I never cooked at home - my father was the chef. Rene Redzepi chefcookfather Change image and share on social
I've never had anything but the freedom to do what I wanted just as long as it made me happy. Rene Redzepi freedomhappyhave Change image and share on social
There is no conflict between a better meal and a better world. Rene Redzepi conflictmealworld Change image and share on social
A gastronomical supermeal didn't necessarily have to involve the things I had brought from other top kitchens. Rene Redzepi bringgastronomicalinvolve Change image and share on social
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. Rene Redzepi belonggastronomyhigh share on social
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
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
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. Rene Redzepi bitebranchcook share on social
Close interaction with farmers and scientists can expose the chef to new flavours that can be used to delight diners. Rene Redzepi chefclosedelight Change image and share on social