Rene Redzepi Quotes & Sayings (Page 2)

“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.”

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

“I would love to eat a really great burger, but it doesn't exist in our part of the world.”

“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 appetite, not only for a meal but also to do the work you do?”

“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.”

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

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

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

“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.”

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