A visit with Chef René Redzepi

Noma chef René Redzepi is widely known for his work in developing what is now called New Nordic cuisine: a way of cooking and eating focused on local, seasonal ingredients, traditional foods, and foraging. Chef Redzepi tells us about the changes to the industry and what's next for the restaurant... and, the industry. For recipes, visit www.ciaprochef....

[@user-lz8lm2iz5m]

I'm a student in South Korea. And I had been loving, learning and getting foods and cuisines since i was 9 years old. I just want to say that 'Thank you for existing'. You are such a solid person as a chief and also as a man. I've learning so many things from the videos about you, even it is less than 5 minutes!

[@victora1442]

+조항현 I'm sure he would appreciate that. It's really cool to see someone from South Korea acknowledge someone from Denmark, since I think South Korea is an awesome country haha.

[@Catsley]

Rene Redzepi is such a solid guy.

[@mrcrowley951]

i study at a cooking school and i see that the typical enviroment at any restaurant's cuisine is really strict and full of hate and anger,the big chef always treats you like a dog,he abuses you.and you also start many arguments with your coworkers,you get mad,and you start to hate your job..i like how this chef destroyed these boundaries and made the kitchen look like a friendly place with music and good people..people dont get stressed,they seem to get along,and thats why they fucking earned the first place for the worlds best restaurant

[@sheet-music]

the typical enviroment at any work place

[@fauxbugnl9968]

@@sheet-music Have you ever worked in a kitchen?

[@JJoeisCooking]

I really like his desire to work with people in a positive way and not like a maniac.

[@MisterX3866]

Clearly you've not seen him really in action. When the cameras are not in the kitchen, he starts screaming, swearing throwing plates here and there, and just ripping into everyone in the kitchen. He is not a fun guy to work for. I should know because I've worked there for the better part of a year back in 2012.

[@anthonyhuang3019]

@@MisterX3866 youre absolutely correct. I worked there too as a stagier and the place is a god damn nightmare.

[@ChreezyGee]

Wise words about whats going on in the kitchens and what needs to change!

[@albertocartini9422]

Bravo Shqipe🇦🇱🇦🇱🇦🇱🇦🇱🇦🇱🇦🇱🇦🇱🇦🇱🇦🇱

[@b.bsalihu5160]

Shqipe 💪🔥👏👏🇦🇱🇦🇱🇦🇱🇦🇱🇦🇱🇦🇱🇦🇱🇦🇱🇦🇱🇦🇱🇦🇱🇦🇱🇦🇱🇦🇱

[@fadilhaliti9248]

Krenar me Ju vllau jon! Te lumt, Bravoo

[@inigojuancarlos]

I love Chef René!

[@aceflex]

some good philosophy from Redzepi there!

[@jeffward1106]

I have saute pan burns up my right arm I like your new approach

[@CDankies]

Dan Giusti is there! Didn’t realize he was so tall lol.

[@amanieux]

difficullty to find staff because of long hours and repetitive tasks ? -> next step in haute cuisine will be robots cooks executing and the human chefs will be inventing. it is obvious. most 3 stars cannot make enough money out of the restaurant activity alone because they need a lot of staff, they all need to have a compimentary side revenue to finance the restaurant (usually hotel rooms).

[@twinsflamuri]

Albanian way of thinking mix with Viking sense Viola!!!

[@fapkaptain4285]

ya so now we are not going to pay more. we are just going to make u feel relaxed so u can't complain about your work load as a whole.

[@sheet-music]

2:15 why they can't do what they are doing while sitting on the chairs? I believe they would be tired less.

[@sheet-music]

sounds like phlebeurysm for me.

[@renatoraulgordilloavila9214]

Is not an office girl it is a Fucking kitchen

[@alexjaramillo5394]

Luckly they will go organic

[@TheDewaltBoy]

You call a man standing in one room talking a tour..

[@karoliinakivela2498]

and i mean the real army!!Not kitchen kiddy thing

[@jorgegaytan3745]

Work a lot for a lil bit of money #true

[@meelanjaanam]

Where are the women? In an Scandinavian country, this is a boy's club!

[@Vecio]

why nobody is wearing a hat?

[@HenrikHansenHenrikHansen]

Vecio it's not france :)

[@Vecio]

Henrik Hansen It doesn't matter wether the place is, I don't want hairs in my food even if I'm in danemark. A hat is not a fashion accessory.

[@theobromaKKO]

Vecio When the food is scrutinised to that level, I don't think they need a hat

[@Vecio]

theobromaKKO correct me if I'm wrong, but I think that wearing a hat is a law that applies on health and safety of food in any country. Seems like you all use a hat for cosmetic purposes. Also, if you have such a 3starred restaurant you should be the one who shows others how to do things so that they can take inspiration and such.

[@ceezar]

Vecio dude, the guys and gals work all day. They sleep, work and repeat. Try wearing a hat for the rest of your awake life. Btw if there was hair in the food or ppl whould get sick because of it, it wouldn't be the best restaurant in the world.

[@georgewbushcenterforintell147]

Some of the best chefs are forged in the madness of stainless steal kitchens working 60 hours a week . Line Cooks need to be yelled it every so often . I ran out of spoons to taste my rissito when I didn't taste one ,my chef went crazy and released her stress in a beam of illogic profanity and mean things . I always taste my food now .

[@CDankies]

I apologize for that. I’m a changed person now.

[@karoliinakivela2498]

really amusing me renee talking about discipline when hes never been to the army and how to organize a group!!

[@Mulleii]

Karoliina Kivelä So the only way you can get disciplined and organized is by joining the army? Please stop being so narrow minded...