For Monday 16-Tuesday 17 May, Rene Redzepi writes the following in his journal, I went foraging, sinking into the forest, tasting things, hoping to clear my thoughts and take that deep, relaxing breath that allows me to shrug off the bustle of the kitchen. I took a second and rested on my haunches, absentmindedly picking … Continue reading A Taste Of Spring In Fall: Redzepi, Heaney and Vivaldi With A Dram Of Johnnie Walker Black
I’m dividing day from day as I read through René Redzepi’s year-long A Work in Progress filled with epiphanies, fights, struggles, and successes at Noma. At the beginning of Genesis, Elohim divides light from dark, water from water as he speaks plants, fish, birds and humans into existence. With a special thanks to Michelangelo. The bard … Continue reading What is Creativity?
He’s one of the foremost chefs in the world. His restaurant Noma is regularly voted the best in the world. He’s the father of foraging. And I don’t have near his knowledge, skill or kitchen. I don’t have hare bones, reindeer lichen or a wild grey duck. I can’t vacuum-pack, dehydrate, sculpt fake mussel shells. … Continue reading René Redzepi Roasts A Chicken At Home Or What Happens When I Don’t Turn Celsius Into Fahrenheit.