A Quote by Rene Redzepi
Chefs have a new opportunity - and perhaps even an obligation - to inform the public about what is good to eat, and why.
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When I'm back in New York - and this is a terrible thing to complain about - I eat a lot more really, really good food than perhaps I'd like to. So many of my friends are really good chefs. It's kind of like being in the Mafia.
I'll basically eat anything that a chef puts in front of me. One of the reasons is respect for the chef. I watch chefs eat at other chefs' restaurants, and they're very aware not to leave anything over because the chef is watching very closely. It's a very sincere interaction when two chefs are cooking for one another.
The New Nordic diet originated in 2004, when the visionary chefs Rene Redzepi and Claus Meyer called a symposium of regional chefs to address the public's increasing consumption of processed foods, additives, highly refined grains, and mass-produced poultry and meat.
When you're in the public eye - whether it be entertainment, sports, medicine, politics, whatever way - you have an opportunity, and I think also an obligation and a responsibility, to disseminate good information.
Chefs have only been able to work in restaurants, high-end cuisine. Why? Why haven't they been able to find other scenarios? For those chefs who want to do avant-garde cuisine, should they be finding their income in a restaurant? These are the kind of questions we are asking ourselves. So the new scenario will allow them to do whatever they want to do, whenever they want to do it.
The news is a public service. It's a way to inform people of what's going on in their world. And when you make it about ratings and make it about ad dollars, there's no incentive to inform people. The incentive is to be sensationalistic and get as many people to watch as you can without any regard for truth or objectivity.
I think we perhaps are, with sleep, where we were with smoking about 50 years ago, in that we had all of the science, and it was right there for the public discussion, but it's not yet adequately sort of percolated out into policy or even just public wisdom.
Chefs have only been able to work in restaurants, high-end cuisine. Why? Why haven't they been able to find other scenarios? For those chefs who want to do avant-garde cuisine, should they be finding their income in a restaurant?
I am a pig! I love to eat! i will eat anything! If you put it front of me, I will put it in my mouth, even if it doesn't taste good! And I can't stop eating until all the food is gone. It's probably one of the contributing factors as to why I became a drag queen. I can eat whatever I want, because I can just strap myself into a corset!
Opportunity ... It has a sly habit of slipping in by the back door, and often it comes disguised in the form of misfortune, or temporary defeat. Perhaps this is why so many fail to recognize opportunity.
The good news about showcasing chefs and the TV shows is they've attracted a lot more smart kids to the profession than 30 years ago. On the downside, though, these young chefs all say they want their own restaurant and their own TV show.
Fighting climate change isn't just an obligation we owe to future generations. It's also an opportunity to improve public health - and drive economic growth - in the here and now.
These modern means of communication are one reason why I recently opposed the Government's decision to grant MPs a new communications allowance. With new technology giving us the opportunity to communicate directly with voters very cheaply, why did Labour MPs vote for a £10,000 allowance to tell voters what a good job they do?
The personal thing is something I have never talked about. And I never will. That is prohibited. My job is public. But that's it. When you're not working, you don't have an obligation to be public.
In Singapore, there is this life and locals and restaurants and then big casinos and an array of chefs, and even Miami is almost close to Vegas when it comes to an amazing presentation of chefs. But they don't have these massive hotels that have become their own culinary villages.
It may be that vice, depravity, and crime are nearly always, or even perhaps always, in their essence, attempts to eat beauty, to eat what we should only look at.
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