Rene Redzepi

“Fine dining is an occasional treat for most people.”

“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.”

“I've never had anything but the freedom to do what I wanted just as long as it made me happy.”

“The restaurant industry is brutal.”

“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 can tell you one of the most surprising ingredients I've ever found. Perhaps five years ago on a beach I saw this herb that looked exactly like chives. I put it in my mouth and started chewing and, surprise, it tasted exactly like coriander.”

“People will travel anywhere for good food - it's crazy.”

“I'm a bit of a glutton - I eat too much of all that is good to eat.”

“I never cooked at home - my father was the chef.”

“I can't crack jokes because I don't have any.”

“If you see how a plant grows and you taste it in situ you have a perfect example of how it should taste on the plate.”

“I know every movement of my kitchen.”

“I had turned down other head chef jobs. I didn't want to take over someone else's cuisine. I wanted to start from scratch.”

“Close interaction with farmers and scientists can expose the chef to new flavours that can be used to delight diners.”