Podcasts about redzepi

In this episode, we talk to Hugh Allen. Allen, of course, was made executive chef of iconic three-hat Melbourne restaurant, Vue de Monde, at the tender age of 23. The son of a nurse and a paediatrician – both terrible cooks, it must be said – Allen was once marked at high school as a "struggling" student, but through food, he became a star. Allen just turned 30, yet has already enjoyed stints under chefs such as Neil Perry, Shannon Bennett and the esteemed René Redzepi from Copenhagen institution, Noma. He’s been a popular guest judge on MasterChef Australia, and last but not least, is opening his own Melbourne restaurant later this year, named Yiaga. To celebrate Good Weekend's annual Food & Wine issue, Allen joins senior writer Konrad Marshall for a chat about his life and career – and what’s new in the restaurant industry right now.See omnystudio.com/listener for privacy information.

Our guest is Thomas Frebel who is the creative director at Noma https://noma.dk/.  Noma is the famed restaurant in Copenhagen with numerous accolades, including three Michelin stars and The World's 50 Best Restaurants' No.1 spot.Since its opening in 2003, Noma's chef/owner René Redzepi has been inspiring the world through his strong philosophy of cooking with Nordic traditions and his never-ending pursuit of creativity.  Noma's landscape has reached far beyond Nordic countries and Redzepi and his team have been actively exploring various food cultures in the world, including Japan.Since Thomas joined Noma in 2009, he has been working closely with Chef Redzepi and served as the executive chef at Noma's restaurant project in Tokyo called INUA.  He joined us in Episode #338 and discussed his experience at INUA, Noma's pop-up dinners in Kyoto in spring 2023 and many other topics.In this episode, Thomas is back to talk about Noma's latest pop-up dinner in Kyoto that ran for 10 weeks from September to December 2024.  He will share with us the new discoveries and flavor development by the Noma team in Kyoto, this time in the fall, and also what is the future of Noma going to be after the pop-up up and much, much more!!!

În episodul de azi vorbim cu Beti Pataki despre fermentare. Pornim discuția cu o introducere despre ce înseamnă fermentarea, pe care invitata noastră îl descrie ca o colaborare cu niște micro-organisme pentru a produce o schimbare, o revoluție. Vorbim și despre natura DIY, experimentală și accesibilă a fermentării. În a doua parte analizăm felurile în care capitalismul a format modul în care ne raportăm la producția, conservarea și consumul de hrană. În acest context explorăm fermentarea și foraging-ul ca practici anti-capitaliste. În încheiere, Beti ne oferă câteva rețete accesibile cu care putem începe să experimentăm fiecare. ===== Re(Surse) Katz, S.E.,. Wild fermentation: The flavor, nutrition, and craft of live-culture foods. Chelsea Green Publishing (2016). https://www.goodreads.com/book/show/134879652-wild-fermentation Katz, S.E.,The art of fermentation: an in-depth exploration of essential concepts and processes from around the world. Chelsea green publishing (2012). https://www.goodreads.com/book/show/13598307-the-art-of-fermentation Redzepi, R. and Zilber, D. Foundations of Flavor: The Noma Guide to Fermentation: Including Step-By-Step Information on Making and Cooking With: Koji, Kombuchas, Shoyus, Misos, Vineg. Artisan Publishers (2018). https://www.goodreads.com/book/show/37590384-foundations-of-flavor Pascal Baudar, ig: https://www.instagram.com/pascalbaudar/ books: https://www.goodreads.com/author/show/14356817.Pascal_Baudar Mona Petre, Ierburi uitate, Ed. Nemira (2021). https://www.goodreads.com/book/show/59240079-ierburi-uitate Plante sălbatice comestibile. (Grup Fb) https://www.facebook.com/groups/1838992219748794 Enciclopedia plantelor sălbatice comestibile Vol.1: Anca Corduban, Mona Petre, Simona Grossman, Leurda. Allium ursinum, Ed. Aska (2023) https://shop.aska.ro/produs/leurda-allium-ursinum/ Vol.2: Simona Grossman, Mona Petre, Urzica. Urtica dioica, Ed. Aska (2024) https://shop.aska.ro/produs/urzica-urtica-dioica/ Keywords de căutat mai departe: compostare bokashi, agricultura regenerativă Matt Powers - Regenerative Soil & Permaculture (Yt channel) https://www.youtube.com/@MattPowersSoil Dr. Elaine Ingham's Soil Food Web School (Yt channel) https://www.youtube.com/@soilfoodwebschool Plants for a future (portal with info about plant species). https://pfaf.org/user/ Cultivă Orașul, o inițiativă de agricultură urbană, auto-organizată și autonomă din Cluj. ig: https://www.instagram.com/cultiva_orasul/ fb: https://www.facebook.com/cultivaorasul Artwork by Deni ig: @scrijelit.psd Muzica: Dead End, by Bezna Minții https://www.youtube.com/watch?v=PPYFdSRP_rI

In this excerpt from The Treatment, chef René Redzepi unpacks the complicated history of global ingredients in "Omnivore," an eight-part series for Apple+. Known for his examination of nature on the plate, Michael Pollan alters consciousness in this clip from Life Examined.

In this week's bonus episode, Ted Danson welcomes acclaimed Danish chef René Redzepi! René is the chef and co-owner of the three-Michelin-starred restaurant Noma in Copenhagen, Denmark, renowned for its creative and resourceful use of Nordic ingredients.Created and narrated by Redzepi, “Omnivore” is an Apple TV+ series that explores the human experience through the lens of the world's most essential ingredients. All eight episodes are available now.  Like watching your podcasts? Visit http://youtube.com/teamcoco to see full episodes.

This week on The Treatment, Elvis welcomes filmmaker Matt Tyrnauer and political strategist James Carville to discuss their new CNN Films documentary Carville: Winning is Everything, Stupid (currently in theaters). Then, comedian, actor and writer Ilana Glazer stops by to talk about their upcoming Hulu stand up special Human Magic. And for The Treat, renowned chef René Redzepi talks about the activity that provides him with catharsis.

Food is never just food. That's the idea behind Omnivore, an Apple TV+ series that peels back the layers on eight common foodstuffs — coffee, corn, salt, rice, bananas, chilies, pork, and tuna.    Narrated by Noma chef Rene Redzepi, the show serves up gorgeous images and fascinating characters. But it goes way beyond that. Each episode explores the cultural, historical, and socioeconomic context of a single ingredient, whether that's the connection between coffee cultivation and the 1994 Rwandan genocide or the impact of climate change on rice cultivation in Kerala, India or how a family of Serbian pepper farmers grows peppers in an effort to make exceptional paprika.   Redzepi discusses the making of Omnivore with Elvis Mitchell on The Treatment. You can hear more episodes of The Treatment here.  

This week on The Treatment, Elvis welcomes René Redzepi, acclaimed chef and co-owner of the world famous restaurant Noma. He is currently hosting the Apple TV+ series Omnivore. Then, blockbuster director Shawn Levy joins to talk about the newest addition to the MCU — Deadpool & Wolverine. And on The Treat, writer Lorraine Nicholson shares the “operatic” film that turned her on to the language of cinema.  

Sarà disponibile dal 19 luglio su Apple TV+ la nuova serie "Omnivore" dello chef René Redzepi, alla guida del Noma di Copenaghen, vero tempio per gli amanti della cucina contemporanea cinque volte decretato miglior ristorante al mondo.La nuova serie offre ai telespettatori un'affascinante esplorazione degli ingredienti che hanno plasmato la nostra storia e continuano a influenzare il nostro modo di vivere. Come spiegato da René Redzepi, ideatore della serie e rinomato chef, "Omnivore" non è semplicemente uno show dedicato alla cucina. Si tratta di un viaggio che svela quanto il cibo sia molto più di una semplice sostanza nutritiva: è una lente attraverso cui possiamo osservare le nostre vite, la nostra storia e il nostro mondo. "È un sogno decennale che finalmente prende vita," ha affermato Redzepi, sottolineando l'importanza di questo progetto.

Our guest today is Thomas Frebel, the creative director at Noma. Noma is the famed restaurant in Copenhagen with numerous accolades, including three Michelin stars and The World's 50 Best Restaurants' No. 1 spot four times in a row from 2010 to 2014.Since its opening in 2003, Noma's chef/owner René Redzepi has been inspiring the world through his strong philosophy of cooking with Nordic traditions and his never-ending pursuit of creativity. Noma's landscape has reached far beyond Nordic countries, and Redzepi and his team have been actively exploring various food cultures in the world, including Japan.Since Thomas joined Noma in 2009, he has been working closely with Chef Redzepi, and has served as the executive chef at Noma's restaurant project in Tokyo called INUA.In this episode, we will discuss the unique concepts of Noma beyond the famous restaurant, what Thomas learned through his job at INUA, Noma's pop-up dinners in Kyoto this fall, what happens after Noma restaurant's closure at the end of 2024, and much, much more!!!Heritage Radio Network is a listener supported nonprofit podcast network. Support Japan Eats by becoming a member!Japan Eats is Powered by Simplecast.

