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


” 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. “


” 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. “


” 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. “


” 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. “


” 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. “


” 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. “


” When people are grownups they’re grown ups. They make their own decisions you know. “


” 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 chives. I put it in my mouth and started chewing and, surprise, it tasted exactly like coriander. “



All 9 Rene Redzepi Quotes about You in picture


When you start at catering college, nobody prepares you for a book tour or public speaking.
There
All of the people who work in the kitchen with me go out into the forests and on to the beach. It
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.
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.
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.
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
When people are grownups they
I can tell you one of the most surprising ingredients I

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