Rene Redzepi Quotes

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.

Winemakers have to adapt to what they're given by nature: the vines, the fruit, the soil and the weather.

Literally, if someone says I am grounded, everyday I am at home, I actually have my hands in the ground and dirt under my fingernails. I don't have a staff to do it all for me. I still plant a seed and I'm amazed it grows.

At the end of the day, you can't compete with Mother Nature. If you've got a great tomato, just a pinch of sea salt is all you need.

The Japanese don't have a specific religion, but a spirituality. A cap, shoes, and a table have a spirituality. When you eat an apple, you don't say you eat it: you say, 'I am receiving it.' Kind of like you are thanking the food.

Once you engage with the simple enough business of feeding yourself, of soil and water, weather, season and harvest, it becomes personal. It is about you, your family and friends. Food becomes an aspect of those relationships as well as your intimacy with your plot.

It's funny; as I get older I'm reverting to my roots - I want to plant stuff.

I have this obsession with pea pods. They're just really nice to look at. They can be perfect.

Gardening is not a rational act.

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

When I worked with wildlife a lot in the Eighties and Nineties, I learnt the meaning of patience. And when I worked with trees, I learned the meaning of humility.

Better than any argument is to rise at dawn and pick dew-wet red berries in a cup.

Those who wish to pet and baby wild animals 'love' them. But those who respect their natures and wish to let them live normal lives, love them more.

The first time I had sat down to a meal I had grown on my own, along with a bottle of wine that we had made, I burst into tears. To be in touch and be in tune with that is an extraordinary gift.

There is not a sprig of grass that grows uninteresting to me.

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?

Working with the earth is peaceful for me.

People want real food. The demand for it is through the roof.

One of the pivotal moments for me was realizing that our 'food with integrity' approach at Chipotle was satisfying my passion. That's about bringing the best quality, sustainably-raised ingredients to everyone: chicken without antibiotics; beef without hormones. These ingredients were only available in high-end restaurants, not mainstream places.

I just think that gardening is about the future, a slow thing, that is deep and spiritual as well as spiritually rewarding.

I believe in good, honest food. That's always been my ethos.

In some other life I must have been a pioneer woman because I love to have my hands in the dirt.

I know it sounds ridiculous, but I haven't quite got over the miracle that you plant things, and they do sprout up.

All great chefs have two things in common. First, they respect nature as the true artist, and they are just cooks. Second, everything that they do is an extension of them as a person.

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.