Close interaction with farmers and scientists can expose the chef to new flavours that can be used to delight diners.
Rene RedzepiThe first book was out and for the first time we were on a book tour. Being the son of an immigrant, I'd never dreamt of being on book tours. Suddenly the attention was huge.
Rene RedzepiA gastronomical supermeal didn't necessarily have to involve the things I had brought from other top kitchens.
Rene RedzepiI still cook at home. A lot of chefs I think don't cook at home. But I still do, I love cooking at home, I love having friends.
Rene Redzepi21 years ago when I started cooking, to be a cook meant that you were going to stay in the basement. Being a chef, you would never be on a book tour. You could never dream that 20 years later on you would be on a book tour. It wasn't a part of your dreams because it was just totally unrealistic. When did cooks - restaurant cooks, not cooks that have 15,000 television shows - when did cooks become part of pop culture the way they are?
Rene Redzepi