Podcast appearances and mentions of rene redzepi

Claus Meyer is a prominent Danish restaurateur, chef, and culinary entrepreneur who has played a significant role in shaping contemporary Nordic cuisine. He is perhaps best known as one of the co-founders of Noma, together with Rene Redzepi, the world-renowned Copenhagen restaurant that has been awarded multiple Michelin stars and has been named the world's best restaurant five times.

Today on our episode #399 of All in the Industry®, Shari Bayer is on-location with her guest Jonathan Tam, chef and owner of Restaurant Jatak in Copenhagen, Denmark. A Canadian-born chef, Jonathan's journey led him to Rene Redzepi's highly acclaimed, influential restaurant, Noma, where he started as an intern and later became chef de partie, staying for three years. At Noma, he met chef Christian Puglisi, who he joined as head chef with the opening of Restaurant Relæ in 2010, and remained there for a decade until the restaurant closed. In 2022, Jonathan opened Jatak, his first restaurant, created with local ingredients and inspired by the cultural heritage of his team. The name Jatak means “yes, please” in Danish. Jonathan has been recognized by the Best Chef Awards as a New Candidate 2023. Shari met Jonathan in December 2023 when she dined solo at Jatak's chef's counter, and then sat down with Jonathan at his restaurant on a return trip to Copenhagen in Spring 2024 to talk about his impressive career and more! Today's show also features Shari's PR tip to trust that the universe will give us exactly what we need, when we need it; Speed Round; and Solo Dining experience at Din Tai Fung, the first NYC location of the renowned Taiwanese-based restaurant chain known for its soup dumplings and noodles. **Check out Shari's book, Chefwise: Life Lessons from Leading Chefs Around the World (Phaidon) #chefwisebookListen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. Heritage Radio Network is a listener supported nonprofit podcast network. Support All in the Industry by becoming a member!All in the Industry is Powered by Simplecast.

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.  

Does thoughtful storytelling have a place in today's fast paced content world?Ben Liebmann, Executive Producer for Omnivore on Apple TV+, joins the show.More big questions tackled this week:Where is the future of streaming television going?What was the strategy for how chef Rene Redzepi would be deployed in Omnivore?Why was Omnivore not serialized like many shows in today's content era?Why has technology still not replicated the power of the shared experience?

Santiago Lastra is the chef of Michelin-starred restaurant KOL in London. He visited in LA on the heels of the World's 50 Best ceremony in Las Vegas, where KOL was named the number 17 best restaurant in the world. He stopped by the City of Angels for a special collab dinner with Vespertine's Jordan Kahn, and I'm really honored he made time to grab lunch with me at Gilberto Cetina's Holbox, the 2023 LA Times Restaurant of the Year, located at Mercado La Paloma.  This is truly a one-of-a-kind episode, dear listener. Chef Lastra tells us his frankly wild story, from growing up in Cuernavaca, Mexico to becoming known globally as a nomadic chef hosting pop-ups all over the world. He tells us about working with Rene Redzepi on Noma's famed pop-up in Tulum, how he developed his style as a chef who blends Mexican techniques and traditions with hyper-local ingredients, and he walks us through what a meal at KOL actually looks like. Personally, I was deeply moved by Santiago's passion and philosophy around food and hospitality. Oh, and did I mention that Chef Gilberto Cetina was serving us lunch while we spoke? Chef Gilberto makes multiple cameos in the episode to chat with Santiago and to explain the incredible dishes he's bringing to the table. It was an outstanding meal as meals at Holbox always are, and it was really cool for me to see these two powerhouse chefs exchange thoughts and ideas. I think you'll enjoy it too.  Finally, no news on this podcast - but subscribe to LA FOODSTACK, our brand new Substack newsletter for our curation of the week's headlines. Helpful links: Chef Santiago Lastra on Instagram https://www.instagram.com/santiagolas/?hl=en KOL Restaurant https://kolrestaurant.com/ Holbox https://www.holboxla.com/#/ LA FOODSTACK, the LA Food Pod newsletter https://thelacountdown.substack.com/p/the-bear-season-3-drops-as-la-pizza?r=31nins -- Get 10% off when you use code "LAFOOD" at House of Macadamias https://www.houseofmacadamias.com/pages/la-foods --- Send in a voice message: https://podcasters.spotify.com/pod/show/thelafoodpodcast/message Support this podcast: https://podcasters.spotify.com/pod/show/thelafoodpodcast/support

Our guest is Dr. Arielle Johnson. Arielle is a flavor scientist who advises some of the top chefs, restaurants, and bars in the world. For example, she co-founded the fermentation lab at the restaurant Noma in Copenhagen, which has been named the best restaurant in the world multiple times by the World's 50 Best Restaurants. Arielle is currently the Science Director of Noma Projects and co-founder of Retronasal Industries among other important roles. Arielle is also the author of “Flavorama: A Guide To Unlocking The Art And Science Of Flavor”, which came out in March 2024. The book is a wonderful tool for all of us to understand the science of flavors and to apply it to our daily lives in fun and practical ways. In this episode, we will discuss how Arielle got into the world of tastes and flavors, the joy of applying science to top restaurants' kitchens in the world, how you can use food science in your daily life with tips from Arielle's new book Flavorama 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.

