Zitat des Tages von Rene Redzepi:
Fine dining is an occasional treat for most people.
I'm a bit of a glutton - I eat too much of all that is good to eat.
I would love to eat a really great burger, but it doesn't exist in our part of the world.
Scandinavian-Danish cuisine was something quite rustic, mostly known for pastries and smorgasbord cuisine, which in itself has become a joke.
Chefs have a new opportunity - and perhaps even an obligation - to inform the public about what is good to eat, and why.
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?
The restaurant industry is brutal.
I can't crack jokes because I don't have any.
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.
When people are grownups they're grown ups. They make their own decisions you know.
I've never had anything but the freedom to do what I wanted just as long as it made me happy.
If you see how a plant grows and you taste it in situ you have a perfect example of how it should taste on the plate.
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.
Close interaction with farmers and scientists can expose the chef to new flavours that can be used to delight diners.
People will travel anywhere for good food - it's crazy.
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.
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.
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.