Intermediairs en buitenlandse investeerders hebben de markt voor vermogensbeheer ontdekt als een lucratieve inkomstenbron. En dat is niet per se goed nieuws voor de Nederlandse consumenten met een beleggingsrekening. Redacteur Mathijs Rotteveel legt uit waarom. Lees ook: Hypotheker op de hoek ontpopt zich tot duurbetaalde beleggingsadviseur Als de voortekenen niet bedriegen staat Europa aan de vooravond van een flinke industriële verbouwing. De angst voor de Russen neemt toe. Europa moet meer wapens en munitie produceren, voor zichzelf en voor Oekraïne. Gaat de Nederlandse economie in de oorlogsstand? En wat is dat eigenlijk precies, een oorlogseconomie? Je hoort het van algemeen verslaggever Jean Dohmen. Lees ook: Met meer geld voor defensie heb je nog geen oorlogseconomie Het systeem van fine dining op topniveau is kapot. Tenminste dat stelt René Redzepi, chef van Noma, jarenlang uitgeroepen tot het beste restaurant ter wereld. Nee, Redzepi kon niet rekenen, zeggen horeca-experts. Rutger Betlem en Hilda Bouma gingen op onderzoek uit en spraken met Nederlandse topchefs. Feit: wie een sterrenrestaurant wil laten renderen moet dat heel strak regisseren. Lees ook: Sterrenchefs en hun broze verdienmodel: wie niet heel scherp rekent valt omSee omnystudio.com/listener for privacy information.

The Copenhagen restaurant Noma has consistently topped lists of best restaurants in the world. People fly in from all over the globe to pay $500 per person for the hyperlocal tasting menus dreamed up by chef/owner Rene Redzepi. But a couple months ago, Redzepi announced the restaurant will close next year because it had become unsustainable, “financially and emotionally.” The announcement came as many high end chefs have spoken out about how hard the business has become, and others have shined a light on the industry's use of unpaid interns. So is it possible to run a high end restaurant that turns a profit and treats people fairly? And is there a point in trying – or should these places just disappear? Adam Platt, former restaurant critic for New York Magazine, and Vivian Howard, owner of the restaurant Chef & the Farmer in North Carolina, weigh in on the challenges for fine dining and the labor practices in high-end kitchens. The Sporkful production team includes Dan Pashman, Emma Morgenstern, Andres O'Hara, Tracey Samuelson, and Jared O'Connell.Transcript available at www.sporkful.com.

The famed Danish restaurant Noma which has claimed the title of world's top restaurant several times said it will shut down to transform itself into “a pioneering test kitchen” dedicated to “food innovation and the development of new flavors.” Chef Rene Redzepi's house of Nordic gastronomy will close by the winter 2024 and re-emerge as Noma 3.0, the Copenhagen eatery said on its webpage. “In 2025, our restaurant is transforming into a giant lab - a pioneering test kitchen dedicated to the work of food innovation and the development of new flavors, one that will share the fruits of our efforts more widely than ever before,” it said. Redzepi, who is Noma's chef and co-owner, said they will travel to “search for new ways to share our work” and said there could be “a Noma pop-up” but didn't specify where. After the sojourn, “we will do a season in Copenhagen.” "But I don't want to commit to anything now,” Redzepi told Berlingske, one of Denmark's largest daily newspapers. Another major publication, Politiken, said the eatery's facility in Copenhagen will be transformed to develop products to the Noma Projects line - fermented sauces, cooking classes and an online platform. “Serving guests will still be a part of who we are but being a restaurant will no longer define us. Instead, much of our time will be spent on exploring new projects and developing many more ideas and products.” Noma has gone through an earlier transformation. In 2015, the restaurant announced it was closing at the end of 2016 and reopened near its waterfront premises with its own vegetable farm in the vicinity of the hippie enclave of Christiania in Copenhagen. Noma — a contraction of the Danish words for Nordisk and Mad, meaning Nordic and food, opened in 2003. The restaurant grabbed two Michelin stars and was three times voted the world's number one restaurant by Britain's Restaurant Magazine in 2010, 2011 and 2012. This article was provided by The Associated Press.

Last week, René Redzepi, the influential chef and founder of Noma, announced he would be closing his world-renowned restaurant in late 2024. Julia Moskin of The New York Times broke the story and kicked off a range of conversations about fine dining, unpaid labor, and even the influence of the film The Menu. Julia joins host Kerry Diamond to talk about Noma, what might be next for both Redzepi and his restaurant, and Hollywood's current interest in all things culinary.In the second half of the show, we talk to Julia about her career at The New York Times and the Pulitzer Prize-winning investigative work to which she contributed. Subscribe to our newsletter and check out past episodes and transcripts here.Want to come to Cherry Bombe's Jubilee in April? Get your ticket here.This episode of Radio Cherry Bombe was recorded at CityVox Studios in NYC. Our theme song is by the band Tralala. Julia Moskin articles:Noma announcementThe Willows InnThe MenuMore from Julia

Until now the devotion that celebrity chefs inspire tended to undercut issues like poor pay, long hours; but Redzepi finally admits that something in the system is profoundly broken

Dave and Chris welcome back their old friend René Redzepi, chef at the ever-adventurous and likely epoch-defining Noma, to catch up after three years apart and discuss the just-released 'Noma 2.0: Vegetable, Forest, Ocean.' Plus: the limitations of success, the fermentation pigeonhole, fear in Europe, what happens when your restaurant's energy costs go up 700 percent, a rink on the brink, the book you want vs. the book they want, Redzepi's first restaurant job, an epiphanic pineapple, cooking with a true Viking, musk ox tartare, the candelabra era, George Orwell's dishwasher days, moss sushi, harvesting wild kiwis, Noma goes to Kyoto, and René and Dave make a few predictions about the cutting-edge restaurants to come. Hosts: Dave Chang and Chris Ying Guest: René Redzepi Producers: Sasha Ashall, Jordan Bass, and Aleya Zenieris Learn more about your ad choices. Visit podcastchoices.com/adchoices

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In dieser heutigen Ausgabe spricht Elvis Durak mit unserem Strategieberater Senad Redzepi darüber, wieso es so wichtig ist, dass maximale Potenzial aus seinen Leads auszuschöpfen. Vielleicht kennst Du die Situation, dass obwohl alles passte der Interessent zu Dir sagt "aktuell nicht interessant" oder z.B ein Interessent euren vereinbarten Termin versäumt - wie gehst Du hier jetzt voran? Was solltest Du berücksichtigen? Viel Spaß!

Il y a un bastion Lyonnais affirmé par sa carte, au cœur de Paris, rue Saint Marc et on y trouve tout ce qui fait la richesse de cette terre de gastronomie.En cuisine, une figure, surprenante: une jeune cheffe qui s'impose naturellement par l'héritage de son savoir mais dans les faits, par sa sensibilité et la force qu'elle a mis à tracer sa route. On voulait vraiment vous présenter cette cheffe de trente ans car elle détonne par son histoire et l'énergie qu'elle met aujourd'hui à l'écrire.Marie-Victorine Manoa c'est une évidence et une anomalie à la fois:Née à Lyon, elle a grandi dans un bouchon, dans les pattes d'un père chef, figure bien connue des gastronomes de la région. Puis elle est allée voir ailleurs, elle a découvert la vision d'un Redzepi, elle s'est livrée à l'exigence du NOMA alors meilleur restaurant du monde, pour partir ensuite au Brésil chez Alex Atala, puis à New York... Avant d'être adoubée par Alain Ducasse!Voila, voilà...Et si aujourd'hui, elle est revenue sur le chemin originel, qu'elle s'impose dans la lignée d'une cuisine de tradition, elle est trop sauvage pour être une simple héritière...Pour faire sa cuisine, elle aurait pu renverser les codes, la table, revisiter ou carrément envoyer balader les mères... et son père, mais elle a choisi une autre partition.Tandis qu'elle se tient debout au-dessus de ces convives pour s'assurer que tout va bien, dans ce restaurant qui porte les couleurs de sa terre, chacun peut désormais découvrir une nouvelle version de la tradition. Généreuse mais délicate, réconfortante mais rafraîchie, assumée mais sensible.Une cuisine qui dit doublement son histoire, comme sa voix et son regard: elle est déterminée et fonceuse, il est tendre et généreux...Production: NOLA MEDIASRéalisation: Nathan Cohen et David OrdonoInterview : David OrdonoCréation musicale: Nathan CohenProgrammation : Marion CazesContact: podcast@nolamedias.comPour découvrir la cuisine de Marie-Victorine Manoa:Aux Lyonnais - 32 rue Saint-Marc - Paris 2https://www.auxlyonnais.com/Pour la suivre sur Insta: https://www.instagram.com/marievictorinemanoa/ Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

In dieser heutigen Ausgabe spricht Elvis Durak mit unserem Strategieberater Senad Redzepi darüber, was Du unbedingt in Deinen Verkaufsgesprächen NICHT tun solltest.