Our guest is Mikkel-Lau Mikkelsen, head of the foraging program at MAD, a non-profit founded by Chef Rene Redzepi of Restaurant Noma to inspire and empower the global hospitality industry to create sustainable change and transform food systems for the future. Foraging is something I am super interested in, but have always been a little hesitant to engage in directly. This conversation answered all of my concerns. In the episode, Mikkel-Lau outlines his background growing up in Copenhagen and finding a connection with nature through more of a kitchen out approach. We discuss how our industrialized food system creates what he calls interfaces that keep us separate from our food, and that foraging can enable a direct connection that can influence how we think about the food we consume, wherever it comes from. We also talk about the method of foraging and the app that MAD developed that combines both the deep knowledge of some of the best foragers in Denmark with some of the best chefs in Copenhagen to give you a one stop shop for getting started on your foraging journey. Huge, huge thanks to Mikkel-Lau for taking time to chat. I think his work and the work of MAD more generally is incredibly important and I am glad he was able to take some time away to share his connection with nature through foraging with us. Make sure to check out the links below for where to download the app, follow Mikel-Lau and his foraging activities on social media and also where to subscribe to MAD's epic email newsletter. Links VILD MAD - https://vildmad.dk/dk VILD MAD App - https://apps.apple.com/dk/app/vild-mad/id1230602644?l=da VILD MAD on Instagram - https://www.instagram.com/vildmaddk/ MAD Newsletter - https://madfeed.co/ Rene Redzepi on the Launch of VILD MAD - https://www.youtube.com/watch?v=s1xTPi8KA9A

Dave Pynt is the chef patron of the modern barbeque restaurant Burnt Ends in Singapore. He was Born in Perth, Western Australia, and studied cooking before travelling overseas to cook with some of the world's best chefs. His career includes time with chefs like Rene Redzepi at Noma, Copenhagen, Victor Arguinzoniz at Asador Etxebarri, Spain and Nuno Mendes, London. Since Burnt Ends opened in 2013, the restaurant has established itself as one of Singapore's most iconic restaurants, and moved from the first location in Chinatown to bigger premises in the green Dempsey Hill neighbourhood. In this podcast, Dave Pynt will tell us about his fascination of using wood as fuel for cooking food and the challenges it brings. We will also hear about the journey that made him one of the leading names in open fire cooking. At the end of our talk he will reveal his favourite restaurant recommendations in Singapore, from chili crab to fish head curry, and out in 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.

Claus Meyer is a true gastronomic entrepreneur. He co-founded Noma with Rene Redzepi, which has been voted the best restaurant in the world multiple times. In 2004, he spearheaded the writing of the New Nordic Manifesto, an influential philosophy that spread like wildfire on how chefs can approach cooking using traditional ingredients and local produce. Claus is also behind the Melting Pot Foundation, which trains individuals in underserved communities from Morocco to Bolivia and even in Danish prisons to become chefs. He's also been the host of multiple cooking shows with global reach, authored several cookbooks, started a catering company, deli, bakery chain, country hotel, orchard, and is behind several high-end restaurants globally. The red thread through all of Claus's work is to create healthy, delicious meals that inspire us to see eating as an agricultural act. In this episode, we discuss Claus' career and how his opinion on what a good food future looks like has changed over time. Related Links Top 50 Farmers ⁠Connect with Analisa ⁠ Why you should be drinking Bolivian wine Puris' CEO on the power of peas The power of public meals Give Thanks To The Show Has the show helped you learn about the future of food? Find a job? Make an investment? Partner with an org? Change how you eat? This podcast is powered by listener support and contributions. If the show has helped you in any way, please consider becoming a monthly or annual subscriber. Your contribution goes a long way to tell more stories about how we can create a better future through food. Make a one-time contribution to support the show here

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.

Learn more about Jeffrey Pfeffer and where you can buy or listen to his books: JeffreyPfeffer.com EPISODE 13 – Christina Troitino, Director of Strategy and Operations at Morning Brew Meet Christina Troitino, the director of strategy and operations for the startup Morning Brew. Christina tells her story about shamelessness, breaking the rules, agency, and surmounting her background prior to attending Stanford's Graduate School of Business. In this episode, you'll learn: How her Hispanic background and witnessing her family living under the Hugo Chavez regime gave her context to understand how unfair the world can be That being aware of power constructs, especially in “unfair” spaces How her job at Amazon showed what happens when employees are not treated their best to move forward goals effectively The value in accepting the “rules of the road” within power dynamics The shameless way she secured having dinner with Martha Stewart at the Sundance Film Festival Her writing experience as a Forbes contributor on the food business What percentage just asking plays in creating new opportunities How breaking the rules serves her career The two Stanford GSB events she helped create at the start of the pandemic How Paths to Power techniques enabled her to move from her first to her current job How she leveraged her role internally consulting for executives at YouTube to accelerate her career The importance of being willing to promote yourself, being boldly confident in yourself, and visualizing outcomes   GUEST BIO: Christina Troitino is a media strategy and tech professional and the Director of Strategy and Operations at Morning Brew. Prior to her current role, Christina worked as a Strategy & Operations Lead at YouTube, where she served Google and YouTube c-suite members in strategic annual planning and operations amid the rise of TikTok. Christina also draws experience from her positions at Meta, General Assembly, and Amazon. When Christina is not thinking about the future of media, she is thinking about food: She made it to the Top 100 home cooks on MasterChef Season 6 (ranking against 44,000 entrants), she was the subject of an ABC Family pilot about professional women who cook, she was a Forbes.com contributor of 60+ articles and interviews (including: Rene Redzepi, Nathan Myhrvold, Jennifer Garner, RZA, etc) and she founded food site Pâté Smith, aimed at inspiring young people to cook (2.7MM PVs 2015 - 2017). Christina has an MBA from Stanford's Graduate School of Business, and a BA from New York University. She is originally from Albany, NY.   https://www.linkedin.com/in/christinatroitino/ Produced by The MunnAvenuePress.com

Im Restaurant Soda Zitron findet einmal mehr das Treffen in Paetzolds Kitchen statt. Bernhard Moser ist da Geschäftsführer. Aber auch im Präsidium der DeHoGa, Chef des Feinschmeckerfestivals Eat Berlin. Und dann gibt s noch seine Wienschule. Reichlich Expertise und Einsichten, um über das kulinarische Jahr 2022 in der Rückschau zu sinnieren – war gar nicht soo schlecht – und im Monat mit den zwei Köpfen auch ins neue Jahr zu blicken. Außerdem erfahren wir, was Bernhard Moser von der angeblichen Hammer-News hält, dass Rene Redzepi, das Noma in Kopenhagen, eines der besten Restaurant der Welt schließen will. Marcus Fuhrmann leitet den Familienbetrieb im Beußelmarkt für Obst und Gemüse. Von hier aus wird die Millionenstadt Berlin mit Nahrung beliefert. Fuhrmann und sein 35 köpfiges Team beliefern die Spitzengastronomie wie das Hotel Adlon. An der Pandemie wäre sein Betrieb fast zu Grunde gegangen. Außerdem gibt es heute in Paetzolds Kitchen passend Obst und Gemüse-Songs, Konzerttips von Food affinen Musikern wie Loyle Carner und Ana Moura. https://paetzoldskitchen.de https://www.youtube.com/watch?v=asK5Qu_UC9c https://www.soda-zitron.de https://dieter-fuhrmann.de

