Podcast appearances and mentions of ren redzepi

“Culturally, it's so important because a lot of experiences are just the same all over the world. Hotels, theaters, cinemas, music—it's so mainstream today that we all consume pretty much the same thing. But culinary-wise, there's still this chance to create and cook something that's so local on the level of experience that you can really understand and feel the landscape, the seasons, the culture, and the history of the country. So I'm super happy to be in that field because I think we're one of the last kinds of handcrafts that are still very present in the city.”We're in great company with Niklas Ekstedt, the Swedish Chef famously known around the world for reigniting the ancient way of cooking over fire in Scandinavia at his restaurant Ekstedt in Stockholm, where he has been recognized by The Best Chef Awards and a recipient of a Michelin Star. After an acclaimed culinary career as a young chef, Niklas found himself returning to his roots, curiously unearthing forgotten techniques and a sophisticated Scandinavian culinary heritage that challenged the Mediterranean supremacy he felt ready to challenge. What may have started as a small spark in his fire-forged restaurant ultimately created a movement where ancient methods meet modern gastronomy.In this episode, Niklas warmly welcomes us to savor a taste of this nearly lost artform, sparking our curiosity about what other ancient rituals we should unearth and giving us the courage to begin our own adventures. Top Takeaways[2:50] Amid the forests of northern Sweden, young Niklas's tastes were shaped by Sámi playmates, parents who embraced nature's bounty, and wilderness that would one day call him back to cooking by fire.[5:05] From his rural roots to culinary stardom, Niklas traveled through Chicago kitchens, befriended René Redzepi in Copenhagen, trained at legendary elBulli, then returned to Sweden where, barely into his twenties, he opened his first restaurant and was met with celebrity chef status…that is before he discovered his true flame.[9:30] In a secluded island kitchen outside Stockholm, Niklas found himself captivated by primitive cooking methods, discovering a forgotten Nordic culinary sophistication that would become the foundation of his revolutionary fire-forged restaurant.[16:05] Stepping into Ekstedt, guests embark on a primal sensory journey where crackling flames illuminate the darkness, birchwood smoke perfumes the air, and the kitchen's ancient fire elements transform seasonal Nordic ingredients into dishes that evoke both a forgotten past and an innovative future, creating an experience that transcends mere dining to become a connection with Sweden's culinary heritage.[25:20] Niklas continues to foster community through Tyge & Sessil, an intimate space celebrating hidden gem natural wines, and Hillenberg, a neighborhood brasserie where humble Scandinavian cooking creates an accessible entry point to his Nordic culinary philosophy. [28:00] See Stockholm through Niklas's eyes—travel metro stations turned art installations, discover museum treasures without spending a krona, go island hopping by boat, and embrace the Swedish “Allemansrätten” right to roam.Notable Mentions Charlie Trotter's in ChicagoNorwegian explorer & writer, Thor Heyerdahl's Kon-Tiki expeditionSkepparholmen Nacka outside Stockholm“Kardemummabullar” traditional Swedish Cardamom Buns for a daily “Fika” Alice Waters, pioneer of the “farm-to-table” movement in AmericaA Taste From AfarCookbooks by Niklas EkstedtEkstedt: The Nordic Art of Analogue Cooking Food from the FireScandinavian ClassicsHappy FoodVisit For YourselfEkstedt Website | @ekstedtrestaurant | @niklasekstedt

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!!!

What a terrific episode dedicated to the world of bread. First up is a conversation with Richard Hart, an icon in the clubby world of sourdough. Richard has an amazing story to tell, and we get into his London upbringing and how he ended up in California working at Tartine—but that's where the story just starts to get good. He then teams up with René Redzepi to open a humble bakery, Hart Bageri, in Copenhagen, and the rest is history. Richard Hart, my friends, is a wonderful guest, and we also talk about his first cookbook, the terrific Richard Hart Bread.But the bread fun doesn't stop there. I also have the talented writer and recipe developer Lukas Volger on the show to talk about his book, The Bread Machine Book. Yes, the iconic bread machine now has its own cookbook, with recipes that cover so many different styles. Lukas and I dig into his process for writing recipes for the machine and so much more.Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Today we're truly honoured to be joined by one of the most famous Michelin starred chefs in the world in Niklas Ekstedt, who's inspired a whole culinary movement by opening his restaurant 'Ekstedt' in Stockholm in 2011. Niklas decided to get rid of all modern appliances; ovens, grills, microwaves, sous vides and replace them purely with birchwood fuelled fires. This creates a significantly increased amount of challenges for his cooking but also forces him to be creative and innovative to the point where he's invented some of the most famous dishes in the world. Today he takes us through his incredible journey from; growing up in rural Sweden to travelling to America to work for the late Charlie Trotter in Chicago and then onto being an early employee for El Bulli. He hated his time at El Bulli so greatly that he eventually walked out and headed back to Sweden to set up his first restaurant at just 21, where he employed a certain gentleman called René Redzepi. Niklas shares with us some of the most entertaining stories from these times but also some incredible advice on how to get the most out of your talents. He's a pure joy to listen to. ------------- Please leave us a 5 star rating if you enjoyed the podcast and a written review, it really helps us to grow and of course share it with anyone you think would love it as much as you hopefully have! Head to www.delli.market and discover the thousands of creative products dropping daily.  Subscribe to our free weekly newsletter here - https://open.substack.com/pub/thegoto...