Nadine Levy Redzepi vokser op med forældre, der er gademusikanter, og hun trives godt i sit eget selskab. Allerede som lille er hun besat af mad, og da moderen får et aftenjob, lærer 5-årige Nadine sig selv at lave mad ved komfuret, fordi hun ikke gider nøjes med rugbrødsmadder hver aften. Senere tager hun på efterskole, hvor hun opdager fællesskabet; en følelse hun også får, da hun begynder på Noma som 19-årig afløser. Hør Nadine fortælle sin livshistorie og om kærligheden til René Redzepi, som hun får tre børn med inden hun fylder 30, samtidig med at de opbygger Noma til at blive verdens bedste restaurant.

On what critics are calling Parts Now Known's best episode yet, Ray and Ben chat about Anthony Bourdain's pilgrimage to Copenhagen to eat at chef Rene Redzepi's restaurant Noma. The guys provide some insight into Redzepi and where you can find out more about him before Ray explains what The World's 50 Best Restaurant List is and all of its problems. Then the guys talk socialism, foraging, Nordic cuisine, taxes, recap the tasting menu, highlight the episodes food scenes and get side tracked on billionaire fetishes, Panera, and hot dogs before running through the categories. For all things Spoon Mob, visit spoonmob.com and make sure to follow us on Instagram (@spoonmob), Twitter (@spoonmob1), and Facebook (@spoonmob). --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

Altro che Alta cucina o quella ricerca estrema per la quale si sono svenati i tanti cuochi candidati alle effimere stelle: ora basterà cucinare anche hamburger e alla Michelin andrà bene lo stesso. Parola di Gwendal Poullennec, direttore internazionale delle guide Michelin, che al "Corriere" ha annunciato un cambio di rotta radicale. L’esempio che cita con poteva essere più chiaro: René Redzepi del Noma, uno dei bistellati più discussi al mondo per proposte ardite ed estreme, in tempi di covid-19 si è riconvertito proprio agli hamburger e la “rossa” approva senza battere ciglio. Del resto c’è poco da fare. Finora solo il 21% dei 3165 ristoranti stellati nel mondo ha riaperto. Poco più di una sessantina quelli italiani, per lo più quelli con terrazze e giardini. E molti resteranno chiusi. E già solo questo parlare di stelle e critica sui ristoranti fa un po’ raggelare, ma volendo essere ottimisti cerchiamo di ragionare come se fossimo a pandemia conclusa. Con una prevedibile moria di locali e di cambi di menu (molti si orientano sul territorio e il tradizionale, o comunque “semplificano” i piatti), alla Michelin non resta che farsi andare bene anche ciò che fino a ieri giudicava con orrore. Deve salvare il salvabile della sua galassia, anche a costo di dare un calcio alla coerenza e al modello di gestione che aveva imposto in questi anni e che la crisi butta nella spazzatura: troppo costoso e spesso inutilmente basato sul concetto tutto astratto dell’esperienza che non sempre collima con la qualità e col gradimento del pubblico. D’altra parte, con meno soldi in circolazione e gli oneri accumulati in mesi di chiusura, anche gli stellati devono scendere coi piedi per terra e, per fare quadrare i bilanci, in tanti di sono dedicati all’asporto e, soprattutto alla consegna a domicilio. Quella delivery che le guide hanno sempre giudicato negativamente ma che, ora, di fronte alla realtà, dovranno guardare in modo diverso. Del resto è proprio la regina madre delle guide, sempre attraverso le parole del capo degli ispettori che sdogana la delivery dicendo che «cambierà il modello di business, soprattutto all'inizio. Noi saremo flessibili, riconosceremo il cibo di qualità in qualsiasi forma arrivi, e con qualsiasi esperienza arrivi, sia classica che più informale. Già adesso in alcuni Paesi ci sono ristoranti stellati che sono di fatto degli street food». Chissà che a Milano Carlo Cracco e Claudio Sadler, che hanno avviato due attività di deliry di qualità, non si riprendano la seconda stella proprio grazie all’attività aggiuntiva che ora piace alla Michelin… Quel «saremo flessibili» suona però francamente un po’ ridicolo. Un po’ perchè se non fosse “flessibile” la guida, senza più l’autorevolezza di un tempo, sarebbe in caduta libera, e un po’ perché la realtà impone cambiamenti a tutti e la “rossa” dimostra che le sue regole non erano poi scolpite sulla pietra, ma adattabili come sempre solo all’interesse del momento. Mi piego ma non mi spesso, verrebbe da dire. E così come esaltava Paul Bocuse da vivo, salvo poi togliere una stella al suo ristorante quando è morto, chissà che ora, visto il nuovo vento che tira (“tradizione” e meno spume e alghe), non gliela ridia. Questa inversione di rotta e abiura di regole consolidate sono in fondo nella storia della guida. E questo è anche un bene. Bisognerebbe solo capire quanto influisca il rischio di ritrovarsi con pochi locali a cui assegnare le stelle con parametri arcaici e oggi inapplicabili. Oppure quanto conta l’alleanza stipulata con l’anti guida per eccellenza TripAdvisor, che certo preferisce gli hamburger al “bollito non bollito” di Massimo Bottura. Questo giro di boa è peraltro apprezzabile e non possiamo non rilevarlo. Anche perché è assolutamente in linea con quanto Italia a Tavola indica da mesi sui cambiamenti inevitabili della ristorazione. Mentre spiazza molti altri osservatori che sono sempre fermi sulla "novità fine a se stessa" dei patti valutati dalla Michelin avanti coronavirus. È in questa logica che la Michelin del d. c. (dopo coronavirus) avrebbe però potuto compiere un vero salto di qualità e rinascere come un’araba fenice riconoscendo il valore della pizza. Purtroppo a tutt’oggi non ha avuto il coraggio di rimuovere un veto antistorico e riconoscerne il “peso”. Peccato perché dopo dato stelle alla cucina di strada giapponese e avere ora annunciato stelle anche per gli hamburger, davvero non ci sono più alibi per mantenere un veto verso le pizzerie. Un'opposizione che nasconde il timore che l'Italia possa diventare il primo Paese al mondo per locali stellati...

Et hobby journalistisk podcast, hvor branche og fagkendskab samt personlige relationer spiller ind når vi skal finde ind til hjertet af dagens kok, en kok som har haft sit gastronomiske virke og måske på en eller anden måde har formået at være med til at ryste det gastronomiske landskab i Danmark sammen til den status det i dag har i verdenskøkkenet.

Er verbrachte drei Monate in René Redzepis Foodlab des „Noma“ in Kopenhagen, baute dort einen Räucherofen und experimentierte mit Techniken wie Räuchern und Pökeln. Wie Redzepi sein Schinken geschmeckt hat, erzählt er ebenso wie seine Eindrücke. Und er berichtet, wie er ein eigenes Food-Startup gründete, und worauf man achten sollte, wenn man die ersten Schritte mit dem eigenen Unternehmen macht.

Going through all this adversity, going through all this difficulty, is what defines you. I'm just thankful to be cooking.—Chef Danny BowienIt was October, 2013, and Danny Bowien had just received word that his Manhattan restaurant, Mission Chinese, had been shut down by the health department for an array of violations, including an infestation of mice. Overwhelmed, embarrassed, and worried about his employees, Bowien, a rock-star rising chef, didn't know what to do. It was then that his phone rang. René Redzepi, the chef behind the world's best restaurant, Copenhagen's Noma, and Danny's close friend, said, “Chef, are you ready? They're coming for you. They smell blood. You're hurt, you're wounded and they're going to come for you.”But those weren't Bowien's only worries. At the same time, he was in the midst of opening the Lower East Side taqueria Mission Cantina. The health department issues distracted him, and he canceled a crucial research trip to Mexico. He opened Cantina before it was ready, and the reviews weren't good. Even Redzepi sent him an email saying his tortillas needed an upgrade. After a stretch of being celebrated by peers and customers alike, the once-rising chef was faltering.Redzepi coached Bowien through his challenges, telling him, “Everything's going to be okay, but you're going to need to handle this. You're going to be fine, but you just need to focus.” This encouragement, combined with tough love from another close friend, chef David Chang, founder of Momofuku, spurred Bowien into action. Despite resolving his issues with the health department, Bowien shuttered the original Mission Chinese and set out to start over in a newer, better location.Bowien came to terms with his adversity and the realization that it had been his own fault. “I got swept up in the whole thing,” he remembers. “Doing events everywhere, getting flown all over the world, not being in the restaurants enough. At the end of the day, my time is best spent in the restaurants. This is what got me here.” He retrenched, focused, went back to giving the kitchen the benefit of his considerable energy. He gave up alcohol, once his regular companion. The challenges that once could have destroyed him instead were compelling him to rebuild; a stronger, better Danny Bowien would make a stronger, better Mission Chinese.After a year-plus of hard work, Bowien reopened Mission Chinese in 2014. The original restaurant had sported a beer keg on the floor and was thrown together and cramped. His new location was more civilized, maintaining the edgy, creative energy people expected from him, but through a more refined expression and ambience. The reinvented Mission Chinese is like an artist's work later in his career—self-assured and polished. He's now spending long hours in the kitchen when he's not with his family, focused on his craft and his fatherhood, not his fame. Danny had become an experienced creative. And it shows in the results: the new Mission has snagged three stars from New York magazine, two stars from the New York Times, and is consistently ranked as one of the best restaurants in arguably the top restaurant city in the world. Just as important, the reborn Mission Chinese is flourishing, with more business than it can handle.Danny Bowien transformed his challenge into an opportunity. There are different types of challenges—the ones you choose and the ones that choose you. The key is to embrace them both with the same fervor and positivity. Most of us have similar reactions as those experienced by Danny Bowien when we encounter a challenge we perceive to be negative: panic, anxiety, fear. Thoughts of bad outcomes—worst-case scenarios—become overwhelming and paralyze us. Robert Downey Jr. explained it best when he said, “Worrying is like praying for what you don't want to happen.” But you can shift your perspective and realize that the word possibilities inherently means multiple out

