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 ageagocareer Change image and share on social
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 chefcookdelicious Change image and share on social
I would love to eat a really great burger, but it doesn't exist in our part of the world. Rene Redzepi burgereatexist Change image and share on social
Fine dining is an occasional treat for most people. Rene Redzepi dinefineoccasional Change image and share on social
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 chefcookfriend Change image and share on social
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. Rene Redzepi chefcuisinehead Change image and share on social
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? Rene Redzepi appetitefindhuman share on social
When I turned 15, I left school having failed to make the minimum grade. With little direction I enlisted at the local culinary school. Here the academic demands were less rigorous. Rene Redzepi academicculinarydemand Change image and share on social
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. Rene Redzepi agocookfax share on social
I only have the restaurant. If I do other things, it's only to do with the restaurant. Rene Redzepi restaurantthing Change image and share on social
