[Image credit: A Life Worth Eating]
Recently awarded as the world’s top restaurant is Noma in Denmark (El Bulli just got dropped down!). I recently stumbled upon this thorough, passionate interview with Noma’s head chef; René Redzepi and was really inspired. The man speaks the truth on global food culture and is a big advocate on cooking seasonally and locally. What makes him different from the Alice Waters of the world is that he brings innovation and a level of sophistication to his dishes while respecting the naturalness and context of the ingredients. For example - strawberries. In their natural environment, strawberries are grown with hay and chamomile also sprouts in between. What he does is take these natural elements – the chamomile, the natural hay and strawberries and allows them to sing together in a unified dish.
I also really admire Redzepi’s mission on cooking based on “time and place.” No labels or trends; just taking advantage of the time and place that which you are in. So rad. Read the interview at Delicious Days. I can only wish my palate is as amazing as his.
And here is a beautiful, visual blog post from A Life Worth Eating.
