Rene Redzepi Quotes

A collection of quotes by Rene Redzepi.

Rene Redzepi is a Danish chef and co-owner of Noma, a highly acclaimed restaurant located in Copenhagen, Denmark. Born on December 16, 1977, in Copenhagen, Redzepi developed a passion for cooking at a young age. He began his culinary journey in various renowned restaurants, including The French Laundry in California and Le Jardin des Sens in France.

In 2003, Redzepi, along with Claus Meyer, founded Noma, meaning "Nordisk Mad" (Nordic food) in Danish. The restaurant quickly gained international recognition for its innovative approach to Nordic cuisine. Redzepi has been instrumental in elevating Scandinavian cooking by utilizing seasonal and locally-sourced ingredients, often foraging for unique plants and ingredients from the region.

Under Redzepi's leadership, Noma has been awarded multiple Michelin stars and has topped the prestigious World's 50 Best Restaurants list multiple times. His culinary philosophy revolves around celebrating the purity and diversity of Nordic cuisine while embracing avant-garde techniques.

Redzepi's culinary mastery has garnered him numerous accolades, including the Chef's Choice Award from the World's 50 Best Restaurants, as well as being named one of Time magazine's 100 most influential people in the world. He is also a best-selling author and has inspired a new generation of chefs to explore local and sustainable cooking practices.

Rene Redzepi's dedication to showcasing the unique flavors of the Nordic region and his innovative approach to cooking has solidified his status as one of the most influential and celebrated chefs of our time.

I still cook at home. A lot of chefs I think don't cook at h

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.

Rene Redzepi

Home

Take a trip to the forest and experience the greatness of ge

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.

Rene Redzepi

Food

When you get close to the raw materials and taste them at th

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.

Rene Redzepi

Respect

I've never had anything but the freedom to do what I wanted

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

Rene Redzepi

Freedom

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

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

Rene Redzepi

Food

I started my cooking 'career' aged 15, almost 20 years ago.

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

Sports

There's no media training. In cooking school, there's not ev

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

Learning

Learning about issues such as sustainability and locavorism

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.

Rene Redzepi

Food