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.
I always give my bird a generous butter massage before I put it in the oven. Why? Because I think the chicken likes it -- and, more important, I like to give it.
The greatest lesson came with the realization that good food cannot be reduced to single ingredients. It requires a web of relationships to support it.
Really, the only way to face the biggest problems we have is for the government to change the way they subsidize food. The way we subsidize food makes it cheaper to go to McDonald's and get a hamburger than a salad, and that's insane.
The average American's simplest and commonest form of breakfast consists of coffee and beefsteak.
I don't believe in twisting yourself into knots of excuses and explanations over the food you make.
I like the fact that Melbourne always seems to support their chefs and promote them in ways I find really admirable.
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