I love it. Rene Redzepi morning night mean 21 years ago when I started cooking, to be a cook meant that you were going to stay in the basement. Being a chef, you would never be on a book tour. You could never dream that 20 years later on you would be on a book tour. It wasn't a part of your dreams because it was just totally unrealistic. When did cooks - restaurant cooks, not cooks that have 15,000 television shows - when did cooks become part of pop culture the way they are? Rene Redzepi cooking dream book
