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34 quotes by Rene Redzepi

René Redzepi René Redzepi in the restaurant Zaldiarán (Vitoria-Gasteiz) Born (1977-12-15) 15 December 1977 (age 37) Copenhagen, Denmark Education Apprenticeship Culinary career Current restaurant(s) Noma Website http://noma.dk/ René Redzepi (born 16 December 1977) is a Danish chef and co-owner of the two-Michelin star restaurant Noma in the Christianshavn neighborhood of Copenhagen, Denmark. His restaurant was voted the best restaurant in...
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People will travel anywhere for good food - it's crazy.

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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... →

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

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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.

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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... →

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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.

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

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There's no media training. In cooking school, there's not even manager training. You learn the fundamentals of cooking. Everything else is... →

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

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I can tell you one of the most surprising ingredients I've ever found. Perhaps five years ago on a beach I saw this herb that looked exactly like... →

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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... →

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Appetite as it relates to the human being, the person. How do you find appetite for what you do? How do you relate to appetite? How do you get... →

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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.

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