Danish - Chef | December 16, 1977 -
When people are grownups they're grown ups. They make their own decisions you know.
Rene Redzepi
PeopleDecisionsYouKnowOwnMake
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.
LoveHomeCookingThinkFriends
I can tell you one of the most surprising ingredients I've ever found. Perhaps five years ago on a beach I saw this herb that looked exactly like chives. I put it in my mouth and started chewing and, surprise, it tasted exactly like coriander.
BeachSurpriseYouMouthI CanTell
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.
HomeSimpleRestaurantFishMeat
Scandinavian-Danish cuisine was something quite rustic, mostly known for pastries and smorgasbord cuisine, which in itself has become a joke.
BecomeJokeSomethingRusticCuisine
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?
WorkYouFindPersonHumanMeal
Chefs have a new opportunity - and perhaps even an obligation - to inform the public about what is good to eat, and why.
GoodOpportunityNewWhyEatEven
Close interaction with farmers and scientists can expose the chef to new flavours that can be used to delight diners.
ChefNewFarmersInteractionDelight
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.
SchoolDirectionLittleAcademic
There is no conflict between a better meal and a better world.
ConflictWorldBetterMealBetween
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