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Ants On A Shrimp

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
Year: 2016
Time: 88 min

 Ants on a Shrimp
(2016) on IMDb

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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.”

Related Articles and Resources

Live Shrimp Covered in Ants, Anyone? Noma’s Japanese Restaurant Serves Up a Rare Treat

Read the full article on the Guardian.

René Redzepi on His Latest Pop-Up and Why It Might Be His Last

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.

Jiro Ono of JIRO DREAMS OF SUSHI in His Last Interview With René Redzepi of Copenhagen’s Noma

Watch the interview here.


Visit Noma’s official website.

Food for Thought: What I Learned From 6 Weeks in Noma’s Kitchen

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.

Why Openness To Experience Is The Key To Creativity

18 Reasons Chefs Are Better At Life

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.

Foraging for Food

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.


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