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
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.
Interpretation
Experiencing nature helps shape one's culinary skills and creativity.
In this quote, Rene Redzepi emphasizes the importance of foraging and connecting with nature for culinary professionals. He believes that by starting their day in the forest or on the beach, chefs are not only gathering fresh ingredients but also enhancing their skills, creativity, and relationship with the food they prepare. This connection to nature fosters a deeper understanding of the ingredients and the culinary process.
In practice
During a culinary workshop, I quoted Rene Redzepi to inspire young chefs to appreciate fresh ingredients.
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.
Chefs have a new opportunity - and perhaps even an obligation - to inform the public about what is good to eat, and why.
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.
The egg can be your best friend if you just give it the right break
Hunger makes you restless. you dream about food - not just any food, but perfect food, the best food, magical meals, famous and awe-inspiring, the one piece of meat, the exact taste of buttery corn, tomatoes so ripe they split and sweeten the air, beans so crisp they snap between the teeth, gravy like mother's milk singing to your bloodstream.
As a chef I’m not your dietitian or your ethicist, I’m in the pleasure business.
Food is not rational. Food is culture, habit, craving and identity.
In the 1960s, you could eat anything you wanted, and of course, people were smoking cigarettes and all kinds of things, and there was no talk about fat and anything like that, and butter and cream were rife. Those were lovely days for gastronomy, I must say.
My work has gotten more political over time, but once you start exploring food, you find you're up against economics and politics and psychology and anthropology, all of these different things you have to deal with.
Subscribe for the occasional hand-picked quote. No noise.