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.

You and I Eat the Same: On the Countless Ways Food and Cooking Connect Us to One Another by René Redzepi (2018)

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Matt Goulding shares stories from his new documentary series, “Omnivore.” We find out why he followed a tuna on a journey around the world, what Big Ag can learn from Mexican corn farmers and what happened when René Redzepi served one of the world's hottest chili peppers at Noma. Plus, Sonoko Sakai reveals how to “wafu” your cooking, J. Kenji López-Alt solves the problems of cooking fish at home, and we uncover the history of Ukrainian borsch.Get this week's recipe for Ukrainian Borsch here.We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotipsListen to Milk Street Radio on: Apple Podcasts | Spotify Hosted on Acast. See acast.com/privacy for more information.

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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.

Teun zapte ouderwetsch tv, tot hij zomaar Anthony Bourdain en René Redzepi tegenkwam. Wat deden die twee in een Tokioos visrestaurant? Hoe werd de Scandinavische keuken de heetste keuken ter wereld? Wat is Cook it raw? En hoe organiseer je het thuis? Je hoort het in Etenstijd!Onze sponsor:Delicious: Ga naar deliciousmagazine.nl/etenstijd 51% korting op vier nummers van Delicious!Tips:cookitraw.orgCooke it raw met Anthony BourdainWil je adverteren in deze podcast? Stuur een mailtje naar: Adverteerders (direct): adverteren@meervandit.nl(Media)bureaus: pien@meervandit.nl Hosted on Acast. See acast.com/privacy for more information.

#80. In this episode of the meez Podcast, Josh Sharkey sits down with Melina Shannon-DiPietro, Executive Director of the MAD Foundation, to explore how MAD is transforming the hospitality industry through education, sustainability, and community-building. Melina, who has been at the helm of MAD since joining René Redzepi in Copenhagen, shares insights into how the organization is empowering chefs and food professionals to lead with purpose. From their groundbreaking MAD Academy programs, to MAD Mondays, To their incredible symposiums, Melina discusses how MAD is fostering a global network of food leaders committed to creating a more equitable and sustainable food system.They dive into MAD's efforts to address environmental challenges by equipping hospitality professionals with the tools and knowledge to make impactful changes in their kitchens and communities. Tune in to hear how MAD is helping chefs not just cook, but change the world.Where to find Melina Shannon-DiPietro:InstagramLinkedInWhere to find MADNewsletterInstagramWhere to find host Josh Sharkey:InstagramLinkedInTikTokTwitterIn this episode, we cover:(01:17): Melina's background(13:54): How MAD helps (19:12): How NOMA is involved in MAD(22:03): MAD's academic courses(26:14): What Melina is excited about(31:28): Memories of MAD's impact(33:57): MAD Symposium & MAD Monday(39:07): Melina's day to day(41:39): MAD in the future(44:24): What Josh is excited about regarding meez

Today we're joined by a chef who's had such a huge impact on London's food scene it's almost immeasurable, especially with the creation of The Dairy - a restaurant that defined the Nordic-flecked, produce-focused fine dining movement that has become commonplace in London today. He's worked for the best chefs in the industry from Marco Pierre White to Raymond Blanc to René Redzepi & is now championing the next generation under his own stewardship. Today he takes us through his incredible career starting out in the most toxic kitchen imaginable in Dublin via Marco Pierre White's in London and then off to Napoli to work at the 2 starred Don Alfonso an experience which changed his perception on seasonality and the importance of farm to table eating. This was strengthened by his time cooking from the garden at Le Manoir and reaffirmed beyond belief when he went to work at Noma. Robin shares with us the highs and lows of opening one of London's most iconic restaurants from the critical acclaim to the physical abuse from drunk customers and all in between. We also celebrate his latest genius outlet in Darbys, which is everyones favourite place to eat Sunday Lunch, a revelation which actually angers Robin! Listen in to find out why............. ---------- DELLI is a food platform, from the team behind Depop, that sells the best independent food and drink products that other shops don't really know about. Head to www.delli.market and discover the thousands of creative products dropping daily and use the code GOTODELLI for 25% off everything from us.