HungryEating, Road-Tripping, and Risking It All with the Greatest Chef in the WorldBy Jeff Gordinier Intro: Welcome to the number one cookbook podcast Cookery by the Book with Suzy Chase. She's just a home cook in New York City, sitting at her dining room table, talking to cookbook authors.Jeff Gordinier: My name is Jeff Gordinier and my latest book is called Hungry: Eating, Road-Tripping and Risking It All with the Greatest Chef in the World.Suzy Chase: For more Cookery by the Book, follow me on Instagram. If you enjoy this podcast, please be sure to share it with a friend. I'm always looking for new people to enjoy Cookery by the Book. Now on with the show. Before the holidays, Pete Wells wrote about you and new year's resolutions on his Instagram. He wrote, "Realize that this book is not just a bunch of weird encounters with a famous chef, but actually a very convincing argument for moving into the unknown, entering dark rooms. Even though you stub your toes, fighting complacency, knowing you can do better, painting yourself into corners, so you'll have to invent a new way out. Why, potential resolutions are strewn over every page of this book like pine needles on the sidewalk on January 2nd." Do you see this book as a sort of an ode to resolutions?Jeff Gordinier: Yeah, I do. And I was very grateful for that post as you can imagine. Pete Wells is a close friend of mine. We worked together at Details Magazine years ago before we were both at The Times. And yet he hadn't tweeted or posted anything about my book all year. So I was kind of like, "Okay, that's fine, you do you." But then at the very end of the year, he put up that incredibly gracious post about Hungry and I really felt, and this is no surprise to anyone who knows Pete, but I just felt he got it. Actually there were three things that happened around the end of the year in the beginning of 2020 which is Helen Rosner, from The New Yorker, put up a nice tweet about Hungry. Pete Wells did that Instagram post and Publishers Weekly named it one of the team's favorite books of 2019. And the person who wrote about it at Publishers Weekly echoed, sort of said something similar to what Pete Wells said, which is like, "This isn't really a book about food. It's actually sort of a book about self-discovery and change."Jeff Gordinier: I think that Hungry is about my friendship with connection to Rene’ Redzepi, who's the Chef at Noma in Copenhagen, which a lot of people over the past decade have considered the best restaurant in the world. I mean that's always debatable. But it's certainly the most influential restaurant of the last decade around the world. I think most chefs would agree with that. I struck up a friendship with Rene’ about five years ago, actually, I guess we're coming on six years ago now. It changed my life, which sounds kind of cheesy to say, but it's true. And I think that Rene and I were both at periods in our lives where we needed to shake things up. We wanted to change things. So we sort of dovetailed in 2014. It was kind of a random thing. I met Rene Redzepi for a coffee in downtown Manhattan and this kind of awkward conversation led to a friendship and led to pretty much four years of traveling around together.Suzy Chase: So what did you think when you got that phone call in 2014 saying, "Hey, I want to meet with you and chat at a coffee shop in the village." What were you thinking?Jeff Gordinier: I felt like I had to do it as an obligation. That sounds really lame in a way, but it's true. I was a journalist, I am a journalist. I was a reporter at The New York Times on the food section and I felt like, "Well, I ought to do this as part of my job." I mean, this person is considered the most influential chef of our time. And obviously as a reporter, I have to do my due diligence. Right. But I was, he actually reached out to meet the very week I had moved out of the house with my first wife and my two older children. It was a very sad period in my life. I was in despair, frankly, and I didn't want to talk to anyone. I'm just being honest. Like, it's just so bizarre and serendipitous that Rene happened to reach out to me that very week. Okay.Jeff Gordinier: And I was very vulnerable and kind of like just wanted to go home on the train, frankly. So to this little sad sack, bachelor apartment, I was renting down the street from my former house. So, most people Rene’ Redzepi reached out, they'd be pretty excited. I wasn't actually up for it, but as soon as I met him in this coffee house, it was like there was a kind of electricity in the air. There are certain people who give off this intoxicating charisma. I mean, one thinks of Beyonce’. You think of a person like Steve Jobs, you think of people who change the world and change the course of culture and have this kind of vibrancy. Almost like you can see the electrons when they enter the room. Right?Suzy Chase: I've heard you say he's a bit Tony Robbins-esque.Jeff Gordinier: Yeah. There's a little bit of like, "Will you walk on coals with me?" Within a few minutes. We weren't talking about his manifesto. We weren't talking about his new cookbook. He was asking me questions, which I will tell you, as a reporter, it's fairly rare. I mean, I've interviewed rock stars and movie stars and film directors and poets and politicians and chefs. And it's very rare that they start asking you questions. Right? And Rene’ Redzepi did that. And he was like, "Oh, you're from LA. Do you like tacos?" And I was like, "Dude, yes. Tacos are-"Suzy Chase: Life.Jeff Gordinier: ... "very important to me." Yes, tacos are life. I live for tacos. And I was like, "Why are you asking me about tacos? You're from Denmark. What could you possibly know about that?" I mean, look ... and it turned out that he'd had this longterm ongoing love affair with Mexico, which was news to me. And it turned out to be news to most people in the food world. And I'm not talking about, he would just go to Cancun for vacation. I mean, he would spend weeks, if not months, in Mexico every year. He was obsessed with the history of the country, the people, the food, the ingredients. So he said to me like, "Why don't we go on a trip to Mexico together?" And I was like, "What? You and me? We just met." And that started a series of trips.Jeff Gordinier: I didn't intend to write a book originally. It was just first for an article. But then I started going on these trips on my own dime, just because I found that being around Rene’ Redzepi and being around the Noma team was kind of, it was kind of changing me.Suzy Chase: So, let's back up and talk about when you landed in Mexico City with Sean Donnola, a photographer, and you were immediately summoned to Pujol, perhaps the best restaurant in Mexico City and who was sitting at the table with Rene?Jeff Gordinier: Danny Bowien, who is the chef of Mission Chinese Food in New York and in San Francisco.Suzy Chase: So crazy.Jeff Gordinier: Yeah, that was my first sign, Suzy, that we were on a bigger adventure than I realized. Because, as you see in the book, everywhere Rene Redzepi goes, there was this kind of orbit of other famous chefs, right, who he's friends with. So it's sort of like that Bob Dylan movie, the documentary Don't Look Back like, "Oh, Donovan just shows up." You know, like, "Oh, there's Joan Baez." People would just show up all the time. Which of course enriched my narrative in our experience. It turned out that Rene’ Redzepi had become sort of a mentor to Danny Bowien from Mission Chinese Food. Danny had been through hell because the original New York Mission Chinese Food had been shut down by the health department, which was very humiliating and embarrassing. And he felt like his whole career was falling apart.Jeff Gordinier: And in that moment of fear and weakness, Rene had reached out to him and kind of rescued him. So in a weird way, Danny and I were in a similar position. We were people who would become part of this cult because Rene’ had reached out to us. So in that room you have like arguably the greatest chef in Mexico, Enrique Olvera from Pujol, and then you have Danny Bowien and then you have Rene’ Redzepi, we're all at a table together. I mean, Enrique was bringing the food, but we were all hanging out together. Yeah. And there were other famous people in the room as well. It was just like, where am I? Have I just landed in the circus? It was as if there was some incredible documentary about the food world that you were watching. And then suddenly you opened your eyes and you were in the documentary. You were in the middle of it.Jeff Gordinier: There's something kind of irresistible about his invitations. And I am not alone in saying yes to them. I mean, many people have been sort of sucked into his orbit in this way and it always ends up being kind of life changing.Suzy Chase: So how long did you stay in Mexico?Jeff Gordinier: The first time was a week, I guess, but then I went back many times. Basically, as you've seen, like most of the book takes place in Mexico, which is maybe a little odd when people pick it up because they think, "Wait, isn't this a book about a Danish chef? Why are we in Mexico the whole time?" It's because Mexico was sort of the crucible of his transformation and my own really, and he was building toward this meal, which happened three years after we met.Jeff Gordinier: It was called Noma Mexico. It was a pop up in Tulum. Now when you hear the words pop up, a lot of people think, "So it was one night and they just cooked Noma food in Mexico." No, that's not what this was. This was seven weeks in Tulum. He flew the entire Noma team to Mexico. They spent months looking for the best ingredients and months and really years working and working and working at these recipes.Suzy Chase: After you came back from Mexico, you wrote the article and then he called you to Tulum, right?Jeff Gordinier: After I wrote the article, I figured that was the end, that's how it is for us journalists. You meet someone and you have this kind of fling, you meet the individual and then they go their merry way. But email sort of popped up on my Gmail. It said, "You have a table at Noma." Now, it's impossible to get a table at Noma. There's like 30,000 people on the wait list on any given night. Okay. And I had not asked for one. So it was confusing. I thought it was a mistake, because also the table was like a few days later, it was like lunch at Noma later that week, I texted him, I said, "Chef, I think you made a mistake. I think somebody typed my email in by accident and I have a table at Noma." And this is the Tony Robbins quality that Rene has. He basically said, "Take it or leave it." And I was like, "Oh wow."Suzy Chase: What do you do?Jeff Gordinier: Oh, it's a test. Like he's testing my will to live. So he's testing my sense of adventure and I thought, "Well, God, I mean, this chance is not going to come again." It's impossible to eat at this restaurant, and it's supposed to be the best restaurant in the world. So you know what? Damn the torpedoes. I just like went on one of those websites where you get a cheap flight and I found a very cheap flight. It turns out there are a lot. I booked it without attending to logistics first on the home front, shall we say. I just sort of threw myself a curve ball and I didn't even know who I would eat with. But it was, that was the beginning. So then there were all sorts of texts and invitations. I mean, that was-Suzy Chase: Wait, tell me who you took.Jeff Gordinier: This seems to be everybody's favorite part of the book.Suzy Chase: Well, I have a funny story, so tell the story first and then I'll tell my funny story.Jeff Gordinier: Oh cool. Well, I asked everyone, I mean everyone. I asked, I studied with John McPhee in college, The New Yorker writer and I asked him, because I feel like I owe him. And being John McPhee, he was actually pretty close to going, I mean he's in his 80s but he was like, "I might just do it," but he couldn't work it out. I asked my brother, I asked my father, I asked every wealthy friend I knew thinking that maybe they could help cover the costs. And I'm just being practical and it turned out that no one could do it. Everybody said no. And Suzy, it was such, it was so illustrative. Like I really learned a lesson from that. Like before this everyone said, "Oh wow, you met Rene’ Redzepi. If you ever get a table at Noma, let me know. I will do anything. I will move mountains."Suzy Chase: Then crickets.Jeff Gordinier: Yeah, exactly. Crickets. When you finally get the table, they're like, "Oh, well, I forgot my son has a soccer practice, or I forgot I have a haircut appointment and I can't change it." I'm not kidding, like people were saying stuff like that. And I was