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 More Quotes by Rene Redzepi More Quotes From Rene Redzepi I'm a bit of a glutton - I eat too much of all that is good to eat. Rene Redzepi bits too-much I only have the restaurant. If I do other things, it's only to do with the restaurant. Rene Redzepi restaurants ifs 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. Rene Redzepi cooking home thinking 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. Rene Redzepi scratches want jobs Scandinavian-Danish cuisine was something quite rustic, mostly known for pastries and smorgasbord cuisine, which in itself has become a joke. Rene Redzepi pastries danish cuisine The first book was out and for the first time we were on a book tour. Being the son of an immigrant, I'd never dreamt of being on book tours. Suddenly the attention was huge. Rene Redzepi attention book son You wake up, your life is discipline: there's kids, breakfast, lunch box, go to work, discipline, organization, guests. Imagine the semi-final of Super Bowl. We have that every day: lunch and dinner. We play that game. Then you come home and you really just want to drink a beer. But then you discipline yourself and you have to do this thing, this journal. It was painful but I'm so happy I did it. I have newfound respect for people that write. Rene Redzepi home writing kids I just love this idea of using, especially in terms of food, using that common sense. If you follow that - it's hard to talk about it without sounding like some New Age idiot, which I think is a bit unfair - but, if you do follow that natural cycle, you will inevitably eat better, cheaper, and much, much, much, much healthier. Rene Redzepi common-sense age thinking The traditional roots of Scandinavian cuisine are not that spectacular, to say the least. When we write about the traditions that we are inspired by, it's more techniques like smoking, preserving. Many of them are not made to make food delicious; they're just around so that you can make food last through the winter. There isn't a great deal of tradition to tap into. Rene Redzepi smoking writing winter Summer's the same, autumn is even more extreme. Then winter is when you sort of condense all of your ideas. You process all these things and you try to look for new concepts. In that sense, your intuition is in hibernation. What you fill up is your imagination; you fill up your memories there. Rene Redzepi autumn winter memories I started to change. It was sort of a restaurant mid-life crisis, you could say. I lost a lot of confidence, not so much as a father or as a friend, but as a boss, as a chef that's to make decisions throughout the day all the time. I just slowly started burning out. Once you lose your confidence like that, you start being angry in the kitchen. I couldn't recognize myself anymore. I started writing the journal. It was never meant to be a book, but the editor at Phaidon read parts of it. As editors do, I guess. Rene Redzepi writing father book But when spring and summer happens, it's intuition. Everything is based on intuition. There's not too much time to overthink, over-complicate. Those wild strawberries, they might be there for two days. Rene Redzepi intuition summer spring 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 doesnt have to involve, you know, what is perceived as the normal luxury items that belong in a high gastronomy restaurant. Rene Redzepi pioneers luxury thinking I know every movement of my kitchen. Rene Redzepi kitchen movement knows When you start at catering college, nobody prepares you for a book tour or public speaking. Rene Redzepi public-speaking college book When people are grownups they're grown ups. They make their own decisions you know. Rene Redzepi decision knows people I would love to eat a really great burger, but it doesn't exist in our part of the world. Rene Redzepi burgers really-great world The restaurant industry is brutal. Rene Redzepi brutal restaurants industry 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 travel There's the romantic way, which is 'guys let's go out and be inspired and taste some things and talk about the daily life in the kitchen and so on'. but most of the times we are out now foraging for work. Rene Redzepi travel