Marc Casanovas analitza la tercera temporada de "The bear" i comparem la ficci

Matt Goulding is in the studio, and we have a great chat about his new series on Apple TV+, Omnivore. Matt has known Matt for years and really love his writing, which came to life in a series of memorable travel books as well as in the online magazine he cofounded, Roads & Kingdoms. We talk about Spain, Italy, Japan, and how he covered each country with memorable prose. And we discuss his extremely cool collaboration with René Redzepi. Omnivore is food TV at its most visually stunning, and we talk about the process of getting the show made. It's a fun conversation with Matt, and I hope you enjoy it.Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you.MORE FROM MATT GOULDING:This Is TASTE 435: René RedzepiRice Noodle Fish: Deep Travels Through Japan's Food Culture [KAL]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Pour cet épisode, on s'est retrouvé, juste nous (Damien Aresta et Maureen Vanden Berghe), lors d'une mise au vert dans le Nord-Pas-de-Calais.Comme dirait Claude “Ceci semble être une conversation décontractée entre deux personnes passionnées de musique et de productivité, partageant leurs expériences et recommandations.” Exactly baby! Laisse-toi aller, c'est une valse.Mentionné dans l'épisode :1. Des outils de productivité et de gestion de l'informationLe "second brain" sur Craft, Obsidian ou Roam (virement)Explication du système PARA (Projects, Areas, Resources, Archives) de Tiago ForteLa Remarkable (encore... allez, virement!)Débat sur la manière de planifier les tâches (et comment s'organiser, ou pas)Création de fiches pour les films visionnésImportance de noter ses propres réflexions en plus des informations factuelles sur les films, livres etc2. Des podcast "60 Songs That Explain the 90s" de Rob Harvilla"Broken Records"3. Des music producers (Rick Rubin, Steve Albini et Amaury Sauvé)4. Beaucoup de livres "Spaceships Over Glasgow" de Stuart Braithwaite (Mogwai)"Bodies: Life and Death in Music" de Ian Winwood"On couche ensemble" de Francis Juteau et Alice Lacroix"Numéro deux" de David Foenkinos"Le guide de la fermentation du Noma" de René Redzepi et David Zilber"The Creative Act: A Way of Being" de Rick Rubin"Backstage Kitche - Recepten uit de AB" de Lut De Clercq 5. D'autres trucsNotre event du 29.09La 2e édition du guide du Fooding, édition belge (dans lequel Maureen a écrit)Retro Reset Et plus encore. Du teasing aussi. Écoutez !Suivez Amour Chips sur Instagram: https://www.instagram.com/amourchipsAbonnez-vous aux newsletter de Maureen (Salut l'Ekip) et Damien (Ma Petite Lettre) Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

Join host Samuel Goldsmith for an insightful conversation with world renowned chef René Redzepi and multi award winning food writer and editor Matt Goulding to discuss their new project, the Apple TV+ series 'Omnivore.' Discover how the series delves into eight everyday ingredients to explore the magic and significance of food. René and Matt also explore their culinary histories and their unique perspectives on food and cooking. From tales of international pop-ups to the creation of the series and its inspiration from nature documentaries, this episode offers a rich dive into the cultural and emotional landscape of food. And, of course, we find out their favourite dish and hear their cookery confessions. https://apple.co/3SQw0Ic Subscribers to the Good Food app via App Store get access to the show ad-free, and with regular bonus content such as interviews recorded at the good food show. To get started, download the Good Food app today. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Michelin-starred chef René Redzepi, host of the new show Omnivore on Apple TV+, joins us on the latest installment of I Wish I Made That to talk about a recipe he wishes he'd invented: a beautiful vegetable dish called Le Gargouillou.Learn more about sponsor message choices: podcastchoices.com/adchoicesNPR Privacy Policy

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.  

