René Redzepi Leads a Foraging Food Revolution | Anthony Bourdain's The Mind of a Chef | Full Episode

Dave Chang hangs out with one of his best friends--who happens to be the world’s top chef, René Redzepi. A nordic cuisine juggernaut, René's restaurant Noma, just so happens to be ranked number 1 in the world. Dave and René forage to find ingredients in the Danish landscape. [Originally aired 2012]
More recipes, episodes and tips: to.pbs.org/3qqn1T4
Made possible by viewers like you. Support your local PBS station: www.pbs.org/donate
Enjoy full episodes of your favorite PBS shows anytime, anywhere with the free PBS Video App: to.pbs.org/2QbtzhR
#foraging #MichelinStar #Restaurants #Denmark
The Mind of a Chef
Narrated by Executive Producer Anthony Bourdain, The Mind of a Chef combines cooking, travel, history, humor, art and science into a cinematic journey, each episode capturing another glorious flicker from the mind of its subject and focusing on what it truly means to cook, think, create and live in the food-obsessed world that is The Mind of a Chef.

[@III-vg4dp]

I can't buy this show and have missed it for years. Thank you for sharing such a well made show with the public for free. This show is a waste to not have seen.

[@tiacho2893]

Yeah. I’m a life long fan of PBS for shows like this and others that are amazing but might never make a profit. They are really made by people that love what they do!

[@BBrolic]

Beautiful show and glad PBS uploaded these episodes, such a peaceful take on food, DC’s real love and passion for food narrated by the late great Anthony Bourdain is what made this show therapeutic when they first aired.

[@markchristopher4165]

This is fantastic, thank you!

[@trefod]

Sure, that staff was mostly unpaid. But most of them are out and about creating their own high end restaurants now, with the same innovative and openminded approach that they got through Noma.

[@ssmatthews6798]

Return on investment. Nothing comes for free.

[@pierrickprovost2968]

amazing

[@blossom1643]

Import Snails?? Down here we Salt em! ( That makes em disappear)!!😂😂😂😂😂

[@superior54]

Awesome

[@joseryanalmodovar5877]

In reference to the "garbage" dish perhaps it would be more accurate to call it a green recycling. Good idea though, could be useful when regular foods are in short supply.

[@jamesleng6231]

Noma closed earlier this year and David Chang Momofuku ko close also recently.

[@ksandtv]

Noms is still open.

[@jonnowocky8179]

Noma open until end of 2024

[@ksandtv]

@@jonnowocky8179 and have you heard what's going to happen after?

[@blossom1643]

Why’s that? Snail shortage?? 🐌 🤣

[@pzx0810]

First dish is like eating the forest floor

[@joanneganon7157]

I'd be interested to know how much 1 Scallop , 1 strawberry and some herb juice and chive would cost!

[@dittagecoeco2738]

McDonald Is your friend man

[@andreassvensson228]

ok, this restaurant doesn't exist anymore as it was not feasible to exist economically - tasting menu though was around $350 for 26 courses, so if you average that it's $13.4 per course. that's way too cheap though, as these are wild harvested scallops, strawberries that need to meet a exact criteria, for the juice that's a very concentrated pea and dill juice, as well as wild herbs that is a lot of effort to harvest - this dish or restaurant could not exist to make money if they paid their staff, instead it was dependent on having staff that worked for free.

[@tanviet76]

*I just don’t understand for some people, if the food is not come from the grocery store it is not safe to eat or event I called urban fruit like orange ……. Grow on their backyard they just not eat those.*

[@CobraJeans]

It's illegal to harvest snails in bourgogne most of them are from Russia and call burgundy

[@garyharnish2395]

👍👍👍🤙🤙🤙🤙🤙🔥🔥🔥🔥

[@TDN78899]

Now he has plenty of time to forage. He's unemployed 😂

[@ksandtv]

How so?

[@tysongoll8580]

Meanwhile, only like three people in that kitchen actually received compensation for work.

[@jacksamson5968]

How do you know

[@msbrownbeast]

It's a common practice, for Michelin-starred joints to hire their kitchen staff for next to nothing. These young cooks come out of cooking school looking for a prestigious place to gain experience for their chosen trade and are willing to working for next to nothing for that privilege.

[@markshilkrut]

When you have so much money and spare time, and tried all the food in the world , you start eating grass

[@dittagecoeco2738]

These are pioneers, not rich bored men

[@vincentwu2848]

12:47 Poor 200 year old clam turned into a few bites

[@apugalypse_now]

Good to see that over a decade later, this guy is still charging $200 for weeds sprinkled over eggs

[@khanhdang7263]

Not just that! Cold, bland dishes. It’s the “advertising” that fools young people

[@aateesh]

I do not understand this cuisine nor can I afford fine dining. So not judging anyone. But is this how food is supposed to be high up there in the elite world? What I see is that everything is raw, uncooked. Is food not supposed to be cooked in fine dining?

[@reallivebluescat]

​@@aateeshhave you heard of sushi?

[@steffen_852]

And the mistreatment of his employees was for free… actually literally for free… „Redzepi acknowledged past issues with workplace conditions, including reliance on unpaid interns and a toxic work environment. Although changes have been made, such as paying interns which increased monthly labor costs significantly“

[@thlee3]

why does chang fake laugh so much