Quotes from Rene Redzepi

People will travel anywhere for good food - it's crazy.

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.

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

I can't crack jokes because I don't have any.

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.

Fine dining is an occasional treat for most people.

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

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.

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.

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

I know every movement of my kitchen.

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

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.

When people are grownups they're grown ups. They make their own decisions you know.

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.

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

Learning about issues such as sustainability and locavorism are things that you need to have as part of you as a chef because it will make you cook more delicious food.

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