Noma (restaurant) Puns

Hello there! I'd love to answer any questions you may have about the fine dining industry. (I've got to pop out for a bit soon, but afterwards I'll be back for the rest of the afternoon/evening)

A little background: I grew up in the midwest and started my restaurant career as a dishwasher/busboy at 18. After working my way up and also spending time at a few other jobs, I was lucky enough to have the opportunity to move to NYC to work in the front of house at Eleven Madison Park, the number one restaurant in the world at the time. I also spent a short time at Masa during my time in New York. I was subsequently able to do an extended stage at Noma before permanently relocating to San Francisco, where I've been working for the last year and a half or so while also attending school full time and studying for my sommelier certification. In that time, I've also had the opportunity to stage or spend time in the FOH at restaurants like Manresa, Quince, Benu, Atelier Crenn, and SingleThread, as well as a few one-Michelin restaurants. Not sure if there'll be much interest, but if anyone has any questions, ask away!

Edit: Sorry all, this post was taken down for a bit and I couldn’t comment on it. I’ll try to progressively get to people as I have free time.

Hello reddit friends, this is René Redzepi, here to answer as many of your questions as time permits.

About me: I am a chef from Denmark, son of an Albanian Muslim immigrant and a Danish mother. I trained in many restaurants around the world before returning home to Copenhagen and opening a restaurant called noma in 2003. Our restaurant celebrates the Nordic region’s ingredients and aims to present a kind of cooking that express its location and the seasons, drawing on a local network of farmers, foragers, and purveyors. In February 2017, we closed noma in the space we called home for 14 years. In February 2018, we reopened noma in a new location in Copenhage and turned our focus even more on the seasons of our region which helped us to define three distinct menus throughout the year.

I am the co-author of the new book, The Noma Guide to Fermentation, along with David Zilber, Director of Fermentation at noma. It is the first book of a series called the Foundations of Flavour intended to share what we do at the restaurant and make it accessible for home cooks. I am also the author of Noma: Time and Place in Nordic Cuisine and A Work in Progress.

In 2011 I founded MAD, a nonprofit organization that brings together a global cooking community with a social conscience, a sense of curiosity, and an appetite for change. Each year we gather some of the brightest minds of the food industry to discuss issues that are local, global, and personal. On MAD’s website you can watch talks from all symposiums (for free) as well as all of our articles: www.madfeed.co. In August 2017, they launched VILDMAD, a program and app for people of all ages designed to teach everyone how to be a forager, and how to cook everyday meals with wild ingredients. This fall, they published the collection of essays You and I Eat the Same, the first book of the MAD Dispatches series.

I’m also married, and my wife Nadine Levy Redzepi and I have three daughters: Arwen, Genta, and Ro.

My Instagram is @reneredzepinoma

Proof: https://i.redd.it/9wcviil1qms11.jpg

I've been applying for internship/job in European countries and USA for a years now. the respond ratio is 1:15 and quite frankly most of them who reply are also not always positive. Now if I'm applying for internships/jobs at restaurants like noma, mirazur, gaggan etc how do i approach to write mails that gives me a positive response.

here's the template that i use.

Dear Sir/Ma'am,

Hello, I'm *insert name*, a Culinary Graduate from *insert college name*.

I've previously worked at *insert restaurant name* and would like to be a part of the family. I've enclosed my resume below for further details.

Thank you,

feedbacks and suggestions are appriciated!!

Hello reddit friends, this is René Redzepi, here to answer as many of your questions as time permits.

About me: I am a chef from Denmark, son of an Albanian Muslim immigrant and a Danish mother. I trained in many restaurants around the world before returning home to Copenhagen and opening a restaurant called Noma in 2003. Our restaurant celebrates the Nordic region’s ingredients and aims to present a kind of cooking that express its location and the seasons, drawing on a local network of farmers, foragers, and purveyors. Noma has held 2 Michelin stars since 2007 and was been voted Restaurant Magazine’s “Best Restaurant in the World” in 2010, 2011, 2012, and 2014. In January we moved the entire restaurant to Japan for a 5 week popup where we created a completely new menu comprised only of local Japanese ingredients. It was one of the most fantastic experiences I’ve been a part of, and a learning journey for the entire team.

I am also the founder of MAD, a not-for-profit organization that works to expand our knowledge of food to make every meal a better meal; not just at restaurants, but every meal cooked and served. Each year we gather some of the brightest minds of the food industry to discuss issues that are local, global, and personal.