It's a tasting menu at the highest possible level. The Copenhagen restaurant, NOMA, has helped transform the world of fine dining with a focus on hyperlocal foods prepared and presented with extraordinary care. Now, its co-owner and chef René Redzepi widens his view to explore ingredients that have changed the globe. Jeffrey Brown reports for our arts and culture series, CANVAS. PBS News is supported by - https://www.pbs.org/newshour/about/funders

In this episode of 92NY Talks, join René Redzepi, award-winning chef and co-owner of the acclaimed restaurant Noma, when he talks with Phil Rosenthal about Omnivore, the Apple TV+ documentary that takes viewers through a world-traversing journey as we glimpse the beauty and complexity of the interconnected chain of food that binds us all. The conversation was recorded on July 15, 2024 in front of a live audience at The 92nd Street Y, New York.

In this special episode of Dinner SOS, Bon Appetit and Epicurious Editor in Chief Jamila Robinson sits down with chef René Redzepi and writer Matt Goulding, two of the creators of the new Apple TV+ series Omnivore. They talk about the pursuit of deliciousness, and the actions we as consumers and eaters can take to make choices that better support the people making our food. 

With President Biden out of the presidential race and support gathering behind Vice President Kamala Harris to take his place as the Democratic nominee, Silicon Valley's influence on the candidates is more obvious than ever.Back when Harris ran for California District Attorney, she received donations from tech investors and venture capitalists including Sheryl Sandberg and Reid Hoffman, both of whom have already endorsed her for president. On the Republican side, JD Vance worked for prominent VCs and even started his own, with money from Peter Thiel, Marc Andreessen, and Eric Schmidt. So it's not surprising that the past couple weeks have brought a flurry of endorsements and massive donations from the biggest names in tech. ‘Fast Company' contributing writer Issie Lapowsky joins the show to break down what's influencing tech billionaires in their endorsements, and what that reveals about the industry's political interests.Also, world-renowned chef René Redzepi, the creative force behind Noma, the three-Michelin-star restaurant in Copenhagen, discusses his new role as host of Apple TV+'s docuseries, ‘Omnivore.' He also digs into the joys and pains of foraging and his plans to rework his restaurant business after Noma closes at the end of this year.

It was fun having chef René Redzepi in the studio to talk about his great new (and first) television show, a sweeping food documentary series called Omnivore, streaming now on Apple TV+ and perfect for a weekend binge. In this episode we hear about the future of Noma, Jeremy Allen White and René's workout routine while filming The Bear in Copenhagen, and why coffee is truly one of the food world's greatest miracles. We also dig into some of the big topics covered on Omnivore, including how tuna went from trash fish to Japanese treasure, and why bananas are one of the most misunderstood foods.Also on the show Aliza and Matt cover three things they each are into right now. These include: Edith's and Cait's Key Lime Pies collaborating on the best slushy of the summer in Brooklyn, Matt finally visits new NYC Korean restaurant Kisa and is blown away, support restaurants in the summer! Also: Nico Villasenor popping up at Little Egg, Philadelphia's Mighty Bread Company might make the best cherry pie, scene report from Mag Culture, and Gary He's McAtlas is a book about McDonald's that says so much more. It's very cool and you can pre-order it now.Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you.MORE FROM RENE REDZEPI:Omnivore Takes a ‘Planet Earth' Approach to Food [FDL]Apple TV+ Food Series Has the Right Ingredients [Observer]Noma, Rated the World's Best Restaurant, Is Closing Its Doors [NYT]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Chris and Andy talk about the Emmy nominations, which were announced this week, and whether or not 'The Bear' should be recognized in the comedy category (1:00). Then they discuss the news that the Russo brothers are in talks to direct the next two 'Avengers' movies and what that means for the franchise (23:51) and break down the penultimate episode of 'Presumed Innocent' (34:39). Finally, Andy is joined by chef René Redzepi and executive producer Matt Goulding to talk about their new Apple TV+ series, 'Omnivore,' which tells the global stories of the ingredients that changed how we eat (53:21). Hosts: Chris Ryan and Andy Greenwald Guests: René Redzepi and Matt Goulding Producer: Kaya McMullen Learn more about your ad choices. Visit podcastchoices.com/adchoices

Chef René Redzepi and journalist Matt Goulding talk to Mark and Kate about their new Apple TV+ show, Omnivore, and some of the shocking revelations that came from it with regards to how we feed ourselves; the evolution of Noma and what the way forward in fine dining looks like; the commonalities between chile eating, horror movie watching, and riding roller coasters; and why they're optimistic when it comes to food in general. Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.Questions or comments? Email food@markbittman.com. And if you have a minute, we'd love it if you'd take a short survey about our show! Head here: http://bit.ly/foodwithmarkbittman-survey Hosted on Acast. See acast.com/privacy for more information.

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.

