Danish - Chef | December 16, 1977 -
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.
Rene Redzepi
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I only have the restaurant. If I do other things, it's only to do with the restaurant.
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All of the people who work in the kitchen with me go out into the forests and on to the beach. It's a part of their job. If you work with me you will often be starting your day in the forest or on the shore because I believe foraging will shape you as a chef.
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The restaurant industry is brutal.
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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.
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I never cooked at home - my father was the chef.
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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.
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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.
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I'm a bit of a glutton - I eat too much of all that is good to eat.
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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.
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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.
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A gastronomical supermeal didn't necessarily have to involve the things I had brought from other top kitchens.
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