On today's episode of All in the Industry®, Shari Bayer's guest is Caroline Schiff, Executive Pastry Chef at Gage & Tollner in Downtown Brooklyn, NYC, and the author of The Sweet Side of Sourdough, a James Beard Outstanding Pastry Chef Award Nominee 2022, and Food & Wine Best New Chef 2022. Widely known under the Instagram moniker @pastryschiff, Caroline is a celebrated pastry chef, culinary consultant, and recipe writer and developer based in Brooklyn. She got her start in the restaurant industry over a decade ago and worked her way up through a number of acclaimed restaurants and bakeries before taking her current position at Gage & Tollner. Her signature gravity-defying hairdo is outsized only by her enormous heart; in her spare time you can find her either supporting charitable causes or running a marathon. Today's show also features Shari's PR tip to always have dessert; Industry News Discussion on the closing of Noma, Rene Redzepi's world-renowned Copenhagen restaurant; and Shari's Solo Dining experience at Major Food Group's Torrisi Bar & Restaurant in the iconic Puck Building, Soho, NYC. Photo Courtesy of Caroline Schiff.Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. Heritage Radio Network is a listener supported nonprofit podcast network. Support All in the Industry by becoming a member!All in the Industry is Powered by Simplecast.

Having walked through professional kitchens since he was 16, Matt has worked with the best and come up in the culinary world alongside some incredible chefs too. We chat about his time under Thomas Keller and the military like style in which Keller conducted his brigade.  We chat about meeting Rene Redzepi at the Fat Duck, looking up to Charlie Palmer as one of his inspirations (Matt still wore black socks after Charlie drilled it into him), jumping on at NOMA in 2005 only a year after it had been opened and running with 5 chefs before opening up AMASS in a deserted industrial looking complex. Matt's proudest achievements has been creating an ego free kitchen filled with universal contributions from all team members, running the restaurants farm to a synergetic level with the menu, developing new sustainable practices that hadn't been thought of (like using melted down candles to fill egg cartons and use them as fire starters for the Barbeque). Being in this place and driving forward with a simple ethos, has led Matt Orlando on a path driven to creating a world where you can operate under the word “responsible” and actually mean it. It's an inspiring chat filled with raw reflections of his time cooking at some of the worlds best restaurants, his humbling experiences as a young chef de partie (“those fucking potato chips”) for Charlie Palmer, we check out the restaurant farm and talk about where everything is heading to next. The Roots Hospitality podcast is proudly supported by Sydney Direct Fresh Produce. The fruit and vegetable providore led by Luke Kohler, who has been supplying to Sydney restaurants and venues for more then 20 years and still smashing it out today. Follow @roots_hospitality on Instagram for the most up to date info on the latest guest, news and soundbites. NOTE: Matt and I did this interview in late September 2022. In November 2022, AMASS restaurant announced its closure, effective immediately. Music by Roots Hospitality with samples from artist Ill Kitchen.

Food critic and author Jeff Gordinier tells Sarah about eating his way across the country to help create Esquire's "Best New Restaurants in America" list, his past gigs writing about music and movies, traveling the world with famed Noma chef Rene Redzepi for his book "Hungry," and the hits and misses of a Thanksgiving spread.  Learn more about your ad choices. Visit megaphone.fm/adchoices

In this episode Justine interviews Chef Dmitri Magi where he shares all about his life and just how far he has come, from a dream to reality. His time in noma and Eleven Madison Park, Davies and Brook and now as Culinary Director at Claridge's Hotel. What a journey.Originally hailing from Kazakhstan, Dmitri moved to Estonia at the age of 16 and worked in several restaurants there before taking over the kitchen of a popular restaurant in Latvia at the age of 26. From there he moved to Copenhagen and worked at the critically acclaimed Noma alongside Chef Rene Redzepi. After two years working at noma he moved to New York and joined Chef Michael Anthony at Gramercy Tavern. Dmitri has been an integral member of Chef Daniel Humm's kitchen team at Eleven Madison Park, instrumental to the restaurant securing four stars from the New York Times and maintaining its 3 Michelin star status. In 2019, Dmitri moved to London to open the restaurant Davies and Brook at Claridge's. The restaurant received one Michelin star and was rated as the best restaurant in the UK by GQ magazine. In 2022, Dmitri became the Culinary Director of the Claridge's Hotel.You can follow Dmitri and Claridge's below to stay tuned and inspired with all he has going on ahead.Chef Dmitri Magi is culinary director at Claridges HotelWebsite: www.claridges.co.ukInstagram: @dmitri_magi & @claridgeshotelTwitter: @ClaridgesHotelThank you for listening. Subscribe now so you don't miss an episode.Follow mymuybueno on Instagram to stay updated in all going on, now in it's eleventh year and Justine too, as well as all her restaurant visits and reviews.And our mymuybueno Chefs Instagram – our culinary community.Use our hashtag when posting your best dishes and when searching for inspiration #mymuybuenochefs#mymuybueno #mymuybuenochefs #mymuybuenochefsgetpersonal #eatlivelearn Hosted on Acast. See acast.com/privacy for more information.