like, "Yeah, but this is Noma, dude." So anyway, to answer your question, I ended up going with a random guy from the office at The New York Times. I did not. His name is Grant. A very talented web designer, very talented artistic type guy. But I did not know him at all. I mean, I met him once at an office party. And he heard that I had a table ... those who pick up Hungry, this led to a very bizarre comic sequence because Grant didn't exactly show up for the meal. He did buy a ticket to Copenhagen go and hang in. He did agree to share the meal with me, but he kind of messed up with the time. He had a very wicked case of jet lag. So that was totally unforgettable.Suzy Chase: So, I have a funny story. I was at my neighborhood nail salon over Christmas vacation and brought your book to read while they did my nails. And I'm friendly with the gals at the salon and they're always saying, "What cookbook are you reading?" And they want to talk about recipes. So that day I said, "There aren't any recipes in this book, it's just a book about a well known chef." So there was a girl who's getting a pedicure next to me and she goes, "I overheard what you were saying." And she said, "Have you gotten to the part where the guys sleeps through the meal at Noma?" And I said, "No, I just started it." And she goes, "That's a really good friend of mine. And now because of the book, he's known as the guy who slept through the meal at Noma." And I was like, "Oh, poor Grant Gold."Jeff Gordinier: I feel for him. Yeah, I feel for-Suzy Chase: So that was fun.Jeff Gordinier: ... That's amazing, that's satisfying as a writer to hear that. I do feel for him. I mean, I didn't intend to cause him any pain, I like the guy. I really just thought it was amusing that-Suzy Chase: Totally.Jeff Gordinier: ... this happens to us, that we accidentally sleep through important events, shall we say.Suzy Chase: So in terms of thought experiments, you described the sea urchin hazelnuts a simple dish, you wrote, you tasted what it was and yet you tasted the micro tones, the flavors between the visible and the obvious. I'm curious to hear about that.Jeff Gordinier: Yeah, thank you for asking that. That's really crucial because I think sometimes people hear about Noma, Rene’ Redzepi's restaurant or they hear about this book and not all of us will have the opportunity to eat at Noma. So people are confused, a little bewildered as to why it can be so good. Like what is so good about the food at this restaurant? I mean, restaurants, I've been to restaurants, restaurants serve good food. What's unique about this? And the way I've described it to people has to do with things that are delicious that you've never encountered before. People have their favorites, like pizza, pasta, sushi, et cetera. With Noma, you're tasting things that are equally delicious, maybe even more delicious than those favorites and yet your palate has never encountered them for the most part.Jeff Gordinier: It's like if you went into a museum and you saw a painting and the painting was particularly beautiful because it involved colors that you had never seen before. Like you know blue, green, red, yellow, et cetera. What if there were colors in the spectrum that for some reason, because of our DNA, the human eye had never apprehended, and then all of a sudden you could see those colors, like you would be, your mind would be blown, right? It's the same with the flavors at Noma. It's like they are finding little pathways of flavor, little micro tones, as you put it, which are like the notes in between the notes that not only blow you away because they taste so good, but because it's the first time.Jeff Gordinier: So they do that through the foraging. They find all these wild herbs, greens, mushrooms, sea grasses, seaweeds, all sorts of things that you've probably never tasted. Even people in Denmark had never tasted them or didn't even know they were edible through the fermentation. So they have a whole fermentation lab at Noma that goes beyond what you'd find at almost any restaurant. You know how people will say stuff like, "Human beings only use 10% of their brains or 20% of their brains."Suzy Chase: Yeah.Jeff Gordinier: I think in part what the Noma enterprise is arguing is that we only use 10% of our pallets.Suzy Chase: When thinking about Rene’, I was wondering if you can be a perfectionist if you're restless.Jeff Gordinier: I think he manages to be both restless and a perfectionist. It's just that his definition of perfection keeps changing. So, like he achieves perfection and then he blows it up. As soon as he achieves perfection, he's bored with it. So, he's not interested. He's the opposite of a lot of the food artisans you find in Japan for instance, people who simply, like Jiro, of course, who's famous from the documentary, making sushi day after day for decades, getting better and better and better with each passing meal, you know. Rene is different than that. He likes to create a whole menu and at the moment he feels it's achieved perfection. It's achieved radiance. It's just what he wants to express. He's done. He's like, he actually will blow it up at that point.Jeff Gordinier: So this means that the team has to create something like hundreds of new dishes every year. Hundreds. It's an impossible task. And each time Rene’ wants that menu to be an example of perfection, to answer your question. So the challenge there is just extraordinary. This is one reason I was drawn to the guy. I'd never met anyone like that. He could've just coasted. He could've just said, "Okay, we've got the perfect Noma menu. We're done. Let's just keep serving this for 40 years." But no, he just blows the thing up every three months.Suzy Chase: So, speaking of perfection, you wrote in the book, "Moles are all negotiation, but tortillas are non negotiable." You never saw Redzepi master a tortilla. The whole female population of Mexico has mastered the tortilla. How come he couldn't?Jeff Gordinier: Yeah, that was so interesting to me. That was like ... because we went to Mexico many times and I would see Rene’ try at the comal to create a perfect tortilla. And tortillas are very simple. You have the masa dough and it's a matter of ... I'm patting my hands right now. It's a matter of patting them correctly in your hands, the right texture, the right density, et cetera. And for cultural reasons, historical reasons throughout much of Mexico, I'm sure Diana Kennedy would tell you, the women make the tortillas. It's a cultural thing. The more traditional the village, the more likely it is that the men never even touched the masa. So there are many men in Mexico who can't really make a good tortilla.Jeff Gordinier: But Rene’ being Rene’ and the greatest chef in the world, et cetera. I sort of thought, "Well, he'll figure it out." But he never did it. It's really about dexterity and it's kind of about muscle memory, you know? And many of these women have been doing it since they were little girls and it just becomes second nature. They just become very natural at it. And I mean, in this one village on the Yucatan peninsula, this Mayan village called Yaxuna. I mean, I couldn't believe the deliciousness of the tortillas, just absolutely perfect.Jeff Gordinier: And they're using local corn, these kind of heritage strains of corn that are from the region. It was actually a point of slight friction between me and Rene’ because I'm not a chef, as my kids would say, I'm not even a very good cook, but I could master the tortillas. I actually made them-Suzy Chase: What, really?Jeff Gordinier: Yeah, yeah. When we were in Yaxuna he got a little annoyed with me because he said, "Well, why don't you give it a try LA boy?" And I did, I grabbed some masa and I just patted it in my hand, I put it on the comal and instantly it started puffing up, which is a sign that you made it, right. The women of the village were all kind of cheering for me. They were kind of surprised that I was able to do it. And I was like, "Wow, amazing. I did something better than the greatest chef in the world."Suzy Chase: That's hilarious.Jeff Gordinier: Yeah, it was funny. I mean, Danny Bowien never got it either. I mean, and so, when we went to Oaxaca, he kept trying to figure it out and he never really could nail the tortillas either. I have a picture on my phone of Danny Bowien and Rene’ Redzepi at a comal in Oaxaca with all these Mexican ladies sort of surrounding them as they ... it's actually a series of photos as they try to figure it out. And their tortillas looked terrible. They're all clumpy, they're uneven. They're not puffing up.Suzy Chase: So funny. So, by the end of the book I realized that this journey coincided, and this isn't funny, with the breakdown of your marriage and it felt to me like you and Rene’ were meant to travel this bumpy road together and come out learning to, as you wrote, keep moving because it's the only way.Jeff Gordinier: That's sort of Rene’ Redzepi's philosophy, it's just keep moving. To get back to your first question, when you were talking about resolutions, we always feel life can be better than that. There must be something I'm doing wrong. What can I do differently? How do I live the optimum life? How do I create everything I want to create and love people the way I want to love them? How do I be a better dad, a better partner, a better friend? And we never really get the moment to sit and think about that.Jeff Gordinier: The Buddhists have this concept of Samsara, Samsara, which is like the cycle that we're trapped in. You know? Where we keep gnawing on the past and we keep making the same mistakes. And we're almost like in a Mobius strip, like this feedback loop that we feel we can't get out of. I felt that way when I met Rene’ Redzepi. I felt that way because of my marriage coming apart and I was in that point of drift and malaise that sometimes we get into, we get caught in. I felt intoxicated by this philosophy of Rene's, which is just like just keep changing and keep moving and keep seeking out new experiences and keep learning and it will kind of shake you out of this rut. He was right and that's what happened.Jeff Gordinier: God, I feel weird saying this, but I sometimes feel when I'm doing something or I'm thinking about the next steps in my life, I hear a little Rene’ Redzepi voice in the back of my head saying like, "Take the chance. Risk is good. Change is good. Jump off the cliff, do it." I don't know if that's the angel voice or the devil voice, but it's always saying that we have to embrace change.Suzy Chase: Now to my segment called My Favorite Cookbook. What is your all time favorite cookbook and why?Jeff Gordinier: My all time favorite cookbook is one that I anticipate a lot of your listeners and a lot of your guests would also a name. It's The Art of Simple Food by Alice Waters.Suzy Chase: No one's named that yet.Jeff Gordinier: That's crazy. That surprises me.Suzy Chase: But you're the first.Jeff Gordinier: Really?Suzy Chase: I swear.Jeff Gordinier: Well, okay, well, I mean Alice Waters is a goddess of course. And I'm in California and so I have that kind of built in produce worship that a lot of West coasters have. And if that's where you're coming from, then Alice Waters is sort of your queen of course. But I mean, to me, I actually have the book here and it's like all I have to do is float through the table of contents and I start to feel this sense of warmth. Like I start to feel comfortable and at home and ready for dinner just from looking at the table of contents. Like it's just, it's The Art of Simple Food. So there's this simplicity even in the way each section is listed.Jeff Gordinier: I often write about these fine dining places. It's part of my job at Esquire Magazine. And I admire what the chefs do with those Michelin starred spots. But in my heart of hearts, when I'm at home, whether it's at my parents' home in Laguna Beach or it's at home here in the Hudson Valley, this is what I want to cook and this is what I want to eat. Like it gets back to the basics.Suzy Chase: Where can we find you on the web and social media?Jeff Gordinier: The best place to find me is on Instagram. I'm known as TheGordinier on Instagram, or I guess we would say TheGordinier.Suzy Chase: I was just going to say that.Jeff Gordinier: Yeah, no, just TheGordinier. So the best place to look for me is on Instagram.Suzy Chase: Well, thanks Jeff for telling this incredible story and thanks so much for chatting with me on Cookery by the Book Podcast.Jeff Gordinier: Thanks so much, Suzy. It has been fun. And it has been an honor.Outro: Subscribe over on CookerybytheBook.com and thanks for listening to the number one cookbook podcast, Cookery by the Book.

