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.
Kitchens should be designed around what's truly important-fun, food, and life.
Another thing cooking is, or can be, is a way to honor the things we're eating, the animals and plants and fungi that have been sacrificed to gratify our needs and desires, as well as the places and the people that produced them. Cooks have their ways of saying grace too... Cooking something thoughtfully is a way to celebrate both that species and our relation to it.
This magical, marvelous food on our plate, this sustenance we absorb, has a story to tell. It has a journey. It leaves a footprint. It leaves a legacy. To eat with reckless abandon, without conscience, without knowledge; folks, this ain't normal.
You have an impeccable argument if you said that Singapore, Hong Kong, and Tokyo are food capitals. They have a maximum amount of great stuff to eat in the smallest areas.
It has been shown as proof positive that carefully prepared chocolate is as healthful a food as it is pleasant; that it is nourishing and easily digested... that it is above all helpful to people who must do a great deal of mental work.
To butcher a pork shoulder is to be forcibly reminded that this is the shoulder of a large mammal, made up of distinct groups of muscles with a purpose quite apart from feeding me. The work itself gives me a keener interest in the story of the hog: where it came from and how it found its way to my kitchen.
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