Rene Redzepi, owner and chef of the famed Noma in Copenhagen, just published his third cookbook, The Noma Guide to Fermentation, along with the head of Noma's fermentation lab, David Zilber. Rene talks about why it was so important to him to write something approachable while still staying true to the restaurant. After that, Molly Baz tells us all about the recipe you should be making on repeat right now: Pumpkin Bread with Salted Maple Butter. Learn more about your ad choices. Visit podcastchoices.com/adchoices

John and Sally McKenna have been have been documenting the Irish food scene since before it even existed. Setting out in the 90s to explore the world of Irish artisan producers, they began publishing their perennially popular and highly respected McKenna's Guides back when the Irish food scene consisted of a few cheesemakers spread out in the country, and no notable restaurants to speak of all. The McKennas have stayed on the case as Ireland's chefs and artisans have gained confidence and become more highly regarded internationally. Throughout a changing culinary landscape, they've stayed true to their own values and love of food as something that should bring people together as opposed to a status symbol. We sat down with John and Sally recently to discuss how much Ireland has changed from when they first began documenting Irish food. We discuss Ireland's producer-led food culture, how delightful creative people who work in food are, the beauty of world-class chefs opening restaurants in their rural hometowns, as well as how operators and artisans can stay positive and adapt amid today's challenging environment of “staff shortages,” inflation, and more. Dyed Green is a project of Bog & Thunder, whose mission is to highlight the best of Irish food and culture, through food tours, events, and media. Find out more at www.bogandthunder.com.Dyed Green is Powered by Simplecast.

Welcome back to Grilled by The Staff Canteen, this is series 4 and our third co-host is Frances Atkins. Frances is the chef owner of Paradise Cafe near Harrogate and former holder of a Michelin-star plus Great British Menu contestant. Frances has picked six guests from the hospitality industry to chat to and put under the Grilled spotlight, and next up is chef Laurie Gear from Michelin-starred The Artichoke. Laurie Gear is the chef and co-owner of Artichoke in Amersham. The chef and his wife Jacqueline opening the restaurant in 2002, with Laurie overseeing the kitchen and Jacqueline managing the front of house. Growing up in a household where his father was a baker and his mother a cook, Laurie was destined for a career in hospitality. After finishing college and working for a number of establishments including a four year stint at Combe House, Laurie and Jacqueline opened the Artichoke together in 2002 in Amersham. The restaurant quickly gained recognition achieving Two Rosettes by the AA, Two Couverts in the Michelin Guide, top score for cooking in the Hardens Restaurant Guide, UK Best Dish 2007 in Restaurant Magazine. In 2008 the restaurant was forced to close after a fire broke out from the neighbouring property. During this time Laurie staged at the world-renowned Noma in Copenhagen alongside Rene Redzepi. The Artichoke eventually reopened in 2009 undergoing an expansion in 2011 with the adjoining building where the fire originally began. Since reopening, The Artichoke was named ‘Best New Entry' in The Good Food Guide 2011, awarded a ‘Rising Star' in the 2011 Michelin Guide and in September 2013 it was awarded ‘AA Restaurant of the Year for England 2013/14' as well as achieving a third rosette by the AA. And finally achieving a Michelin star in 2020! This is the fifth episode with Frances, and she discusses watching chefs who have passed through her kitchen and gone on to achieve accolades of their own, encourgaing youngsters in to hospitality and evolving as the industry changes. Thanks for listening to Grilled by The Staff Canteen, we talk to the UK's best chefs every week so make sure you follow us so you don't miss out on the latest episode. If you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/register Please support us if you like what we do: bit.ly/TSCContribute

Our guest is Yuichiro Murai, the 29th generation of Kojiya Sanzaemon based in Aichi Prefecture, Japan. Koji, which is also called the national mold of Japan, has been used to make a majority of anything delicious in Japanese cuisine, such as miso, soy sauce, sake, and shochu. In the last decade or so, koji has become a culinary keyword, especially among forward-minded top chefs like Rene Redzepi of Noma in Denmark, and Feran Adria in Spain. Yuichiro's family has been selling koji products since 1390. His company's lab has 3,000 types of koji, and he and his team select the right one for each of their clients based on their knowledge and experience accumulated over the six centuries. In this episode, we will discuss how Japanese and other Asian countries use koji differently, different forms of koji and how they are used, how we can use koji in our own kitchen, novel applications of koji beyond tradition, 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.

En este episodio de la Serie Chefs platicamos con Jorge Vallejo, chef del restaurante Quintonil. Un gran impulsor de la gastronomía mexicana, no sólo por interesarse en recuperar ingredientes y sabores mexicanos, sino por la necesidad de su dignificación. Desde el 2015, Quintonil ha sido reconocido  dentro de la lista de los 50 mejores restaurantes del mundo de The Restaurants Magazine. Jorge abrió Quintonil, junto con su esposa Ale en el 2012. Antes, trabajó en Pujol de Enrique Olvera, fue chef de Grupo Habita, chef del restaurante Diana en el Hotel St. Regis, realizó una estancia en el Noma de Rene Redzepi en Copenhague - considerado el número uno del mundo por dos años consecutivos - y le dio varias vueltas al mundo trabajando en los cruceros Princess. Platicamos de su trayectoria profesional y experiencia de vida. De lo que aprendió en cada una de estas etapas; de las ventajas y los retos de trabajar con tu pareja; de la cocina como una poderosa herramienta de cambio y de cómo se pueden combatir prejuicios a través de ella; de los momentos más duros y felices del Quintonil; y de cómo logran “recibir clientes y despedir amigos” en tan sólo unas cuantas horas. Gracias Jorge, por esta conversación tan honesta, abierta y personal… por compartir tanto acerca de ti.

We're running out of options, as a species. Sustainability is more than a catchphrase these days, it's a moral obligation and a consumer expectation. But what does sustainability look like in action? Is it scary? Is it expensive? Is it even a realistic endeavor considering the thousands of other things we have going on at the moment? Today we talk with Chef Matt Orlando. He's a damn good chef and restaurateur. How good? When he opened his AMASS, Rene Redzepi and Thomas Keller invested. He's also leading the charge in sustainable practices and today he runs us through the things he does to protect the planet which protecting his pocketbook. For more on AMASS visit https://amassrestaurant.com FULL COMP is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time. ________________________________ CLICK HERE to Chat with Josh Free Download: 5 Steps to Achieve a 15% Net Profit We have a lot more content coming your way! Be sure to check out the FULL COMP media universe by visiting: FULL COMP Restaurant Marketing School The Playbook Industry Town Halls

The food and natural beauty of Copenhagen, the economic and cultural center of Denmark. Home to famed chef Rene Redzepi and his brainchild Noma - regarded by critics as one of the world's best restaurants.   Original airdate: 2013, Season 2. To learn more about how CNN protects listener privacy, visit cnn.com/privacy

Every day we hear about a new diet or superfood that will slim us down or add years to our life, and it's frustrating to have so much competing advice out there. EAT LIKE A HUMAN teaches readers that we don't have to follow the latest diet trend – be it vegan, carnivore, or keto – in order to eat healthy. Instead, we can look to our ancestors' diets for guidance on becoming healthier. The book is a unique, refreshing guide to eating in tune with our bodies and is perfect for anyone who's interested in eating simpler and more sustainably. Each chapter is dedicated to a specific food group, and the book features 75+ delicious recipes. An ideal read for fans of Rene Redzepi or Fergus Henderson, or for anyone interested in the sustainable food movement and “snout to tail” eating.

