Hi Rene, it’s fantastic to have the opportunity to ask you a question. As a young chef, what made you realize that you needed to step out of your comfort zone and try new ideas? Was the food you were producing not your “style” or were you just getting bored of it? Did other chefs think you were crazy because of what you envisioned? As a young chef myself, I struggle to find which cuisine makes me happiest to make. I am attending the event tonight in LA to learn and very excited to be using the Noma Fermentaion book for years to come
mdrum429 karma
Hi Rene, it’s fantastic to have the opportunity to ask you a question. As a young chef, what made you realize that you needed to step out of your comfort zone and try new ideas? Was the food you were producing not your “style” or were you just getting bored of it? Did other chefs think you were crazy because of what you envisioned? As a young chef myself, I struggle to find which cuisine makes me happiest to make. I am attending the event tonight in LA to learn and very excited to be using the Noma Fermentaion book for years to come
-Michael Vera
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