MAD recently relaunched its website where you can watch talks from all four symposiums (for free) as well as all of our original essays & articles: www.madfeed.co.

I’m also married, and my wife Nadine Levy Redzepi and I have three daughters: Arwen, Genta, and Ro. Favorite thing in the world, watermelon: you eat, you drink, and you wash your face.

UPDATE: For those of you who are interested, here's a video of our dishwasher Ali in Japan

Now unfortunately I have to leave, but thank you for all your great questions reddit! This has been really quite fun, I hope to do it again soon.

Proof: https://twitter.com/ReneRedzepiN2oma/status/590145817270444032

Noma announced months back that they would be releasing and selling two garums to restaurants and the general public. Check out more details here.

I found it interesting through the description of the two garums that they provide some insight on how the garums are made. Specifically, it’s curious that it appears they do not utilize heat for their mushroom garum so this one might be more approachable to make for people.

Smoked Mushroom Garum - Lightly smoked mushroom garum is a plant-based option full of earthy, fruity flavors and a ton of umami. We crush organic mushrooms with salt and rice koji before cold-smoking and bottling this special brew. It’s a fantastic way to add umami and richness to your cooking.

Smoked Mushroom Garum cooking example - Slice and fry your preferred mushrooms over high heat. Once golden brown, turn the heat to low, add a slice of cold butter along with a spoonful of smoked mushroom garum and a small handful of pine nuts and swirl the pan a few times. Move the contents to a bowl, put the pan back on the heat, and toss in some grated cauliflower. Sauté for a minute, then mix together with the fried mushrooms. You can add chopped herbs, pomegranate or even a fried egg for a perfect lunch or side dish.

Sweet Rice and Egg Garum - We developed this garum in order to harness the umami of a traditional garum without using meat. Our egg-white garum offers a versatile, vegetarian-friendly flavour enhancement to a diverse and broad spectrum of preparations. Fresh egg whites are blended with toasted rice koji and salt before being fermented for 5 weeks at 60C. The resulting elixir lends a luxurious roundness to any dish.

*Sweet Rice and Egg Garum cooking example - Add 250 grams of your preferred pasta to boiling salted water. Cook the pasta very al dente—about 2 min less then recommended on the pack. Meanwhile, place a large sauté pan over medium heat along with a teaspoon of freshly ground pepper and toast. Now add 25 grams of butter along with half a ladle of the boiling pasta water. Bring to a simmer. Once the butter, pepper, and pasta water have reduced by about half, add a tablespoon of Sweet Rice and Egg Garum, along with the pasta, make sure to swirl the pan about and add a few handfuls of grated Parmesan or Pecorino. Continue to swirl for about a minute, adding more pasta water if needed. Top with fresh herbs or

My impression is that they mess with a few techniques on different ingredients and taste it. But the guy who runs noma's fermentation lab (david zilber) is a self-taught chef, not a chemist or food scientist by trade. So i was wondering if they actually employed people who studied that stuff in uni/ worked in those industries before.

Edit #2:

The 2 spots are still available. DM me if able to join, would be sad to have to cancel this :(

Edit:

Getting a few questions on this, so will outline so more details.

Reservation time : 1pm on 30th of October Cost: 2870 DKK / person (face value)

Feel free to DM me for more info about me if you want to join!

I'll give a quick intro to my CV as a chef. II have over 10 years working at top fine dining restaurants. As part of a 7 months tour I have worked in some of the finest restaurants in Europe were I basically worked for free at the world's best restaurants. I started at the south of France such at Les Bacchanales(Christophe Dufau ) there I met Rene Redzepi the Chef and owner of Noma. I then went to work at Noma for a few months, that was an amazing experience that I would like to share with /r/askculinary community. I would to answer any questions you guys might have about what it's like to work under the pressure of being the best in the world. And give you a behind the scenes look at the lifestyle of a chef

Hi guys I'm This AMA is now over. feel free to pm me for further questions

Hey travellers!

I'm on a solo trip this summer and it turns out a good friend has reservations at Noma. It ranked first in the world in 2010, 2011, 2012, and 2014.

We're looking for new friends to join us on the 4th of August. It's 26 courses. Needless to say, the restaurant is impossible to get reservations at. Here's Anthony Bourdain's trip: http://www.cnn.com/video/shows/anthony-bourdain-parts-unknown/season-2/copenhagen/

Here's to good eats! :)

Update: I will send PMs to those interested within 24 hours with further instructions. Just waiting to hear from my friend. And yes, this is real. I'm not sure why I would make this up? lol...