Vi har samlet det bedste fra uge 37 på KRÆS. Vi fejrer bl.a. Kulturministeriets 60-års fødselsdag med en lejlighedssang og besøg af tidligere kulturministre, Rasmus Kofod giver Rene Redzepi velmente råd om livet som kok og ejer af en tre-stjernet Michelin-restaurant, og så har vi været med middelalderekspert Anders Bøgh i biografen for at se Margrete den Første.

Vi har samlet det bedste fra uge 37 på KRÆS. Vi fejrer bl.a. Kulturministeriets 60-års fødselsdag med en lejlighedssang og besøg af tidligere kulturministre, Rasmus Kofod giver Rene Redzepi velmente råd om livet som kok og ejer af en tre-stjernet Michelin-restaurant, og så har vi været med middelalderekspert Anders Bøgh i biografen for at se Margrete den Første. See omnystudio.com/listener for privacy information.

Lucky Episode 13! Welcome to the Whiskey Ring Podcast where we're bringing you the people who make whiskey interesting. Today's podcast is with Stauning Whisky all the way from Denmark. I came across Stauning by accident, if I'm being honest, but was taken with their story and their process. Plus, it's the first Danish whisky I've tried, so either way I had questions. Joining me to answer those questions is Alex Munch, who co-founded Stauning along with eight friends (that's nine total for those counting) in 2005. While not yet well-known in the US, Stauning is a legend in Denmark. What started as nine friends from disparate backgrounds (none of which were distilling, by the way), is now a massive enterprise nearing a million LPAs with backing from Diageo and Distill Ventures. You should seriously take a look at their site – the pictures are simply stunning. As we all know, though, pretty pictures don't mean good whisky. Stauning, however, has a great recommendation behind it. As he said on the podcast and also in a separate interview, Stauning's meteoric rise coincided with the rise of New Nordic cuisine, heralded by such acclaimed chefs as Magnus Nilsson and Rene Redzepi. The latter chef's restaurant, Noma, in Copenhagen, features Stauning as the only whiskey on their menu. I can't emphasize how cool that is to foodies who also enjoy whisky – it's a perfect match. Plus, as much as Stauning's whisky absolutely speaks for itself, having one of the best chefs in the world choose to exclusively serve your whisky is a hell of a mark of approval. Stauning sent me samples of three of their whiskies ahead of the recording, and all of the tasting notes will be posted ahead of this coming out. As always, editorial control remains with me, but given what I've just said I think you know how those reviews will be. You can find Stauning online at stauningwhisky.com, where they're proudly presenting their Whisky Magazine Icons of Whisky award for Brand Innovator of the Year 2021. Their socials are also included in the show notes so you can follow them and see when they're coming to a retailer near you. If you haven't yet, please follow Whiskey in my Wedding Ring and the Whiskey Ring Podcast on Instagram and Facebook and follow @whiskeyring on Twitter, and subscribe to the newsletter on whiskeyinmyweddingring.com.  If you like what you hear, please consider supporting the site and the podcast. You can help out for as little as $2.50 a month on Patreon. Thank you also to our sponsors, Mash and Grape and Cairn Craft.  Subscribe to the Whiskey Ring Podcast on your favorite podcast platform today! We're on Podbean, Spotify, Stitcher, Apple Podcasts, Google Podcasts, and most other major podcast platforms. Every subscription and listen helps us get sponsors, secure guests, and ultimately get more content to you. Thank you for listening and for supporting, and please enjoy my chat with Alex Munch from Stauning Whisky. Stauning Whisky Facebook: https://www.facebook.com/Stauningwhisky Stauning Whisky Instagram: https://www.instagram.com/stauningwhisky/ Stauning Whisky Flickr: https://www.flickr.com/photos/146325719@N03/albums Tasting Notes Stauning Floor-Malted Rye Review Stauning Kaos Triple-Malted Whisky Review Stauning Smoke Floor-Malted Single Malt Review  

Jeff Gordinier is a talented writer, author & speaker whose work has been published by the New York Times, Esquire, GQ, The LA Times, Fortune, and many other well-known publications. His book Hungry: Eating, Road-Tripping, and Risking It All with the Greatest Chef in the World is a brilliant chronicle of Rene Redzepi, the genius mastermind behind Noma. Jeff and I had a very open conversation, and I thoroughly enjoyed learning more about him and his story. Jeff and I discussed Rene Redzepi & Noma His deep love for poetry What spurred him to write his book His work on the renowned Netflix show 'Chef's Table' His ability to convey a story about food Growing up in California Side effects of the Covid-19 Pandemic The Blue Zones And much more... Jeff Gordinier My Take: Everything we do revolves around the stories we tell each other and that which we believe in. The ability to convey a feeling or a scent or a unique taste or color is crucial in order for you, the storyteller, to get your audience immersed in the story. If you want people to get emotionally invested in something, you have to paint a picture for them - and take them on a journey they never want to return from. Support The Podcast

Nature. Exercise. They're the key ingredients for staying upbeat in lockdown for chef Elijah Holland of South Melbourne's Lume. We talk about wild food in China, foraging for Noma and the importance of staying healthy during the uncertainty of lockdown. If you're not energised after this chat, I'll be surprised!https://www.restaurantlume.com.auFollow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/

