first of all thank you for taking the time out of your busy day to do this AMA.
I've been following your work for quite a few years now and you have in part inspired me into abandoning my getting a bachelor's degree in mathematics and becoming a chef.
With that said I'd like to know a little more about your recent adventure to Japan – how did you go about sourcing the ingredients? How long was the creation time of the new dishes and could you go a little more in-depth in how you create new dishes and those for Noma Japan specifically? Do you have any plans for doing pop-ups in the future (I read something about NYC?)?
Also what's your favourite food after 18 hours of work?
Baned17 karma
Hey René,
first of all thank you for taking the time out of your busy day to do this AMA.
I've been following your work for quite a few years now and you have in part inspired me into abandoning my getting a bachelor's degree in mathematics and becoming a chef.
With that said I'd like to know a little more about your recent adventure to Japan – how did you go about sourcing the ingredients? How long was the creation time of the new dishes and could you go a little more in-depth in how you create new dishes and those for Noma Japan specifically? Do you have any plans for doing pop-ups in the future (I read something about NYC?)?
Also what's your favourite food after 18 hours of work?
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