Bordet står stadig på Noma i anden del af gastronomiredaktør Ole Troelsøs samtale med stjernekokken René Redzepi. Hvad skal der til for, at Danmark stadig kan udvikle sig gastronomisk? Hvordan talentudvikler man i et fag, hvor der er færre og færre, der søger ind på kokkeuddannelsen? Og sidst, men ikke mindst: Af alle Redzepis projekter og forretninger, hvad er han allermest stolt af? "På trods af, at jeg i mange år har været en kolerisk, åndssvag kokkeleder, så er jeg virkelig glad for, at vi har så mange folk, som har været her i så mange år." "Det er jo ikke familie, og det er heller ikke kollegaer, det er et eller andet midt imellem. Vi er ligesom groet sammen, uden at vi ikke også udfordrer og skubber hinanden fremad," lyder det fra Redzepi.  

Redzepi har for længst opnået verdensberømmelse for såvel restauranten, sig selv og den danske gastronomi, og for første gang siden Nomas åbning i 2004 har stjernekokken fået fuld kontrol over virksomheden. En virksomhed, som i dag er noget helt andet, end det Redzepi stævnede ud for at skabe.  Førstepladsen på The Worlds 50 Best Restaurants-listen cementerede Nomas globale kultstatus, og selvom førstepladsen gled Noma af hænde og en nedtur begyndte, så vendte Noma i 2019 tilbage på listen helt oppe blandt de øverste placeringer. Men hvordan sørger Redzepi for, at hans stab fortsat innoverer og leverer den ypperste gastronomiske oplevelse for gæsterne? En del af svaret ligger i de otte ansatte, som udelukkende er ansat til at finde på nyt i test- og fermenteringskøkkenet.  "Oftest er der hele tiden muligheder. Det er os, der stopper med at se dem. Og det er en vores største fjender. Det er, når vi stopper med at se muligheder i vores daglige arbejde," siger René Redzepi. 

Francis Lam spends a fascinating hour with René Redzepi, the groundbreaking chef of Copenhagen's Noma. His book, The Noma Guide to Fermentation, is a master tome on the technique that he believes is the future of the way we cook.  Francis and René talk about Noma's influence on the global palate, where Redzepi finds inspiration, and how he achieves an enjoyable work/life balance. America's Test Kitchen's Dan Souza (no slouch in the fermentation world either!) brings us an amazingly simple recipe for cultured butter to make at home. We also have clips from a video interview with René Redzepi and David Zilber, the director of Noma's fermentation lab, in which they two do more in-depth on the role of fermentation at the restaurant and suggest a few projects for beginners. Broadcast dates for this episode: November 2, 2018 (originally aired) October 25, 2019 (rebroadcast)

At midlife, food writer Jeff Gordinier felt like he was sleepwalking. His marriage was crumbling, and he’d lost his professional purpose. Then he got a curious invitation: René Redzepi, the superstar head chef and co-owner of Noma, in Copenhagen, one of the world’s most influential restaurants, asked Gordinier to join him on a quest to Mexico to find exceptional tacos. Thus began a yearslong series of global adventures—foraging for sandpaper figs in Australia, diving for shellfish in the Arctic, seeking cochinita pibil in a remote part of the Yucatan—that reawakened Gordinier passion for both life and food. In his book Hungry, Gordinier describes how Redzepi’s raw energy and philosophy of constantly moving forward were an intoxicant as well as a kind of medication. For this episode, Outside’s Michael Roberts spoke with Gordinier about the wildest moments along his journeys with Redzepi and his new habit of saying yes to just about everything.

Nadine Redzepi er på kort tid blevet verdenskendt for sin kogebog ‘Down Time' med gode hverdagsretter fra hendes eget køkken. Inspirationen til maden og opskrifterne kommer overraskende nok i ligeså høj grad fra hendes nomadeagtige barndom og opvækst, som af at være gift med en af verdens absolut mest indflydelsesrige kokke, Rene Redzepi.Men hvordan har det været at følge den højspændte Noma-verden indefra stort set fra begyndelsen, og hvordan får man det hele til at balancere med tre børn? Og kommer der en kogebog mere?

