2014.05.25 丹麦厨师Rene Redzepi
Released On: 25 May 2014Available for over a yearRene Redzepi, Danish chef, is interviewed by Kirsty Young for Desert Island Discs.
His restaurant, Noma, in Copenhagen has been named 'best in the world' for a fourth time, and holds two Michelin stars. His cooking captures not just the essence of his homeland - using ingredients like reindeer tongue, sea buckthorn or fish scales - but also a strong flavour of 'now'. He believes traditional notions of luxury are outdated. A sense of 'time and place' are his kitchen's guiding principles.
His childhood was split between Denmark and Macedonia, where he spent his summers foraging in the woods. He as good as stumbled into catering, because he couldn't think of anything better to do, but pretty quickly realised that cooking allowed him to dream.
He says, "The day when there is no more to do is the day when you're burned out. There are endless possibilities - it's just whether you can see them or not ... and right now I see plenty.".
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丹麦厨师Rene Redzepi接受了Kirsty Young的 "荒岛光盘 "采访。
他在哥本哈根的Noma餐厅第四次被评为 "世界最佳"，并拥有两颗米其林星。他的烹饪不仅抓住了他家乡的精髓--使用驯鹿舌、沙棘或鱼鳞等原料--而且还具有强烈的 "现在 "味道。他认为传统的奢侈概念已经过时。时间和地点 "的感觉是他厨房的指导原则。
他的童年是在丹麦和马其顿之间度过的，他在那里的夏天在树林里觅食。他就像跌跌撞撞地进入了餐饮业，因为他想不出有什么更好的事情可以做，但很快就意识到，烹饪让他有了梦想。
他说："当没有更多事情可做的那一天，就是你筋疲力尽的那一天。有无尽的可能性--只是你是否能看到它们......而现在我看到了很多。" 。
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