Fine dining is an occasional treat for most people.

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• Rene Redzepi:

  I started my cooking 'career' aged 15, almost 20 years ago. At the time it was quite a shock sudden

• Rene Redzepi:

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

• Rene Redzepi:

  If you see someone in the kitchen that has good hands and a quick brain, then you need that person

• Rene Redzepi:

  I know every movement of my kitchen.

• Rene Redzepi:

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

• Rene Redzepi:

  A gastronomical supermeal didn't necessarily have to involve the things I had brought from other to

• Rene Redzepi:

  I think that in our part of the world, Scandinavia, we are one of the pioneers of showing that gast

• Rene Redzepi:

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

• Rene Redzepi:

  When people are grownups they're grown ups. They make their own decisions you know.

• Rene Redzepi:

  I still cook at home. A lot of chefs I think don't cook at home. But I still do, I love cooking at