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 RedzepiRead
Chefs have a new opportunity - and perhaps even an obligation - to inform the public about what is good to eat, and why.
Interpretation
Chefs are now expected to educate the public on healthy eating choices.
In the modern culinary landscape, chefs hold a significant responsibility to guide consumers towards healthier eating habits. They have the unique opportunity to leverage their expertise and creativity to inform the public about nutrition, the origins of ingredients, and the importance of making informed food choices, thereby influencing the overall well-being of society.
In practice
A nutrition seminar led by a chef on healthy meal preparation.
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.
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.
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.
You need, as a historian, essential triangulation from your subject and the only way you get that triangulation is through time.
I think it's the strength of the idea that's made Donors Choose work, not me. I mean, I'm determined, and I work hard, but so does everyone else.
It's the way I study - to understand something by trying to work it out or, in other words, to understand something by creating it. Not creating it one hundred percent, of course; but taking a hint as to which direction to go but not remembering the details. These you work out for yourself.
Learn the Arabic language; it will sharpen your wisdom.
The First Book: Go ahead, it won't bite. Well... maybe a little. More a nip, like. A tingle. It's pleasurable, really. You see, it keeps on opening. You may fall in. Sure, it's hard to get started; remember learning to use knife and fork? Dig in: you'll never reach bottom. It's not like it's the end of the world -- just the world as you think you know it.
I should be sorry if I only entertained them. I wish to make them better.
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