Chef Rene Redzepi and Running Noma, the North’s El Bulli

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There are many influential chefs in the world today, but chef Rene Redzepi takes the 10^th spot. He is considered as one of the most influential chefs in the world of modern gastronomy and is heard all over the culinary academy. He has literally redefined Nordic cooking. He is the owner and the Head Chef of Noma, a 2 Michelin star restaurant in Copenhagen, Denmark. His cuisine is practically traditional as he is fascinated by Nordic cooking. In fact, he draws ideas from cultural cooking and then gives these ideas a twist by injecting innovative and inventive techniques. This creates a fairly unique taste to an otherwise traditional cuisine. He gives special emphasis to various regional specialties.

The Beginning

Chef Rene Redzepi had a classic culinary training. He started his culinary career at Pierre Andre, a restaurant in Copenhagen. This was in 1993. Since then he joined various kitchens including Le Jardin Des Sens in France, El Bulli in Spain and the French Laundry in California. These are three of the world’s most renowned restaurants, so it is not surprising that Redzepi has practically perfected the art of cooking. He trained under Ferran Adria, the world’s best chef. As we all know, Ferran Adria is the top chef in the world. Aside from these three restaurants, he also worked as a sous chef in Kong Hans Kaelder at Copenhagen.

Tomatoes, both raw & dried, smoked roe w/ roast tuna juice, golden purslane, avocado:

This is one of Redzepi’s cuisine specialties.

The Noma

Since Chef Rene Redzepi opened Noma, he and his restaurant have received countless accolades. Noma continues to be the best gourment restaurant in the area. In fact, it is the one of the best restaurants in the world. It holds the 10^th position among Retaurant Magazine’s list of 50 Best restaurants in the world. Noma’s cuisine offers traditional – even lost – Nordic foods that are cooked to perfection using modern techniques and unique ingredients. This is what actually differentiates Noma from other restaurants in Copenhagen, so it is not surprising that it is considered to be the best.

A guest will have the opportunity to enjoy seaweeds from Iceland and truffles from Sweden. The restaurant has employed 5 foragers who go around the Nordic countries to look for unique ingredients. It is actually these ingredients that can only be found within Nordic boundaries. The result is remarkably fresh-tasting dishes. This is probably why Noma is often likened to El Bulli. Behind all these dishes and friendly service is its Head Chef, Rene Redzepi. Indeed, Chef Rene Redzepi is pushing his own boundaries and conventional Scandinavian cooking. He does not intend to rest soon. He is still young and the world can expect more from him.

Redzepi’s Image via: Caterersearch

Food Image via: ChuckEats

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