This episode is an unconventional review of Hungry: Eating, Road-Tripping, and Risking It All with the Greatest Chef in the World by Jeff Gordinier, the food and drinks editor at Esquire Magazine. This book is about Rene Redzepi's four year culinary journey around the world in search of new flavors and recipes after closing his infamous restaurant Noma.  

In this week's Special Sauce interview with René Redzepi, he describes his journey from being a 15-year-old novice cook to culinary visionary, which started when he was an apprentice at Pierre André, a Michelin-starred, classic French restaurant in Copenhagen. "I spent four years with [chef-owner Philippe Houdet], and it was an incredible time," Redzepi says. "I mean, I basically went from being a child to being an adult like overnight. Just like that you're working 85 hour weeks and with responsibilities." Those four years were incredibly important to Redzepi. "I still think of him so much, when I think back to these moments that make you, and that give you the courage and the power to believe in yourself further on." But what really blew Redzepi's mind as a young cook was a meal at El Bulli. "I was with a friend and Ferran [Adria] was there, we ate and it was just mind blowing to me at the time," he recalls. "So different to anything. I thought everything was French food and suddenly you see yourself in Spain and it's like, I cannot believe what's going on here. What is this? It broke everything for me. So I went up to Ferran immediately after the meal and said, "I want to work here. Can I come and work here?" And, after writing Adria a letter, he did. Following a stint at the French Laundry Redzepi returned to Copenhagen and opened the original Noma in 2003. He believes that Noma's location has played an important role in its development. "One of the reasons why I think Noma's become what we are is we were lucky to be in a small town where nothing was really happening," he says. "We were the last stop on the subway, culinary wise, and suddenly all this attention started happening and everybody sort of chipped in...the community sort of embraced it." Redzepi is candid about the fact that the restaurant's original success was not due to his leadership skills. "I spent years being an outrageously bad leader," he confesses. "I was a screamer for many years, I was. I just didn't know how to handle things. You become so thin-skinned that the smallest problems become disasters and then at a certain point you're like, 'What am I doing? You go into work and you're not even happy...You go to work and you're angry. What's the point?'" Redzepi says that finding a way to become happier in his work played a crucial role in both his and Noma's development, but to find out just how he managed to do that, I'm afraid you're going to have to listen to this week's episode of Special Sauce. -- The full transcript for this episode can be found over here at Serious Eats: https://www.seriouseats.com/2019/01/special-sauce-rene-redzepi-part-2.html

René Redzepi is chef and co-owner of Copenhagen's Michelin two-star restaurant Noma, recognized an astounding four times as the best in the world. He is one of Time's 100 Most Influential People in the World and the subject of two full-length documentaries. His book Noma: Time and Place in Nordic Cuisine-''an international sensation'' (New York Times)-won International Association of Culinary Professionals (IACP) and James Beard awards. Former sous-chef at Vancouver's Hawksworth Restaurant, David Zilber has worked at Noma since 2014 and has overseen its famous fermentation lab since 2016. In their new how-to guide, Redzepi and Zilber reveal the techniques used at Noma to bring fermented ingredients to every dish served. Watch the video here. Julie Dannenbaum Culinary Arts Lecture   (recorded 10/24/2018)

It was a thrill to sit across the table from René Redzepi to record this episode of Special Sauce. The pioneering chef-restaurateur is the force behind Copenhagen's Noma, which has been declared the best restaurant in the world no fewer than four times. As you might easily imagine, our conversation was far-reaching and revealing. Redzepi and I started off by talking about his new book The Noma Guide to Fermentation, co-authored by Noma's fermentation lab director David Zilber. Fermentation, he told me, is "basically adult Legos you play with. And then as we started fermenting, it was like two basketfuls of them and it's up to us as cooks to figure out how to build with them and what goes what, where, and how. And once you figure that out, cooking becomes easier and more delicious." René is a true believer in experimenting with fermentation, and recommends home cooks give it a shot. He told me that he thinks once people "discover and figure out how to use fermented products in their daily lives, [their experience] cooking will be better and easier." Our conversation transitioned from fermentation to Redzepi's childhood, which was partially spent in Macedonia. "It was a very rural lifestyle," he explained. "If you wanted to visit a neighbor, you went on a horse....No refrigerators at home, every single meal was cooked. They were farmers, they worked the land. If you wanted a glass of milk, you milked the cow. If you wanted butter, you had to churn the cream." Redzepi said his extremely modest childhood helped fuel his passion, adding that "the reason why I have had the drive that I have is because when you grow up with nothing, and even going hungry to bed often as a child, this urge to make it was just a really, really powerful urge I had when we first started. I wanted to make it no matter what." How did that drive propel him to open Noma 15 years ago, at the tender age of 25? And why did he close up shop at the height of the restaurant's acclaim? To get the answers to those two intriguing questions I'm afraid you'll have to tune into this week's Special Sauce. You'll be glad you did. I promise. --- The full transcript for this episode can be found over here at Serious Eats: https://www.seriouseats.com/2018/12/special-sauce-rene-redzepi.html

  4 acres of farmland 1 wholesome roast chicken A job at the world’s best restaurant Add one super secret love story Some “seal the deal” pasta Trail attempts to make a dosa And 1 book of family recipes This week on NoSugarCoat, Pooja calls up cookbook author and home cook Nadine Redzepi in Denmark. They talk about her relationship with food, her work at Noma and her brand new book, Downtime: Deliciousness at Home. --- You can follow Nadine at @nadinelevyredzepi and Pooja at @Poojadhingra For more information, go to le15.com. This is a Maed In India Production; check them out at maedinindia.com  

Louisa sits down with Noma chefs Rene Redzepi and David Zilber about “The Noma Guide to Fermentation." Then Monica chats up chef Marcus Samuelsson about cooking for presidents, and MasterChef Junior chef Evan Robinson about going to Slow Food Terra Madre. Plus Louisa dares Monica's resident budding chef Matteo to eat her special super spicy ramen but Will He Eat It?

Matt Orlando is the head chef and founder of Amass restaurant in Copenhagen's Refshalevej neighborhood, a somewhat secluded post industrial part of the city that you can choose to arrive to by public ferry. Orlando opened Amass in 2013, which is a relatively short distance from both locations of Noma, where Orlando previously worked. It turns out he actually spent two periods at Noma. His first post was sous chef in the mid 2000s, but he departed briefly for New York with his wife – who's Danish – to take an opportunity as Sous Chef at Thomas Keller's Per Se. Longing to return to Denmark, he got a call from Rene Redzepi after a couple of years in New York asking him to serve as NOMA's first executive chef, a post he accepted and kept for three years prior to leaving to start his own restaurant down the street, an endeavor Redzepi was characteristically enthusiastic and encouraging of. The result was Amass, a fine dining establishment located in a sprawling industrial warehouse covered in curated grafiti and proudly blasting often obscure and sometimes aggressive hip hop. The juxtaposed restaurant is an extension of the chef himself, a San Diego native who grew up skateboarding and skiing amidst the graffiti'd culture of bay area hip hop legends Hieroglyphics before taking up a distinguished career in fine dining. Chef Matt's Shift List Hieroglyphics - "You Never Knew" A$AP Mob Feat. Wiz Khalifa - "Molly" GZA - "When The Fat Lady Sings (Madlib Remix)" Mungo's Hi-Fi - "Scrub a Dub Style (Prince Fatty Mix) Gentlemen's Dub Club - "High Grade" Tool - "Sober" Chef Matt's Shit List Rasmus Seebach - "Lidt I Fem" Arcade Fire - "Wake Up" Amass Restaurant: http://amassrestaurant.com Amass Restaurant's Spotify Playlists: https://spoti.fi/2Pa8q9w Theme Song: Jamie Drake - "Wonder"

Also on this week’s show: The egg mogul who finally went to jail; authentic no-stir polenta; homemade coconut milk; and the French who put ice cubes in wine!

In an Australian exclusive and as part of just a handful of international media given access, Noma invited Gourmet Traveller to walk through the yet-to-open Noma space. Your tour-guide? None other than charismatic and visionary chef René Redzepi himself. Readers and listeners can join the tour in a special extended version of the Gourmet Traveller podcast, Set Menu out today.Split across seven buildings joined by glass and steel walkways, the restaurant is set in an urban farm next to a manmade lake, and will become a new restaurant every four months as the season shifts focus from seafood to vegetables to game.It’s an ambitious launch, with Redzepi gambling his reputation, his business and the livelihood of his team on a restaurant like no other. And the stakes are all or nothing, he says. Eleven buildings, 250,000 screws, 80 staff, 40 seats, a 10-week waiting list, $475 a head. “If it doesn’t work out, there’s nothing else.”

