Rene Redzepi Quotes & Sayings (Page 3)
Rene Redzepi quotes and sayings page 3 (chef). Here's quote # 21 through 30 out of the 34 we have.
“Scandinavian-Danish cuisine was something quite rustic, mostly known for pastries and smorgasbord cuisine, which in itself has become a joke.”
“When you start at catering college, nobody prepares you for a book tour or public speaking.”
“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.”
“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.”
“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 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 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.”
“When people are grownups they're grown ups. They make their own decisions you know.”
“A gastronomical supermeal didn't necessarily have to involve the things I had brought from other top kitchens.”
“I know every movement of my kitchen.”
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