pekesenertjes

Do you genuinely enjoy eating mayonaise from a jar, or is it part of an act?

Good afternoon Chef!

I’m a great fan of all you have done for the culinary world in Denmark and the rest of the world through your restaurant Noma, with the Nordic Food Lab and the Mad Symposium, truly inspiring work. It’s an honour to be able to ask you this.

My question is twofold:

• What is your advice for people aspiring to do personal research and experimentation like the Nordic Food Lab does in their own regions?

I live in Belgium, not too far from Denmark, yet the climate is very different and thereby the foods. I’d love to conduct my own experiments, but don’t know where to start with foraging, gathering, preparing, preserving, and things of the sort, as I have no culinary education or biological background. There are risks involved, not all plants are safe to eat, as I’m sure you experienced yourself.

• How could DIY Cooks and Foodies incorporate your and your team’s ideas in their own food, in a more domestic and approachable way that’s suitable for the wide public?

Most people enjoy a wide variety of food, but are afraid to try the more imaginative things, new and different flavour combinations and more unconventional edibles, all they want is comfort food or ”nothing too complicated”. Perhaps it’s just a matter of education and spreading the word?

Thank you for taking the time to do this AMA, should you visit our area of Europe, you are welcome at my families table. Best wishes and good luck with your business.