You've Come A Long Way, Chef What does your career journey look like? For Chef Rhoda Magbitang, the dream started in Manila, Philippines more than two decades ago, after she was turned down for jobs at Jollibee and McDonalds. Now, in just a few months, the Executive Chef will work at the helm of the newest Auberge Resorts Collection property in Los Olivos, California, just north of Santa Barbara. The Inn at Mattei's Tavern will feature five dining venues at the storied location. The site was once a popular stagecoach stop during the Gold Rush and a secret hideout during Prohibition. The former Bazaar Meat chef tells 2 Sharp Chefs Lorraine Moss and Louiie Victa why this opportunity is a dream job. She also shares what it was like working as the Executive Chef of Chateau Marmont, a notorious celebrity hot spot in West Hollywood. As an immigrant and woman of color who has worked diligently for years honing her craft, she explains why she isn't uncomfortable being a role model and how she earns respect as a leader in the professional kitchen. In Show and Tell, Rhoda brings nunchucks... because she's that kind of woman. Podcast Mentions: Herman Story Wines, Anthony Bourdain, Eric Ripert, Rene Redzepi, French Laundry, Thomas Keller, Think Food Group, PT's, Republique, e by Jose Andres, David Thomas, Mindful Meats, Bardot

On this latest edition of the Hot Spot series, Gabriel Ornelas chats with Santiago Lastra, Chef and Co-Owner of Kol restaurant and Kol Mezcaleria in London. Santiago —who is originally from Mexico —was recently named GQ Food and Drink Award's Best Chef 2021.   Santiago humbly talks to us about working on Rene Redzepi's Noma Tulum pop-up, one of the most globally recognized pop-ups of all time, and what he learned through that experience which allowed him to explore Mexico's rich culinary history and deepen his relationship to ingredients and techniques from local indigenous communities.    We also talk about how his journey took him across the world to London to create a restaurant that is somehow both deeply Mexican and British at the same time. Santiago gives us an in-depth look at the restaurant where he marries Mexican cuisine with local and fresh British produce, the Mezcaleria, and the Mexican spirits and cocktails they are offering.      For more information on Gaggenau: https://bit.ly/3AcIaiD     Follow Gaggenau on Instagram: https://bit.ly/2VeMPCb   For more info on Kol & Santiago: https://bit.ly/3lwj8aq     Follow Santiago on Instagram: https://bit.ly/3rPQ3I4     For more info on The Art of Plating: https://bit.ly/3kEvQ6r     Sign up for our Newsletter: https://bit.ly/2TrNfEg     Follow The Art of Plating:  https://bit.ly/3isPJLa     Follow On The Pass: https://bit.ly/3BpHckD     Follow our Host, Gabriel Ornelas: https://bit.ly/3hTpONC     Ask about our creative agency, FARE: https://madebyfare.com

While Elijah was working at the Powder Keg one day processing the 80kg (thereabouts) of Lemon Aspen that he had foraged that morning for his restaurant, Rene Redzepi and his team walked in. Elijah was taken aback, and not sure why Rene was in his kitchen. Rene walked up and tasted the Lemon Aspen and was shocked by the incredible flavour. Elijah began to tell him they were going to use it to make a sorbet for the Powder Keg. Rene looked at him and smiled and said. No, no. We need this for the Noma pop up in Sydney. We'll take it.   Elijah was a bit taken aback. Still ecstatic that he was talking to one of his idols, but also just accepting the fact that all his hard work foraging that morning was no longer for the restaurant he was a head chef at. But this is the reality of working with Rene.   Elijah goes on to talk about his incredible experience working alongside Rene during the Noma pop up in Sydney. Whether it be through the gathering of the native ingrediants, the development of the menu, or working in the kitchen during service. But if anyone was going to really sky rocket from being involved in such a eye opening project, it was going to be Elijah.  Since 2015, Elijah has blasted on the culinary scene now having run Botanic in China and now Lume in Melbourne. Elijah draws on some incredible experiences at restaurants including Quay and Aria, and we talk about how the media has shaped or followed his career since Noma. It's a great chat that's full of energy. I'd like to note that the Roots Podcast is proudly supported by Sydney Direct Fresh Produce. The fruit and veg providore, led by Luke Kohler that has supplied to Sydney Restaurants and Cafes for the past twenty years and still smashing it out today.Music by Charlie Fester  Go and follow @roots_hospitality over on Instagram for the latest guest news and soundbite. 

Join me as I talk with "The Plant Food Chef," James Sant about the importance of fermented foods to creating a healthy microbiome.  James introduces his home ferments which range from kombucha to water kefir to wild blueberries to chile peppers with thyme from the local farmer's market.  James shares his passion for the health and flavor that fermented foods promote.  He introduces his favorite resources:  The Art of Fermentation and Basic Fermentation, both by Sandor Katz; The Noma Guide to Fermentation by Rene Redzepi and David Zilber; Preserving the Japanese Way, Traditions of Salting, Fermenting, and Pickling for the Modern Kitchen by Nancy Singleton Hachisu; Nourishing Traditions, the Cookbook that Challenges Politically Correct Nutrition and Diet Dictocrats by Sally Fallon.  James Sant is a plant-based chef, teacher, and culinary artist who emphasizes vegan fusion cuisine which marries cooked and raw plant-based foods (cooked foods are cooked gently for maximum nutrient-value).  James served as creative director, programs director, and lead instructor for Living Light Culinary Institute, a raw plant-based culinary school, formerly in Mendocino, California, for almost a decade.  Throughout his tenure at Living Light, James had the good fortune of educating students from around the world in the art and health benefits of raw gourmet vegan cuisine.  James has been an advocate for fresh wholesome foods for decades and brings his passions for fermented foods and bread-making (making exquisite breads from sprouted grains and seeds) to his students.  He considers fermented and cultured foods to be vital to a healthy lifestyle.  James is currently building an educational program which will be unveiled through the site www.plantfoodchef.com.  He is also designing the cirriculum for a new educational opportunity overseas with a focus on vegan fusion cuisine.  Find James and engage with his teachings and culinary creations on Facebook and Instagram:   Facebook page:  PlantfoodchefInstagram:  @plantfoodchef 

Rene Redzepi, the true genius and chef, owner of world's best restaurant, Noma. To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices

