Author: Rene Redzepi

Quotes

I started my cooking 'career' aged 15, almost 20 years ago. At the time it was quite a shock suddenly working 75 to 80 hours a week, without time to play football or other sports.

I started my cooking 'career' aged 15, almost 20 years ago. At the time it was quite a shock suddenly working 75 to 80 hours a week, without time to play football or other sports.

- Rene Redzepi

I've never had anything but the freedom to do what I wanted just as long as it made me happy.

I've never had anything but the freedom to do what I wanted just as long as it made me happy.

- Rene Redzepi

People will travel anywhere for good food - it's crazy.

People will travel anywhere for good food - it's crazy.

- Rene Redzepi

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.

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

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.

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.

- Rene Redzepi

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.

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.

- Rene Redzepi

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.

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

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.

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

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

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

- Rene Redzepi

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