René Redzepi on the Saturday Night Projects

Every Saturday night at Restaurant Noma, René Redzepi hosts the Saturday Night Projects. Held after service it's a forum for the younger members of Redzepi's team to share recipes they've been developing. This film, created to mark the publication of A Work in Progress, goes behind the scenes one Saturday Night. To purchase the book go to: bit.ly/1B7ReBk

[@MichaelSlovin]

I could watch six seasons of just this.

[@sharkdavid]

That kitchen looks like a sanctuary and Rene is the pastor preaching the gospel of food.

[@mynameismud76]

Shame this isn't done more in kitchens, it gives chefs another level of sense of achievement and pride in their work. Excellent!

[@lachlannix6420]

I know this is a 6-year-old comment but this sort of thing has come into fashion now in more high end restaurants, just last week I had a recipe of mine put onto the menu of the place I work at.

[@66matthi]

I met Rene in a coffee shop just before going to Noma that evening. Very down to earth guy, extremely friendly. True inspiration.

[@doomoday1]

I wish they would put these all into a cookbook

[@Denjorgensen]

what a good approach

[@SantiagoTorresZambrano]

I love noma, and hope can work there someday, I think Rene is so right in try to let people be creatives in his kitchen, thats how we can re-invent food.

[@mynameismud76]

You and me brother, I'd settle for just a meal there, or a stage would be equally dreamy

[@fritzmoser5278]

true words have been spoken . thanks mate

[@OutfittersOfArt]

Have you managed to work there yet?

[@leonscott543]

A chef that actually cares about the personal development of their employees... Not just squeezing every ounce of culinary perfection out of them.

[@vuvubean]

2:03 "Wow...Shit...That's really really really good."

[@BenRangel]

He seems so friendly here. But at the same time he'll completely shit on your dish if he doesn't like it. These guys just got lucky.

[@theanimeboy9953]

That's most chefs. When it's service hours, they're terror people to work for. They'll push their employees to the limit to really give customers the best service and food. However when service hours are done, or when it's chill time. They're pretty chill people actually.

[@rexhagashi7543]

Repekt per ju René.

[@belia1313]

@1:39 that's Dan Giusti he founded Brigaid a business out of New London, CT which they provide nutritious school lunches for kids in that area I live about 10 minutes away from New London would be cool to work for this guy.

[@dittagecoeco2738]

Great great news to me, thankyou. I have checked their site @ chefsbrigaid.com and have found that their work is great

[@brettstill4687]

yeah Dan rocks for sure.

[@simonmark801]

Good example, especially in these times, of what democracy is about. The "leader" is listening to the people. Everyone are seen and heard. Well played René!

[@alleo5774]

farmer played music to their wagyu beef cow, and people believes it.

[@Quangpham-yn6ls]

tôi rất thích cả bếp thử món trong menu và đưa ra ý kiến từng người . một bếp trưởng rất cởi mở

[@kamilzabiegala1649]

Talk about having a cool job/boss..

[@akiraperu1]

so they do this after they close the restaurant or before the service?

[@quantumcosmic6947]

How i wish i could work in this very open minded environment.

[@dhargyal6567]

His kitchen looks like temple to me.......

[@renacantik6455]

Not all chef like that,, some chef just hide in the own bussiness and the own world. Not care with the partner who work with..