Life after Noma Restaurant and Rene Redzepi [exclusive documentary]

Original Noma restaurant (Copenhagen) made many great chefs. Rene Repzepi took very seriously the mission to become a master for the young chefs who want to become great chefs. Tom Halpin is one of them. He used to work at Noma. He started as a line cook and then became a sous-chef of one of the best restaurants in the world. He is a Masterchef now. He was the winner of Top Chef. He is still using Rene redzepi cooking style (like rene redzepi fermentation) but Tom changed the idea of it.
How he did it?
He had to work hard. After working with René Redzepi at Noma, the World's Most Influential Restaurant in Copenhagen, Denmark, Tom Halpin decided to move on.
Michelin star chefs cooking is not always work at a Michelin Starred restaurant. A lot of the time chefs are traveling around the world to understand the different food cultures, to get the understanding of food science and to improve the palette.
This video tells you the story about ex-Noma sous-chef and his visit to Russia to understand Russian cuisine and experiment with local products. Tom Halpin visited Moscow and it's local markets, he had a pop-up restaurant and he did a great job to localize the Noma's taste to Russia.
It's a Noma restaurant documentary but not exactly. This video is about life after Noma and Rene Redzepi.
This video gives you a perfect understanding of the chef's work. This is the best restaurant "how to" tutorial for the young chefs.
This video is a great example of Russian food vs American food (or Scandinavian food, or European food).
After watching this video you might have a question: will Tom Halpin have Michelin star (or 3 Michelin star restaurant)? Yes, sure.
He will have Michelin star restaurant with an exceptional, tasting menu, it if he wants.
Please leave your comments, how do you like the style of Tom Halpin!
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[@EliteLife]

Dear all, don't forget to subscribe to our channel so you will not miss new Michelin starred videos: kzbin.info

[@TheSun4ik]

This is a great example of that we all should taste a lot of food to better understand it.

[@EliteLife]

We totally agree. You have to try as much food as you can afford in different places

[@brienfoaboutanything9037]

True about Noma (restaurant): kzbin.info/www/bejne/iGTHZ6Rmf7-facU

[@TheSun4ik]

And by the way: Tom Halpin just opened his own restaurant in the very center of Moscow. It’s name “Inostrancy” (translated as “foreigners”)This is the best example of how dedication and passion give great results.

[@EliteLife]

We've been there and it's on the list to do the video story about "Foreigners"

[@bernhardhagen-w6n]

What no Chef documentary ever show you is the back breaking hours, the repetition, the abuse...just to get a dish of food that pleases yourself and others. 4 Decades of cooking!

[@jesseknorr8594]

I've been cooking for 25 years and I have loved every min of it. The abuse the hours the hardwork was all part of it and it made me a better chef and showed who could make it and who couldnt

[@blokin5039]

@@jesseknorr8594 Weirdo your arrogance will be your downfall.

[@bergsdal]

I like his style. It's cleaver thinking, doing a lot on fresh ingredients, seem budget af and resourceful. I've been in Russia and these markets is wonderful in Moscow. The fish in astrakhan is superb as well if anyone plans to go

[@EliteLife]

Yes. Simple, not snobbish and with a lot of respect to the product

[@bergsdal]

@@EliteLife yes indeed! Amazing. Super fun. Have y'all ever been in astrakhan? There is great, sweet and meaty fish there. So amazing taste Bit on the poorer side I guess from Moscow standard but got fresh fish atleast

[@EliteLife]

@@bergsdalNot in astrakhan yet. But we plan to go. All the best red caviar is there ;-)

[@bergsdal]

@@EliteLife that makes me happy to hear! All the love to both of you! 😊 amazing content as always. Russia is wonderful and it's an shame people is a bit scared to visit. The visa situation isn't helping but nonetheless, bit shame. The caviar is amazing, I always grab some home to Sweden whenever I travel. Everything is fresh and stupidly cheap!! I always eat couple of kg prawnfish that would have costed me like 40+ dollars/kg (not even alive) here in Sweden but in astrakhan costs like 5/10 dollars/kg (alive) lol, if not cheaper I love the rural areas of Russia. Feels like home, the people is always wonderful and kind. My family comes from astrakhan

[@EliteLife]

@@bergsdal Thanks for your kind worlds. Your feedback is so valuable for us. We will keep doing cool videos for you, guys!