For our 20th Violet Sessions episode I have switched things up a little. I have new intro music by one of my favourite bands, Woman’s Hour (such a great name for a band) and I’m now doing the podcast solo as my ex co-host Danielle Radojcin moves on to focus on her family and other ventures. The pods will have a slightly new focus as well. I am still talking to inspirational, creative, professional women, but we are opening up together and talking about food, lifestyle and how we live today. The podcast has always been a place for me to get out of the kitchen and into the hearts and minds of all the amazing women that I meet because of Violet. I’d love to hear from you about the podcast and who you’d like to hear me talk to! Thanks and happy listening xx ‘If you put a nice olive oil on the table, salt, pepper… It’s fun to see how people actually season their food.’ In this episode, Nadine Levy Redzepi, an enthusiastic home cook and mother of three daughters, sits down with Claire Ptak to talk about her first book Downtime: Deliciousness at Home, cooking at home with her family, and what it is like having spent most of her adult life working with her husband René Redzepi, chef-patron of the multi-award-winning restaurant Noma.

My guest this week is Nadine Levy Redzepi. Nadine has just published her first cookbook called Downtime: Deliciousness At Home. Nadine knows a thing or two about amazing food, as she is married to Rene Redzepi, co founder and chef at Noma. Noma is thought by many to be the world's best restaurant and Rene is commonly referred to as the King of Food. She has lived in Portugal, France and England as a child before moving to Denmark with her mother which made me excited to hear her childhood food memories. She now lives with Rene and their three daughters in Copenhagen. Nadine has been inspired by a life long love of food and has created a very personal collection of recipes to inspire the every day. This is a book for everyone and through Nadine's reassuring and friendly way of writing she ensures that even the most timid cooks will be able to create sensational dishes without getting stressed. This is a genuinely lovely book written in such a friendly and reassuring way. The recipes are delicious but not daunting and it's full of great tips and tricks to get you feeling more confident in the kitchen. Poaching eggs can be one of those things people get a bit afraid of, and Nadine has a great tip in there for how to poach them perfectly each time....genius. She even gives us the perfect technique for porridge which I need to try. Nadine says to simply make the porridge by bringing the oats and milk to the boil, and then to remove them from the heat immediately and allowing to sit for 10 minutes. She swears this is perfect porridge everytime and do you know what? I believe her. I mean it would be foolish not to. Since meeting Nadine I am now hooked on her favourite sandwich! Mortadella is one of my favourites and I think it's underrated. The simple combination with the rye bread, cream cheese and tomatoes is just perfect. I like it with lots salt and pepper and a small drizzle of olive oil, just as Nadine says. Nadine has cooked for some of the biggest names in food, from world-renowned chefs, to top restaurant critics and everything in between. I can't imagine her every getting into a flap in the kitchen. As she points out, to her these people are just her friends, so she feels more relaxed then perhaps you or I would if we were asked to cook for them. But still. Because of this you feel very reassured when reading her book and her recipes that you are in safe hands. We find out what Nadine cooked for Rene the first time she cooked for the King of Food, which didn't go according to plan in her mind but luckily he loved it, and we discover what the seal the deal pasta he cooked for her consisted of. Desert Island Dish: Nadine would go to Noma for a feast - in particular the scallop fudge Follow by chocolate brownies, pound cake, or do-it-all cake Luxury item: Espresso machine with Elon Musk solar panels Nadine is so lovely and down to Earth, hope you enjoy having a listen. Huge thank you for listening, subscribing. Please do leave a review and rating as it really does help to give me a little boost which is very nice. Come and have a look at the recipe inspired by Nadine's Desert Island Dishes over here at www.desertislanddishes.co Margie x @madebymargie

Support the show on Patreon: www.patreon.com/justinkhanna Redzepi's New Books: https://www.eater.com/platform/amp/2017/10/11/16458640/noma-rene-redzepi-three-new-cookbooks Michelin News: https://sf.eater.com/platform/amp/2017/10/11/16460158/michelin-guide-postponed-napa-fires-san-francisco http://www.msn.com/en-us/foodanddrink/restaurantsandnews/why-restaurants-are-returning-their-michelin-stars/ar-AAtmocz?li=BBnbfcL Non-Compete Agreements: https://www.eater.com/2017/10/13/16459044/non-competes-chefs-how-do-they-work Instagram Food: https://www.eater.com/2017/10/10/16432396/eggslut-chef-alvin-cailan Aesop Soap: https://www.racked.com/2017/10/13/16452460/aesop-hand-soap Facebook Restaurants: https://www.eater.com/2017/10/13/16466588/facebook-restaurant-food-delivery-search BWB: https://www.youtube.com/watch?v=1AxLzMJIgxM

How do you make an impression on Rene Redzepi? Turn up with 300 wild plants - painstakingly gathered over four days - to present to Noma's award-winning chef. That's what Elijah (EJ) Holland did - and hand-picking lemon aspen and diving for seaweed definitely paid off as EJ became a key part of the Noma Australia team when it opened in Sydney earlier this year. He joined the kitchen as a forager and a chef. EJ is the most casually fearless people I've ever met - and he's unafraid to scale a cliffside to pluck Spanish daisies for a dish or fill his ingredient basket by spear-fishing and bow-hunting for produce. His ingredient list is incredibly vivid - from sandpaper figs and sea coriander to an eccentric plant that Redzepi called the "most unique-tasting fruit" he'd ever tasted in his entire life. EJ shares his panoramic knowledge about native cuisine - and reveals that we've been thinking about "poisonous plants" the wrong way. (Council even asked for the removal of lantana flowers from the Noma Australia menu, even though it's mainly cattle that are at risk of lantana poison.) And of course, EJ's career goes far beyond just his time with Noma's Sydney residency. He started as an apprentice at 13 and went on to work at acclaimed restaurants such as Jonah's and Aria; set up his own bar, The Powder Keg, where a lot of the produce was either hand-picked, hunted or spear-fished. He currently runs Nature's Pick, which supplies wild Australian ingredients to well-renowned restaurants such as Bentley Restaurant and Bar, Gastro Park and Aria. PS Big thanks to The Vincast for featuring me on the latest episode - it was a total honour to be featured; you should take a dive through James Scarcebrook's podcast archive if the sound of in-depth interviews with wine makers sounds highly appealing to you.

How ambition, luck, and being a badass cook took Eric from the Art Institute to a stage at Noma for Chef Rene Redzepi, serving as a sous chef at Blueacre Seafood in Seattle while a full-time student, and working for Chef Grant Achatz at Alinea as an Research and Development chef. Eric came back to Seattle for Chef Josh Henderson and expanding the Huxley Wallace Collective restaurant group and pushing the culinary scene in Seattle, Washington. Eric also highlights how networking, hard working, and being prepared got him in front of the right people at the right time, providing him with opportunities to expand his career and grow as a cook, a chef, and a leader in the Seattle food scene. 

Meesterkokkin Mavis Hofwijk over de rol van groente in de Surinaamse keuken; wijnschrijver Nicolaas Klei over wijn die eigenlijk geen wijn is; Jonah Freud geeft college over de Deense chefkok Rene Redzepi van Noma en de Jongste Bediende probeert een echte Redzepi te maken. Presentatie Petra Possel

Ep. 74 - Noma chef Rene Redzepi was in the states promoting his new book "A Work in Progress", and was kind enough to come to Bronson Island to talk music and creativity with us. He tells us how he added music to the kitchen to pump up his staff before and during service, and why he asked Lars Ulrich from Metallica to write the intro to his new book. Rene also talks about growing up poor in Denmark and how big a deal it was to buy his first albums- which were Andrew Lloyd Webber's Phantom of the Opera and David Bowie's soundtrack to Laybryinth. Rene also tries to turn Zach onto Einstürzende Neubauten, and admits that meeting Alice Waters was more exciting to him than any musician he's ever met or cooked for.

Noma chef René Redzepi is widely known for his work in developing what is now called New Nordic cuisine: a way of cooking and eating focused on local, seasonal ingredients, traditional foods, and artisanal production. Chef Redzepi tells us about the changes to the kitchen and what's next for the restaurant… and, the industry. Find recipes at www.CIAprochef.com/WCA.

The Danish chef Rene Redzepi of Noma, the "World's Best Restaurant", forages for food in Lapland and London.He's become one of the most influential chefs in the world because of his use of wild ingredients, foraged from the Nordic countries of Denmark, Finland, Iceland, Norway and Sweden.With dishes that revive lost food traditions, that use unfamiliar ingredients like mosses, lichen, spruces as well as native fruits. fish and fungi he has succeeded in putting a part of Europe ignored for its cuisine on the gastronomic map.The idea of chefs and restaurants sourcing ingredients from the wild is not new, some already employ foragers but according to Joe Warwick, food writer, restaurant expert and the programme's reporter, Rene Redzepi has taken that approach to sourcing to whole new level.For anyone sceptical about the abundance of wild foods in Britain suited to the needs of a restaurant Redzepi goes on a foraging trip to north London's Hampstead Heath. There he finds a new ingredient, the service berry. Producer: Dan Saladino.