René Redzepi on creating the world's best restaurant
René Redzepi designs dishes that enable people to experience a clear sense of time and place.
Founder and head chef of Noma, René Redzepi transforms moments into memories that last a lifetime. Noma is a two-Michelin-star restaurant in Copenhagen, Denmark, ranked as the Best Restaurant in the World for 2010, 2011 and 2012. The Albanian-Danish chef takes inspiration from nature and seasons to create a variety of dishes, which project a specific time and place onto a plate. At his talk at Design Indaba Conference 2012, Rezepi gives insight into his journey in creating the restaurant Noma, a gastronomy experience focusing entirely on food and people.
How do you create a new flavour, asks Redzepi. Is it enough just to use ingredients?
Redzepi also talks about two projects he has undertaken, “Nordic Food Lab” and “Madfood.co”, both of which focus on providing chefs around the world with a broader knowledge and vocabulary on food and food design.
A not-to-be-missed scene in this talk features the Nordic chef flinging a dead duck across the stage, demonstrating its last fleeting moments on Earth and how its "dying images" should be translated into the ultimate dish.
Facebook0 Twitter Pinterest LinkedIn Flipboard Share
Видео René Redzepi on creating the world's best restaurant канала Design Indaba
Founder and head chef of Noma, René Redzepi transforms moments into memories that last a lifetime. Noma is a two-Michelin-star restaurant in Copenhagen, Denmark, ranked as the Best Restaurant in the World for 2010, 2011 and 2012. The Albanian-Danish chef takes inspiration from nature and seasons to create a variety of dishes, which project a specific time and place onto a plate. At his talk at Design Indaba Conference 2012, Rezepi gives insight into his journey in creating the restaurant Noma, a gastronomy experience focusing entirely on food and people.
How do you create a new flavour, asks Redzepi. Is it enough just to use ingredients?
Redzepi also talks about two projects he has undertaken, “Nordic Food Lab” and “Madfood.co”, both of which focus on providing chefs around the world with a broader knowledge and vocabulary on food and food design.
A not-to-be-missed scene in this talk features the Nordic chef flinging a dead duck across the stage, demonstrating its last fleeting moments on Earth and how its "dying images" should be translated into the ultimate dish.
Facebook0 Twitter Pinterest LinkedIn Flipboard Share
Видео René Redzepi on creating the world's best restaurant канала Design Indaba
Показать
Комментарии отсутствуют
Информация о видео
Другие видео канала
David Shrigley talks with René Redzepi of Noma, Copenhagen (Part 1)Rene Redzepi & Lars Williams: The Exploration of Deliciousness- S & F Lecture (2012)A Conversation with Alain Ducasse | A.Ducasse; D. Chang; D. Patterson; C. Ying; R. RedzepiTEDxObserver - René RedzepiInside One Of The World's Best Restaurants, NomaRené Redzepi and David Zilber in conversation with Jessica Koslow at Live Talks Los AngelesLife after Noma Restaurant and Rene Redzepi [exclusive documentary]René Redzepi: "With Noma 2.0, we dare again to fail" – Best and BeyondBjarke Ingels explains Noma restaurant in CopenhagenRené Redzepi: Inner WorkingsRené Redzepi and David Zilber | The Noma Guide to FermentationCooking at home with René and Nadine RedzepiJiro Ono and René Redzepi Have a Cup of TeaThe reach of a restaurant: Thomas Keller at TEDxEastInside Noma's new restaurant and fermentation labBest Restaurant in The World | Lars Williams & Sasu Laukkonen | Slush 2015René shut down «world's best restaurant»: – I was angry every day | English sub. | SVT/NRK/SkavlanKoks on the Faroe Islands – The World's Most Remote Dining DestinationBehind the Destruction and Rebirth of the World’s Best Restaurant | GQ