[@suga-thaithomas7313]

“These walnuts are amazing but the work to make them is such a pain in the ass” *next scene is him using them anyways* love it!!!!

[@AkhyansuPattnaik]

Seems an incredibly inquisitive chef.

[@Gehtdichgarnichtsan805]

Well done documentary. Story telling great, however the sounds really sucks, sorry. Keep them coming and improving.

[@omarlittl3]

good doc. try to improve the sound. i dont know if you have someone helping but a good lavalier mic well put and a boom. and its done. try in post dont make the transitions so abrupt. the are some ways so isolate the dialogue from the ambience noise if is to messy.

[@Chef_AngMoh]

Tom Halpin in Moscow!? Wow, I should join his team! Thanks for the video:)

[@dapursukabeda]

Great lesson!

[@Humanprototype-wh8qr]

i like the style of the dishes, its innovative combos and not like u wanna take ten photos first or copy it on a canvas.....

[@mayalauzon6242]

I’ve been a chef for 20 years. I don’t get how guys in particular don’t wear an undershirt. It’s a sweat shop

[@WinedandDined27]

Because an undershirt just creates more sweat, it’s an extra layer.

[@ravshansabirov5098]

Uzbekistan tomatoes, melons...good start

[@EliteLife]

Yeees. More cool stuff after that

[@chrissoda2019]

Wtf does this have to do with Rene and Noma?

[@alienzordfalcon5162]

0:11 Now I understand what my chick has been saying all of those years! Thx bro!!! I’ll have total and complete influence over her once I stop cooking for her and start eating out🤙

[@chefarm9798]

1:11 that color 🤔

[@gsairaju27]

He looks like Robert Pattinson

[@vladmusat4491]

all tattoos on sight, nice

[@geert574]

Remember kids: don't get tattoos unless you really really wanna work in a kitchen all your life 😆

[@EliteLife]

ahahaha. You should watch our next video. Will be on air in a couple of days

[@mald379]

As a person from post-soviet block i understand that there are aspects of russia that can be appreciated, especially food and produce, but saying "i have nothing but praise for russia" is either a lie (because you don't want to be kicked out) or vastly underestimating all the hurt people experience there - from LGBT people, through the people outside of Moscow and saint Petersburg who experience horrible poverty and through totally ignored problem of alcoholism and domestic violence. Not to even mention the lack of political opposition because they keep dying in "mysterious" ways.

[@hemccc]

Next time Nepal

[@lucashache9703]

wtf I did just watched

[@EliteLife]

It's youtube, man

[@mekore]

pretty sure this is a phase

[@jaketwigg1065]

😂😂

[@djholmz761]

Aussie

[@KaozZapp79]

Choose the right persons, or ... Its sh.. to be famous

[@teresamazzocca9192]

Cuoco ruffiano....segue le ultime tendenze senza innovazione

[@vanessaOR666]

Esattamente. Tra l'altro lo fa anche male. L'impiattamento spesso ricorda la trattoria... Magari son cose buone, per carità.

[@teogriff866]

@@vanessaOR666 mi sa che avete capito poco . e in generale capite zero della cucina contemporanea

[@vanessaOR666]

@@teogriff866 Quando io andavo a frequentare stage da Ferran Adria tu frequentavi le scuole medie (se 86 sta per il millesimo), dunque la tua considerazione lascia il tempo che trova. Sono 25 anni che cucino, in Italia ed in altri continenti, e ti assicuro che non ho visto nulla di particolare nel video. Rene Redzepi è un mostro, ho tutto ciò che ha scritto, per dire. Questo ragazzo assolutamente no.

