Rene Redzepi Quotes

When you get close to the raw materials and taste them at the moment they let go of the soil, you learn to respect them.

I grew up with that farm-to-table dining before it was sweeping the nation. I do think there's some value to really throwing yourself into food and embracing where it comes from.

The flavour of something fresh out of the ground is 10 times better than something that's been flown halfway across the world.

I grew up in an agricultural family, and I never distanced myself from where the food comes from. I think it's quite natural.

I'm going to work on food culture and help food become fun and part of peoples' lives again. The traditional restaurant is more commercial-oriented. But I want community through food.

If you grow the food you eat, it tastes better. Seasonal vegetables are grown at the right time, and you can make sure everything matures on the plant or on the tree. It's as fresh as you can get.

I think people are more savvy about cooking, food and dining. I notice they are looking for more value for their money - not in larger portions but more in terms of healthier, fresh, farm-to-table dishes with a nice presentation.

I always sought out organic produce because to me it always tasted better; the quality was better - if you got it fresh.

There is so much to be gained from investing more time in what we eat. Buying fresh ingredients means knowing where your food comes from and what's in it.

Whenever possible, I use local, fresh ingredients, just because it tastes and feels better to eat an egg or a tomato or a hamburger that wasn't flown halfway around the world, that didn't travel on a truck and get stuck in traffic jams, that hasn't been sitting in a supermarket's refrigerator case for days.

I remember, around age three, peas growing in the back garden. Pinching them from their pods and popping them in the mouth was my first realisation that food came from somewhere other than a shelf.

I grew up on a farm, and I had good, natural South Tyrolean food.

I want to know where my food comes from and the conditions in which it's grown. I also want to embrace traditional British produce, and seasonality.

I grew up in Italy, and our country is a country of great agriculture and food produce. It wasn't like I was urban and only knew about high-heeled shoes and purses and never knew where my eggs came from.

I concentrate in my work on preserving and displaying the original flavor from each ingredient in a dish.

When the farmer can sell directly to the consumer, it is a more active process. There's more contact. The consumer can know, who am I buying this from? What's their name? Do they have a face? Is the food they are selling coming out of Mexico with pesticides?

There's no way I'm going to stand up for bad ingredients. We love seasonal ingredients. It's a false dichotomy to say that modern cooking is at odds with that, but some people want to have a great ingredient and no technique.

I try not to eat processed foods, well, ever. If it comes from a lab or a factory, I don't want it.

I have a very nice garden and extraordinary markets, where there are products from the earth and the sea, in the French Basque country.

First, kids should be involved in the production of their own food. They have to get their hands in the dirt, they have to grow things. They also have to become sensually stimulated, and the way to begin is with a bakery.

Drop a grain of California gold into the ground, and there it will lie unchanged until the end of time; ... drop a grain of our blessed gold [wheat] into the ground and lo! a mystery.

Obviously, if I'm in Argentina, I'm going to have a steak, but I don't love meat, really. I always think about where the food came from and who had to get it.

The culinary scene in Phoenix is incredible.

I'm a chef, so I really like knowing where my food is coming from.

My role as a chef is respecting the produce. Why should I change and mask the original flavors of the produce that I'm utilizing?