People will travel anywhere for good food - it's crazy.

People will travel anywhere for good food - it's crazy.

Rene Redzepi
22/09/2025
22/09/2025

People will travel anywhere for good food - it's crazy.

(1 evaluate)
People will travel anywhere for good food - it's crazy.
People will travel anywhere for good food - it's crazy.
People will travel anywhere for good food - it's crazy.
People will travel anywhere for good food - it's crazy.
People will travel anywhere for good food - it's crazy.
People will travel anywhere for good food - it's crazy.
People will travel anywhere for good food - it's crazy.
People will travel anywhere for good food - it's crazy.
People will travel anywhere for good food - it's crazy.
People will travel anywhere for good food - it's crazy.
People will travel anywhere for good food - it's crazy.
People will travel anywhere for good food - it's crazy.
People will travel anywhere for good food - it's crazy.
People will travel anywhere for good food - it's crazy.
People will travel anywhere for good food - it's crazy.
People will travel anywhere for good food - it's crazy.
People will travel anywhere for good food - it's crazy.
People will travel anywhere for good food - it's crazy.
People will travel anywhere for good food - it's crazy.
People will travel anywhere for good food - it's crazy.
People will travel anywhere for good food - it's crazy.
People will travel anywhere for good food - it's crazy.
People will travel anywhere for good food - it's crazy.
People will travel anywhere for good food - it's crazy.
People will travel anywhere for good food - it's crazy.
People will travel anywhere for good food - it's crazy.
People will travel anywhere for good food - it's crazy.
People will travel anywhere for good food - it's crazy.
People will travel anywhere for good food - it's crazy.
Rene Redzepi
Rene Redzepi

Danish - Chef Born: December 16, 1977

With the author

When you get close to the raw materials and taste them at the moment they let go of the soil, you learn to respect them.

Rene Redzepi

I started my cooking 'career' aged 15, almost 20 years ago. At the time it was quite a shock suddenly working 75 to 80 hours a week, without time to play football or other sports.

Rene Redzepi
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