[@teogriff866]

@@vanessaOR666 anch io ho letto tutto di redzepi ma non é che sia un dio onnipotente. Ha il gran merito di aver creato il movimento new nordic dal nulla. Nessuno mette in dubbio la bravura di redzepi e adria. Solo pk ho 33 anni non vuol dire che non sappia chi siano. Thomas alpin dice chiaramente che propone piatti comprensibili ma sostenibili (usando prodotti locali e stagionali) e accessibile a tutti ma con una visione e tecnica contemporanea. Mi scuso perche non volevo rispondere a te ma a teresamazzocca. Ma il senso del video é appunto la vita dopo il noma . dire che lo fa fatto male senza movito non ha senso.

[@vanessaOR666]

@@teogriff866 Ha senso eccome, a maggior ragione se tu sei un ragazzo non addetto ai lavori ed hai anche l'insolenza di non avere l'educazione quando ti approcci al prossimo. Il modo di fare di questo cuoco è per gonzi creduloni che si bevono qualsiasi scempiaggine gli viene detta. Il 99% dei ristoranti di livello propone prodotti locali e stagionali, con in aggiunta ricercatezze da "fuori". Non è che è arrivato Il Vate. Nondimeno, io ho parlato di impiattamento: parlo con cognizione di causa, non è che "non ha senso", c'è l'ha e come ciò che dico. Ma non serve aver lasciato l'Italia come me e girato il mondo dagli anni '90, come non serve aver dato milioni e milioni (di lire) per frequentare corsi, né tanto meno aver lavorato ANNI gratis come stagista in luoghi di prestigio, basta avere gli occhi e guardare. Ti assicuro, e spero che per lo meno tu abbia l'educazione di interloquire (sempre se ti va) con più calma ed educazione e senza il solito approccio da commentatore volgare su KZbin, che l'impiattamento non è assolutamente nulla di notevole, nulla che ruba l'occhio. Conosco personalmente 300 cuochi migliori, per dire. Trovo quel modo di lavorare di cotal ragazzo in molte trattorie. Ciò detto, le trattorie a cui alludo io magari non sono quelle a cui alludi e frequenti tu, ma questo non ti autorizza ad intervenire come un cafone (con le volgarità che hai scritto e che ti consiglio di editare). Molte trattorie che frequento stanno nelle guide, hanno varie "forchette" (così sai anche a chi alludo, suppongo) e ci vogliono 50€ minimo a persona (se bevi un vino decente). Il "concetto" che questo ragazzino millanta dietro i suoi piatti ti assicuro che è una supercazzola, una presa per i fondelli (alla fine ci torno su questo aspetto) per i gonzi che ci credono. Ti assicuro che questo ragazzo, sicuramente bravo a cucinare un piatto gustoso, non è assolutamente nessuno ad un certo livello. Sul prendere per i fondelli: è una cosa che non tollero. Molti miei colleghi prendono per il culo i clienti, come questo ragazzino qui. Lo trovo inaccettabile. Ma molti lo fanno perché se si danno un tono e sparano supercazzole la gente ci crede e fanno più soldi. Ho litigato con molti colleghi su questo, perché il cliente è SACRO, ci dà da mangiare e va istruito, consigliato, ma soprattutto servito (servito) con rispetto.

[@slavvian_marine]

Clearly the guy didn't learned much about garnishing.

[@labrillanteluz6747]

Avoid plastic bag, bring your own, avoid swear words, be polished in your manner.

[@cristhiamsoto4925]

I'm not saying you're wrong, but at the end that's what make him who he is, and he's successful, not everyone needs to be like people expect, we're all different :)

[@eliasn.9960]

avoid telling people what to do and what not do.

[@reymundsaavedra4000]

Elias Kayn Amen to that🙏 I don’t know when people will realize that were leaving in the imperfect world with imperfect people that’s what makes us all unique...manner is not just everything if you don’t know how to respect human race💪💪💪 peace ✌️ out!!!

[@ororochi]

The chef swear and screams in the kitchen all the time if someone fucks up. Cooking world is not all flowers and rainbows