Redzepis recipes for NOMAs win again

By Nguyen Truong Giang March 8th , 2013

Having beaten well-known eateries from all over the world, including those of Spain , USA and the Gourmet country of France, Danish restaurant NOMA was awarded the World No. 1 restaurant for the third time in a row last Sunday , April 29, 2012. Rene Redzepi, the restaurant founder and main chef, was delighted to have , again, proven his philosophy in cooking, which is to utilise locally sourced products. When is was first established, NOMA was not a success. The unconventional dishes were ridiculed by critics. However, after 2 years running, NOMA won the Best Restaurant in the world for the first time. Redzepi claimed that despite its abnormal and ever-changing menu, the idea of having musk ox was no difference from having a dish of beef steak; and after a while, customers would fall in love with the taste, regardless of what they are having for dinner. Rene Redzepis approach for dishes is fresh and innovating. He would conduct experiments on different sources of food, from musk ox to wood, in order to create the most delicious dish. With years of experimenting, Redzepi has gained himself a huge loads of recipes. His aim is to create the most tasty dish with only local products. In his point of view, food that is the closest to you, is the best. Born 16 December 1977 into a poor immigrant family in Denmark, Rene did not have much chance to study. After his basic study, he went on to Hotel and Restaurant school. He became passionate about food after a few encounters. The first one was with his uncle. They were having an outing, and came his uncle with a chicken. Without any complicated preparation, the chicken was covered in mud and cooked in the camp fire. Rene himself

claimed that it was the best chicken hes ever had. Later encounters were during his time at Restaurant schools, with grass in the school backyard to tree leaves and fruits. With such philosophy of focusing on the taste, Rene was winning any cooking competition in school. At the age of 25, he was invited as head chef for a 3-star ( out of 3 Michelin star) restaurant in Barcelona, where he worked passionately from 7 in the morning to 2 a.m the next day. After being hired by different restaurants, he was attracted by the idea of starting his own restaurant from scratch. In 2010, he hired the place, which is now NOMA. Redzepis passion was that of original Norlanders, forage food. Nordic food is seasonal and bases on the peoples need. They would have pork and chicken in summer, but fish and musk ox for winter. Redzepis NOMA did the same. With his constant search for new ingredients, a simple Nordic dish such as foie gras could be a delicacy with different flavourings. After 3 years of success, Rene is looking forward to a good 2013 for NOMA. He is now head of the New-Nordic food movement with all of his experiments, recipes and results posted on Nordicfoodlab.org. If you want to try something new, get to the site, it is promised to be the most resourceful cooking website on the Internet.

Bibliography

PETER, M. (2012, January). The creative life of chefs ren redzepi and daniel patterson. Retrieved from http://www.foodandwine.com/articles/the-creative-life-of-chefs-reneredzepi-and-daniel-patterson . N.p.. Web. Rene Redzepi. Retrieved 08 Mar 2013. <http://denmark.dk/en/meet-thedanes/great-danes/others/rene-redzepi/>. Simon , Falush. "Denmark's Noma wins World's Best Restaurant third time." . Reuters, 30 Apr 2012. Web. 08 Mar 2013. <http://www.reuters.com/article/2012/04/30/us-foodrestaurants-awards-idUSBRE83T15Z20120430>. Stephen, Sackur, perf. BBC HARDtalk - Ren Redzepi - Head chef, Noma restaurant. 2012. Web. 08 Mar 2013. <http://www.youtube.com/watch?v=Ty5BVM_ObEQ>.