Noma

vegan vegetarian

okay they did teach everything but like that was like basically where all the chefs came through angelica like did their internship i had a lot of interns for them and i always wanted to go there but i just it just never was in my cards yeah so um but yeah so i just that so i just worked and then but like When I went to Noma, basically it was at the point where I, me and my friend Elena, who's a chef, also that we worked together, we were going to, we were working on, we used to do this dinner pop-up series called, it was a supper club we called it.

It was called Nasturtium.

And we would have like, she lived in a loft.

Really?

Like, if you think about Noma, which is the-

Often cited as the best restaurant in the world, at least 10 years ago

...

It is, you know, these chefs that, actually, this started like 50 years ago with a restaurant called Gustu.

Actually, the owner at that time of Noma in Denmark opened a restaurant in La Paz, and it also acted as a school.

So the graduates of that school started opening restaurants with the techniques that they learned.

So they are using ingredients from our country, from the Amazon to the Andes.

It's his... basically his project, but, um, he asked me to collaborate on it and to create a social space that, um, could be a place for Copenhagen to, to, to meet in a different way.

We have many beautiful restaurants in Copenhagen and quite famous for being a restaurant city ever since Noma took over the world.

[laughs] Um, and I've been working with restaurants on and off, uh, in different capacities, both as an owner, as a partner, and also as a consultant, so it felt natural to do this project together.

Yeah.

The Scandinavians take care about their coffee programs.

You know, Noma being the number one restaurant in the world.

Noma started working with Tim Wendelboe.

Now they open their own roastery.

So there's places that it's happening, but the majority of the world is not even close, which is pretty sad.

Yeah, you know, I always felt that kind of, I think what Michael was doing was kind of classical.

A lot of other people were all going to this like Scandi model and I was like, there's no way that like you can be going out to grab one of these guys and like bring them back from Denmark and... somebody worked in Noma and go like oh so I remember having a meal there uh in the greenhouse and I was I was just it was maybe the October the year before and just remember thinking hmm there's a lot of potential here um maybe potential to go all the way and uh it's kind of cooking classically and that's so that that's kind of what happened I'm

In my case,

I just, you know, I knew that chapter one was kind of under my stewardship was, I think it was probably, well, it was less expensive, right? So it's more democratic in that sense.

And I couldn't tell you what I ate.

I ate at Noma.

It doesn't mean I didn't enjoy it, but I don't remember it.

I ate at Noma in Copenhagen when all that was going on.

And I remember exactly what I ate.

And I remember thinking...

I'm going to say that I ate at Noma the rest of my life.

But it wasn't my favorite, you know.

the kitchen itself, you know, here's what I'm thinking.

Are we allowed to talk about the Noma guy? Because

he's

a hot topic.

so, you know, it's fascinating stuff.

I think it's really interesting because, you know, like I mentioned, my my son is in a kitchen where they're going for a star.

And he he basically when we when I asked him about the Noma thing, he said the same thing.

He said the chefs in the in the kitchen said the same thing.

Okay.

Creative restaurants like Noma, Alchemist, and Geranium are using hyper local and seasonal ingredients for meals that are both theater and sustenance.

They're combining art and science in the kitchen.

What are some examples of the new Nordic cuisine?