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Rene Redzepi Biography

René Redzepi (born 16 December 1977) is a Danish chef and co-owner of the two-Michelin star restaurant Noma in the Christianshavn neighborhood of Copenhagen, Denmark. His restaurant was voted the best restaurant in the world by Restaurant magazine's World's Best Restaurants in 2010, 2011, 2012 and 2014. Redzepi is noted for his work on the reinvention and refinement of a new Nordic cuisine and food that is characterized by inventiveness and clean flavours.

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Rene Redzepi Quotes

The traditional roots of Scandinavian cuisine are not that spectacular, to say the least. When we write about the traditions that we are inspired by, it's more techniques like smoking, preserving. Many of them are not made to make food delicious; they're just around so that you can make food last through the winter. There isn't a great deal of tradition to tap into.

Delicious, Say, Smoking, Traditions, Winter, Writing

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.

Beach, Believe, Day, Foraging, Jobs

You wake up, your life is discipline: there's kids, breakfast, lunch box, go to work, discipline, organization, guests. Imagine the semi-final of Super Bowl. We have that every day: lunch and dinner. We play that game. Then you come home and you really just want to drink a beer. But then you discipline yourself and you have to do this thing, this journal. It was painful but I'm so happy I did it. I have newfound respect for people that write.

Home, Imagine, Kids, People, Work, Writing

I would love to eat a really great burger, but it doesn't exist in our part of the world.

Burgers, Eat, Exist, Love, Really Great, World

I'm a bit of a glutton - I eat too much of all that is good to eat.

Bits, Eat, Glutton, Good, Too Much

I've never had anything but the freedom to do what I wanted just as long as it made me happy.

Freedom, Happy, Long, Made, Wanted

When you get close to the raw materials and taste them at the moment they let go of the soil, you learn to respect them.

Learn, Let, Letting Go, Raw, Raw Materials, Taste

Take a trip to the forest and experience the greatness of getting on your knees and picking your own food and going home. . . and eating it.

Experience, Food, Forest, Greatness, Home, Knees

Cooking, I mean, food, cooking foods is just everything that I do from morning to night. It's how I choose to live my life: through cooking, people that are in food culture. And I love it.

Love, Mean, Morning, Night, People

A gastronomical supermeal didn't necessarily have to involve the things I had brought from other top kitchens.

Brought, Kitchen, Kitchens, Supermeal, Things, Top

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.

Brain, Everything, Good, Hands, Kitchen

I know every movement of my kitchen.

Kitchen, Know, Knows, Movement

Fine dining is an occasional treat for most people.

Dining, Occasional, People, Treats

I started to change. It was sort of a restaurant mid-life crisis, you could say. I lost a lot of confidence, not so much as a father or as a friend, but as a boss, as a chef that's to make decisions throughout the day all the time. I just slowly started burning out. Once you lose your confidence like that, you start being angry in the kitchen. I couldn't recognize myself anymore. I started writing the journal. It was never meant to be a book, but the editor at Phaidon read parts of it. As editors do, I guess.

Book, Crisis, Father, Meant, Say, Writing

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.

Cooking, Friends, Home, Love, Think, Thinking

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.

Cooking, Learn, Media, School, Training

Scandinavian-Danish cuisine was something quite rustic, mostly known for pastries and smorgasbord cuisine, which in itself has become a joke.

Cuisine, Danish, Joke, Pastries, Smorgasbord

But when spring and summer happens, it's intuition. Everything is based on intuition. There's not too much time to overthink, over-complicate. Those wild strawberries, they might be there for two days.

Based, Everything, Intuition, Spring, Summer

21 years ago when I started cooking, to be a cook meant that you were going to stay in the basement. Being a chef, you would never be on a book tour. You could never dream that 20 years later on you would be on a book tour. It wasn't a part of your dreams because it was just totally unrealistic. When did cooks - restaurant cooks, not cooks that have 15,000 television shows - when did cooks become part of pop culture the way they are?

Book, Cooking, Culture, Dream, Pop, Shows

I just love this idea of using, especially in terms of food, using that common sense. If you follow that - it's hard to talk about it without sounding like some New Age idiot, which I think is a bit unfair - but, if you do follow that natural cycle, you will inevitably eat better, cheaper, and much, much, much, much healthier.

Age, Common Sense, Idiot, Talk, Thinking, Using

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