This week, we switch on for a show dedicated to food on screen. We sit down with Lionel Boyce from hit Hulu television drama ‘The Bear' to discuss how he channels the pace and perfectionism required in the kitchen and where acting and cooking intertwine. Also on the programme: we speak to acclaimed chef René Redzepi of Noma in Copenhagen and producer and journalist Matt Goulding ahead of the release of their documentary series, ‘Omnivore', on Apple TV+. See omnystudio.com/listener for privacy information.

Nous avons découvert le microbiote (volet 1), quels alliés précieux ces microorganismes sont pour chacun de nous. Il est temps de prendre soin d'eux. L'alimentation joue un rôle fondamental dans la bonne forme de notre microbiote, le trio alimentaire à privilégier est composé d'Oméga 3, de fibres, et de produits fermentés. Où les trouver ? En quelle quantité ? Comment les préparer ? Comment les cuisiner ? Autant de questions auxquelles répond notre invitée : Biliana Lesic, microbiologiste, fondatrice de M et Moi. ► Mon microbiote et Moi. Pour apprendre à faire vos aliments fermentés, Biliana propose chez M et Moi des ateliers, vous trouverez aussi des bocaux fermentés maison, y compris des plats en bocaux. L'épicerie est un refuge, idéal pour échanger, et se familiariser avec cette alimentation favorable au microbiote.Au restaurant Ferment, les aliments fermentés se déclinent de l'entrée au dessert, et dans le verre : des croûtons de pain au levain, au cheesecake au coulis de framboises lacto-fermentées, une crème chocolat, et un verre de kéfir pour le menu. Les aliments fermentés sont cuisinés, ou crus, en notes d'assiettes savoureuses qui permettent la découverte. Un parti pris depuis l'ouverture pour une cuisine vivante et délicieuse. Florian Diday est l'un des cofondateurs. Ferment, 51 rue Blanche, 75009 Paris.En images Pour aller plus loin :- À la rencontre de notre microbiote : Le goût du monde- Kefir ensemble, le projet scientifique du muséum d'histoire naturelle- Cuisine et fermentations, de Malika Nguon, éditions Ulmer- Ni cru ni cuit, de Marie Claire Frédéric – Alma éditeur son blog est une mine - Vilain Levain, de Valérie Zanon, autour du levain et du pain, notamment- Invisibles, 10 façons de les préparer, de Luna Kyung, éditions de l'Epure- L'Art de la fermentation, de Luna Kyung et Camille Oger, éditions La plage- Luna Kyung est l'autrice du blog : La table de Diogène est ronde, autre mine d'informations et découvertes- Fermentations naturelles, de Sandor Ellix Katz, éditions Ulmer son blog- Le guide de la fermentation du Noma, de David Zilber et René Redzepi, éditions du Chêne- Levain, 10 façons de le préparer, de Apollonia Poilâne – éditions de l'Epure- Fermentation en Afrique subsaharienne - Le goût du monde.Musique : Chega de saudade, de Pedro Mizutani.

Police say they're searching for a man who assaulted someone after midnight at the 47-50th Streets Rockefeller Center subway station in an unprovoked attack. Meanwhile, the City Council is hearing testimony on several bills today, including one on improving access to shelter and city services for newly arrived Black migrants. Plus, René Redzepi, co-owner of Noma, the three Michelin-starred Copenhagen restaurant, is hosting a series of pop-up shops in the city this week to promote Noma's packaged goods. Finally, the New York City Council is opposing proposed budget cuts by Mayor Eric Adams that would reduce funding for the city's 3K and Pre-K programs. Lawmakers argue that any reduction in early childhood education for 3 and 4-year-olds will worsen the childcare affordability crisis, which is driving young families to leave the city. WNYC's Sean Carlson speaks with reporter Karen Yi to understand why childcare is unaffordable for most New Yorkers. Finally, it's Poetry Month, and we're playing your poems on our show. Listener Ryan Beck of Brooklyn sent us this poem "Looking out my Crown Heights window."

Set off on an appetizing adventure with Phil Rosenthal as he takes us behind the scenes of "Somebody Feed Phil," season seven, now streaming on Netflix. From Phil's emotional encounter with Kyoto's timeless temples to his brush with the divine dishes of chef René Redzepi, this episode serves up a smorgasbord of stories that highlight the transformative power of travel and cuisine. Discover the hidden food scenes of cities overshadowed by tourist traps and the personal connections that make every meal a story worth sharing. Get ready to laugh, learn, and lust after your next culinary escapade!

