Gastronomy

René Redzepi: ‘What we eat matters. There’s no conflict between a better meal and a better world’

Source: The Observer, Sunday 14 August 2011

My father, a Muslim immigrant in Denmark, has had all the typical working-class jobs. He’s lugged heavy crates as a greengrocer, driven people around Copenhagen at night in taxis. He has cleaned stacks of dirty glasses and espresso cups. In fact, it was while washing plates that he met my mother, a cashier at the same cafeteria.

When I turned 15, I left school having failed to make the minimum grade. With little direction I enlisted at the local culinary school. Here the academic demands were less rigorous. For instance, one of the more challenging questions on my final exam was to name “soft-boiled egg” in several languages (I came up with three and passed). Kitchen work at that time was considered menial labour; perhaps if a cook became skilled enough he might be called a craftsman, but he would never be valued for his contribution in the same way as a lawyer or an architect is. Read more…

Another article from ‘The New Yorker’ on Rene Redzepi.

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