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In a quest to challenge his own greatest achievements and refresh the identity of his world-renowned restaurant, chef René Redzepi relocates his Copenhagen-based Noma to Tokyo for a 6-week serving session, where cultures collide and culinary creativity climbs masterful mountains.
Director: Maurice Dekkers
Share ANTS ON A SHRIMP with both the foodies and non-foodies in your life. Expand the screening, if you dare, to include some adventurous insect snacks, with this article providing plenty of creepy-crawly tips.
Learn about New Nordic Cuisine, the culinary philosophy to which Redzepi and many other chefs ascribe. Cook It Raw, a community and annual gathering of culinary experts inspired by Noma, “not only encourages innovation on the plate, but addresses environmental, social, and cultural issues as well.”
Read one of the books penned by Redzepi, including the cookbook Noma: Time and Place in Nordic Cuisine or René Redzepi: A Work in Progress.
Expand on your knowledge of René Redzepi and his culinary philosophy by watching the documentary NOMA: MY PERFECT STORM from 2015, described by one film critic as “a foodie’s valentine.”
Read the full article on the Guardian.
Noma’s René Redzepi might be one of the very best chefs in the world right now, but that’s not quite enough to keep the Dane happy. Ever the innovator, Redzepi seems to be on a constant quest for inspiration and new challenges in an effort to continue to grow as a chef.
Find out more on Vouge.
Watch the interview here.
Visit Noma’s official website.
Rene Redzepi demands perfection. There are no shortcuts in his Copenhagen kitchen — and there shouldn’t be any outside of Noma either.
In the past decade especially, many food writers have found it convenient to write about the best restaurants in the world, and to focus on their most defining characteristics, perhaps to comprehend something about an elite, if relatively foreign culture. Qualitative comparisons equally fascinate both journalists and their readers; we must seek to understand why one restaurant is “better” than another.
Read the full article on the Atlantic.
Being a chef today is very different than it was even just a decade ago. Chefs used to be invisible workhorses hiding behind a stove, churning out glorious dish after glorious dish without much recognition from their diners. Today that whole dynamic has changed.
Continue reading here.
Overharvesting, particularly due to commercial collection of medicinal plants has brought many once plentiful plant species to the brink of extinction. As foragers we should adopt an attitude of green guardianship for our planet.
Here are some rules that every forager should live and breathe by.
"BRILLIANTLY MADE, with captivating cinematography and editing, and with a storyline that is serenely paced."
Sydney Scoop
"a SLICK, professional tech package, with an eclectic and energizing score"
Variety
"ANTS ON SHRIMP has got enough chewable money shots to make even the most jaded of foodies salivate."
POV Magazine