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

Article with Rene Redzepi: https://www.madfeed.co/2015/culture-of-the-kitchen-rene-redzepi/ Andrea on IG: https://www.instagram.com/andreacpastry/ Full Episode: https://geni.us/emulsionpodcast El Bulli book where she's featured: https://geni.us/sorcerers Documentary: https://geni.us/cookinginprogress —

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"

Rosio Sanchez is a Mexican-American chef from Chicago who's now spent nearly a decade in Copenhagen. Soon after working her first job at New York's WD-50 with pastry chef Alex Stupak, she joined Rene Redzepi's team at Noma, eventually becoming head pastry chef there while in her 20s. After her time at NOMA, widely considered to be one of if not the best restaurant in the world, she struck out on her own to open a taqueria in Copenhagen - Hija de Sanchez - showing Denmark how delicious tacos made the right way—with fresh ground masa for tortillas imported from Oaxaca for starters - can really be. In 2018 she launched Sanchez in Copenhagen, which she likes to describe as a Mexican Bistro, expanding the versatility of what Mexican food can be for the country of Denmark and beyond. Rosio's shift list includes techno, salsa, disco, and reveals who she'd most want to sing like if she wasn't a chef (it's Mariah Carey). Chef Rosio Sanchez's Shift List Acid Polly - “I See a Darkness” Cafe Tacvuba - “El Aparato” Sister Sledge - “He's the Greatest Dancer” ABBA - “Dancing Queen” Buena Vista Social Club - “De Camino a la Vereda” Margarita y Su Sonora - “Mi Bom Bon” Los Angeles Azules - “Mis Sentimientos” Daft Punk - “Instant Crush” Jenny and the Mexicats - “Verde Más Allá” Rocio Durcal - “Me Gustas Mucho” Selena - “Enamorada de Ti” The Distillers - “Hall of Mirrors” Mariah Carey - “Honey”

Is Netflix's new food-porn show Ugly Delicious revolutionary? Lion director Garth Davis speaks about his second film Mary Magdelene, starring Rooney Mara, and Kitty Green, director of the lush documentaries Casting JonBenet and Ukraine is Not a Brothel drops in for a chat.

Morgan McGlone's fried chicken has scored a standing ovation. At an event run Noma's Rene Redzepi, no less. Feeding the top chefs at MAD, the famous Copenhagen food symposium, is just one of many memorable instances of Morgan's eventful career. Long before he launched Belles Hot Chicken, Morgy started out cooking for huge volumes of Japanese tourists at a revolving restaurant in Sydney as well as working for Luke Mangan and Merivale. He staged for Pierre Gagnaire in Paris and assisted fashion photographer Todd Barry in New York – models apparently turned up to Barry's shoots because the food was so good. Morgy returned to Sydney to open up Flinders Inn, which happened to be located on the worst site in the city. "If the rent is really cheap, there's a reason why it's really cheap," says Morgy. There were issues with the bathrooms (which may have cost more than the restaurant) and no one could park near Flinders Inn.  Despite some highlights – cooking for George Michael, staging Taste of Young Sydney events – the restaurant sadly had to close. "When your first restaurant is a failure ... psychologically, it was a massive blow," says Morgy.   Morgy rebounded by working for Sean Brock at Husk in America. Morgy learnt what true farm-to-table dining was (his story of dealing with the Mennonite farmers, who didn't even use phones, is fascinating). Morgy's experience cooking in the South would end up inspiring the launch of Belles Hot Chicken in Australia. Morgy is amazing to talk to – it took four years to line up this interview and maybe I'm biased, but I think his many compelling stories make this podcast worth the wait.

Ben Shewry's Attica is ranked #32 in the World's 50 Best Restaurants list and it's Restaurant of the Year in the first national Good Food Guide – but according to his son Kobe, Attica is "not bad" for a restaurant that doesn't have a burger on the menu. Many years before Ben gained international acclaim for Attica's uniquely Australian dishes (from his inventive take on avocado on toast to a savoury pavlova), he was shaping margarine sculptures for hotel buffets and cooking New Zealand's biggest nachos for drunk students. While living in New Zealand, he met his wife Natalia over scones and they eventually moved to Australia together. After a memorable honeymoon in Sydney (a highlight was Janni Kyrsitis's “punk” dessert at MG Garage), he worked in Melbourne before eventually becoming head chef at Attica in Ripponlea. “When I took over, the restaurant owed $250,000," he says. "It was just in a dreadful situation. We had nothing." He was only 27 and a new dad – and starkly aware of the restaurant's debts, the need to make the restaurant viable and provide for his family. "That'll make you do crazy things. It really will. It'll make you do things that you never thought you were capable of. Good things as well," he says. The next five years involved "having no customers, having wolves at the door all the time, taking out all of the credit cards under the sun to pay people". Some key things turned around the restaurant's fate – Ben's determination and invention as a chef, endorsements by influential people such as David Chang and Rene Redzepi and Attica landing on the World's 50 Best Restaurants longlist. "Man, did it have an impact," he says of the moment that Attica appeared in the 51-100 rankings. “That was the moment from when it went from being a little neighbourhood restaurant in Ripponlea to this global thing.” The runaway appetite for Attica reservations meant that bookings were filled for nine months out. It took me 14 hours to edit this podcast, and I spent most of that time with a smile on my face because Ben is so enthusiastic, inspiring and full of life. He shares so many fascinating stories about his career's highlights and true lowlights – and how they've emphatically shaped him. Catch him at Attica, or upcoming events in Sydney at Rootstock (November 26, Carriageworks) and The Dolphin Hotel in Surry Hills (December 13).

What motivates the most influential chef in the world to build a restaurant in Tulum? We catch up with the creator of Noma and Noma Mexico, chef Rene Redzepi, on location at his pop up restaurant in the Mexican jungle. In this rare and candid one-one-one interview, he reveals why he continues to push boundaries, how he harnesses creativity and his passion for community. He also shares his love for Mexican culture and its ingredients, and what may be in store for team Noma next... 

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.

