A Quote by Rene Redzepi
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.
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The ability to walk in someone else's shoes, or in my case, play down in someone else's cleats is one of the very best things you can do. There's nobody in this world who doesn't have that voice in their head. Sometimes it's the best voice in the world, and it pumps you up, but sometimes the voice is down. I wanted my players to be able to hear my voice in their head instead of someone else's because I knew that was a narrative I could control.
Chef means boss and in France you get an office chef and you get a chef on a building site, etc. So I'm a chef de cuisine, chef of the kitchen, and that means that I'm in charge of a team.
We had no irony when it came to girls, though. There was just no time to develop it. One moment they weren't there, not in any form that interested us, anyway, and the next you couldn't miss them; they were everywhere, all over the place. One moment you wanted to clonk them on the head for being your sister, or someone else's sister, and the next you wanted to....actually, we didn't know what we wanted next, but it was something. Almost overnight, all these sisters (there was no other kind of girl, not yet)had become interesting, disturbing, even.
If you wanted to pursue some kind of artistic pursuit and you had another career, then you would definitely fall back on it because it would take so long. I never believed I could do two things at once. The jobs I had were minimum wage jobs that you wouldn't want to pursue for too long, or that couldn't really take over your life.
I was hired as a sous-chef at a restaurant on the Upper East Side. The chef liked to drink - some mornings we would find him sleeping. Two weeks after its opening, I became the chef. I was 20 years old, and way over my head. I had to hire the cooks and do the menus.
My first course came and I put down my book, and I just happened to put up my hand to scratch my head and discovered that my toupee had been blown by the wind and was folded over backwards on the top of my head!
But the question that everyone wanted answered was whether I would have the nerve and the strength to start the whole process from scratch. I said yes; otherwise I would be someone who had no dream left, and without dreams I would not want to live.
I enjoy what I do because it keeps evolving - when I was a cook, I wanted to be a chef de partie; when I was a chef de partie, I wanted to be a chef; when I was a chef, I wanted to be a restaurateur, and now I am a chef entrepreneur. I am still fulfilling my dream.
The type of cuisine I do, especially after being on 'Iron Chef' for several years, is a lot of global cuisine. My strength has always been Mediterranean cuisine across the board from Morocco, Spain, Italy, Greece, France, but I think now I'm doing a lot of very different cuisines all the time.
I myself was completely torn by the decision to start Teach For America. There was a voice in my head telling me not to do it - to take a more normal path. I did have one thing going for me, which was that I had been rejected from all the other jobs I'd applied to.
You are the only you. That means you don't lose roles to anybody else. There's no competition, so they either want you or they don't want you, and it's not that they wanted someone else over you.
I had wanted to be a dentist, but ended up being a chef. I think I've always had a fascination for jobs that have white jackets.
I dropped out of school at 17 'cause all I wanted to do was play music. I had odd jobs on the side of gigging until I turned 22, when I was lucky to start doing this full time.
I don't want to take fame for granted because that is when you start to think you are better than everyone else. That is when you start thinking that you are someone that you are not.
In the 1970s we got nouvelle cuisine, in which a lot of the old rules were kicked over. And then we had cuisine minceur, which people mixed up with nouvelle cuisine but was actually fancy diet cooking.
You don't have to start from scratch to do something interesting. You don't have to start from scratch to have a massive impact on the world. You have to have a good idea. You have to convince other people of those good ideas. And you have to push as quickly as possible.
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