Join host Rich Rosendale, certified master chef, and co-host Ian Navaro on the 'Let's Dig In Podcast' for a riveting episode featuring Chef Francisco Migoya. Together, they uncover the essence of culinary innovation and delve into Francisco's latest adventure at Noma with René Redzepi. In this episode, we explore Francisco's impactful journey in the culinary world, his role in shaping the future of food at Noma, and the insights from his pioneering work. Rich and Ian bring to light the creativity, challenges, and triumphs that define Francisco's approach to modern gastronomy. Thanks to our sponsors, Ovention Ovens, Dry Ager, Miele, and Waring, for supporting our culinary explorations. Tune in for a feast of inspiration and discovery, where food transcends the boundaries of taste and enters the realm of art and innovation.

"Geef jezelf de ruimte om te falen." - Stine vertelt over deze levenswijsheid van chef-kok René Redzepi.

Rosio Sanchez is the chef and founder of Sanchez and Hija de Sanchez in Copenhagen, Denmark. She was born and raised in the South Side of Chicago, and grew up eating Mexican food. She began cooking at 19 and worked with some of America's most famous chefs, like Wylie Dufresne at wd-50, before moving to Copenhagen to work under René Redzepi at Noma. We'll hear about Rosio Sanchez big decision to leave Noma and opening her own restaurants, Hija de Sanchez followed by restaurant Sanchez in 2017. All of the recommendations mentioned in this podcast and thousands more are available for free in the World of Mouth app:https://www.worldofmouth.app/ Hosted on Acast. See acast.com/privacy for more information.

This week on The Stack we speak with celebrated chef René Redzepi about his restaurant's first magazine, ‘Noma in Kyoto'. Plus: we feature the beautiful BMW title, ‘Freude.Forever', and ‘Roam', a magazine celebrating modern folk.See omnystudio.com/listener for privacy information.

Chef Petter Nilson is the chef at restaurant Petri in Stockholm, Sweden. He's had a career spanning over more than 35 years in Sweden and France. Some 15 years ago, he was part of a small group of the world's most creative chefs, among them Massimo Bottura, René Redzepi and Inaki Aizpitarte. We will hear about Petter Nilsson's time among the very best and hear his personal view about being a chef. At the end of the podcast he will reveal his favourite restaurant recommendations in Stockholm, Paris and in the rest of the world. All of the recommendations mentioned in this podcast and thousands more are available for free in the World of Mouth app: https://www.worldofmouth.app/ Hosted on Acast. See acast.com/privacy for more information.

Jeff Gordinier is one of the most prolific, influential food writers in the biz: not only does he work on Esquire's Best Restaurants list every year, he contributes regularly to The New York Times as both a food writer and a poetry critic (!) AND he's the author of the book Hungry, for which he traveled around the world with René Redzepi, frequently hailed as the world's best chef. In today's session, we learn all about Gordinier's new interest in eating healthy (and the toll the Best Restaurants list took on his body), why the pandemic essentially ended fine dining as we knew it, and how a man who doesn't drink can choose the best bars in the US. We also cover growing up in Southern California, the impact (or lack of impact) René Redzepi had on his cooking, and his love for making tea. Hosted on Acast. See acast.com/privacy for more information.

Après plusieurs mois de pause, le podcast revient avec un format quasi identique, à ceci près qu'il est désormais intégré à La Relève, l'agence food que cofondé en 2020 par Julie Gerbet et Margaux Décatoire. La Relève, c'est à la fois une agence d'influence food incluant management et booking de talent, et une agence créative qui imagine des projets culinaire pour des marques, des lieux ou des événements. Ainsi, le podcast évolue, tout en continuant à passer à la poêle des chefs, des talents food marquant de différents univers.Dans ce nouvel épisode d'À Poêle, nous sommes ravis d'accueillir la cheffe Alice Arnoux. Cette cheffe est ce que l'on appelle aujourd'hui, une cheffe itinérante. Dans ce nouvel épisode d'À Poêle, nous sommes ravis d'accueillir la cheffe Alice Arnoux. Cette cheffe est ce que l'on appelle aujourd'hui, une cheffe itinérante. C'est en revenant du Danemark et après trois ans passés dans les cuisines du Noma de René Redzepi et une pandémie mondiale qu'elle s'est naturellement mise à papillonner, de restaurants en restaurant afin de façonner sa propre cuisine et d'exercer son métier en liberté. Fulgurances, Carrousel, Rhézome, puis le Perchoir, où elle livre pour quelques semaines encore un menu 100 % iodé, délicat et céleste. Bonne écoute !Avec Alice, nous avons parlé de poissons méconnus, de management, s'y retrouver visuellement et d'alignements de boîtes. Bonne écoute ! Où goûter ce qu'il a dans la poêle ?Perchoir de Ménilmontant, 14 Rue Crespin du Gast, 75011 Paris, FranceOù la suivre@alice.arnxNous suivre : @apoelepodcast Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

