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The world-famous chef René Redzepi's intimate first-hand account of a year in the life of his renowned restaurant, noma
A Work in Progress: A Journal
is a highly personal document of the creative processes at noma and the challenges faced by its chefs over a twelve-month period in an unspecified year of the restaurant's history. After a month of vacation, Redzepi made a resolution to keep a journal and to dedicate a year to the creativity and well-being at noma. The result is an unusually candid, and often humorous, insight into the inner workings of one of the food world's most creative minds. Originally featured in the bestselling
A Work in Progress
, first published in 2013.
The world-famous chef René Redzepi's intimate first-hand account of a year in the life of his renowned restaurant, noma
A Work in Progress: A Journal
is a highly personal document of the creative processes at noma and the challenges faced by its chefs over a twelve-month period in an unspecified year of the restaurant's history. After a month of vacation, Redzepi made a resolution to keep a journal and to dedicate a year to the creativity and well-being at noma. The result is an unusually candid, and often humorous, insight into the inner workings of one of the food world's most creative minds. Originally featured in the bestselling
A Work in Progress
, first published in 2013.
René Redzepi became head chef and co-founder of noma in 2003. Since then he has become one of his generation's most respected chefs with noma winning the Best Restaurant in the World award four times and himself being honoured in Time's 100 Most Influential People. After relocating his entire team to open noma pop-up residencies in Tokyo, Japan (2015), Sydney, Australia (2016) and Tulum, Mexico (2017), Redzepi returned to Denmark to reopen noma in February 2018, having closed the restaurant in its original home on Copenhagen harbor twelve months earlier. Redzepi also established the not-for-profit MAD Symposium in 2011 to galvanize the creative potential of the global cooking community.
| Erscheinungsjahr: | 2019 |
|---|---|
| Genre: | Kochen & Backen |
| Rubrik: | Essen & Trinken |
| Thema: | Allgemeines |
| Medium: | Buch |
| Seiten: | 224 |
| Inhalt: | 224 S. |
| ISBN-13: | 9780714877549 |
| ISBN-10: | 0714877549 |
| Sprache: | Englisch |
| Einband: | Gebunden |
| Autor: | Redzepi, Rene |
| Hersteller: |
Phaidon
Phaidon Press Ltd |
| Maße: | 226 x 161 x 25 mm |
| Von/Mit: | Rene Redzepi |
| Erscheinungsdatum: | 31.01.2019 |
| Gewicht: | 0,627 kg |
René Redzepi became head chef and co-founder of noma in 2003. Since then he has become one of his generation's most respected chefs with noma winning the Best Restaurant in the World award four times and himself being honoured in Time's 100 Most Influential People. After relocating his entire team to open noma pop-up residencies in Tokyo, Japan (2015), Sydney, Australia (2016) and Tulum, Mexico (2017), Redzepi returned to Denmark to reopen noma in February 2018, having closed the restaurant in its original home on Copenhagen harbor twelve months earlier. Redzepi also established the not-for-profit MAD Symposium in 2011 to galvanize the creative potential of the global cooking community.
| Erscheinungsjahr: | 2019 |
|---|---|
| Genre: | Kochen & Backen |
| Rubrik: | Essen & Trinken |
| Thema: | Allgemeines |
| Medium: | Buch |
| Seiten: | 224 |
| Inhalt: | 224 S. |
| ISBN-13: | 9780714877549 |
| ISBN-10: | 0714877549 |
| Sprache: | Englisch |
| Einband: | Gebunden |
| Autor: | Redzepi, Rene |
| Hersteller: |
Phaidon
Phaidon Press Ltd |
| Maße: | 226 x 161 x 25 mm |
| Von/Mit: | Rene Redzepi |
| Erscheinungsdatum: | 31.01.2019 |
| Gewicht: | 0,627 kg |
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