#d

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

— Rene Redzepi

#eat #exist #great #i #love

I lived at home till I was 29. ↗

— Ray Romano

#i #lived #till

Close interaction with farmers and scientists can expose the chef to new flavours that can be used to delight diners. ↗

— Rene Redzepi

#close #delight #expose #farmers #interaction

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

#ask #cooking #des #fifteen #five

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. ↗

— Rene Redzepi

#beach #chewing #ever #exactly #five

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

#cuisine #down #else #had #head

I never cooked at home - my father was the chef. ↗

— Rene Redzepi

#cooked #father #home #i #never

I only have the restaurant. If I do other things, it's only to do with the restaurant. ↗

— Rene Redzepi

#i do #only #other #restaurant #things

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

#ago #almost #career #cooking #football

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

#high #i #i think #involve #items