“We're never going to work in a restaurant, nevertheless a Thai restaurant.” That's what Palisa Anderson told herself and her brother when they were growing up, but after some detours living in four different countries (and through other careers), she's ended up as co-director of the many Chat Thai restaurants across Sydney and the spin-off venues (like Boon Cafe, which is one of Dan Hong's favourite places to eat breakfast in Sydney). David Chang and Rene Redzepi ate at Chat Thai after their MAD Sydney appearances this year - and Palisa and her mum, Amy Chanta, actually made the staff meals for Noma Australia's last day of service. (It's a big contrast to the period – decades ago – when mother and daughter would spend their hours collecting pickling barrels out the back of McDonald's!) Palisa grew up with banana leaves and noodles drying around the house - and can recall the early (very memorable!) days when her mother started Chat Thai, more than 20 years ago. It was probably inevitable that she would end up working in the world of food. In this podcast, Palisa also talks about life in Japan, her fangirling of growing food and plants ("One of my best friends was a chrysanthemum"), unusual farming methods and what exactly is "shit metals curry”.    

From drinking supermarket Nescafe to the buzz of making coffee for his hero Rene Redzepi every morning (and being the Noma chef's personal barista), Corie Sutherland has certainly had an unexpected career. He tells his story of living in Japan, getting into 'specialty coffee' (a term he's wary of using), how he came to start the award-winning Edition Coffee Roasters with his brother Daniel Jackson, the next-level things he's witnessed at coffee championships, how his life intersected with Noma (and the amazing amount he was offered for his reservation at the booked-out Noma Australia!) and what it's like meeting your culinary heroes. 

“There's no $10 steak, that's for sure,” says Ben Greeno. There's nothing standard-issue about his upcoming ventures with Merivale, which is no surprise – Ben is far from a standard-issue chef. (In fact, there's question about whether The Paddington – the 'pub' he's opening for the hospitality group – is even actually a pub. And the chicken shop that will follow is not going to be your average takeaway outlet, either.) So there are many dynamite reasons why people are majorly excited about this acclaimed chef's next moves. After all, Ben was Rene Redzepi's first employee when the Danish chef opened Noma. “It was one of the hardest jobs I've ever had,” says Ben. And after working at Michelin-starred kitchens in Europe (and running a supper club in London, where he fed 10 people at a time from an apartment), Ben ended up at David Chang's Momofuku outposts in New York – and later headed the award-blitzing team that opened Momofuku Seiobo in Sydney. He talks about all of this in the podcast – plus, the dish that outlasted the famous pork bun at Seiobo, and that wild time they had when recreating Momofuku Ssam Bar's seminal 2007 menu for Good Food Month in 2014. This year, Ben joined Merivale – and it probably doesn't hurt his employment prospects that CEO Justin Hemmes name-checks Ben as one of the best chefs in the world. So Ben also chats about his plans for The Paddington (which opens on Tuesday), with a menu that is inspired by three fantastic on-site rotisseries (where he'll be roasting everything from lamb to celeriac), and the research he's done for the upcoming takeaway shop (including the time he ate 100 euro chicken in France with Hanz Gueco). Ben also talks about his standout experiences at L'Arpege and his anticipation for the future Merivale venues for Patrick Friesen and Danielle Alvarez (“It's gonna be one of the best openings of next year for sure," he says about her planned restaurant, Fred's.)

A good restaurant doesn't have to be a stuffy one – Dan Hong has highjacked traditional expectations of fine dining in Sydney, and as executive chef at Merivale, a strong voltage of fun charges through the places he oversees, such as Ms Gs, Mr Wong, El Loco and Papi Chulo. He has helped redefine how we eat in this city. Yes, he has an impressive CV – which includes being named Josephine Pignolet Young Chef of the Year when he was at Bentley and time in the kitchen at Tetsuya's when it was #4 best restaurant in the world – but he's also responsible for unapologetically enjoyable dishes, such as the Stoner's Delight at Ms Gs, a dessert so epic that it has spawned as many sequels as a Hollywood blockbuster franchise. His achievements go beyond just notching up honours and hats; in fact, Kanye West went to his restaurant, Mr Wong, twice in one week, while he has also cooked for his heroes: Ferran Adria, Rene Redzepi and his mother, Angie Hong. As part of his work for Merivale, he's gone on intense research trips – where he's eaten as many as 40 tacos in one day, or experienced 8 Michelin stars in a matter of hours. During this podcast, he talks about the tremendous ups and downs of his career, and shares some memorable stories outlined in Mr Hong, his cookbook/memoir for Murdoch Books. The tale about 'Dave's salad' and meeting his wife are some of the highlights. He also chats about his experiences with Justin Hemmes, this year's March Into Merivale program, and where he likes to eat and drink in Sydney.

From a lesson in "guerrilla gardening" by LA's Ron Finley to Mastering the Art of Soviet cooking with food writer Anya Von Bremzen, Dan Saladino reports from an annual food symposium held in Copenhagen, called MAD (the word for food in Danish).Now in its fourth year, the event was founded by the celebrated chef of the restaurant Noma, Rene Redzepi. In his own words, it's curated by a group of "chefs, waiters, a former banker and an anthropologist".To some it's a festival of ideas, to others it's like listening to a "food mix tape", over two days an audience of 600 chefs, writers and food obsessives hear a series of presentations about cooking, restaurants, food history and activism.Dan Saladino takes the Food Programme inside the circus tent where the symposium is hear a selection of the diverse stories being told. There's Ron Finley, a gardener from Los Angeles who was prosecuted for growing food in a patch of land in front of his him. He took on the authorities and changed the law. His story has inspired people all over the world.It's also an important arena for the world's great chefs to tell stories of kitchens and cooking and to pass on their wisdom. Food writer Joe Warwick profiles three chefs who too part in MAD 4, Pierre Koffman, Olivier Roellinger and the enigmatic Fulvio Pierangeli.It's an often eccentric mix of stories, and so as well as guerrilla gardening there's a guide to making tapioca in the Amazonian rainforest through to a first hand account of cooking in the USSR. Some stories will surprise, others will inform, but they all inspire.Music in this is edition is provided by Efterklang and Tatu Ronkko. They're not only one of the most respected bands in Denmark, they've also composed music for a restaurant in collaboration with chefs.

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.