Rene Redzepi Quotes

Rene Redzepi
Danish Chef
Born: Dec 16, 1977
Chef Cooking Good Home People You
Related authors: Bobby Flay Christina Tosi Gordon Ramsay Jamie Oliver Julia Child Marco Pierre White Paul Hollywood Yotam Ottolenghi
Chefs have a new opportunity - and perhaps even an obligation - to inform the public about what is good to eat, and why. Rene Redzepi
Good Obligation Opportunity Eat About New Perhaps Chefs Inform Public Even Why
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. Rene Redzepi
You World Luxury Think Our High Restaurant Perceived Something Part Involve Know Normal Items Very Pioneers Showing Present Belong
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
Food Home Experience Own Eating Trip Take Knees Picking Forest Greatness Getting Going Going Home Your
I would love to eat a really great burger, but it doesn't exist in our part of the world. Rene Redzepi
Love Great World Burger Our Would Eat Part Exist Really
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
You Learning Cooking Training School Else Everything Everything Else Learn Doing Manager Even Media Fundamentals
I only have the restaurant. If I do other things, it's only to do with the restaurant. Rene Redzepi
Other Restaurant Only Things
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
You Respect Soil Raw Raw Materials Learn Materials Go Close Get Taste Them Moment Let Go
The restaurant industry is brutal. Rene Redzepi
Restaurant Brutal Industry
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
Down Other Else Jobs Someone Take Had Head Over Chef Cuisine Scratch Want Wanted Turned Start
A gastronomical supermeal didn't necessarily have to involve the things I had brought from other top kitchens. Rene Redzepi
Other Top Brought Kitchens Had Involve Things Necessarily
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. Rene Redzepi
Home Simple Bit Restaurant Spinach Eat Pot Tend Could Take Instance Put Fish Version Very Branch Where Dish Which Little Little Bit Cook Meat
Close interaction with farmers and scientists can expose the chef to new flavours that can be used to delight diners. Rene Redzepi
Delight New Chef Scientists Close Interaction Used Farmers Expose
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. Rene Redzepi
School Local Minimum Rigorous Direction Having Failed Demands Academic Make Culinary Culinary School Were Left Grade Little Turned Less Here Enlisted

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