Rene Redzepi Quotes

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.

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.

There is no conflict between a better meal and a better world.

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.

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.

The restaurant industry is brutal.

I never cooked at home - my father was the chef.

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

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.

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.

I only have the restaurant. If I do other things, it's only to do with the restaurant.

My last meal on Earth, I would love it to be a bowl of blueberries with cold cream.

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.

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.

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.

I'm a bit of a glutton - I eat too much of all that is good to eat.

Scandinavian-Danish cuisine was something quite rustic, mostly known for pastries and smorgasbord cuisine, which in itself has become a joke.

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.

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

I can't crack jokes because I don't have any.

Chefs have a new opportunity - and perhaps even an obligation - to inform the public about what is good to eat, and why.

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.

A gastronomical supermeal didn't necessarily have to involve the things I had brought from other top kitchens.