rosapuss

sorry for all the questions - you said before that you don't see chefs as artists - can you elaborate? do you see artistry in cooking on any level?

hi rene, i just want to say i'm a giant fan of yours (and the entire team at noma) and i'm still hoping some way to make it to noma in june when i visit. that aside -

One of the main themes of your journal was the idea of "trash cooking," working with ingredients that you might have normally thrown away or not even given a second thought, but under harsh weather conditions you re-examined, and it proved to be successful (most of the time). How did trash cooking come into play for Noma Japan if at all? Are there any new methods or ideas that you've been working with that you're excited about?

whats the most exciting dish a chef has produced at saturday night projects?

I suppose this is me asking someone else's question, but I recently read a post by Bonjwing Lee talking about his experiences eating at some well known restaurants in Copenhagen and Scandinavia in general and wanted to know what you thought of this critique. While the post had a ton of nice things to say he also added: "...these restaurants have all done an excellent job of capturing and conveying a sense a time of place – the new Nordic, now. The problem is, they all occupy relatively the same time and place. And so there’s a considerable amount of overlap among them, stylistically and substantively." He also said that the food culture was shallow and underdeveloped(doesn't seem that way to me, but...) Do you think there is validity in this? How do you see Noma in relation to this and how do you think chefs can go beyond telling the same stories and create their own?

Aziz! Super Important Question: In Modern Romance and Masters of None there are a ton of Ramen references, but you don’t get into specifics. Why are you so secretive about your favorite places to slurp?! Give us the lowdown, dude!