Nicola Marsh is a brilliant doc director currently working on her second feature. On the pod Nicola talks about making the jump from DP to director, her origins in local news, her latest projects, LUTs, lenses and lots and lots more! Nicola has a wide portfolio of work, having worked on scripted television, documentary, commercials and narrative features, as both a DP and a director. She is best known for her work on the Oscar-winning documentary “Twenty Feet from Stardom”. Currently she is working on a feature documentary for Hulu with Demi Lovato: Childstar. Concurrently she's also directing one episode of the the Apple series Omnivore with chef René Redzepi.  She  has directed multiple projects for executive producer Morgan Neville - the true crime series The 12th Victim(Showtime) and Song Exploder (Netflix). Prior to that she helmed the ambitious documentary Stay on Board (Netflix) which chronicles trans skateboarder Leo Baker's run for the Olympics. As a DP she has has an extensive career in documentaries, hopscotching through multiple genres: the very recent  Bono & The Edge: A Sort of Homecoming (Disney), Night Stalker (Netflix), Shangri-la (Showtime), The Trails of Gabriel Fernandez (Netflix), Chelsea Does (Netflix), The Innocent Man (Netflix). Prior to that she shot the Johnny Cash documentary The Gift (director Thom Zimny) and Hello Privilege its me Chelsea (director, Alex Stapleton). She has also shot two other documentaries for Mr. Crowe: Pearl Jam 20 which  premiered at the Toronto Film Festival and The Union which opened the Tribeca Film Festival. Nicola grew up in London, England. She first moved to the US to work as a news camerawoman for NBC. She holds an MFA in cinematography from The University of Southern California. She now lives in Los Angeles. In addition to her American passport, she holds a German passport, but has a good sense of humor. 

Jenn talks to Melina Shannon-DiPietro, the executive Director of MAD (Danish for ”food”), the nonprofit organization founded by René Redzepi of restaurant noma. MAD inspires and empowers cooks, servers, and eaters to create sustainable change through education programs and publications. An American girl from Albany, New York, Melina spent her life dreaming about food and built her career in the industry, always thinking about where our food comes from, our community and environment. Never thinking she would leave the US, Melina uprooted herself to Copenhagen before the pandemic, pioneered the MAD venture with Chef René and the NOMA team, found love, purpose, home and stayed in Denmark! She shares her amazing journey and how the value of creating a home is important to her and how she defines that. (Recorded on December 8, 2022)About Melina:Melina Shannon-DiPietro is Executive Director of MAD (Danish for ”food”), the nonprofit organization founded by René Redzepi of restaurant noma. MAD inspires and empowers cooks, servers, and eaters to create sustainable change through education programs and publications.Prior to MAD, Melina was a director at Friends of the High Line, the organization that transformed an abandoned elevated rail line into one of New York City's best-loved public parks. She began her work in food as co-founder of the Yale Sustainable Food Program. Building organizations, connecting with nature, and helping people to be their best has been a primary motivation throughout her life.Melina grew up in Albany, New York, surrounded by a loving and loud Italian-Irish-American family who still asks as they wrap up each meal, “What do we eat next?” She lives in Copenhagen, Denmark.Episode Resources:IGMAD FeedMAD AcademyMAD IGMAD Feed ScholarshipJillian LavenderLondon Meditation CentreArt of Possibilities: Transforming Professional and Personal Life

When legendary Copenhagen restaurant Noma announced that it's planning to close its doors, its star chef René Redzepi said that producing his kind of elite cuisine had become 'unsustainable'. The restaurant, and others like it, have faced vocal criticism over working practices ranging from exploitative unpaid internships to gruelling 16-hour days. This week we speak to Lisa Lind Dunbar, an industry veteran and critic of Denmark's restaurant working culture, to try to understand how fine dining went so wrong. We're also talking about Polish bison, why Turkey is blocking Sweden's NATO bid, and the Irish president's vision of a blissfully homework-free childhood. You can follow Lisa on Instagram here. This week's Isolation Inspiration: Paolo Sorrentino's 'Hand of God', and 'Ukraine: Under the Counter', reported by our very own Katz Laszlo for Rough Translation / Radiolab. Thanks for listening! If you enjoy our podcast and would like to help us keep making it, we'd love it if you'd consider chipping in a few bucks a month at patreon.com/europeanspodcast (many currencies are available). You can also help new listeners find the show by leaving us a review or giving us five stars on Spotify. 00:00 The Europeans, brought to you by ChatGPT 03:49 Good Week: A proposed homework ban in Ireland 10:15 Bad week: Why Turkey is blocking Sweden's NATO bid 20:55 Interview: Lisa Lind Dunbar on Denmark's broken restaurant industry 39:03 Isolation Inspiration: 'The Hand of God' and 'Under the Counter' 42:07 Hooray for Polish bison Producers: Katy Lee and Wojciech Oleksiak Mixing and mastering: Wojciech Oleksiak Music: Jim Barne and Mariska Martina Twitter | Instagram | hello@europeanspodcast.com

