Top 10 Rene Redzepi Quotes

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When you start at catering college, nobody prepares you for a book tour or public speaking.

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.

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

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

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

The restaurant industry is brutal.

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.

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

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.

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