Chef René Redzepi said his Copenhagen restaurant, Noma, deemed the best in the world, isn't sustainable and will close next year. But if an establishment charging top dollar can't survive, what restaurant can? This episode was produced by Hady Mawajdeh, edited by Matt Collette, fact-checked by Laura Bullard, engineered by Paul Robert Mounsey, and hosted by Noel King. Transcript at vox.com/todayexplained   Support Today, Explained by making a financial contribution to Vox! bit.ly/givepodcasts Learn more about your ad choices. Visit podcastchoices.com/adchoices

Tune in to hear MJ lose her shit about cat-calling and René Redzepi, and Mike defend aggressive leaders because of his belief that you need to go through it to be high-caliber. These two duke it out with love and respect in an epic sesh powered by Chem Fruit (thanks Highway Cannabis Co.!). Will their friendship survive? LEAVE A ⭐️ REVIEW / FOLLOW / HEY YOU LOOK HOT Music by Jesse Case Follow Weed + Grub IG Watch Weed + Grub YT Buy SF Sketchfest Tickets XyliDENT - use code WEEDANDGRUB25 for 25% off QWIN - use code WEEDANDGRUB for 30% off BOTW: Connie Webb & Chris Estrada

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

Amid news that he is again shifting concepts at Noma, René Redzepi discusses the restaurant's reinvention. “The Woks of Life” documents the Leung family's history through food. Sylvia Wu brought an Angeleno sensibility to Chinese food, expanding the cuisine and its fans. Tejal Rao explains her impact and legacy. Yotam Ottolenghi and Noor Murad embrace make-ahead condiments, dressing, and sauces in their latest test kitchen cookbook. Chef Zarah Khan culls carrots at the farmer's market for a new dish at Rustic Canyon. Finally, from a garage pop-up to a brick and mortar in Melrose Hill, Bill Addison reviews Filipino favorite, Kuya Lord.

I decide to phone a friend to sort out my feelings on some recent food headlines, including but not limited to René Redzepi announcing Noma’s imminent closure in 2024, AI in restaurants in Charleston and Trader Joe’s lack of food. Robert and I both worked at Noma for free, coincidentally, and we weigh in on … Continue reading Episode 228: “NOMA is Nomo?” with Special Guest Robert Pratt →

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

In today's episode, we will talk about René Redzepi's journey to becoming a chef by accident, his three-star Michelin restaurant, and his past days as a chef. René will also talk about how he handles his team as a leader, how he deals with high pressures and burnout, and his advice to people in running a business and managing a team. --------------------- This episode is sponsored by Workplace from Meta. Workplace is a business communication tool from Meta. Think Facebook, but for your company. It's part of Meta's vision for the future of work. A future in which we'll all feel more present, connected and productive. Start your journey into the future of work at workplace.com/future. ------------------ Get ad-free listening, early access to new episodes and bonus episodes with the subscription version of the show The Future of Work Plus. To start it will only be available on Apple Podcasts and it will cost $4.99/month or $49.99/year, which is the equivalent to the cost of a cup of coffee.  ________________ Companies with better employee experiences have more engaged and productive workers, higher profits, and the ability to attract and retain talent. In today's competitive talent landscape, companies can't afford not to invest in employee experience. Download your copy and start creating better experiences for your employees and customers today! --------------------- Get the latest insights on the Future of Work, Leadership and employee experience through my daily newsletter at futureofworknewsletter.com  Let's connect on social! Linkedin: http://www.linkedin.com/in/jacobmorgan8 Instagram: https://instagram.com/jacobmorgan8 Twitter: http://www.twitter.com/jacobm Facebook: https://www.facebook.com/FuturistJacob

This week, we dive into the sauces that will elevate your everyday dishes with chef René Redzepi, cookbook author Diep Tran, & journalist Khushbu Shah